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Blue corn masa dumplings crowned with black trumpet mushrooms, marigold petals from the chef's garden, and a menu that changes every week: Lilia Comedor moves at the pace of what's actually growing. It's a relaxed sit-down restaurant where Mexican American cooking meets Pacific Northwest ingredients, handled with the kind of technical precision that makes the combination feel inevitable rather than conceptual.
The awards strongest first
- Condé Nast Traveler The 23 Best Restaurants in Portland, Oregon
- The New York Times The 25 Best Restaurants in Portland, Ore., Right Now
One number, weighted & current 79
How we scoreThe dishes from the writeups
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Halibut with morels
“Best to let dishes like silky halibut with morels, mole and flakes of rice chicharron, and pork collar confit with heirloom carrot escabeche, speak eloquently for themselves.”
The New York Times -
Pork collar confit
“Best to let dishes like silky halibut with morels, mole and flakes of rice chicharron, and pork collar confit with heirloom carrot escabeche, speak eloquently for themselves.”
The New York Times -
Blue corn chochoyotes
“The menu changes weekly and includes fleeting ingredients, like the black trumpet mushrooms decorating blue corn chochoyotes (masa dumplings), and marigold petals plucked from the chef’s garden.”
The New York Times
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