"You may be new to Ecuadorian food, since Cotoa makes up about 25% of all the Ecuadorian restaurants in Miami. But even if you’re familiar with the cuisine, Cotoa’s food is truly unique. This place extracts oil from palo santo to make ice cream, injects tortellini with sweet plantain, and makes citrusy crudo with a passion fruit sauce you’ll want to shamelessly lick off their beautiful ceramic plates. Cotoa is open for lunch but dinner is more exciting. Order the entire menu (very doable for four people) and have a lovely time learning about the different manipulations of cacao fruit, while tasting flavors you can’t taste anywhere else in this city. " - ryan pfeffer, mariana trabanino
Cotoa
