Oro by Nixta

"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

"Oro by Nixta’s new(ish) cocktail program is all about mezcal and tequila, spirits with the same depth of tradition as the heirloom corn chefs Gustavo and Kate Romero use to make their tortillas, chochoyotes, and tlayudas. It’s hard to beat a straightforward margarita — or go for a concoction of aged charanda (rum from Michoacán) and black sesame-washed raicilla, with notes of mushroom and coconut." - Natalia Mendez

"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

"A finalist for Best New Restaurant in the national category of the James Beard Awards." - Serena Maria Daniels

"A full-service masa kitchen in Northeast Minneapolis with a creative menu." - Julie Yu