Chef Alejandra Espinoza, the Ecuadorian talent behind Miami’s Michelin-recognized Cotoa, has rolled out Cotoita, a fast-casual counter tucked inside the Central Fare food hall at MiamiCentral. The compact stall turns Cotoa’s Andean-inspired flavors into commuter-friendly bowls, oven-fresh empanadas, pan de yuca and quick snacks built for people hustling through downtown.
According to NBC 6 South Florida, Espinoza was on site on June 8, walking diners through the new setup and highlighting what is coming out of the ovens. As noted on Cotoita, the stall is located at 550 NW 1st Ave and builds bowls on bases like ancestral rice or a fresh Andean salad, topped with proteins including seco de pollo and hornado. The site also lays out weekday hours and a short list of snacks and house drinks geared to fast service.
From Michelin-Recognized Cotoa To Commuter Bowls
The Michelin Guide includes Cotoa in its Florida selection, and the Miami Herald reported that the restaurant picked up a Bib Gourmand in late May 2026, spotlighting Ecuadorian cooking in a city that is not exactly short on Latin flavors. Cotoita is framed as the more accessible spin on those dishes, using the same techniques but streamlined for speed and friendlier prices. It fits neatly into a broader Miami pattern of chef-driven food hall concepts that translate acclaimed restaurant work into everyday, order-at-the-counter meals.
Menu, Hours And What To Order
Cotoita’s lineup centers on build-your-own bowls, cheese-stuffed empanadas, patacones and pan de yuca, with weekday hours timed for the office and lunchtime crowd, according to Cotoita. Brightline’s Central Fare page lists Cotoita among the food hall vendors and gives the collective’s address as 550 NW 1st Ave Suite 240 at MiamiCentral, putting the stall squarely in the path of commuters, downtown workers and travelers moving through the station.
For Espinoza, the new counter extends Cotoa’s reach beyond reservation-only dinners and tasting menus into everyday grab-and-go territory, a move the SOMOS group has described as a way to “introduce the essence of Ecuador to new audiences.” SOMOS and other outlets point out that recent accolades for Cotoa have helped put Ecuadorian gastronomy firmly on Miami’s culinary map. Diners at Central Fare can expect the familiar Cotoa flavor profile here, served faster and at lower price points for anyone dashing to a train or squeezing in a quick lunch.
