Miguels
1340 State Route 125
Amelia, OH 45102 947-7300

Tex-Mex is a truly awesome blend of old American and even older Mexican food. Chubby chimichangas, fire grilled fajitas, and cheesy enchiladas always come to mind when someone mentions good Tex-Mex. The robust flavors are highly spiced with cayenne and chilies. The old style stone ground tortillas are still the foundation of many dishes after all these centuries. I like all of it. It seems like everyone would love good Tex-mex, but everyone doesn’t. Miguels prides themselves on serving great Tex-Mex and some awesome American dishes as well. The menu stays varied in order to please the patrons who would prefer something a lot more “North of the border”. It works out well because you never have to worry about pleasing a dining partner that isn’t exactly ecstatic about enchiladas. We decided (against our normal the hotter the better attitude) to sample some of Miguel’s more traditional American dishes. A well rounded knowledge of any local hot spots menu is always important. So this time around we went for a couple dishes with no Tex or Mex. The Breaded Chicken served with rice and mushrooms (other sides are available including Texas baked mac & cheese). The dish packs a portion for the price ($9.95) and my dining partner described it as “the best chicken I think I’ve ever had”. The rice is flavorful and tender without being sticky. The rice is actually sooo good I would suggest it as a side to just about anything. The mushrooms are served in their own dish due to the rich sauce they are swimming in. The star of the show is the chicken though. Crisp country style breading fried golden brown carefully encases the moist white meat. You’ll be reminded of your grandmas Sunday chicken to be sure. Crispy country chicken, robust rice and marinated mushrooms. You can’t go wrong with this dish. After a glance I spotted the Tuna Casserole. What other dish screams I’M AMERICAN more than Tuna casserole? NONE. The tuna casserole has been a favorite of moms from coast to coast for decades. The memories of casserole leftovers for an after school snack still bring back the flavors in my mouth. My mom made hers with cream of mushroom soup, tuna, spiral pasta and a potato chip top and bottom crust. It was fast, cheap and easy, but somehow very homemade. It qualifies as an easy runner up to mac & cheese and meatloaf for “comfort food king”. I make many casseroles and most are delicious. The very nature of a casserole beckons you to be experimental. Not many other dishes can be so versatile. The casserole is the perfect place to play around with all those ideas you get off of Food Network. A little white truffle oil, some roasted red peppers... you get the idea. I myself have fallen off the traditional path and created some unusual casseroles. I love the variety and experimentation but When I need casserole I want the real deal. Modern casserole creations are great however, they may be tasty but no fancy pants pine nut pesto pasta creation is ever going to satisfy the need to feed on some of “moms homemade casserole”. To tame that fix your gonna need some good old fashioned casserole recipes and the time to bake it . You’ll need some peas, cream of something soup, boiled pasta, tuna and a few other secret ingredients. Mix it well, pour into a 13” x 9” casserole pan and bake for 30-40 minutes, let cool slightly and serve. Wow and think that was easy. Or if your taste buds are budding for some down home “mom would be proud” style casserole, Miguels has you covered. No pine nuts, no truffle oil, no sun dried tomato and definitely no foie gras. Miguels makes their creamy casserole just like mom would have (or maybe even better but don’t tell mom that lest you be doomed to forever making your own). Rich creamy cheese sauce, spi- ral pasta, green peas and lots of chunk tuna. It’s dished out per order and finished with a delicate crust, and served with a fresh baguette. It’s all American and it’s all good. Miguels offers many other all Ameri can dishes as well, each one a triumph of tradition. Miguels looks like Tex-Mex, tastes like Tex-Mex but has still kept their American roots firmly planted in the traditional tastes we all know and love. The next time your hungry for a cheesy chimi but the better half says “ no quiero” (I don’t want any) get over to Miguels. They’ll love it, and you won’t have to settle for anything less than the chimi you deserve. Now if we could only get Miguels to put some meatloaf on the menu to go with that Texas style baked mac & cheese, we could skip mom’s Easter dinner !