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The rhythm of Mexico’s Jaliscan Highlands comes to life through a cevichería, live-fire cooking, and campestre tradition
CHARLESTON, SC, November 12, 2026 — Chef Johnny Curiel and his partner Kasie Curiel, founders of Fonda Fina Hospitality, are proud to debut Alteño this fall, expanding beyond its Michelin Recommended Denver flagship. Located on the ground floor of The Charlee on Cannon (89 Cannon St), Alteño brings the bold, fire-kissed flavors of Mexico’s Jaliscan Highlands to Charleston through Chef Johnny Curiel’s heritage-driven approach to cooking and storytelling. The team behind Fonda Fina Hospitality is proud to have three concepts with Michelin Stars: Alma Fonda Fina, Mezcaleria Alma, and Milpero.
Alteño honors the culinary traditions passed down by Curiel’s father, a revered chef and restaurateur known as the original Alteño, or “highlander” in the region. His spirit is woven into the campestre-style restaurant, where Mexico’s cevichería traditions find a natural home in Charleston, rooted in a shared reverence for the sea, exceptional seafood, and the integrity of coastal ingredients. At the heart of the restaurant, an expansive hearth and wood-fired grill celebrate the centuries-old tradition of cooking over open fire in Mexico.
“We’ve always been inspired by Charleston’s vibrant restaurant community and strong sense of place,” says Chef Johnny Curiel. “Much of my cooking draws from Jalisco’s seafood culture, so it feels natural to connect that with Charleston’s own deep coastal identity. We’re excited to highlight the region’s beautiful local ingredients through our cultural lens.”
A meal at Alteño follows the rhythm of traditional dining in the Jaliscan Highlands, where meals are an unhurried, communal celebration. While whole animals cook over open flames, guests enjoy seafood and crudos from the raw bar rooted in a strong sense of place—ingredients like local Tarvin Shrimp in the Aguachile Negro and a rotating selection of South Carolina’s best seafood in the Pesca A Las Brasas.
Additional menu highlights include:
- Ostiones A La Lena (Petite Oyster, Yahualica Butter, Serrano Ponzu, Otoro, Fresh Lemon) – Grilled over an open flame, these oysters are distinctly Jaliscan with the use of the region’s native Yahualica pepper
- Pan De Elote (Jalapeño Cornbread, Huitlacoche Butter, Tillamook Cheddar, Smoked Honey, Fresh Truffles) – Inspired by the landscape of the Jaliscan Highlands, where cornfields stretch for miles, and this hearty bread is found in abundance
- Pescadilla Frita (Smoked “Marlin,” Chipotle Frito, Queso Chihuahua, Salsa Fina, Nixtamal) – Straight from the hearth, warm smoked tuna and melted cheese are found in a pocket of fried masa
- Cachetada (Prime NY Strip, Cippolini Onions, Salsa Cruda, Nixtamal Tortilla) – A dish that transports Johnny back to Tepa, where he grew up eating this beloved style of taco made with two tortillas joined by melted cheese at the iconic Tacos Julos food stall
- Carnitas De Puerco (Peculiar Farms Jowl, Lentils, Escabeche De Habanero, Sourdough Tortilla) – Served with lentils to honor tradition, the pork jowl is a deeply personal nod to Guadalajara, where a working-class food culture rooted in whole-animal butchery and the use of offcuts has sustained generations of Jaliscans
- Costilla Al Albanil (Angus Short Rib, Tomatillo & Onion Broth, Ayocote Beans, Nixtamal Tortillas) – Albanil, meaning “laborer,” is a stew-like dish Johnny grew up eating with his family, rooted in a Friday tradition of gathering with friends and loved ones after a week of hard work
Johnny Curiel’s father has a way of turning even an ordinary Monday into a celebration, bringing family and friends together around the table. That spirit lives on through the restaurant’s thoughtfully curated wine and beverage program, with distinct Mexican cocktails, a robust wine program, and an expansive agave spirits portfolio that honors Jalisco’s legacy as the birthplace of tequila. Signature cocktails include Fonda Fina Hospitality’s famous Avocado Margarita, an Oaxacan Old Fashioned, and a Mexican spin on a classic Carajillo.
Alteño Charleston marks the first restaurant the Curiels have designed from the ground up, in partnership with Agatha Jane Interior Design, the creative partner behind all of Fonda Fina Hospitality’s restaurant spaces. The design brings together Mexican craftsmanship and Charleston’s coastal character through natural materials, rich textures, clean lines, and warm lighting. An expansive open kitchen anchors the 55-seat restaurant, with a 10-seat chef’s counter offering an intimate view of the raw seafood bar and wood-fired hearth. Mexican artistry and design are reflected throughout, from the onyx chef’s counter sourced from Mexico to adobe-inspired plaster walls and intricate details inspired by traditional piteado leatherwork on the banquettes and kitchen hood surround. Artworks celebrate Mexico’s regional traditions and artists, including decorative Tonalá ceramics from Jalisco, a painting by Guadalajara artist Ernesto Loza, and a traditional mirror from Michoacán. Modern interpretations of Mexican punched-tin and blown-glass lighting complement the warm, earthy palette, while an overhead beaded installation by Charleston-based Ro Sham Beaux evokes the night sky.
“For us, choosing Charleston was a deeply personal decision. The warmth and welcome we’ve already felt from this community make our family excited to call it our home away from home,” says Kasie Curiel. Alteño anchors the Charlee on Cannon at 89 Cannon St, Charleston, SC 29403. The restaurant is open daily with their full menu from 3-10 pm, and on weekdays, they offer a small bites menu from 3- 5 pm and drink specials from 4- 5 pm.
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About Alteño
Rooted in the bold, fire-kissed flavors of Chef Johnny Curiel’s native Jalisco Highlands, Alteño is a tribute to the culinary traditions passed down by his father, a revered chef and restaurateur. His spirit—the original Alteño, or “highlander”—imbues every detail of the campestre-style restaurant, from cevichería-inspired crudos to the vegetables and proteins cooked in the kitchen’s expansive hearth. The Denver flagship opened in 2025 and has since received a Michelin Recommendation, in addition to national recognition as one of Esquire’s Best New Restaurants (2025) and Condé Nast Traveler’s Best New Restaurants in the World (2026). Alteño has locations in Denver, Austin, and Charleston.
About Fonda Fina Hospitality
Raised in a family of chefs in Guadalajara, Mexico, Johnny Curiel developed an early appreciation for the rich cultural and storytelling power of food. He spent years traveling throughout Mexico with a mission to uncover the heart and soul of the country’s diverse culinary traditions. His journey led him from bustling kitchens and vibrant street food stands to abuelas’ home kitchens, where he absorbed generations of technique and wisdom. Today, those experiences shape Fonda Fina Hospitality, led by Chef Curiel alongside his wife and co-owner, Kasie Curiel.
Chef Johnny Curiel shares his story at One Michelin Star Alma Fonda Fina, One Michelin Star Mezcaleria Alma, One Michelin Star Milpero, Michelin Bib Gourmand Cozobi Fonda Fina, Michelin Recommended Alteño in Denver, and two additional Alteño locations in Austin and Charleston. Johnny received Michelin Colorado’s Young Chef Award (2024) and was a James Beard Finalist for Best Chef: Mountain (2026), in addition to Alma Fonda Fina’s recognition as a James Beard Finalist for Best New Restaurant (2025).
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Photo Credit: Shawn Campbell
