Latoya

Lakshita Taneja

1 month ago

5.0

The nachos where exceptional. Overall, everything was great but the nachos deserve a separate mention. Everything was 10/10. Though I do feel this place hasn’t gone viral yet so it was quite empty, but there was a dj who was playing regardless.

Nitant Kaushal

1 month ago

5.0

Good food. had tacos and brazilian stew. Ordered pasta for kids and that was good too

Udit Maheshwari

1 month ago

4.0

Went here on a Monday night for our anniversary dinner. Service was impeccable. The gentleman looking after us took time to explain dishes and drinks. It showed that he had been trained well by management. The Pao de queijo, the chicken asado taco, the coco loco cocktail were all excellent. The Peruvian fried rice needed a lot more seasoning. The cut up churros in the dessert kind of took away from the fun of eating churros. The individual components of the dessert tasted great but somehow didn’t come together. Overall a decent experience and wouldn’t mind coming here again.

+2

Diya

2 months ago

5.0

Loved how cordial and warm the staff was special shout out to Mr. Himanshu!

Rahul Prabhakar

2 months ago

3.0

A Latin American Awakening in Malviya Nagar There's a curious paradox about Delhi's restaurant scene. We have more Italian restaurants than Rome probably needs, enough Thai places to feed Bangkok twice over, and Japanese cuisine has become so ubiquitous that even neighbourhood markets now boast their own sushi counters. Yet Latin America—an entire continent bursting with culinary tradition—has remained conspicuously absent from our gastronomic consciousness. Until now. Tucked into the Eldeco Centre in Malviya Nagar, Latoya has arrived with what can only be described as missionary zeal: to introduce Delhi to the real flavours of Latin America, not the bastardised versions we've come to accept as "Mexican" food. Beyond the Burrito Belt Let's be honest. For most Delhiites, Latin American food means nachos swimming in processed cheese and burritos the size of throw pillows. Latoya's mission is refreshingly different. This is a restaurant that spans continents—from the coastal ceviches of Peru to the smoky Argentine parilla, from Brazil's hearty stews to the fascinating fusion cuisines born when Japanese and Chinese immigrants brought their techniques to South American shores. The approach here is rooted in something increasingly rare: genuine research. The team behind Latoya hasn't just Googled recipes or watched YouTube videos. They've travelled extensively, formed personal connections, and developed what seems like a scholar's respect for the culinary traditions they're representing. You can taste that sincerity on the plate. The Tools of the Trade Walk into the kitchen and you'll notice something unusual for Delhi: a comal for cooking masa tortillas, a parilla (that specialized Argentine stone grill), and most tellingly, molcajetes—those volcanic rock mortars that no self-respecting Mexican cook would be without. At your table, the guacamole arrives with theatre: freshly pounded in the molcajete, the basalt rock lending not just spectacle but the perfect coarse texture that makes all the difference between good guacamole and the forgettable mush most restaurants serve. This attention to equipment matters because Latin American cooking is fundamentally about technique. Charring ingredients—chillies, garlic, onions, tomatoes—forms the backbone of their house-made salsas, creating that essential smokiness that defines the cuisine. The Argentine lamb chops, the Pescado Contramar, the Peruvian anticuchos: all emerge from the parilla with that unmistakable kiss of smoke and fire. Authenticity Without Apology Here's where it gets interesting. Latoya walks a tightrope between authenticity and accessibility. They're using nixtamalized corn flour (that centuries-old alkali process that transforms maize), importing dried Mexican chillies like guajillo, pasilla, and ancho, and sourcing fresh aji amarillo, aji limon, and habaneros. They're making tiger's milk—that punchy, citrusy marinade that gives ceviche its soul. But they're also wise enough to know they're cooking for Indian palates. The result is food that respects its origins while acknowledging its audience. It's a delicate balance, and not every restaurant manages it. The Fusion Frontiers What particularly intrigued me was their exploration of sub-regional cuisines. Chifa (Chinese-Peruvian) and Nikkei (Japanese-Peruvian) cooking represent some of the most exciting fusion cuisines in the world—born not from marketing gimmicks but from genuine cultural exchange when Asian immigrants settled in South America. These aren't fusion for fusion's sake; they're historical cuisines with their own integrity. The bar, too, deserves attention. This isn't an afterthought but an integral part of the experience, with rum and agave-based cocktails infused with tropical flavours that actually complement the food rather than competing with it. The Verdict Does Delhi need Latoya? Absolutely. Whether Delhi is ready for it—that's the more interesting question. This is a city that claims to love adventure on the plate but often retreats to the familiar. Latoya is asking diners to step outside their comfort zone, to trust unfamiliar ingredients and techniques, to embrace cuisines that don't come with the comfortable familiarity of our usual go-tos. It's about time Delhi feasted on authentic Latin American flavours. Latoya has thrown down the gauntlet. The question now is whether we're willing to pick it up.

+2

MunMun Nandi

2 months ago

1.0

We visited the restaurant without a reservation and noticed several empty tables. When we requested a table, a manager was initially willing to accommodate us. However, another staff member arrived and, despite the manager’s approval, insisted that the table was already promised to someone else. We were then asked to sit outside and ultimately denied a table. This inconsistent and unfriendly behavior was very disappointing. I believe the staff should be better trained on customer service and communication to ensure a more positive experience for all guests. Overall, it was a very unpleasant visit.

Vishakha

3 months ago

5.0

Amazing food with authentic flavors, warm hospitality, and a perfect ambience....truly one of the best dining experiences I’ve had!

Elena

3 months ago

5.0

The atmosphere strikes a perfect balance between cozy and contemporary. With warm lighting, indoor plants, and earthy decor. The space is clean, thoughtfully laid out, and ideal for both casual lunches and relaxed dinners. The staff was friendly, attentive, and well-informed about the ingredients and dietary preferences — a huge plus for anyone with food allergies or following a specific diet.Highly recommended 🙌🏼

Alok Sharma

3 months ago

5.0

The food shines. The culinary team clearly knows what they’re doing. Every dish showed impressive technical skill and respect for the ingredients. The service was impeccable. server was knowledgeable

Hitesh

4 months ago

5.0

Food and Ambiance was great but what impressed me a lot is there impeccable hospitality.