We were supposed to meet some friends at Colita, but it did not work out for them to meet us, so John and I went anyway. We were also supposed to sit on the patio, but chances of rain were high, so on arrival they seated us inside. The tables were very, very spaced apart, so it seemed ok. I believe to order you write your selections on a piece of paper and they space out the arrival of the food depending on what you order.
We started with the tuna tostada with raw tuna, avocado, sesame, tomato jam, cilantro, celery leaf. Very fresh and bright tasting.
Next up was the Kansas City pork ribs with amarind, sweet herbs, peas, radish, tortilla crumble, parmesan. These were very tender and flavorful.
We shred the tempura fried shrimp tacos topped with jalapeno, cabbage, fresno mayo, cilantro. The breading was light and the toppings added just the right amount of spice and flavor.
Last, was the seared scallops with corn puree, corn salsa, tamarind, burnt husk. A nicely seared scallop was divine after not having scallops for some time.
We had the churros for dessert. This was the only dessert on the menu, but it was a good one. Freshly cooked churros with some cream and caramel sauce were a great finish to our meal.
The service and food were both excellent. Everyone was masked and distanced and we felt very comfortable and safe. They are doing a great job and Colita is certainly worth adding into the rotation. They also have online to go ordering available.
