Finally, finally. As a resident of the Silo Point condominiums in Locust Point, I had the pleasure of attending the “sneak peak” and grand opening of Miguel’s Cocina y Cantina as part of Silo Point’s retail and restaurant expansion. Restaurant owner and Chef Michael Marx has once again delivered to this proud Texas foodie. Marx, owner and chef for Rub BBQ in Federal Hill, has hit Texas BBQ spot-on with quality meats, kick-ass sauce, and flat- out good-ole-fixin’s. And with this in mind, Miguel’s Cocina y Cantina surely won’t disappoint.

Situated off the main lobby of Silo Point, Miguel’s is 4,000 square feet of concrete and glass – enough space for a full kitchen, bar  and restaurant seating.  Suspended from the restaurants high urban ceilings are oversized tin stars that glow,  playing off the funky yet dramatic folk art which mimic’s Dia de los Muertos or Day of the Dead. Diners can also enjoy views of the condominiums swanky outdoor seating  – which overlooks landscaping reminiscent of the silo’s grain operation and charming yellow box cars from the functioning B & O railroad.

The menu Marx created  for Miguel’s includes delicious and imaginative small plates that are sure to bring variety at a small cost. Of my favorite samplings were the handmade empanadas, the thick homemade corn tortilla chips, and of course the guacamole which had a nice “kick.” An array of tequilas were also on hand for sampling as well as an assortment of imported mexican beers and house made margaritas. I found Miguel’s margaritas to be average but good. I couldn’t help but to be biased when sipping my rita because of the serious love affair I have with the fresh ones my Chris makes – the kind that make my cheeks flushed, my nose tingle, and my laughs hard from the belly. Miguel’s however, will definitely rank as ‘the place to be’ in south Baltimore  – the place to dine on great regional mexican food, catch a Raven’s game, or meet friends after work for a round or two of chips and margaritas.

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