Cocina Latina
St. Paul$$4.4
Illustrative photo
St. Paul Mexican kitchen with regional specialties beyond the usual — mole negro, chiles en nogada, and a weekend pozole that draws a crowd.
What to Order
Must Order
$$
Illustrative photo
St. Paul
4.4
Order: Mole Negro
Complex Oaxacan black mole with over 30 ingredients — deep, smoky, and slightly bitter, served over chicken with rice and warm tortillas.
Hidden Gem
$$
Illustrative photo
St. Paul
4.4
Order: Weekend Pozole Rojo
Hearty hominy and pork stew in a rich red chile broth, topped with shredded cabbage, radish, oregano, and lime — a weekend-only tradition.
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