Colita
Oaxacan restaurant · Armatage ·
Masa, moles, BBQ, and fermented cocktails with a ducky
Masa, moles, BBQ, and fermented cocktails with a ducky
"Colita, an upscale spot in Linden Hills by chef Daniel del Prado, focuses on Oaxacan flavors and smoked meats, weaving subtle Tex-Mex influences into the menu. The half smoked chicken comes with tamarind jus, while the lamb barbacoa tacos are prepared with anchovies. Marco Zappia’s cocktail list is citrus-forward and bright with a stunning Oaxacan Old Fashioned. Book a table on Resy. Takeout is also available with online ordering." - Cinnamon Janzer
"Workers at Colita delivered a petition on June 18 as part of a tandem effort with Café Cerés to unionize with Unite Here Local 17; although both are part of chef Daniel del Prado’s group, organizers say they would form separate bargaining units. I spoke with kitchen worker Segundo Vintimilla, who rotates the smoker, flat top, and sauté stations and says he feels overwhelmed, lacks job security, and lost about a month of income after hernia surgery earlier this year. Server Sara Zabinski — with roughly 10 years in the industry — described the job as her primary form of stability but said seasonal swings and Minnesota winters make income unpredictable and sick pay doesn't replace normal shift earnings; workers also want improvements to the restaurant's health-insurance plan to address mounting hospital bills. Silvia Jimenez, who immigrated from Mexico three years ago and was promoted from food runner to server, said cuts from five to four scheduled days threaten her ability to pay for school, rent, and bills. Staff at Colita broadly want higher wages, more consistent scheduling, better health care and flexible PTO, improved communication and mutual respect from management, and a genuine seat at the table to help improve day-to-day operations." - Justine Jones
"Tuck into lamb barbacoa tacos and lobster tostadas in the sunshine at Colita in Linden Hills." - Justine Jones
"Colita, an upscale spot in Linden Hills by chef Danny del Prado, focuses on Oaxacan flavors and smoked meats, weaving subtle Tex-Mex influences into the mix. The tamarind Kansas City Ribs are topped with a tortilla crumble; the lamb barbacoa tacos prepared with anchovies. Marco Zappia’s cocktail list is citrus-forward and bright." - Eater Staff
"Pastry chef Diane Moua, keeping herself busy as she readies to open a new restaurant, whips up cakes with simple but striking contemporary style for Moua Pop-Up. Note that this pop-up is specifically timed with holidays, so cakes aren’t always available to order, but those dreamy layers of coconut cream are well worth the wait. Keep an eye out for an upcoming Mother’s Day pop-up. Cakes clock in around $65." - Stacy Brooks, Eater Staff
