MIGUELITO'S MAKES ITS MARK
by Ellen "EJ" Sackett
What’s the mark of a successful restaurant? If it works once, do it again. If two is even better, then why not? Go for three! Three hits, and you've got a home run.
That’s what Miquelito’s Mexican Restaurant has done. Owners Vinny and Diana Cruz started with “good” in downtown Krum, Texas and is only getting better. After Krum proved successful, they built a restaurant and bar in Sanger, easily accessed from Interstate-35 going to or from Oklahoma from Texas. Now Denton, the apex of the Dallas/Fort Worth metroplex, has a Miguelito’s too, with a full-service bar and a large outdoor patio.
Its customers tend to be partial to whichever location they frequent. My favorite is in Krum. The restaurant itself is nothing fancy, well-worn (well-loved?) and out of the way—that is, unless you’re passing through town. There’s no daily specials, no dress code, no placemats or table cloths on the plain wooden tables. Those who repeatedly come to Mig’s—as it’s affectionately called by those of us who can’t get enough of it—come to eat.
Mig’s customers tend to be partial to their favorite dishes too, often sticking with one and never venturing beyond. A friend who has been going to Mig’s for years always orders the Number 9 from the lunch menu, which translates as two beef enchiladas with rice and beans. My husband orders the succulent grilled shrimp fajitas or the grilled chicken fajita nachos with added onions. I tend to go for the chicken and spinach quesadillas and add verde (green) sauce. That, with a side of Mig’s guacamole or a bowl of warm chile con queso is, as my husband says, “just about right.”
Those who love Tex-Mex can always get all of the standard fare: fajitas, nachos, quesadillas, flautas, tacos, enchiladas, chimichangas and huevos rancheros. Those who want more authentic Mexican food should order off the dinner menu and try the Beef Steak a la Mexicana made with filet mignon, or the Shrimp a la Parilla, made with the same butterflied shrimp as the grilled fajitas, but with cheese, zucchini, corn and rice. Where else can you get Nopalitos con Puerco en Chili Rojo: braised port with cactus strips? But hey, if none of that grabs you, order the cheeseburger. Surprise! It’s good too.
It’s best to scrape off some of the Monterey Jack cheese off of many of their selections, and beware of snarfing too many chips that come with the salsa before the meal, addictive on most days, occasionally too hot on others. Skip the Cheesecake Chimi, but find room for a bite of traditional flan or a warm sopapilla. (That’s Spanish for Mmmm, mmmm, good!)
Our deepest condolences go to Vinny Cruz, his family, and the Serna family for the passing of our friend, Diana Cruz, on June 12, 2009. She was a wonderful woman and a pillar of the North Texas community. She is greatly missed by all who knew and loved her.
241 W. McCart, Krum, TX (940) 482-7007
Hours: Tuesday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 9:30 p.m.; Sunday, 11 a.m. to 3 p.m., Closed Monday
1412 N. Stemmons Blvd., (I-35), Sanger, TX (940) 458-0073
Hours: Tuesday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.; Sunday, 11 a.m. to 9 p.m., Closed Monday
420 E. McKinney Ave., Denton, TX (940) 566-1671
Hours: Tuesday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.; Sunday, 11 a.m. to 9 p.m.
Staying Motivated to Work on the Road - By Leo Babauta I’m about two weeks into my Grand Travel Experiment, and I’m happy to report mostly successes! The biggest successes have been with working ...
4 hours ago