A Michelin-Starred Collab: KOLI Meets Cuna
A Michelin-Starred Collab: KOLI Meets Cuna
A Michelin-starred Mexican collaboration shaped by the rhythm of New York—bringing Cuna together with Monterrey’s KOLI Cocina de Origen for a one-night-only tasting dinner.
Chef Maycoll Calderón of Cuna NYC hosts the team behind KOLI for an intimate, collaborative menu that moves between regions and styles. Dishes from both kitchens are presented side by side, pairing Cuna’s seasonal, New York-driven approach with KOLI’s precise, contemporary interpretation of northeastern Mexican cuisine.
KOLI, cocina de origen, is led by the Rivera-Río brothers—chef, pastry chef, and sommelier—exploring the origins of Northern Mexican cuisine through a modern, technical lens. Named after the Nahuatl word for “grandfather,” the restaurant reflects on heritage and tradition while reimagining them with refined technique. Their work has earned a Michelin star and recognition among Latin America’s 50 Best Restaurants.
At Cuna, Chef Calderón contributes a vibrant, ingredient-led style shaped by the pace and diversity of New York—designed for balance, seasonality, and shareability across the menu.
Together, the two kitchens present a focused, one-night-only experience highlighting modern Mexican cooking across regions.
Hamachi / iceberg lettuce, tomato, strawberry, rhubarb, mint (Cuna NYC)
Octopus Tostada / grilled pineapple, habanero, cilantro, avocado (Cuna NYC)
Snacks / atropellado, black tempura, “Amor” caviar & crispy pork skin with tuna (KOLI)
Grilled Asparagus / basil, peas, queso fresco, green oil (Cuna NYC)
Catch in Huasteco Pipián / Ensenada catch, pipián, coconut, hoja santa, cucumber (KOLI)
Carne Asada / SRF American Wagyu picanha, black garlic, cauliflower, charred tomatillo, beet, salt foam (KOLI)
Goat Milk Mostachón / yogurt, walnut, orange, cajeta, lemon, caviar (KOLI)