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You might remember either Don Miguel’s or Señor Miguel’s at the South Point but now, when you want Mexican cuisine at the South Point, say Baja Miguel’s. Located upstairs in the second floor mezzanine, this Mexican cantina offers south-of-the-border meals and Miguel’s Tequila Bar with 71 different tequilas and specialty drinks featuring jalapeno flavored to fruit flavored to frosty margaritas. “We felt it was important to keep up with the recent trend of specialty tequilas. A few years ago, it was specialty vodkas and rums, now it is tequila,” said Kate Lenton, Beverage Director.
To begin the meal, tortilla chips are served with three dips – salsa, a bean and cheese dip, and guacamole. The salsa is spicy, the cheese and bean dip is light and creamy, and the guacamole is chunky in a smooth base.
Tacos, tamales, enchiladas, chimichangas, sizzling fajitas, chile relleno, flautas, and carne asadas are certainly available at Baja Miguel’s but there are signature dishes and specialties to try. For starters, there is Avocados Baja Miguel, a fresh avocado is filled with shrimp or chicken salad and served with chipotle cream, tomatoes, onions and cilantro. For something with more of a kick, try the Costa Brava, a spicy shrimp and scallop cocktail with avocado, and cucumber in a zesty Mexican cocktail sauce with tortilla chips served on the side.
For entrees, there is Pollo Baldastano, a chicken breast stuffed with proscuitto ham, asadero cheese and oven baked in a crushed red pepper sauce. Parrillada del Norte is served on a hot skillet with a combination of pork, chicken and beef marinated with herbs and spices. Milanesa con Camarones is tender beef stuffed with ham and Monterey Jack cheese, breaded and grilled with garlic shrimp. If you like sea food, Sea Cortez is Orange Roughy stuffed with crab and asadero cheese, dipped in egg batter, grilled and topped with lemon tequila sauce. Also offered is Pescado Mazatlan Blackened or grilled fresh ahi tuna served on a bed of rice with lime margarita sauce. For steak lovers, Steak con Camarones is New York steak marinated with herbs, broiled and topped with sautéed shrimp in chipotle sauce.
Desserts included traditional Mexican offerings such as churros and some interesting variations as tequila flan and margarita cheesecake. Baja Miguel’s also has a specialty dessert of fried vanilla ice cream with a cornflake-and-coconut crust and topped with a tequila sauce.
The restaurant seats 140 people, although it certainly appears much larger. “It’s small, but you wouldn’t know it from looking at it, because of the way the room is designed.” said Elpidio ‘Pete’ Solis, the restaurant’s Manager and former manager of Don Miguel’s at the Orleans.
Chef Jesus Aguirre, Baja Miguel’s Room Chef, also worked at Don Miguel’s at the Orleans for nine years and is thrilled to be working at South Point. “I could not wait to work with the man that has treated me so well, Michael Gaughan. This is the best place anyone could work.”
The prices are reasonable, the portions generous and the service very friendly. Baja Miguel’s offers Mexican cuisine “comfort” food in an inviting atmosphere at the very popular South Point located in southeast Las Vegas.
On the Mezzanine at South Point Hotel
9777 Las Vegas Boulevard South.
Hours of Operation
11am - 10pm Sunday - Thursday
11am - 11pm Friday and Saturday
Toll free (866) 796-7111