The Local Flavor

Author: Sean P. Breen

Ever perused the aisles of Midd Xpress, searching for a change of pace from Cheez-its and Lays Potato Chips? Ever craved something a little spicier than Tostitos? Miguel's "Green Mountain Salsa" offers just the flavor that takes you out of the realm of the ordinary and into the world of fine salsa. In fact, Miguel's salsa is now exported across the nation and can be found locally at the Co-op and Midd Xpress. The project to brew the best salsa north of Texas started very innocently at the Stowe Away Lodge, located between Stowe Mountain and the majestic Mount Mansfield, Vermont's highest peak. Visitors of the late 1970s were delighted by the nineteenth-century buildings, but were even more enthralled with the authentic Mexican cuisine prepared by Miguel. In the 30 years since, Miguel's cooking has become so famous the Lodge adopted his name - Miguel's Stowe Away - and opened two separate restaurants. The first, located just next to the Lodge in Stowe, Vt. and, more recently, the second, situated in downtown Burlington, just off of Church Street.

Whether hitting the ski slopes or heading for a day in the quaint "city" of Burlington, Miguel's Mexican Cantina is an excellent place to refuel and relax. From the famous fajitas and Southwest combination platters, to creative and authentic carnitas de Cordero or pollo mole Poblano, every meal offers satisfaction to the lover of Mexican cuisine. For New Englanders, eating south-of-the-border style can be a bit intimidating given the heavy heat and foreign flavors. But Miguel's - ever so accomodating - offers something for everyone. For the less adventurous, there is a good selection of salads, as well as seafood, chicken and steak nightly specials. Appetizers start at $6.95 and entrees range from $10.95 to $18.95.

As any good Mexican restaurant should, tortilla chips and fresh homemade salsa are served upon arrival. A "must-have" addition for $7.95 is the guacamole dip, freshly made with Haas avocados, Roma tomatoes, Spanish onions and fresh cilantro and spices. The Super Nachos (home cooked beans, guacamole, Monterey jack cheese and hot peppers) or Nachos Grande (beef, pinto bean, Monterey jack cheese, tomatoes and onions) are both solid picks when dining in a large group or just enjoying an afternoon break. For entrées, the Burrito DeLuca is excellent. It is the perfect meal to warm up after a day of skiing, consisting of grilled boneless chicken breast with black beans, mild chiles and cheese folded in an ancho flour tortilla and served with salsa ranchera, sour cream and brown rice. Other favorites are the Chimichangas, pan fried burritos topped with guacamole and sour cream, and the Enchiladas Mole, grilled chicken, poblano chiles and Monterey Jack cheese wrapped in corn tortillas then baked with mole and finished with sour cream and fresh cilantro. Finally, Miguel's famous fajitas are always a sure thing.

On the beverage front, a must-have is one of Miguel's bona fide margaritas, offered in multiple fruit flavors, with or without alcohol. And with over 30 tequilas to choose from there is a real incentive for those over 21 to try more then one. I would recommend staying away from the wine, so if you're not in the tequila mood, move to beer. My personal favorite is Sol as its light citrus flavor cuts the spiciness of the dishes.

In sum, Miguel's Restaurant is a place of history with a story that embodies both Mexican and Vermont heritage. It is a place where everyone can enjoy authentic Mexican cuisine whether at the mountain or spending a day in Burlington. Just one word of caution: the new Church Street location in Burlington does not have the aged authentic feel of the Stowe Away in Stowe, Vt., where the winter fireside opens after skiing at 3 p.m. But regardless of the restaurant locale, all visitors can be comforted by knowing they can always bring home some of Miguel's famed salsa to enjoy on their own.