"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. On Oro’s menu, masa takes a number of unique forms: chochoyote (round dumplings); tetela (a stuffed triangular pasty); and huarache (an oblong disc), to name a few, alongside tacos and sopes. Other dishes include duck confit folded between jicama tortillas with avocado puree and suckling pig with lentils and radish salad. Reservations are available on Tock. Takeout orders are an option but they must be placed in-person; a takeout menu can be found on the website." - Stacy Brooks
Justine Jones