Miguel's Cocina y Cantina

Fresh avocado, prepared with serrano chiles, cilantro, fresh lime juice and kosher salt. fresh chopped garlic and tomato (by request) . served with house made warm tortilla chips. $8.00-$13.00

A classic. Bubbling hot fondue of cheddar, chihuahua and jack cheeses with smoked gouda cream. served with warm flour tortillas.

Griddled spicy chipotle shrimp on buttermilk corn cakes with whipped chipotle butter. topped with salsa fresca.

My traditional caesar salad from the original recipe in tijuana, mexico. anchovy, roasted garlic, olive oil, queso cotija, egg yolk, cracked pepper and salt. hand-rubbed, whole romaine leaves.

Whole romaine hearts rubbed with caesar dressing and charred on the grill. a great flavor and texture combination. I first had this at my buddy nino's place.

A hearty winter salad with spring mix, julienne jicama, blue cheese crumbles, dried craisins, toasted walnuts, almonds and a warm poblano-orange vinaigrette.

Shrimp and avocado salad with a light chipotle, cider vinegar and mayo dressing. finished with field greens, set on a red corn tostada and grilled cactus leaf, drizzled with a balsamic reduction.

Roasted poblano and corn soup with a slight heat. finished with fresh coriander and a light cream base.

Chunks of braised lamb in a rich chile sauce, featuring ancho, pasilla and cascabel chiles. topped with queso fresco, toasted almonds and served with warm flour tortillas.

Fidel says simple is better. A roasted poblano, stuffed with queso fresco cheese. Lightly dredged in egg and flour, then flash-fried and served with a fresh pureed roma tomato sauce.

Grilled tenderloin, corn, queso chihuahua, mole amarillo.

Grilled mexican squash, black bean, corn, grilled scallion and smoked gouda with salsa de huitlacoche.

The mexican truffle. roasted corn, smoked gouda and salsa asada.

Slow-roasted chipotle achiote pork with pineapple-jicama salsa.

Griddle seared tilapia, marinated in chipotle, topped with pickled cabbage, tomatillo salsa and baja sauce.

Pan seared rockfish with jumbo lump and vegetable salsa. coconut-lime serrano broth, agave rice and snow peas.

Beef tenderloin stuffed with spinach, smoked gouda and huitlacoche, rolled in medallions. green chile sauce, epazote pesto mash and sauteed red chard.

Smoked, fresh turkey breast with my favorite peanut based mole. Savory roasted garlic and thyme bread pudding.

Our famous dry-rubbed back angus brisket, shredded on a red corn tortilla with refried beans, romaine, pico de gallo, serrano, avocado, queso cotija and crema.

Grilled Salmon filet and chipotle shrimp on a bed of field greens. Dressed with a fresh orange-red chile vinaigrette, grilled pineapple, dried cranberries, toasted pumpkin seeds, jicama, carrot. Served with grilled chipotle butter baguette.

House-smoked pork shoulder, hand-pulled and topped with out killer serrano slaw. Served on a toasted ciabatta roll with a side of yummy fried okra and sweet potato fries.

12-oz fresh ground chuck with minced jalapenos and garlic. served with guacamole, queso chihuahua and tomato on a ciabatta roll. Chipotle ketchup and black beans.

Created on the mexican side of the texas border; nachos were a quick, inexpensive meal for the workers. Housemade chips layered with 3-cheeses, black beans, red chile sauce, pico de gallo, crema, guacamole and shredded chicken.

Hand-pulled, fresh chicken with queso cotija smoked gouda and jack cheeses. rolled in white corn tortillas and topped with mole negro. Served with sauteed cactus and black beans.

Named after the guy who taught me how to make them. I thought he was joking when he said add coca-cola to the marinade. 12-hour, slow-roasted chunks of tender pork. Served with refried beans, cilantro, onions, lime, salsa fresca and warm corn tortillas.

Fresh chicken breast stuffed with huitlacoche, roasted corn, mushrooms, jack and chihuahua cheeses. pan-seared and served with arroz verde, red chard and mole verde.

Flash-grilled tenderloin with mole amarillo. Served with corn pudding and achiote calabaza.

A tribute to the mexican national team. grilled tenderloin, pulled chicken and pork chunks stuffed into a large four tortilla. topped with salsas tri colores- chile rojo, lime crema and mole verde. Arroz verde and refried beans.

Red corn tortillas, stuffed withspinach, roasted corn, smoked gouda and blue cheese. Topped with roasted tomato sauce, frijoles negros and red chard.

House-smoked breast diced with carrot, scallion, serrano and jicama; tossed with a light mayo and cider vinegar dressing. set on a bed of romaine and arugula.

14-Hour smoked brisket diced with chiles, tomato and beer. Topped with sour cream, diced onion and shredded cheese. Served with flour tortillas.

This is what put rub on the map smoked for 14 hours to a mouth-watering deliciousness. this isn't pit beef it is texas BBQ choice of side.

Hand-carved and served with creole mustard, choice of side.

They are the best in baltimore fresh, never frozen extra-large perdue wings that are smoked for 3 hours, then flash-fried to finish. tossed in a spicy BBQ sauce.

Dry rubbed and smoked for 5 hours. these are a meatier version of baby-backs. $11.00 - $20.00

This mexican-style cheesecake pays tribute to guanajuato, with the addition of cajeta. It is a much lighter, fluffier version than new york style.

Traditional mexican special occasion cake. soaked in condensed, evaporated and whole milk, then drizzled with cajeta, a goats' milk caramel. topped with fresh whipping cream.

A classic, home-style mexican dessert. Hand-smashed plantains flashed fried and drizzled with condensed milk and goat's milk caramel. taharka brothers toasted coconut ice cream.

The classic spanish/mexican egg custard dessert. House made and flavored with patron xo cafe and caramelized sugar.

Rich, dense and moist. made with toasted baquette and a bit of ancho chile to enhance the chocolate. finished with taharka brothers cinnamon ice cream.

I remember the aroma of warm dough and cinnamon, waiting in long border lines, on the way back to san diego. my daughters' favorite: flash-fried long doughnuts, rolled in cinnamon-sugar and served with taharka brothers vanilla bean ice cream, drizzled with goat's milk caramel.

Cinnamon, vanilla bean, toasted coconut

Pinto beans made right,‏ fresh lard

Vegetarian with chipotle puree

Our signature pumpkinseed pesto rice

My favorite sauteed green

Marinated, grilled cactus leaf

Char-grilled scallions, a staple acompanyment

Classic side serranos and onions seared with worchestershire and lime

Pickled cabbage with carrot and serrano

Zucchini sauteed with achiote

The rub staple souffle, pudding-like awesomeness

Guava, pineapple, tamarind, sangria and apple flavors are available

Sweet rice milk with hornitos reposado

Hot chocolate with cinnamon, sugar, milk