Miriam Cocina Latina

House-made rich creamy guacamole paired with rich warm queso verde, served with warm tortilla chips.

Golden, flaky fried empanadas filled with savory seasoned Cuban-style chicken.

Crispy pastry turnover stuffed with tender, slow-cooked Texas short rib beef.

A grand platter featuring chicken empanadas, short rib empanadas, steak piratas, and dynamic house dips.

Crisp corn tortilla chips piled high with melted cheese, beans, jalapeños, guacamole, and a mix of fajita meats.

Half portion of crispy corn tortilla chips topped with melted cheese, marinated grilled chicken fajita, and jalapeños.

Tortilla chips laden with flame-grilled chicken fajita, melted cheeses, black beans, pico de gallo, and guacamole.

Tortilla chips layered with tender flame-grilled fajita steak, melted cheese, beans, sour cream, and fresh jalapeños.

Half portion of tortilla chips topped with marinated grilled steak, melted cheese, and fresh Mexican garnishes.

Full order of corn tortilla chips layered with grilled steak and chicken fajita meat, melted cheeses, and guacamole.

Warm melted green queso sauce spiked with mild roasted chiles and cilantro.

Flame-grilled steak tucked into warm tortillas with melted cheese and fresh salsa.

Crispy corn tostadas topped with sushi-grade tuna, avocado mash, and vibrant Latin seasonings.

Chilled blend of vine-ripened tomatoes and fresh cucumber, smooth and invigorating.

Shredded chicken in rich chile morita broth with chickpeas, sweet corn, fingerling potatoes, and hominy.

White and black bean soup cooked with ripe tomatoes, cilantro, and savory vegan chorizo.

Crisp spring greens with smoky bacon, avocado, cilantro, tomato, queso fresco, roasted corn, and spicy ranch dressing.

Baby spinach tossed with black beans, queso fresco, dried cranberries, toasted pecans, hard-boiled egg, and basil-balsamic dressing.

Mixed greens topped with fresh berries, crispy quinoa, toasted pepitas, blue cheese, and strawberry-lime agave vinaigrette.

Baby arugula topped with griddled panela cheese, citrus roasted yellow beets, sweet pickled pink beets, orange segments, and cucumber-lime dressing.

Fresh spinach and white onion enchiladas rolled in corn tortillas, topped with green tomatillo sauce and melted cheese, served with cilantro rice and black beans.

Smoked shredded chicken enchiladas smothered in authentic, rich Mexican mole poblano sauce.

Corn tortillas stuffed with queso fresco and onions, topped with savory red chile sauce and drizzle of crema.

Oaxaca and cheddar cheese enchiladas baked in savory chile con carne sauce and finished with cream and queso fresco.

Tender shredded chicken stuffed inside corn tortillas, topped with zesty salsa verde and melted cheese.

Slow-cooked savory beef brisket rolled into corn tortillas and topped with rich chile sauce and cheese.

Wild-caught Gulf brown shrimp rolled in corn tortillas, topped with velvet poblano cream sauce, served with coconut rice.

Taco sampler featuring short rib, smoked chicken, pork belly, and grilled shrimp tacos.

Slow-braised goat birria tucked into toasted corn tortillas with rich savory dipping broth.

Tender slow-smoked beef brisket served in corn tortillas with pico de gallo and salsa.

Crispy pork belly topped with citrus salsa naranja, mango, cucumber, hibiscus pickled onions, and fresh cilantro on soft corn tortillas.

Grilled salmon served with fiery arbol chile salsa, sautéed onions, crisp cabbage, and cilantro sauce on corn tortillas.

Grilled chicken or beef fajita served in warm flour tortillas with sautéed poblano, onion, pico de gallo, and guacamole.

Grilled Mahi Mahi with shaved cabbage, charred corn, pico, pickled sweet chiles, and spicy cilantro aioli on corn tortillas.

Sautéed zucchini and squash, vegan chorizo, crispy chickpeas, avocado slices, pico de gallo, and verde sauce on corn tortillas.

Marinated grilled flat iron steak with bell peppers, caramelized onion, poblano-pepita butter, sliced avocado, beans, and rice.

Jumbo gulf shrimp sautéed in rich garlic butter sauce, served with cilantro white rice and grilled vegetables.

12 oz ribeye steak topped with poblano-lime butter, crispy hasselback potatoes, house chimichurri, and tomato-cucumber salad.

Roasted poblano pepper stuffed with choice of shredded chicken, shrimp, or Impossible Beef, topped with guajillo sauce and queso fresco.

Crispy fried chicken breast draped in authentic dark mole poblano sauce, served with white rice and crema.

Pork shoulder slow-cooked in tangy tomatillo-poblano sauce with roasted squash and coconut rice.

Hand-folded corn masa pockets stuffed with savory wild mushrooms and topped with Latin garnishes.

Mahi Mahi fillet served with silky white wine butter sauce, coconut rice, and barrio chino salad.

Sizzling grilled beef fajitas served with peppers, onions, guacamole, beans, and fresh tortillas.

Sizzling flame-grilled chicken strips served with peppers, onions, pico de gallo, and warm tortillas.

Sizzling platter of grilled beef steak and chicken fajita strips with roasted onions and bell peppers.

Sizzling jumbo grilled shrimp served with fajita vegetables, guacamole, rice, and beans.

Crispy pan-fried chicken breast served with cilantro-lime butter sauce, sweet corn, and arugula salad.

Slow-braised pork with sweet pineapple puree, micro-cilantro, radish, and warm fresh tortillas.

Crispy golden potato french fries light salted.

Mexican street corn off the cob dressed with cotija cheese, mayo, chile powder, and lime juice.

Sweet caramelized fried ripe plantains served warm.

Crispy fried yucca sticks served with tangy garlic dipping sauce.

Rich chocolate cake infused with a hint of chipotle pepper, served with silky vanilla cream.

Gluten-free coconut and pineapple custard base topped with hardened caramelized sugar and Malibu sauce.

Traditional tres leches cake filled with raspberry, caramel, and rich sweet milk sauce.

Classic silky smooth Mexican caramel custard topped with rich amber caramel syrup.