Colita

Name: Colita
Address: 5400 Penn Ave S, Minneapolis, MN, 55419, US
Telephone: 612-886-1606

Tex-Oaxacan

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Sun-Thu 4-9pm; Fri-Sat 4-10pm

5400 Penn Ave S, Minneapolis, MN 55419
612-886-1606
Last verified: August 2026
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Seared scallops with carrot purée and salsa at Colita

Cold

↑ All sections

Crispy Masa Chips$17
- Vegetarian
Guacamole, hummus, peanuts, guajillo salsa
Tuna Tostada$23
Raw tuna, avocado, sesame, tomato jam, cilantro, celery leaf
Aguachile$23
Yellow tail, cilantro, tamarind, fresno, red shiso, crispy chapulines
Cucumber Watermelon Salad$18
- Vegetarian
Sunflower sikil pak, basil oil, tajin
Cornbread & Caviar$18
Guajillo cornbread, honey, crema
Charred Eggplant Tostadas$18
- Vegetarian
Roasted tomato, sesame, lime, burrata
Fried Green Tomato Salad$19
- Vegetarian
Sweet herbs, watercress, apple cider vinegar, ranch

Hot

↑ All sections

Roasted Sweet Potato$18
- Vegetarian
Chipotle remoulade, fresh herbs, pepitas, serrano
Octopus$32
- Signature
Fried potatoes, piña macha, cilantro, fresno cauliflower puree
Seared Scallops$32
Carrot puree, salsa macha, peanut, fresno
Tlayuda$22
- Vegetarian
Refried beans, crema, queso fresco, pickled fresno, corn
Cacio e Pepe Tostadas$18
- Vegetarian
Chihuahua cheese, parmesan, black pepper
Stuffed Gorditas$17
Pork & beef, cumin, fresh tomato salsa
Corn Elote$16
- Vegetarian
Chipotle mayo, ricotta salata, serrano, tajín

Tacos & Tostadas

↑ All sections

Tempura Fried Shrimp Tacos$20
Jalapeño, cabbage, chili mayo, cilantro
Beef Lengua Tacos$21
Mole negro, escabeche onions, chimichurri and cilantro
Pork Carnitas Tacos$19
Salsa verde, cucumber, avocado salsa, cilantro and pickled red onion
Chicken Tinga Tostadas$18
Adobo, smoked chicken, black bean puree, queso fresco, pickled jalapeño
Pasilla Cauliflower Tostadas$20
- Vegetarian
Roasted cauliflower puree, sesame seeds, green onions, cilantro

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Tuna Tostada · Charred Eggplant Tostadas · Cacio e Pepe Tostadas.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Pork Carnitas Tacos.
Lengua: Beef tongue cooked slowly until very tender, then sliced or diced for tacos. Some taquerías finish it on the griddle for browned edges. Despite its reputation among unfamiliar diners as an "adventurous" filling, lengua is prized for its soft texture and rich beef flavor. On this menu as: Beef Lengua Tacos.
Tinga: Shredded meat simmered in a tomato, onion and chipotle-based sauce. Chicken tinga is particularly common, although beef and pork versions exist. Associated with Puebla, tinga frequently appears on tostadas, tacos and sopes. On this menu as: Chicken Tinga Tostadas.
Masa: The dough at the heart of tortillas, tamales, sopes, gorditas, tlacoyos and countless other foods. Traditional corn masa is produced through nixtamalization, in which dried corn is cooked and soaked in an alkaline solution before being washed and ground. Restaurants may make masa from dried corn themselves or use prepared masa or masa harina. Restaurants advertising heirloom or native corn may identify the particular varieties or producers they use. On this menu as: Crispy Masa Chips.

How these dishes compare

Carne asadatypically $13.50 across 251 menus
Carnitastypically $12.75 across 178 menus
Tostadastypically $9.50 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus
Lenguatypically $5.82 across 57 menus
Tingatypically $8 across 47 menus
Gorditastypically $8 across 23 menus

Colita on our other sites

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Colita

Menu

Cold

Hot

Tacos & Tostadas

Pinchos

How these dishes compare

Colita on our other sites

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