Koko occupies a 6,000-square-foot space in Coconut Grove designed to feel like a transported slice of Mexico, with a cacti garden, an outdoor bar and terrace, and an open kitchen where tortillas are made by hand in view of guests. The restaurant grinds its own nixtamal daily from corn imported from Mexico, and a wood fire grill and rotisserie powered by cherry wood is used for chips, fish, whole chickens, and meats.
The menu leans into traditional recipes alongside dishes pulled from regional Mexican markets. The mole and the purple tortillas have drawn particular notice, along with saucy enchiladas and tacos. A large mezcal and tequila program runs through the meal, with a display wall showcasing hundreds of bottles meant to be paired with the food.
Most of the seating is outdoors, set among cacti and wicker furniture, giving the 170-seat restaurant and bar a lively, al fresco feel suited to Coconut Grove's climate.
The menu leans into traditional recipes alongside dishes pulled from regional Mexican markets. The mole and the purple tortillas have drawn particular notice, along with saucy enchiladas and tacos. A large mezcal and tequila program runs through the meal, with a display wall showcasing hundreds of bottles meant to be paired with the food.
Most of the seating is outdoors, set among cacti and wicker furniture, giving the 170-seat restaurant and bar a lively, al fresco feel suited to Coconut Grove's climate.