Latest news with #Cotoa
Time Out
14-07-2025
- Time Out
Cevichocho at Cotoa
Cotoa embodies everything Miami's culinary scene needs more of right now: an ambitious chef preparing food that tastes like home, an intimate dining room with easygoing style, dishes whose size and quality actually match their prices, and hospitality that's warm and unrushed. After a brief stint inside Downtown's B100m food hall—and a swift recommendation from the Michelin Guide—Ecuadorian chef Alejandra Espinoza's Cotoa transplanted to North Miami this spring, settling into a cheerful corner space on the same block as local Basque favorite, Edan Bistro. The 24-seat restaurant is a follow-up to her Quito restaurant, Somos, a World's 50 Best award winner. After dining at Cotoa, it's obvious why Espinoza was named a United Nations Tourism Special Ambassador of Gastronomy, representing Ecuador's cultural heritage through a thoroughly modern yet unfussy lens. The vibe: Bright and playful, in a palette of orange, green, raffia and natural stone. The restaurant is filled with relaxed guests who seem like they've been coming here forever. Shoppable teas, coffees and handmade homewares line an etagere that divides the entryway from the dining room, adding to the hip and homey vibe. The food: Cotoa's all-day menu is similarly light and fun, brief but full of complex flavors and fresh takes on familiar-to-Miami ingredients. Put in an order of the Pan de Yuca right away—pillowy cheese bread rolls with the perfect amount of bite, served with mamey chutney and inspired by the start of every meal in Ecuador. Round things out with a ceviche and a main. We ordered the Mahi Mahi Manicero, served in an aromatic coconut-ginger base, paired with El Pincho, a smoky chimichurri hanger steak, accompanied by crunchy papa chaucha (gold potatoes) and Jerusalem artichoke chips. Everything was well-seasoned, beautifully plated and large enough to share. The drink: The selection of natural wines, sourced from Florida-based distributor Nada Wine, includes eight by-the-glass options and bottles starting at $60. The beer list includes an IPA and a blonde ale from two Miami breweries, plus a few kombuchas and a mix of local and Ecuadorian sparkling waters, coffees and teas. Time Out tip: For an out-of-the-ordinary date, consider going during lunch and ordering the Cacao Lime Tea, 'Pepa Dorada.' It's the same menu you'll find at dinner, with plenty of items that won't leave you feeling overly full. The refreshing iced tea made with cacao husks will put just the right amount of pep in your step.
Miami Herald
21-04-2025
- Miami Herald
This Michelin-recommended Ecuadorian restaurant has finally opened in North Miami
A Miami restaurant that was added to the 2025 Michelin Guide earlier this year has moved to its permanent home. Cotoa, from Ecuadorian chef Alejandra Espinoza, has now opened in its first brick-and-mortar location in North Miami, moving from its original home at The B1oom, a food hall in downtown Miami. Espinoza is also the chef behind Somos in Quito, which was named one of the best restaurants in Ecuador by World's 50 Best. Espinoza opened Somos in 2019 and soon became known for her ability to elevate Ecuadorian cuisine while still celebrating local traditions. At Cotoa, which the Michelin Guide recommended and called a standout, she wants to make Ecuadorian food 'part of the everyday vocabulary' in Miami, she said, calling the restaurant 'a love letter to my heritage.' 'Miami has always been an ideal place to open my first restaurant outside of Ecuador,' said Espinoza, who is also a United Nations World Tourism Organization culinary tourism ambassador. 'It's close to home, making it accessible for sourcing ingredients. It's rich in Latin American culture and full of diners eager for something new.' The restaurant seats 24 at the moment but will be expanding an outdoor terrace to almost double its capacity. The menu is built on sourcing, she said. Menu highlights include humita de la abuela, a cornbread loaf served with palo santo butter, and purple corn dough empanadas filled with goat ragu and tamarind stew and served with labneh. You can also order poached Ecuadorian langoustines in a passion fruit sauce with green mango, almonds and black sesame as well as La Tonga, made with langoustines and served over creamy peanut and cocout stew. There's also Cerdito y Liapingacho, inspired by Andean cuisine, that features smoked pork tenderloain served with potato patties with achiote pickled kohlrabi, mote (grains) and encurtido (pickled vegetables). Cotoa is in the middle of its soft opening at the moment, requiring reservations and offering limited hours and a limited menu, but will be open fully on May 1. Cotoa Where: 12475 Sixth Court, North Miami Opening: Limited hours now; full opening May 1 Hours: As of May 1, 5:30-10:30 p.m. Wednesday-Friday; 12:30 p.m.-3:30 p.m. and 5:30-10:30 p.m. Saturday Sunday. Reservations: Resy More information:
