Matilde and Mita’s Cocina Moderna Define Two Mexican Dining Choices in Tampa

Mita’s Cocina Moderna is already serving Tampa diners in Hyde Park, while Matilde is planned for a 7,600-square-foot space near the Riverwalk in Downtown Tampa. Their different menus create a useful distinction: Mita’s offers an elevated take on familiar Mexican favorites now, while Matilde is being developed as a coastal Mexican steakhouse built around live-fire cooking.

For diners deciding between them, the immediate answer is straightforward. Choose Mita’s for tacos, tortas, fajitas and other established menu formats available today. Save Matilde for a future meal centered on open-flame steak, seafood, raw-bar selections and shared dishes—but wait for a confirmed opening date before making plans.

Mita’s builds outward from tacos and tortas

Mita’s Cocina Moderna has opened at 301 W Platt Street in Tampa’s Hyde Park neighborhood. The restaurant describes its approach as an elevated version of traditional Mexican dining rooted in authentic flavors and ingredients.

Its menu provides considerable flexibility. Tacos and tortas are joined by quesadillas, burritos, bowls, fajitas and enchiladas, allowing diners to choose among handheld dishes, composed plates and customizable formats.

Tortas are a particular point of distinction. They are served on Mexican telera bread, and the menu includes an extra-large 12-inch torta designed for sharing. That makes Mita’s practical for either an individual taco or bowl order or a shared sandwich plan.

The drinks follow a similarly accessible structure. Options include Mexican lager, micheladas and cocktails made with premium agave wine.

Matilde puts live fire and steak at the center

Matilde is planned as an elevated coastal Mexican steakhouse at AER Tampa, 300 W Tyler Street, just off the Riverwalk in Downtown Tampa. At 7,600 square feet, it represents a significantly different format from Mita’s broad menu of everyday Mexican staples.

Jacob Rios is leading menu development around live-fire cooking, traditional preparation and shared dining. Premium steak cooked over an open flame is expected to lead the menu, supported by seafood, poultry and seasonal vegetables.

The coastal focus becomes more explicit through planned raw-bar and crudo selections. Tacos will be available, but they will sit alongside steaks, seafood and shareable dishes rather than defining the restaurant’s central identity.

Matilde also plans to serve lunch and brunch. Its bar is expected to emphasize tequila and mezcal, creating another clear contrast with Mita’s agave-wine cocktails, Mexican lager and micheladas.

An established Tampa restaurant group is behind Matilde

Matilde comes from Next Level Brands, the team behind Boulon, Forbici and Union New American. That connection places the forthcoming restaurant within an existing Tampa restaurant group, while its coastal Mexican steakhouse concept gives it a separate menu identity.

The project remains in the planning stage. Different reported opening targets have not aligned, so diners should treat Matilde as forthcoming rather than plan around a specific debut date.

Match the restaurant to the meal—and the calendar

Mita’s Cocina Moderna is the current choice for diners who want tacos, telera-bread tortas, burritos, bowls, fajitas or enchiladas in Hyde Park. The shareable 12-inch torta offers an especially clear group option.

Matilde is the future Downtown Tampa choice for diners drawn to open-flame steak, seafood, crudo, a raw bar and tequila or mezcal. Until its opening is confirmed, the practical move is to visit Mita’s now and consider Matilde a separate live-fire dining plan for later.