Update: Miguels has closed.
Sometimes I think of Miguel’s Cocina Y Cantina as one of South Baltimore’s best kept secrets. The restaurant is located in Locust Point at 1200 Stuart St in a building that you wouldn’t expect to find some of the tastiest Tex-Mex dishes around. The Mexican food is significantly different than that at Banditos in Fed Hill. Here it has more of a Texas inspiration and everything is executed perfectly.
After a little bit of day drinking in South Baltimore all of my friends were craving margaritas, I’m not a huge fan of Blue Agave so I suggested Miguel’s as a cheaper, more fun Mexican alternative. We headed over there and my friends were impressed by the decor. There are large windows surrounding the establishment and interesting paintings covering the walls.
When we were seated, the waiter brought out chips and salsa. The chips were your standard chips from a Mexican restaurant but the salsas were amazing. I don’t normally like salsa verde, but this one was very good. Not too thin and full of flavor. But the salsa roja is where it’s at. This salsa was the perfect balance between thin and thick with a nice spicy/smoky flavor.
Most of the table ordered a round of drinks and they all loved their margaritas, it struck a nice flavor balance between the tequila and flavors.
One of my friends ordered the Killer Black Angus Chili which was amazing. It’s 14-hour smoked brisket diced with chiles, tomato and beer. Topped with sour cream, diced onion and shredded cheese. Served with flour tortillas. Texas-style…no beans! Easily one of the best chilis I’ve ever tried (another top contender would be my Moms or the one at Abbey Burger Bistro). This may largely have to do with the fact that I don’t like beans.
Another friend ordered the Flor de Calabaza Quesadilla and loved it. She modified the entree slightly and added chicken to make it heartier. The chicken to cheese ratio was perfect and the guacamole on the side was nice and creamy. It’s a standard Americanized Mexican dish that was well executed.
For my meal, I decided to try the El Cheesesteak Mayor after reading a FourSquare tip about it. Seared tenderloin chinks and hand-pulled chicken topped with homemade cheese sauce, caramelized onions and then stuffed into a baguette with a side of fries. This cheesesteak was amazing. Each bite was meaty and the gooey melty cheese was everywhere without overpowering the dish. The fries were standard but a nice pair with the dish.
Lastly, two of my friends shared the Enchiladas de Pollo. Hand-pulled, fresh chicken with queso cotija Smoked Gouda and Jack cheeses. Rolled in white corn tortillas and topped with Mole Negro. Served with sautéed cactus and black beans. Personally, I am not an Enchilada fan but my friends loved this dish. The dish had a nice spice to it but it worked well. It was also big enough to share.
For great Mexican food in one of Locust Point’s best kept secrets, consider Miguel’s Cocina Y Cantina. Between the great atmosphere, wonderful drinks and amazing food, this is one place you don’t want to miss.
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Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.