Oro by Nixta
Mexican restaurant · Sheridan
1222 NE 2nd St, Minneapolis, MN 55413
Highlights
Heirloom corn tortillas, elevated Mexican cuisine, and creative mole dishes.
Heirloom corn tortillas, elevated Mexican cuisine, and creative mole dishes.
"Chefs Gustavo and Kate Romero’s restaurant preserves and celebrates heirloom corn varieties, which have suffered in recent decades due to hybridization and industrial tortilla production. Their heirloom masa transforms into blue, pink, and yellow corn tortillas that are loaded with roasted cauliflower in peanut mole; lengua with chile de arbol; and, seasonally, soft shell crab with squid ink tempura kimchi. Be sure to save room for a rotating dessert like the tarta de maiz and its mango custard and kiwi salsa at the end. Book a reservation on Tock; a to-go menu is available but orders must be placed in person." - Cinnamon Janzer
"Chefs Gustavo and Kate Romero’s Mexican menu preserves and celebrates heirloom corn varieties, which have suffered in recent decades due to hybridization and industrial tortilla production. Tender hunks of pollo rest in a chocolatey pool of mole while the chile relleno comes with ratatouille and corn bisque. On Oro’s menu, masa takes many forms: chochoyotes (masa dumplings), tetelas (triangular nixtamal cakes), and huaraches (flat and oblong masa with toppings) alongside tacos, sopes, and more. Book a reservation on Tock; a to-go menu is available but orders must be placed in person." - Cinnamon Janzer
"Chefs Gustavo and Kate Romero’s Mexican menu preserves and celebrates heirloom corn varieties, which have suffered in recent decades due to hybridization and industrial tortilla production. On Oro’s menu, masa takes a number of unique forms: chochoyote (round dumplings); tetela (a stuffed triangular pasty); and huarache (an oblong disc), to name a few, alongside tacos and sopes. Other dishes include duck confit folded between jicama tortillas with avocado puree and suckling pig with lentils and radish salad. Reservations are available on Tock. Takeout orders are an option but they must be placed in-person; a takeout menu can be found on the website. —Justine Jones" - Stacy Brooks
"Oro by Nixta’s new(ish) cocktail program is all about mezcal and tequila, spirits with the same depth of tradition as the heirloom corn chefs Gustavo and Kate Romero use to make their tortillas, chochoyotes, and tlayudas. It’s hard to beat a straightforward margarita — or go for a concoction of aged charanda (rum from Michoacán) and black sesame-washed raicilla, with notes of mushroom and coconut." - Natalia Mendez
"Chefs Gustavo and Kate Romero’s Mexican menu preserves and celebrates heirloom corn varieties — which have suffered in recent decades due to hybridization and industrial tortilla production — at Oro. As tasty as the Romero’s dishes are for takeout, they shine in a plated, dine-in format. Duck confit comes swathed in rich mole and crema with cured onion; lechon prensado, a suckling pig terrine, is crowned with bright kumquat salsa. On Oro’s menu, masa takes a number of unique forms: chochoyotes (potato-requeson dumplings), tetelas (triangular nixtamal cakes), and tlayudas (large, crunchy tortillas) alongside tacos, sopes, and tamales." - Eater Staff
