KOLI

"A Nuevo León restaurant that highlights regional flavors with an innovative approach."

"Run by the Rivera-Río brothers, this restaurant embodies the new face of Norteño cuisine, celebrating local ingredients and traditional dishes with an inventive and bold menu." - The MICHELIN Guide US Editorial Team

"The three Rivera-Río brothers (Rodrigo, Daniel, and Patricio) combine their talents here, overseeing the culinary, pastry, and front-of-house efforts for this singular establishment. More than perhaps any other, this restaurant embodies the new face of Norteño cuisine, celebrating local ingredients and traditional dishes with a menu that is simultaneously inventive, playful, and bold. A sense of pride in local traditions and ingredients is apparent throughout their immersive tasting menu, whether it’s a suckling pig paired with a distinctive mole neolonés, or an exceptionally tender, reimagined take on cabrito, paired with plum and foie gras. Cocktail pairings, whether with or without alcohol, are both thoughtful and memorable." - Michelin Inspector

"Brothers Patricio, Rodrigo, and Daniel Rivero — sommelier, chef, and pastry chef, respectively — run this fine dining restaurant that recently relocated to a much bigger space in the San Pedro Garza García neighborhood. “Koli” means grandfather in Nahuatl, one of several indigenous languages in Nuevo Leon, a fitting name for the brothers’ homage to the land and culinary heritage of Northeastern Mexico. The a la carte lunch menu features dishes like cabrito (baby goat) stuffed onions, northern burrata, asadero goat cheese with figs and pistachios, and pine nut pipián. At dinner, you’ll find a set tasting menu with options like mole with suckling pig and fresh cheese, or grilled beef with yucca, black garlic, cauliflower, and onion. [$$$$]" - Liliana López Sorzano