MinxEats is a proud supporter of Dining Out for Life and we did our part this year by dining out at Miguel's Cocina y Cantina, which offered 50% of their take to
Movable Feast. We are big fans of Mexican food and Mr Minx and I looked forward to sampling chef owner Michael Marx's authentic fare from the moment I made our reservation.
Miguel's is in the hideous new Silo Point complex and is a bit hard to find, so thank goodness for the well placed signs and arrows. Once inside, we were taken to a tiny table across from a large bank of windows in the bar area. It was dark and gloomy outside, so unfortunately, it was rather dark and gloomy inside as well. And a bit noisy, despite the few other diners partaking of our normally early dinner hour.
While perusing the menu, we nibbled on a basket of freshly fried corn tortilla chips accompanied by two salsas - a tangy bright tomatillo and an almost creamy roasted tomato. I had a bad day and was in the mood for a margarita - the Miguel's, with Espolon Silver, Gran Gala, Miguel’s mix (simple syrup + fresh lime juice) really hit the spot. Mr Minx tried the Agave wheat beer, which was light and mild.
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| Chips and salsas and the Miguel margarita |
While my mood was gloomy, the food definitely was not. Because the prices at Miguel's are reasonable and we wanted Movable Feast to get as much money as possible, we ordered three appetizers - the guacamole for two, the shrimp corn cakes, and the
birria Guadalajara. The guac and corn cakes came out first, competing for space on the table with the basket of chips and salsa, and our beverages. The guac was nice and chunky, had a nice kick of heat, but was perhaps a tad too acidy for me. It came with fried flour tortillas, which were flaky and brittle and didn't work as well with the thick dip as corn chips did. The corn cakes were terrific - three delicate and fluffy discs topped with a scattering of very flavorful shrimp, some salsa fresca, and a drizzle of crema.
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| Shrimp with corn cakes |
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| Guacamole for two |
Our third appetizer, the birria, arrived with our entrées - enchiladas de pollo, and carne asada. My two large enchiladas were filled with pulled chicken bound together by a bit of cheese and were topped with a lake of molé negro. The molé was surprisingly mild and sweet, redolent of Mexican chocolate. Under the enchiladas were black beans and an arroz verde made with a pesto-like mixture of cilantro, basil, and pumpkin seeds that gave it a lovely nutty flavor.
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| Enchiladas de pollo |
The carne asada - which also came with arroz verde and a pile of sliced zucchini cooked with achiote and a good dose of cinnamon (weird, but it really worked well) - was very tender and full of flavor. The molé Amarillo reminded me a bit of New Mexican red chile sauce, but with a brighter flavor. The components of this dish really worked well together - it was meaty, creamy, nutty, spicy, and tangy, all at the same time.
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| Carne asada |
The birria had yet another, completely different, sauce, this one primarily tasting of dried chiles and cumin. Combined with the very tender, very lamb-y lamb, it seemed almost like an Indian dish. It was topped with a garnish of toasted almonds, which lent a pleasant crunch to the dish.
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| Birria Guadalajara |
Finally, we ended up with two desserts, the churros, and a chocolate bread pudding, both accompanied by Taharka Brothers vanilla ice cream and a puddle of
cajeta (goat's milk caramel - if you haven't tried this stuff, go find some NOW!). The bread pudding had a rather loose consistency, and was very moist and fudgey, but not overly chocolaty. The churros were even better, with super crisp, cinnamon sugar-dusted outsides and an almost creamy middle. Both were large enough to share.
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| Chocolate bread pudding |
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| Churros |
We were pretty happy with the goodies we sampled from the limited menu offered for Dining Out for Life and look forward to a return visit to taste some flautas, carnitas, and maybe a taco or two.
Miguel's Cocina y Cantina
1200 Steuart St
Baltimore, MD 21230
www.miguelsbaltimore.com
(443) 438-3139
Posted by theminx on Minxeats.com.
