Conceptualized by Ampudia, often referred to as the “godfather of Mexican street food,” Lolo's caters to locals as well as out-of-towners, bringing affordable and inventive dishes designed for both a sit-down meal or grab-and-go. Lourdes Herman — a Mexican native who has worked at the Setai, 1 Hotel South Beach, and R House — joins Lolo's as Ampudia's chef de cuisine.
When dining at Lolo's, begin with its raw bar offerings ($15 to $16), which include Sinaloa-style ceviche topped with cucumber, fennel, and sesame, as well as tostada de pulpo, Spanish octopus served with guacamole and chile de arbol. Next, add a few small shareable plates to your order ($5 to $13), such as Mexican-style grilled corn on the cob topped with queso cotija, chili powder, and lime, or quesadillas with corn masa, wild mushroom, espazote, salsa verde, and crema.
All tacos ($10 to $14) at Lolo's are served with warm, house-made tortillas and paired by fresh salsas and sauces made in house too. Three come per order, allowing diners to mix and match rib eye, mahi-mahi, carnitas, and mushroom.
Indulge in a selection of traditional Mexican sweets for dessert ($7), including homemade flan, warm cajeta pudding with bananas, and pastel de elote — Mexican corn cake — with crème fraîche ice cream.
Wash it down with a drink by Mexico City mixologist José Luis Leon, who offers everything from beer cocktails to margaritas, along with an extensive list of tequilas and mezcals plus nonalcoholic alternatives.
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