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Colita

Colita At Home

The Experience
Each month Chef Daniel del Prado and our culinary team bring you a rotating multi-course tasting menu featuring the best slow-smoked meats, Oaxcan-inspired creations, seasonal chef’s inspirations, and new off-menu items.
How would you like to receive your items?

Due to high demand, this program now has a waitlist to join

  1. Join the Waitlist: Secure your spot for when new memberships open up by joining the waitlist.
  2. Checkout: Make your selections above and proceed to checkout as usual. You won't be billed yet.
  3. Auto-Enrollment: When slots become available, we'll auto-enroll you with an option to opt-out before billing.
  4. Manage Membership: Manage or cancel your waitlist reservation or membership anytime via your member portal; note that cancellation will forfeit your spot in line.
  • Butternut Squash Enmoladas — w/ Mole Rojo
  • Parmesan Cornbread — w/ Agave Butter
  • Smoked Kansas City Ribs — w/ Tamarind, Sweet Herbs, Radish, Tortilla Crumble, & Parmesan 
  • Banana Tres Leches Cake — w/ Whipped Cream, Bruleed Banana, & Powdered Sugar
  • & much more!
All meals come fully prepared with accompanying Chef's notes & prep instructions — simply assemble & serve.
You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
Daniel del Prados sophomore restaurant following the wildly popular Martina, Colita integrates the incredibly diverse flavors of Mexico with barbecue and smoking techniques from all over the world. Born in Buenos Aires, Argentina, Chef Daniel del Prado is the child of parents of Spanish and southern Italian descent who has had a thirst for culinary curiosity and cultivation of skill from a very young age. After moving to the United States in his early 20s, del Prado began his culinary career in Coloradocooking at night and snowboarding during the day. Upon moving to Minneapolis, he had the opportunity to work in some of the finest kitchens in the Twin Cities, including La Belle Vie and Solera. In 2009 del Prado teamed up with his mentor, Isaac Becker, to open Bar La Grassa in the North Loop and after a very successful year at Bar La Grassa, ventured to Portland, Oregon and Europe to hone his skills in high-caliber kitchens. Chef del Prado is a multi-James Beard semi-finalist and has continued to open new and innovative concepts such as Martina, Rosalia Pizza, Sanjusan, Caf Cers, and Josefina in Wayzata.