Buzzing takeaway offering hefty portions of Mexican cuisine from a weekly changing menu.
“Buzzing takeaway offering hefty portions of Mexican cuisine from a weekly changing menu.”
Prices and menu items are subject to change. Contact the restaurant for current information.
Browse community photos of Oro by Nixta in Minneapolis, MN, including restaurant and food images when available.
avocado, pico verde, hoja santa, serrano, tostadas
plantain-masa dumplings, bacon jam, sun dried tomato, onion, arugula
duck confit, jicama tortilla, avocado mousse, cranberry pico
tuna, papaya puree, green papaya salad, peanuts, pickled fresno
watermelon, aguachile verde, tomatillo milpero, cucumber salad, tostadas
yuca-masa dumplings, salsa de queso, cilantro pesto, sundried tomato, arugula
walleye, fish stew, avocado, chipotle mayo
beef birria, quesillo, consomé, cactus salad, cilantro, onion, lime
black bean chochoyotes, salsa de venas, baby greens salad, queso fresco
beef tongue, salsa de chile de arbol, cured onion, cilantro
maitake mushroom, mole de huitlacoche, fresno salad
pork confit, salsa verde, cured onion, chicharron, cilantro
soft shell crab, kimchi, saffron aioli, calabrese salsa
squid ink masa, octopus, morita, garbanzo-chipotle Mississippi greens, olive relish
poblano masa, mole verde de semilla, cauliflower, broccolini, kale, mushroom, lemon
nixtamal, huitlacoche, salsa de queso, chile ash, chives, truffle salt
carne apache, mole verde oaxaqueno, verdolagas, oaxacan XO, egg, chicharron
lamb shank, beet barscz, vegetables, cabbage salad, grenolata
pork chop, cornflakes, poblano caesar, guacamole, salsa de chile manzano
chicken thigh, mole Nixta, plantain-masa chochoyotes, granola, cured onion
mahi mahi, camellia beans, pineapple, pastor adobo, habanero aioli
poblano pepper, mushrooms, potato-leek sauce
squid ink corn pasta, octopus, nduja, lemon aioli, salsa macha
market fish, hoja santa, bean tamal, pipian rojo
suckling pig, lentils, radish salad, shishito chiles, avocado
peach, frisee, fennel, red onion, jalapeno/blueberries vinaigrette, pistachios
carrots, requeson, macha de semillas, tacha, fresh herbs
Traditionally originated in the northwest coast of Mexico. This dish traditionally consists of seafood cured in citrus juice and herbs.
Atoles are made of dry chiles, fresh garlic and spices. A la Talla Salsa made with chile guajillo and pineapple.
is a sour soup made with meat stock, vegetables, and spices. Oro co-owner Kate Romero immigrated from Poland to MN when she was 12 and often brings traditional Polish recipes and pairings to the menu.
Small plates served as appetizers or snacks at any given point of the day.
birds beak chile, between 15000 to 30000 scoville units, red in color.
Grasshoppers commonly eaten as snack in Mexico and Central America. You'll find a photograph of a chapulin in our logo.
A fruit from the gourd family first cultivated in Mesoamerica, also known as vegetable pear, choko, or mango squash, packed with antioxidants and fiber.
Round, masa dumplings with a small dimple in the middle. They can be both fried in oil or cooked in broth.
Lightly fermented cabbage relish. Typical in Central American cuisine, it is usually made with cabbage, onions, carrots, oregano, and lime juice; it resembles sauerkraut, kimchi, or tart coleslaw.
are two names for the fruit that grows on the guayabo tree. While 'guava' is the more common name for the fruit in the US, the word guayaba is closer to its name in the original languages of Latin and South America.
Translates to 'sacred leaf'. Hoja santa is a herb from the pepper family used in Mexican cuisine, most commonly in the southeastern states. It has a mild licorice and black pepper flavor, with a minty aroma.
Flat, soft, oblong-shaped masa dish that is then topped with a variety of ingredients. It has a very unique shape that resembles a Mexican sandal of the same name.
is a member of the Amaranth family. It has a long, fibrous stem, and round, miniature, soft leaves. Its flavor is similar to broccoli with a bitter, peppery taste.
is a plant disease caused by the pathogenic fungus Mycosarcoma maydis. One of several cereal crop pathogens called smuts, the fungus forms galls on all above-ground parts of corn species, such as maize and teosinte. The infected corn is edible; in Mexico, it is considered a delicacy, often eaten as a filling in quesadillas or other tortilla-based dishes, as well as in soups.
dough.
A Puerto Rican dish made with plantains mashed with garlic and pork or other meat and served in it's own broth.
meaning 'sauce' in the Nahuatl language, is a traditional sauce and marinade originally used in Mexican cuisine. All mole preparations begin with one or more types of chile pepper. Other ingredients can include black pepper, achiote, squash, cumin, cloves, anise, tomato, tomatillo, garlic, sesame seed, dried fruit, herbs like hoja santa, and many other ingredients. Oaxacan moles can include over 30 ingredients!
Oro's signature mole recipe. 5 years in the making. Over 100 ingredients have been used to create the mole we have with us today. Our Mole Madre is added into each new batch (akin to how sourdough starter works) and imparts a completely unique and increasingly complex flavor that develops over time.
A pre-Columbian,vegan dessert with gelatinous-like texture made from ground maize and sugar, traditional in Oaxaca, Mexico. It can be flavored with coconut, pineapple, milk, mango and other seasonal fruits.
A traditional maize preparation process in which dried kernels are cooked in, and steeped in an alkaline solution, usually water and food-grade lime (calcium hydroxide). Over the last 10,000 years, indigenous people throughout the Americas used this process (typically using wood or plant ash as lime) to increase the bioavailability of nutrients.In the plant, after cooking, the pericarps are drained and hulled and stone ground to produce masa (dough) that forms the base of our tortillas and masa menu items.
There are about 114 known species in Mexico, where it is a common ingredient in numerous Mexican dishes.
Seasoned pork bone broth thickened with black beans.
or chile negro is the dried form of the Chilaca chile pepper, a long and narrow member of the species Capsicum Annuum. Named for its dark, wrinkled skin, it is a mild-to-medium-hot chile.
A fish quesadilla.
Red chiles and tomato-based sauce, thickened with sesame seeds and an array of herbs.
A soft, whole-milk cheese. Resembles ricotta cheese.
Nixta's flagship salsa made with Pasilla Mixe, a chile native to Oaxaca with a natural and deep smoke flavor.
A spicy salsa made with heirloom chiles, sesame seeds, peanuts and oil.
Mayan dip from the Yucatan/Riviera Maya region. It is made with pumpkin seeds, garlic, chile, and orange peel.
A Piloncillo (mexican brown rock sugar), cinnamon, star anise, and clove syrup.
A masa stuffed patty, shaped like a triangle.
Salsa made with tomatoes and the veins from different types of chiles.
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