Mexican Madness | Food News | Seven Days | Vermont's Independent Voice

Food + Drink » Food News

Mexican Madness

Side Dishes: Miguel's on Main expands


Published September 1, 2010 at 6:05 a.m.

At Miguel’s on Main in Burlington, Mexican-inflected food isn’t just for lunch and dinner anymore. On August 11, the downtown eatery introduced Sunday brunch, complete with chipotle Bloody Marys and steak and eggs with tomatillo salsa over creamy hominy. Its version of eggs Benedict comes with grilled Vermont ham and spicy Hollandaise.

“We did a little soft opening two Sundays ago … It’s really catching on very quickly,” says co-owner Adrienne Henzel.

The a.m. eats aren’t the only new thing at the restaurant. Johnson & Wales culinary grad George Lambertson — a native Burlingtonian and former Albuquerque resident who works with owner Michael Henzel in the kitchen — is bringing flair to the fare. Recent daily specials include “a beautiful snapper Vera Cruz,” says Adrienne Henzel, as well as pork carnitas with hominy and ever-changing empanadas.

With fall just around the corner, Henzel says to expect plenty of traditional Mexican dishes with winter squash, which will — like many other items at Miguel’s — make use of Vermont products.

Chef Lambertson and the restaurant’s new GM, Lee Markel — a one-time resident of New Mexico and former restaurant owner — will both be involved in creating a line of specialty products the Henzels hope to introduce around the holidays.

The goods will consist of several salsas, hot sauces, chips and two flavors of Miguel’s house salad dressing — avocado vinaigrette and chipotle Caesar. Stocking stuffers, anyone?

Speaking of...



Comments are closed.

From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.