Koli Cocina de Origen
Chef Xrysw Ruelas celebrates regional Mexican ingredients — mole negro, chapulines, huitlacoche — with modern plating.
This listing was written by Foodtree and has not yet been confirmed by the restaurant.
Dishes
Escamoles con Chapulines
Main
Ant larvae and toasted crickets in garlic butter. Pre-Hispanic protein, luxury price point.
Tasajo con Nopal
Main
Sun-dried beef from Hidalgo, grilled and served with cactus. The regional standard, executed at a high level.
Sopa de Res Oaxaqueña
Soup
Beef broth with huitlacoche, corn, and hoja santa. A bowl that reads like a landscape.
Gorditas de Cecina
Snack
Thick corn pockets filled with thin-cut salted beef, pickled onion, and green salsa.