"I observed that Oro by Nixta in Minneapolis, named one of Bon Appétit’s Best New Restaurants of 2024, is likewise focused on heirloom corn varieties for their sustainability as well as their flavor." - BySam Stone
"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
"A restaurant that elevates heirloom corn into complex, refined Mexican preparations, spotlighting ingredients such as wild boar and squid ink to create inventive, terroir-driven dishes." - AFAR