"Chefs Gustavo and Kate Romero’s Mexican menu preserves and celebrates heirloom corn varieties — which have suffered in recent decades due to hybridization and industrial tortilla production — at Oro. As tasty as the Romero’s dishes are for takeout, they shine in a plated, dine-in format. Duck confit comes swathed in rich mole and crema with cured onion; lechon prensado, a suckling pig terrine, is crowned with bright kumquat salsa. On Oro’s menu, masa takes a number of unique forms: chochoyotes (potato-requeson dumplings), tetelas (triangular nixtamal cakes), and tlayudas (large, crunchy tortillas) alongside tacos, sopes, and tamales." - Eater Staff
Tyson Crockett