Leave your sombreros at the door because this Cinco De Mayo just got a VIP upgrade. New Mexican food spot is bringing Mexico City vibes to South Florida. And it\u2019s spicing up your fiesta with an upscale twist.<\/p>\n
Customer: \u201cIt\u2019s amazing, the water front view, the city view, the atmosphere. It\u2019s been incredible.\u201d<\/p>\n
\u201cThe Mexican\u201d is making a mark in the magic city with its authentic flavors.<\/p>\n
Chef Santiago Hiriart: \u201cEverything that we have is rooted in Mexican tradition. It\u2019s Mexican food, it\u2019s not fusion it\u2019s not Tex-Mex. We started about four years ago in Dallas with the idea of bringing contemporary vision of what the Mexican culture, Mexican cuisine and Mexican hospitality is to the United States.\u201d<\/p>\n
Bringing the fine dining restaurant to Brickell Key just felt organic.<\/p>\n
Santiago Hiriart: \u201cIt was a natural next step. Miami is city with a big Latin culture. It\u2019s a very demanding dining crowd that are looking for the best experiences, the newest experiences so it\u2019s where we wanted to showcase the upscale restaurant flair that The Mexican is about.\u201d<\/p>\n
From cocktails made from the very top shelf of tequilas to flavors unique to South Florida, it\u2019s an elevated foodie spot.<\/p>\n
Santiago Hiriart: \u201cWe have some appetizers that are specific here for Miami. We have a lobster ceviche.\u201d<\/p>\n
Santiago Hiriart: \u201cA very big appetizer that we have is the lobster elote. It\u2019s our version of street corn.\u201d<\/p>\n
Santiago Hiriart: \u201cMain dishes we have a very interesting one, it\u2019s the tuna tomahawk. So we buy the whole tuna loin bone in and we slice it to resemble a tomahawk steak.\u201d<\/p>\n
For red meat lovers, the cowboy ribeye cuts deep into your appetite.<\/p>\n
And by the way, your sweet tooth won\u2019t be left behind.<\/p>\n
Santiago Hiriart: \u201cWe also have here, for Miami specifically, frozen corn mousse. The crumble that we serve it on is corn made with corn bread and toasted corn bread. So the concept of the dessert is corn in many textures and flavors.\u201d<\/p>\n
Customer 2: \u201cMy favorite has to be this elote. I mean it\u2019s not really elote but order it you can go wrong. There\u2019s some type of mousse. The service is immaculate. At the end of the day, this is the place you want to be in Miami.\u201d<\/p>\n