ABOUT US
Diavolo is brought to you by the same spicy couple who brought you Bingo Burger, the OG Hopscotch Bakery, and the beloved Steel City Diner!
Where Passion for Spice & Community Collide
Diavolo (dee-AHHHH-volo!) hot chicken is the creation of chefs Mary Oreskovich and Richard Warner. How did we come up with our name, you ask? Mary’s family has a long and storied history with CF&I - an iconic, local steel factory - and at one point the largest producer west of the Mississippi! Diavolo coal was a branch of CF&I during the early part of the 20th century, delivering to homes and small businesses in the Pueblo & Southern Colorado region. what better name to honor the histories of family, community AND kindle the heat and passion that make us who we are - Diavolo it had to be!
Frying Up Tradition
Riffing on the craze that is Nashville hot chicken, Diavolo hot chicken showcases 12 different chiles and spices for a unique mash-up of piquant and robust flavors.
We are located in Pueblo’s pioneering food hall, Fuel & Iron. melding classic fried chicken techniques with contemporary flavors and ingredients, Diavolo hot chicken creates fun and
funky dishes for every degree of heat preference.
Come see us and FEEL THE BURN!
WE'RE PROUD TO BE A PART OF OUR COMMUNITY!
DIAVOLO IN THE NEWS
Multifaceted Fuel & Iron Finally Opens
Side Dish with Schniper
"Now, the couple has hacked their own unique interpretation of Nashville hot chicken with something they’re calling a Colorado-style hot chicken sandwich. I’d normally refrain from a critical critique of it until a later date but there’s no need, because from bite one, I was blown away. It’s fucking epic."
Fuel and Iron Debuts Hot Chicken Concept for Upcoming Food Hall in Pueblo
The Pueblo Chieftain
"The Diavolo hot chicken concept featured at Tuesday's event included a Nashville hot chicken sandwich with Saurkraut and pickles on a toasted bun. Served as a palate cleanser were doughnut holes with a Pueblo chile caramel sauce. While helping to cool down the lingering heat of the chicken, earthy notes of Pueblo chile flavor are prominent in the caramel sauce."
Fuel & Iron food hall finally opens in Pueblo, with a huge community focus
Colorado Springs Indy
"T. They use boneless, skin-on chicken thighs from Red Bird Farms. There’s a panoply of 15 different dried chiles in the seasoning, including New Mexican red and green, habanero, guajillo and a Pueblo chile variant (two times hotter than the one you’re familiar with) named the Mirasol Giadone Pueblo Hot Chile. They offer different heat levels, and I can confirm the hottest level (named “Hot as Hell”) made my scalp sweat. The sandwich is crunchy, fiery, earthy bliss."
