Nestled in RiNo, Mister Oso lures taco lovers with its vine-covered patio, creative family-style dishes, and inventive cocktails that transport you to a tropical haven.
"A Latin American restaurant led by Chef Blake Edmunds, celebrated for its coconut rice, brussels sprout salad, and Pollo Bronco. Known for its lively atmosphere and changing frozen margaritas." - Michael He
"Vines climb the wall, plants hang from the rafters, and flowers bloom on the patio of this contemporary taqueria, making for a refuge from the clamor on Larimer Street that’s all the more relaxing with a round of congelados (daily-changing frozen cocktails) and dishes like Mister Oso’s now-famous coconut rice as well as its smoked potatoes with chile crunch and crema." - Gigi Sukin, Ruth Tobias
"Just for fun, this breezy tropical escape in RiNo (with a second location in Wash Park) serves its tacos unassembled, giving diners the chance to mix, match, and mash it all up at will. That said, the combos the kitchen comes up with are hard to improve upon ingenuity-wise — be it buttermilk-brined, chicken-fried oyster mushrooms with charred jalapeño tartar sauce, dill pickle salsa, and squash slaw or smoked lamb cheeks and grilled shishitos with avocado salsa. Frozen margaritas in an ever-changing range of flavors fuel the fun." - Eater Staff, Ruth Tobias
"From the team that brought you excellent ceviche and churros at Señor Bear, Mister Oso serves that same style of pan-Latin food and party vibe, only with more tacos. Start with the downright perfect queso fundido, continue with lamb barbacoa and birria tacos, and finish with those excellent churros. Wash it all down with a pisco punch on Mister Oso’s magical, vine-covered patio and—for a second—the world might feel a little less like a dumpster fire." - allyson reedy
"Resembling a slice of tropical rainforest in the old Populist space, this spinoff of pan-Latin LoHi smash Señor Bear is now a hit in its own right (with a second location in Wash Park). The menu here is primarily modern Mexican, centered on flamboyant tacos and breezy snacks like citrus-cured tuna–charred watermelon ceviche and Brussels sprout-quinoa salad with avocado and dried cantaloupe in creamy tomatillo dressing; the bar, meanwhile, entertains with daily-changing congelados (frozen cocktails) and spiked aguas frescas." - Eater Staff, Ruth Tobias
