Colita sits in the Armatage neighborhood of Southwest Minneapolis, describing itself as a Tex-Oaxacan restaurant — a kitchen from Chef Daniel Del Prado that draws from both Texas and Oaxacan cooking traditions. The menu spans dinner, wine, drinks, and dessert programs.
Dishes that come up often among diners include lamb barbacoa, tacos, churros, ribs, and an eggplant preparation, while a cacio e pepe on the menu signals a kitchen willing to wander outside strictly Mexican or Tex-Mex territory.
Colita's bar program was a semifinalist for Outstanding Bar Program at the James Beard Awards in 2020.
Dishes that come up often among diners include lamb barbacoa, tacos, churros, ribs, and an eggplant preparation, while a cacio e pepe on the menu signals a kitchen willing to wander outside strictly Mexican or Tex-Mex territory.
Colita's bar program was a semifinalist for Outstanding Bar Program at the James Beard Awards in 2020.