Recent social media posts
06/01/2026
Behind every plate, every service, and every guest experience, there is a team that gives their all every single day.
This Bib Gourmand recognition belongs to each person in this photo and to everyone who has been part of the journey. Your hard work, commitment, resilience, and passion are what made this possible.
Thank you for believing in the vision, for pushing through the difficult days, and for showing up with the same dedication day after day.
We are incredibly proud of what we have achieved together, and even more excited about what comes next.
This is your achievement.
Thank you, Team Cotoa. 🤍
Cu Cuy Cuy.
Toa Toa Toa.
05/28/2026
Today, we celebrate something truly special for us. It’s a great milestone along the way. 🇪🇨✨
Cotoa has been honored by the MICHELIN Guide with a Bib Gourmand distinction a recognition that celebrates flavor, quality, and the experience we strive to create every day.
This moment belongs to our team, to everyone who believed in us, and to every lesson, challenge, and victory that shaped this journey.
And above all, it belongs to Ecuador to our ingredients, traditions, stories, and to the Ecuadorian culinary community that continues to inspire the world.
Before Cotoa, there was Somos, our restaurant back in Ecuador the place where this dream first began, and where our team of more than 40 people continues to give everything they have to share Ecuadorian cuisine with the world.
Thank you for being part of this story. 🤍
Ecuadorian Born, Globally Inspired.
05/28/2026
At COTOA, private events are built around the experience curated menus, shared plates, cocktails flowing, and tables designed for nights people keep talking about after. 🍷🌿
From intimate dinners to larger celebrations, every detail is shaped around your guests and the kind of evening you want to create.
Private events and reservations are available Wednesday & Thursday from 6pm–9pm, Friday from 6pm–9:30pm, Saturday from 1pm–9:30pm, and Sunday from 1pm–8pm. ✨
05/21/2026
At this year’s Annual Concierge Day, conversations around Miami’s dining scene brought together some of the people shaping where the city is headed next. ✨
Chef Alejandra Espinoza joined Michael Beltran and Alexander Ringelb for a panel focused on the evolution of Miami gastronomy, the cultures influencing it, and the flavors pushing it forward.
A meaningful moment for COTOA and for Ecuadorian cuisine to be part of a larger conversation about what hospitality and dining in Miami can become. 🇪🇨
Thanks to for the invitation and for bringing these conversations together.
05/16/2026
In Ecuador, plátano isn’t just one thing. 🇪🇨
It’s a whole language. Verde, maduro, maqueño, orito each one with its own purpose, texture, and way of showing up at the table.
Brought to the Americas centuries ago, it became something else here: an ingredient that adapted, evolved, and rooted itself deeply into everyday cooking and identity. ✨
From crispy chifles to soft maduros, from broths to masa, plátano is not just cooked it’s transformed. At COTOA, we explore those possibilities through dishes like our green plantain empanadas, sweet plantain tortellinis with seco de pollo, Cangrejada con Patacón, and our Snapper Encocado served with sweet plantains. 🍌
05/14/2026
Some gifts don’t stay on a shelf.They stay with you.A meal shared, a conversation that lingers, a moment that becomes a memory.
Our Cotoa Gift Cards are made for that, for giving something thoughtful, meaningful, and a little unexpected.
An invitation to experience Ecuador, one table at a time.
Available now. Give differently. Give Cotoa. 🤍✨
05/13/2026
The Andean Negroni is our way of bringing familiar flavors into a completely different setting. ✨
Built from the classic structure of a negroni, but inspired by ingredients and aromas that feel closer to the Andes, warmer, earthier, and deeply rooted in where we come from.
A cocktail that feels bold at first sip, but keeps unfolding the longer you sit with it. 🍸🌿
05/08/2026
Being part of the Aston Martin Aramco Formula One Team paddock as the first Ecuadorian restaurant was far more than an invitation — it was an opportunity to share Ecuador with the world. 🇪🇨🏁
For a few days, our flavors, ingredients, and traditions arrived at one of the most iconic stages in the world through every plate we served.
From our ceviche Jipijapa, panes de yuca and hornado, to the stories behind each preparation, we were proud to bring a little piece of Ecuador to the Aston Martin house.
More than anything, we’re deeply grateful for the hospitality, generosity, and warmth of the Aston Martin team. Being alongside them, learning from their culture of excellence, and sharing this experience with their guests and collaborators was truly special for us.
Thank you to Aston Martin Aramco Formula One Team, and to the incredible sponsors and collaborators who helped make this possible: .tableware ✨
And thank you to everyone who continues believing in our vision of taking Ecuadorian cuisine further into the world.
Seguimos. 🤍
05/06/2026
Cotoita was conceived as an extension of COTOA another way of experiencing the same philosophy. ✨
Here, dishes are approached differently: small plates, snacks, and composed bowls that allow you to build your own selection, while maintaining the same level of care and precision in every element. 🍽️
It holds the same commitment to Ecuadorian cuisine thoughtful, intentional, and rooted in its origin. 🇪🇨
04/23/2026
In Ecuador, ceviche is a tradition shaped by diversity. 🇪🇨 From the coast to the highlands, it evolves with what each place offers, and that often means fruit.
Ingredients like maracuyá, tomate de árbol, naranjilla bring brightness, balance, and a natural sweetness
that has long been part of how we understand flavor.
At Cotoa, we continue that tradition through our own lens.Our Wahoo Salsero begins with delicate slices of wahoo, dressed in a vibrant passion fruit sauce that lifts every bite. Sesame adds depth, while cilantro oil brings a clean, fresh finish. 🌿
A ceviche that feels familiar, yet unexpected, rooted in Ecuador, shaped with intention. ✨
04/19/2026
One year ago, we opened our doors in a new space with our main goal to share Ecuador with the world. 🇪🇨
It hasn’t been easy, but every step, every service,
has been part of something bigger: bringing our cuisine, our ingredients, and our story a little further.
Today, we celebrate one year at the table grateful for everyone who has been part of this journey.
To our team, our guests, our friends, our family,
and our peers in the industry thank you for believing, supporting, and growing with us.
This is just the beginning.
One year of Cotoa.
Seguimos. 🤍✨
04/16/2026
At COTOA, the kitchen is built on teamwork. 🌿
Every service is a shared effort a group of people moving together, supporting one another, understanding their role in every plate that leaves the pass. It’s not just about cooking, it’s about trust, communication, and respect for the work being done around you.
Each hand matters. Each step counts. And every dish reflects that collective care. 🇪🇨
Because what we create is never the result of one person it’s the result of a team that works as one, with intention and respect at the core of everything we do. ✨
04/10/2026
From the train, we move into postcards. ✉️
Memories of Ecuador in flavors, places, and the recipes we grew up with the ones that remind us of home. 🇪🇨
This second part of our Ecuadorian Culinary Glossary explores those moments, where every word carries a place, a story, and a tradition.
We’ll save you a seat.
Reserve on SevenRooms link in bio.
04/04/2026
Canelazo. 🍊 a drink deeply rooted in Ecuadorian tradition, known for its warmth, its spice, and the brightness of naranjilla that defines its character.
At COTOA, we revisit it with a more refined approach preserving its essence while elevating its expression. 🇪🇨
Familiar, yet reimagined.
03/31/2026
At Cotoa, what we serve doesn’t end at the table. 🌿 We’ve developed a small collection of Ecuadorian products, carefully curated and crafted to revalue our ingredients, our traditions, and our identity.
Each one carries a story.
Each one is meant to be taken home. 🇪🇨
From our Amazonian vanilla essence and whole vanilla pods, to our collection of salts, sal prieta and sal de Guaranda, these are flavors that define who we are. We invite you to explore them, cook with them, share them.
A small piece of Ecuador, in your kitchen. Thoughtful, unique, and full of soul, the perfect gift to give (or keep). ✨
03/26/2026
In Ecuador, muchines de yuca are a quiet classic. They come from home kitchens, shaped by hand, fried until golden, served warm, often without ceremony but always with cariño. 🇪🇨 Made from cassava, an ancestral ingredient that has fed generations, muchines are simple, comforting, and deeply rooted in everyday life.
At Cotoa, we bring that memory to the table with our own expression: crunchy cassava croquettes, finished with a touch of cacao honey for a subtle sweetness.
Familiar, warm, and meant to be shared.
Así sabe Ecuador. ✨
03/23/2026
All the little details that make your visit feel easy, thoughtful, and just right.
From how to book your table to when to stop by, where to find the menu, and how to enjoy Cotoa at home with Cotoita it’s all here.
Because great experiences start before you sit down.
Save this, share it with your table, and we’ll be ready when you arrive 🍽️
03/23/2026
All the little details that make your visit feel easy, thoughtful, and just right.
From how to book your table to when to stop by, where to find the menu, and how to enjoy Cotoa at home with Cotoita it’s all here.
Because great experiences start before you sit down.
Save this, share it with your table, and we’ll be ready when you arrive 🍽️✨
03/20/2026
This week, we’re proud to present our special.
From Manabí, where culinary tradition is a story in every bite, the tonga is more than a dish it’s a ritual. Traditionally, this layered masterpiece is made with chicken, rice, plantains, peanuts, and a rich mix of local spices, carefully wrapped in banana leaves. Each layer represents a moment of connection, meant to be unwrapped, shared, and savored with loved ones.
At COTOA, we honor this heritage while adding our own coastal twist: crab. By replacing chicken with tender, fresh crab, we transform it into a coastal celebration, preserving its layered structure and the ceremonial joy of unwrapping each bite. Wrapped, layered, and brimming with flavor, it’s a journey of tradition reimagined. 🦀🌴
03/13/2026
Mondays and Tuesdays at Cotoa?
They’re not closed. They’re exclusive. 😉
Our space becomes yours available for private breakfasts, brunches, lunches, dinners, and special gatherings with thoughtfully curated menus designed just for your group.
And if you’re celebrating somewhere else, we bring Cotoa to you.
From weddings to corporate events to intimate celebrations, our catering carries the same warmth, detail, and Ecuadorian soul. Because good food isn’t just served. It’s experienced.
Inquire with us and let’s make it happen. 🤍✨
03/07/2026
In Ecuador, pinchos are part of the language of the grill. 🔥
Simple skewers cooked over fire, often shared on the street or at gatherings where the smoke and the aroma bring people together.
At Cotoa, we revisit that tradition with grilled hanger steak, papa chaucha, crunchy cucumber, and smoked chimichurri a sauce of fresh herbs, garlic, olive oil, and vinegar that brightens every bite.
A familiar classic, cooked with intention.
Fire, flavor, and a taste of Ecuador at the table.🇪🇨
03/03/2026
Starting March 8, we’re introducing new hours.
Our updated weekly schedule is now in effect, and we’re especially excited to welcome you on Sundays from 1:00 PM to 7:30 PM.
More tables.
More stories.
More moments together.
COTOA looks forward to hosting you.
Come for the craft.
Stay for the warmth.
Return for the flavor.
Make your reservation the table is ready. 🍽️✨
03/02/2026
In Ecuador, shrimp ceviche belongs to the coast. 🌊🇪🇨
It’s found in seaside markets, family tables, and long
afternoons that turn into evenings. Unlike other styles,
ours is generous, citrus and tomato creating that bright,
spoonable broth that carries everything together.
At Cotoa, we prepare it with gently poached shrimp, red
onion, cilantro, and just enough heat to awaken the
flavors, never overpower them.
And yes, there’s a way to enjoy it. Mix it slowly. Add
chifles. Scoop generously.Let the citrus, the sea, and the
warmth of Ecuador unfold at the table.
This isn’t just ceviche.
It’s how we taste home. 🤍
03/02/2026
Warning: there’s a technique.
Mix it first - wake it up.
Add extra chifles - we like crunch. 👌
Scoop generously.
Sip your beer.🍻
Repeat until you forget what day it is
.
02/25/2026
It starts long before it reaches your table.
In tradition.
In shared meals.
In flavors passed down, not written down.
At Cotoa, we honor where we come from —
so you can taste Ecuador the way it lives in us.
Address
12475 NE 6th Court
North Miami, FL
33161
Opening Hours
| Monday |
12:30pm - 9pm |
| Tuesday |
12:30pm - 9pm |
| Wednesday |
12:30pm - 9pm |
| Thursday |
12:30pm - 10pm |
| Friday |
12:30pm - 10pm |
| Saturday |
12:30pm - 10pm |
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