Slightly moody with statement lighting and a vibe-y ambience, Chef Johnny Curiel’s vibrant spot taps into his roots in the Jalisco Highlands of Mexico. Inspired by the rustic dishes of his upbringing and the regional flavors of Los Altos, Alteño offers a fresh, thoughtful take on traditional Mexican cooking—think bold flavors and a clear respect for regional ingredients. The menu moves from bright seafood and raw plates into soulful appetizers, tacos and larger-format entrees meant for sharing. You’ll find everything from aguachile and carne apache to roasted sweet potatoes, tacos packed with personality and hearty mains like carne asada and bone-in chuleta. Some of the can’t-miss dishes include oysters on the half shell, kanpachi tostada with Santa Barbara uni, and a braised, bone-in Colorado lamb shank for DIY tacos.
