- Attraction: Colita
- Location: 5400 Penn Ave S, Minneapolis, MN 55419
- Industry: Restaurant
- Website: https://www.colitampls.com/
Chef Daniel del Prado’s culinary playground transforms the vibrant flavors of Oaxaca into something entirely unexpected at this South Minneapolis gem.
Since opening in 2018, Colita has carved out a reputation as one of the Twin Cities’ most innovative dining destinations, where traditional Mexican cuisine meets global smoking techniques in a beautifully repurposed auto service station.
This isn’t your typical Mexican restaurant – it’s a fine dining experience that celebrates the complex moles and diverse ingredients of Oaxaca while incorporating del Prado’s masterful approach to barbecue and smoking.
The restaurant’s small plates format encourages exploration, inviting you to journey through Mexico’s culinary landscape one creative dish at a time.
From the moment you step inside, the energy is palpable – a horseshoe-shaped bar creates an unexpectedly social atmosphere for typically reserved Minnesotans, while the open kitchen allows glimpses of the culinary artistry happening behind the scenes.
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Keep Exploring →Menu Highlights
Charred Eggplant Tostada: This signature dish has become legendary among Twin Cities diners for good reason.
The smoky eggplant pairs beautifully with creamy burrata, creating a perfect balance of textures and flavors that showcases del Prado’s skill with both vegetables and dairy.
The tostada base, made from freshly ground organic Oaxacan corn, adds an authentic crunch that elevates the entire experience.
St. Louis Spare Ribs: A true masterpiece that demonstrates del Prado’s barbecue expertise.
These tender ribs are glazed with a stunning combination of habaneros, garlic, and tamarind, creating layers of heat and sweetness that dance on your palate. The meat falls off the bone while maintaining just enough smoke to remind you of the restaurant’s barbecue roots.
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Discover MoreLamb Barbacoa Tacos: These elevated tacos showcase the restaurant’s commitment to authentic Oaxacan flavors. The lamb is slow-cooked to perfection, resulting in incredibly tender meat that’s infused with traditional spices and served on handmade tortillas that taste nothing like their store-bought counterparts.
Tuna Tostadas: Fresh, vibrant, and visually stunning, these tostadas feature velvety raw tuna topped with bright tomato jam and herbaceous celery leaves. The combination creates a refreshing contrast that perfectly balances the richness of other dishes.
Tlayuda: This Oaxacan street food classic gets the Colita treatment with exceptional results. The large, thin tortilla serves as a canvas for layers of beans, cheese, and various toppings that create a symphony of flavors and textures.
Cacio e Pepe Tostada: Perhaps the most unexpected item on the menu, this dish represents del Prado’s Italian heritage meeting his love for Mexican cuisine.
The pepper-butter combination of the classic pasta dish is transformed into a cheese tostada format, creating something entirely new while honoring both culinary traditions.
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Keep Exploring →Cocktails & Beverages
Colita Old Fashioned: This mezcal-based cocktail featuring amari, cacao, and aromatic bitters has become a signature drink that perfectly captures the restaurant’s innovative spirit. The smoky mezcal base complements the food beautifully while the cacao adds depth and complexity.
Naked Dani: A playful cocktail that arrives with a rubber duck garnish that you get to keep. Beyond the whimsical presentation, it’s a well-balanced drink that showcases the bartenders’ skill in creating Instagram-worthy cocktails that taste as good as they look.
Craft Cocktail Program: The bar program emphasizes balance over sweetness, with perfectly crafted drinks that complement rather than compete with the food. Whether you choose a mezcal-forward creation or something more approachable, the cocktails are consistently excellent.
Horchata: For non-alcoholic options, the restaurant’s horchata stands out as a creamy, cinnamon-spiced delight that pairs wonderfully with spicier dishes.
Atmosphere & Décor
Repurposed Architecture: The restaurant beautifully transforms a former auto service station into a modern dining destination. The industrial bones of the building create an unexpectedly warm and welcoming space that feels both contemporary and timeless.
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Discover MoreHorseshoe Bar: The dramatically illuminated curved bar serves as the restaurant’s social centerpiece, encouraging interaction between diners and creating an energy that’s infectious. Watching the skilled bartenders at work becomes part of the entertainment.
Open Kitchen: The visible kitchen adds excitement to the dining experience, allowing you to witness the culinary artistry that goes into each dish. The controlled chaos of service creates a dynamic atmosphere that keeps the energy high throughout the evening.
Natural Light: Enormous walls of glass flood the space with natural light and connect diners to the outdoors. During warmer months, these windows open to fresh air, creating an indoor-outdoor dining experience that’s perfect for Minneapolis summers.
Minimalist Design: The cool, clean aesthetic plays to the building’s architectural strengths while maintaining focus on the food and drinks. The design feels intentional without being sterile, creating a backdrop that enhances rather than distracts from the culinary experience.
Other Considerations
Pricing Philosophy: Colita operates at fine dining price points, with most small plates ranging from moderate to expensive.
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Keep Exploring →The restaurant delivers exceptional quality that justifies the cost, though you’ll want to budget accordingly for a full meal. The wine list is particularly pricey and limited, but the cocktail program offers better value for those seeking premium beverages.
Sharing Format: The menu is designed for sharing, with most dishes serving 2-4 people. Plan on ordering 6-8 plates for a group of four to ensure everyone leaves satisfied. The small plates format works well for groups but can feel insufficient for solo diners or those seeking a traditional meal structure.
Reservations: Booking through Resy is strongly recommended, as the restaurant maintains consistent popularity. The 90-seat space fills up quickly, especially on weekends, so planning ahead is essential for securing your preferred dining time.
Patio Dining: The large outdoor patio offers a completely different vibe during warmer months, though it lacks covering for inclement weather. The outdoor space provides a more casual atmosphere while maintaining the same exceptional food and service standards.
Dietary Accommodations: The restaurant offers several vegetarian options, and many dishes can be modified to accommodate various dietary restrictions. The masa-based items provide excellent gluten-free alternatives for those with sensitivities.
Best Times to Visit: Tuesday through Thursday evenings tend to be less crowded while still maintaining the energy that makes Colita special. Friday and Saturday evenings offer the most vibrant atmosphere but require advance planning.
Colita
📍 5400 Penn Ave S, Minneapolis, MN 55419
