The First Ecuadorian Restaurant in the Michelin Guide USA

COTOA, the innovative restaurant by chef Alejandra Espinoza, has achieved an unprecedented milestone in Ecuadorian gastronomy by being included in the prestigious Michelin Guide Florida 2025. This is the first Ecuadorian restaurant in the United States to receive such an important recognition, marking a significant step forward for the visibility of Ecuadorian cuisine on the international stage. In this blog, we explore how COTOA reached this achievement and what it means for the future of Ecuadorian gastronomy.

About COTOA

COTOA opened its doors in May 2024 in Miami and has since captivated diners with a unique offering: high-end Ecuadorian cuisine prepared with native ingredients and modern techniques. The restaurant is located in The Bloom, a “food hub” in the heart of the city, which has become the perfect meeting place for food lovers.

COTOA's approach is to bring the essence of Ecuador to international palates, presenting a culinary experience that highlights the flavors and traditions of the South American country in an innovative way. Since its opening, it has been a resounding success, attracting a diverse clientele eager to explore the richness of Ecuadorian cuisine.

Michelin Recognition

COTOA’s prestigious recognition in the Michelin Guide Florida 2025 marks a turning point for Ecuadorian gastronomy in the United States. The restaurant stands out for its Jipijapa ceviche, a dish that combines coconut, ginger, and peanuts, which captured the attention of Michelin inspectors for its unique flavor and sophisticated execution.

The newspaper Primicias highlights that this achievement “is one of the best pieces of news for Ecuadorian gastronomy, as it places COTOA on the global fine dining radar” (Primicias, 2025). Additionally, the renowned publication Forbes emphasized that this recognition demonstrates “the potential of Ecuadorian cuisine to set global trends” (Forbes, 2025).

This milestone positions COTOA among the best restaurants in Miami, a culinary hotspot with a vast array of international options. Alongside six other restaurants, COTOA now joins an exclusive group in the Michelin Guide, serving as a testament to Chef Espinoza's commitment to quality and innovation.

Alejandra Espinoza’s Vision

Alejandra Espinoza, a special ambassador for gastronomic tourism for the UN since 2023, has dedicated her career to elevating Ecuadorian cuisine on the international stage. For her, COTOA is not just a restaurant but a platform to share the diversity and richness of Ecuador’s native ingredients with the world. This Michelin recognition is just the beginning of an exciting journey to bring Ecuadorian food beyond its borders.

Alejandra told Ecuavisa that this recognition is “a great achievement for all Ecuadorians, a reflection of our efforts to showcase what Ecuador is and our incredible biodiversity to the world” (Ecuavisa, 2025). She also emphasized that “it is an honor for Ecuadorian fine dining to start gaining international recognition and for our culture to be represented through food” (Ecuavisa, 2025).

Signature Dishes on the Menu

COTOA’s menu is filled with iconic dishes that represent the best of Ecuadorian gastronomy. Some of the highlights include:

Seco de Pollo: A classic Ecuadorian dish featuring chicken slow-cooked with a blend of spices and vegetables, served with rice and salad.
Maito: Fish wrapped in banana leaves, an ancestral recipe that preserves the natural flavors of the ingredients.
Pan de Yuca: Delicious cheese-filled bread made from cassava, a root native to South America, perfectly complementing the main dishes.
Llapingacho: Potato patties stuffed with cheese, served with peanut sauce that enhances the potato’s flavor.
Fish in Banana Leaves: A traditional dish with a modern twist, ideal for lovers of fresh seafood.

The menu also features innovative drinks and desserts, such as natural juices and cacao-based ice creams, showcasing the richness of Ecuadorian cacao.

Alejandra Espinoza’s Recent Achievements

The Michelin recognition comes in an incredibly successful year for Alejandra Espinoza. The Ecuadorian chef was also selected to be part of the jury for the Bocuse d’Or 2025, the world’s most prestigious culinary competition, to be held in Lyon, France. This honor not only reflects her talent and commitment to high-quality cuisine but also highlights her growing influence in the international culinary community.

Forbes stated that Espinoza is “a key figure in positioning Ecuador as a reference in international cuisine” (Forbes, 2025).

COTOA’s inclusion in the Michelin Guide Florida 2025 is a major triumph for Ecuadorian gastronomy. It not only highlights the talent of chef Alejandra Espinoza but also places Ecuador on the map as a global culinary reference. COTOA remains an open invitation to discover Ecuador’s exquisite flavors in the heart of Miami.

If you haven’t visited COTOA yet, we invite you to experience it. Come and enjoy a unique culinary journey that showcases the best of Ecuador with a modern and sophisticated approach. Don’t forget to follow us on social media to stay updated on all our news and developments. We look forward to welcoming you!