Cotoa embodies everything Miami’s culinary scene needs more of right now: an ambitious chef preparing food that tastes like home, an intimate dining room with easygoing style, dishes whose size and quality actually match their prices, and hospitality that’s warm and unrushed. After a brief stint inside Downtown’s B100m food hall—and a swift recommendation from the Michelin Guide—Ecuadorian chef Alejandra Espinoza’s Cotoa transplanted to North Miami this spring, settling into a cheerful corner space on the same block as local Basque favorite, Edan Bistro. The 24-seat restaurant is a follow-up to her Quito restaurant, Somos, a World’s 50 Best award winner. After dining at Cotoa, it’s obvious why Espinoza was named a United Nations Tourism Special Ambassador of Gastronomy, representing Ecuador's cultural heritage through a thoroughly modern yet unfussy lens.
The vibe: Bright and playful, in a palette of orange, green, raffia and natural stone. The restaurant is filled with relaxed guests who seem like they’ve been coming here forever. Shoppable teas, coffees and handmade homewares line an etagere that divides the entryway from the dining room, adding to the hip and homey vibe.
The food: Cotoa’s all-day menu is similarly light and fun, brief but full of complex flavors and fresh takes on familiar-to-Miami ingredients. Put in an order of the Pan de Yuca right away—pillowy cheese bread rolls with the perfect amount of bite, served with mamey chutney and inspired by the start of every meal in Ecuador. Round things out with a ceviche and a main. We ordered the Mahi Mahi Manicero, served in an aromatic coconut-ginger base, paired with El Pincho, a smoky chimichurri hanger steak, accompanied by crunchy papa chaucha (gold potatoes) and Jerusalem artichoke chips. Everything was well-seasoned, beautifully plated and large enough to share.
The drink: The selection of natural wines, sourced from Florida-based distributor Nada Wine, includes eight by-the-glass options and bottles starting at $60. The beer list includes an IPA and a blonde ale from two Miami breweries, plus a few kombuchas and a mix of local and Ecuadorian sparkling waters, coffees and teas.
Time Out tip: For an out-of-the-ordinary date, consider going during lunch and ordering the Cacao Lime Tea, “Pepa Dorada.” It’s the same menu you’ll find at dinner, with plenty of items that won’t leave you feeling overly full. The refreshing iced tea made with cacao husks will put just the right amount of pep in your step.