Popol Vuh
Permanently Closed
Industrial-chic interior with draft cocktails & Mexican bites
Industrial-chic interior with draft cocktails & Mexican bites
"Popol Vuh, named for the Mayan Book of Life will not return. Run by Eater Twin Cities chef of the year in 2018, Jose Alarcon, it was already closed because of the pandemic, but today co-owner/manager Jami Olson confirmed it would not reopen, while the casual side of the business, Centro will remain open for take out and dining on its patio." - Joy Summers
"The intimate and cozy side of Jami Olson and Eater’s chef of the year 2018 Jose Alarcon includes supple booths, warm lighting and a line of coveted counter spots in front of the fire where the chefs are cooking. Food lowers and rises depending on the height of the crackling flames. Start with the grilled oysters before diving into the whole menu. An entree of pollo a la lena, is a dish blessed in flame, spiced with guajillo, and served alongside charred vegetables." - Eater Staff
"Some of the world’s most exciting wines right now are coming from an unexpected country: Mexico. Erin Ungerman of New France Wine Company, who is always a fantastic source for an affordable bottle of something utterly sippable, leads the evening on a journey through the wines of the northern-most state in Mexico. This event will allow you to learn why that is by means of education and, of course, taste. Learn all about this fascinating world of affordable wines, Popol Vuh already stocks the best selection in town. Plus, nibble on bites from chef of the year Jose Alarcon." - Matt Gundrum
"Like Minneapolis and St. Paul,Popol VuhandCentromay be joined at the hip, but their looks and personalities are wholly fraternal. James Beard Award–nominated chef Jose Alarcon oversees both kitchens, so which direction I turn after passing through the street art–laden entrance depends on my mood: I make a left for Centro when I want to gulp down fish tacos and mezcal-spiked guava kombucha slushies in a festive dining room. I make a right for Popol Vuh’s more refined experience—hand-pressed red tortillas slicked with squid ink aioli and topped with chorizo, papas, and a curl of blackened octopus. Either way, I win." - ByAshlea Halpern
"Located in a former adhesives factory in Northeast, the side-by-side concepts pair a bright and breezy taco shop with a fine-dining Mayan restaurant with soft colors and low lights." - Molly Each