Denver restaurant groups are planning their own tortillerías, Rocky Mountain PBS reported Oct. 5, 2026, including La Diabla chef Jose Avila's Ocho Hileras at 3,000+ tortillas an hour. It is restaurant-scale craft capacity, not a wholesale plant deal.
Ocho Hileras (Avila / La Diabla)
Planned tortillería next door; >3,000 tortillas/hour planned (Avila to RMPBS)
La Diabla current
~1,300 scratch tortillas/day
Alma / Curiel
Planning own tortillería; prior reliance on suppliers such as Don Zorros
Also noted
Don Zorros Molino; Dos Caras; Raquelitas (incumbent volume)
Two Denver restaurant groups are planning their own tortillerías, Rocky Mountain PBS reported Oct. 5, 2026. La Diabla owner and chef Jose Avila has bought the building next door for a tortillería called Ocho Hileras. His restaurant makes about 1,300 scratch tortillas a day now; Avila told RMPBS the new line would top 3,000 an hour, and that he eventually wants tortillas, more than restaurants, to be his focus in Colorado.
Johnny Curiel's Fonda Fina group, which runs Michelin-recognized Alma Fonda Fina, Mezcaleria Alma and Milpero, is also planning a tortillería so it can “control our own product,” Curiel said. RMPBS placed smaller Denver molinos such as Julian Salas's Don Zorros Molino and Dos Caras in the scratch-masa supply the restaurants have relied on, while longtime producers like Raquelitas still handle much of the state's industrial and foodservice volume.
Both projects are plans, not finished plants, and they are chef-scale rather than wholesale capacity. They do show rising demand for fresh nixtamal masa in a state that just lost Mission Foods' Pueblo plant.
