Miami is weirdly obsessed with "concepts." Usually, that means a million dollars spent on velvet curtains, overpriced tequila, and food that feels like an afterthought. But then you walk into Aida by La Santa Taqueria in Coconut Grove and everything feels... different. It’s a sequel that actually outshines the original, which is rare. You probably know Chef Omar Montero from the original La Santa in Little Havana—that gritty, neon-soaked spot where the tacos are legendary and the vibe is loud. Aida is the sophisticated older sister. It’s named after Montero’s grandmother, and honestly, you can feel that family DNA the second you sit down.
It isn't just another taco joint.
If you go expecting a $4 carnitas taco wrapped in wax paper, you’re in the wrong place. This is "Coastal Mexican." Think less street food and more "I’m sitting on a terrace in Tulum or Puerto Vallarta watching the sunset." The space is airy. Light woods. Earthy tones. It fits Coconut Grove’s specific brand of laid-back luxury perfectly.
The Reality of Coastal Mexican Cuisine
People often think Mexican food is just heavy sauces and tortillas. Aida kills that myth immediately. Montero is leaning hard into the Pacific and Gulf coasts of Mexico. This means seafood. Lots of it.
The Aguachile is probably the best litmus test for the kitchen. In many Miami spots, aguachile is just a spicy ceviche. Here, it’s sharp. The lime hits you first, then the slow burn of the chili, but the shrimp stays the star. It’s fresh. It’s cold. It’s exactly what you want when the Miami humidity is hovering at 90 percent.
They do this Pescado Zarandeado that is legitimately impressive. It’s a traditional way of grilling fish, usually split wide open and slathered in a chili paste. At Aida, it’s smoky. The skin gets that perfect char while the meat stays flaky. You aren't just eating dinner; you’re seeing a chef translate a very specific regional tradition for a South Florida audience that is used to "taco Tuesdays."
Why the Location Matters
Coconut Grove has changed. It used to be the bohemian heart of the city, then it got a bit corporate, and now it’s finding its soul again. Aida by La Santa Taqueria sits right in the mix of this resurgence. Being on Main Highway puts it in the line of fire for foot traffic, but it doesn't feel like a tourist trap. It feels like a neighborhood spot where people actually live.
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Most restaurants in the Grove try too hard to be "Main Street USA."
Montero went the other way. He brought the soul of Mexico City and the ingredients of the coast. The bar program is a huge part of this. They aren't just pouring Jose Cuervo. The mezcal list is thoughtful. They have small-batch labels you won't find at the grocery store. If you ask the bartender for a recommendation, they actually know the difference between a smoky Oaxacan mezcal and something more floral from Durango.
Beyond the Tacos: The Menu Depth
Let’s talk about the Short Rib Mole. It takes forever to make. You can taste the hours. It’s rich, dark, and complex. Mole is one of those things that AI-generated food reviews call "savory," but in reality, it’s a balancing act of chocolate, nuts, spices, and dried chilis. Montero’s version is thick and glossy. It coats the back of a spoon. It’s a heavy dish, but in the breezy dining room of Aida, it somehow works.
Then there are the tortillas.
If a Mexican restaurant doesn't make its own tortillas, just leave. Seriously. Aida uses heirloom corn. You can smell the masa. It’s earthy and distinct. These aren't those flimsy, store-bought circles that fall apart the moment a drop of salsa touches them. They have structural integrity.
- Tuna Tostadas: Topped with crispy onions and a chipotle mayo that actually has a kick.
- Octopus: Charred perfectly, served with a creamy bean puree that grounds the whole dish.
- Duck Carnitas: This is the flex. Taking a humble street food staple and using duck instead of pork elevates the richness significantly.
The menu isn't massive. That’s a good thing. It shows focus. Too many Miami restaurants try to do sushi, pasta, and tacos all on one page. Aida stays in its lane, and that lane is high-end Mexican coastal.
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The Service Paradox
Service in Miami is... hit or miss. We all know it. You’re either being ignored by a model-turned-server or being rushed out the door so they can flip the table. Aida seems to have dodged this. The staff actually seems to like the food.
It’s conversational.
You've got servers who can explain the fermentation process of the tepache or why a certain mezcal pairs better with the ceviche than a margarita. It makes the price point feel justified. You aren't just paying for the ingredients; you’re paying for the expertise.
What Most People Get Wrong About Aida
A common misconception is that this is just "La Santa 2.0." It’s not. If you go in expecting the exact same menu as the Little Havana spot, you’ll be confused. While the DNA is the same, the execution is entirely different. The Little Havana location is about energy and quick bites. Aida is about lingering. It’s about ordering another round of drinks because the atmosphere is just that good.
It’s also not a "party restaurant."
Thank god. There are no sparklers. No one is dancing on tables at 9:00 PM. It’s a place for adults who want to eat incredibly well and actually hear the person sitting across from them. In a city that is increasingly obsessed with "vibe dining," Aida prioritizes the dining part.
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The Montero Influence
Chef Omar Montero isn't a newcomer. He’s been in the trenches. He worked under some of the greats in Mexico and brought that discipline to Miami. You see it in the plating. It’s beautiful, but not precious. Nothing is on the plate just for an Instagram photo. If there's a garnish, it’s there for acid or crunch.
He’s part of a small group of chefs in Miami actually pushing Mexican cuisine forward. For years, we were stuck with Tex-Mex or very basic street tacos. Now, thanks to spots like Aida, we’re seeing the regional diversity of Mexico. We’re learning about the differences between Oaxacan flavors and the seafood-heavy traditions of Sinaloa.
Authentic vs. Traditional
There is a difference. Aida is authentic to Montero's vision, even if it isn't always "traditional" in the strictest sense. He takes liberties with ingredients because he’s in Florida. He uses local catch when it makes sense. That’s what a good chef does. They adapt the soul of their homeland to the soil they are currently standing on.
Practical Steps for Your Visit
If you're planning to head to Aida by La Santa Taqueria, don't just wing it.
- Book a table ahead of time. Coconut Grove gets packed on weekends, and this isn't a massive space.
- Order for the table. The menu is designed for sharing. Get an aguachile, a couple of tostadas, and a large plate like the Zarandeado fish.
- Explore the Mezcal. Even if you think you don't like it, try a cocktail that uses it. The smoky profile balances the acidity of the lime in their drinks perfectly.
- Sit outside if the weather permits. The patio is great for people-watching on Main Highway.
The most important thing is to go with an open mind. Forget what you think Mexican food is supposed to be in a suburban strip mall. Aida is a reflection of a modern, coastal Mexico that is sophisticated, fresh, and deeply connected to its roots.
It is a rare bird in the Miami dining scene: a restaurant that actually lives up to the hype without having to scream about it.
Next Steps for the Savvy Diner:
- Check their daily specials, as they often get fresh catches that aren't on the permanent menu.
- Visit during lunch for a slightly more casual experience if you want to avoid the evening rush.
- Follow their social media for "Takeover" events where Montero often invites other chefs to collaborate, offering a completely unique one-night-only menu.