At Koli Cocina de Origen ($$$), our food critics consistently recommend: Escamoles con Chapulines, Sopa de Res Oaxaqueña, Tasajo con Nopal. Escamoles con Chapulines scores 89.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Ant larvae and toasted crickets in garlic butter. Pre-Hispanic protein, luxury price point.
"Pre-Hispanic protein at its finest. The garlic butter bridges the insect and the fine dining context."
Beef broth with huitlacoche, corn, and hoja santa. A bowl that reads like a landscape.
"Slow-cooked, complex, the kind of soup that defines a restaurant. The hoja santa adds anisey depth."
Sun-dried beef from Hidalgo, grilled and served with cactus. The regional standard, executed at a high level.
"Simple, honest, regional. The nopal is a natural companion — clean, acidic, vegetal."
Thick corn pockets filled with thin-cut salted beef, pickled onion, and green salsa.
"Thick corn pockets with thin-cut salted beef. The pickles cut through the richness perfectly."
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