Some restaurants greet you with noise. Cotoa greets you with warmth. Now officially one year older, this North Miami gem has already landed in the Michelin Guide 2025, scored 10th place on Infatuation Miami’s Best New Restaurants, and earned a loyal following that keeps coming back for more. Spend one evening here and it’s easy to see why.
From the moment you walk in, Cotoa feels less like a restaurant and more like you’ve been invited into someone’s home. The decor is personal, and full of soul. The music hums softly in the background. The walls are adorned with powerful female figures, a quiet nod to the woman running the show. That woman is Alejandra Espinoza, the chef behind beloved Ecuadorian institution Somos, which is about to celebrate its seventh birthday in Quito. The kitchen itself tells part of the story. It’s compact. Tight. And somehow, seven people move through it with precision, turning out plates that feel anything but small.
Start with the Cornbread Loaf, slathered in smoked palo santo butter inspired by Chef Alejandra’s grandmother. It’s comforting, nostalgic, and deeply aromatic. The Pan de Yuca arrives familiar in form but surprising in execution, thanks to a mamey chutney that instantly sets it apart.
Then come the ceviches, where Cotoa really flexes. The Crudo Salsero, a standout from Somos, features wahoo dressed in a sweet and spicy passion fruit sauce, finished with black sesame and cilantro oil. It’s vibrant, balanced, and addictive as I can’t wait to eat this again. The Ceviche de Camarón is just as memorable. Ecuadorian shrimp, gently poached, bathed in tomate de árbol, golden sesame, and mint, served alongside cocolón, a caramelized crispy rice a la Cuban raspita.
Mains don’t hold back. A mountain of dressed Blue Crab shows up paired with piping hot, shatteringly crisp patacón, creating a perfect bite. The Pincho inspired Hanger Steak is smoky and rich, thanks to a house-made chimichurri, brightened by crunchy cucumber and anchored by double fried baby papa chaucha.
Dessert is not optional here. It’s essential.The Chocopop is an Ecuadorian chocolate lava cake dusted with ancestral cacao powder and paired with passion fruit sorbet that cuts through the richness. The caramelized Banana Rum Cake leans fully into indulgence, layered with salted toffee, cacao nibs, and yes, banana stracciatella gelato. Yes. Banana. Stracciatella. Gelato.
At Cotoa, every dish carries history. Every plate tells a story. Many of them look like they could be framed and hung alongside the art on the walls. Chef Alejandra’s philosophy is simple:
Great food and service shouldn’t be reserved for birthdays, anniversaries, or graduations. Everyday deserves to feel special.
And honestly? We can’t wait to come back and celebrate again.