In the heart of San Pedro Garza García, where modernity and tradition intertwine, stands KOLI Cocina de Origen , a space that transcends gastronomy to become a vibrant story of passion and family. Brothers Rodrigo, Daniel, and Patricio Rivera Río Zambrano have patiently and visionarily woven a culinary experience that honors the roots of Mexico while projecting them into the future.
The story begins in childhood. Rodrigo, with an early inclination towards sweets, found his destiny not among schoolbooks, but in the warmth of kitchens. From his first job as a bellboy in Mazamitla, where he preferred to get lost among pots and ovens, to his days in Vancouver washing dishes before discovering an absolute love for gastronomy, his life seemed destined to create universes of flavors.
Daniel, for his part, began his journey in the hospitality world in 2008, working behind a bar in Monterrey. His time at the Instituto Regiomontano de Hotelería solidified his vision: that service and experience are as essential as the dish itself. This conviction led him, along with his brothers, to found Koli, a space where each wine and each pairing has a story to tell.
Patricio, with his sights set on the future, has set a clear goal: to professionalize local gastronomy and sow a legacy of commitment to the land, the products, and the people who make them possible. His vision not only seeks to keep the spirit of KOLI alive, but also to inspire a new generation of passionate Mexican cuisine enthusiasts.
But the soul of KOLI is revealed in its "Pragmatic" menu, a 13-course proposal that invites you to explore the essence of the everyday from an innovative perspective. "Sea," with oyster, crab, and tuna, pays homage to the coast; while "Tradition," through mole, suckling pig, and piquin chili, recovers the strength of ancestral flavors. Creations like "Pollination," which integrates pine, goat cheese, forest honey, and pine nuts, show how nature is transformed into haute cuisine.
KOLI's concept is built through tasting menus that change with the seasons, capturing the pulse of the earth and natural cycles. Each pairing is designed to enhance the narrative of the dish: Mexican wines that converse with international labels, artisanal mezcals that elevate the nuances of a seafood dish, or champagnes that underscore the subtlety of a dessert.
More than just a restaurant, KOLI is a culinary manifesto : each catering experience and event bears its narrative stamp, designed to remain in memory. In its space at Amazonas 225 , in San Pedro Garza García, the ephemeral nature of a dinner is transformed into eternity through flavors.
KOLI is not just a well-served meal; it is the stage where Mexican tradition is dressed in luxury, where the past is reinvented, and where the future of national gastronomy is already being written.
Photos: courtesy.
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