Latin Culinary

6924 N Oak Trfy, Gladstone, MO 64118 Directions



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Report | 10 days ago
Jessica B.
Absolutely delightful surprise. The cuisine is an amazing fusion of authentic Latin fare which Chef Tito brings together in rich harmony. Every ingredient fresh, every bite delicious. Chef Tito takes no short-cuts. Can't wait to go back.
Report | 10 days ago
Natalie G.
Love this place!! Such great food and Chef Tito is great and so friendly! He delivered our food to us after he cooked it. Can't wait to go back!! YUM!!
Report | 19 days ago
Katherine B.
Great food, great service.
Report | 19 days ago
Miriam F.
Explore the wonderful dishes.. You won't be disappointed. Chips were stale but salsa more than made up for it.. Overall.. A big A!!
Report | 22 days ago
Molly H.
Great experience. Menu hard to understand a bit!
Report | 22 days ago
Cheryl S.
Be prepared to spend 2 hours at the restaurant! It's a leisurely experience, but the flavor of every dish will be worth it. :) There were six in our party and we shared our food. Each bite was better than the one before.
Report | 24 days ago
Beth F.
Fresh, unique and friendly!
Report | 25 days ago
Laura B.
Love Latin Bistro! Wonderful, freshly cooked food!
Report | a month ago
Jessica C.
Go on Friday night's, live musical entertainment.
Report | a month ago
Megan B.
I love using Groupon to try a place we've never been. In this case, we found a hidden gem just a few minutes from our home. We will definitely be back!
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From Our Editors

Born in Mexico City and raised in Yucatán, Chef Tito has led a more than 30-year culinary career that's taken him through every position, from bartender to executive chef to tableside magician. He has cooked for celebrities as varied as Hilary Clinton, Sean Connery, and Norway’s King Olaf. With his bold mustache and even bolder personality, some of his dinner guests, such as The Pitch's Charles Feruzza, have claimed he could be a movie star. At his flagship restaurant Latin Bistro, he very nearly is.

In Latin Bistro's dining room, patrons are serenaded by Latin music as well as a symphony of shouts, bellows, and laughter. At the center of the room stands Chef Tito's open exhibition kitchen, where he and his chefs dash to and fro in a complicated dance, fashioning vibrant meals that draw from the regional recipes of Mexico, the Mayans, and more than 60 Latin countries in South America and Europe. With each dish, Tito balances three properties—texture, color, and flavor—and his most prized recipes come with extra flourish. He grills and braises pescado a la Veracruzana in white-wine rum sauce and Spanish spices, and tosses in green olives, onions, capers, and raisins. He conjures Mayan cochinita pibil after slow-roasting banana-leaf-wrapped pork in a pit with spices for up to eight hours. His crew drapes chile rellenos en nogada—ground beef-stuffed poblano peppers—in dried fruits, pine nuts, and creamy pecan sauce.

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