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Milagro Modern Mexican Takes You to the Border and Beyond

As soon as you enter Milagro, you will observe that this is not the typical Mexican restaurant. The look is cool and clean, with muted earth tones and stone accents. The décor evokes Mexico without hitting you over the head with it. In other words, as far as I could tell, there are no Day of the Dead skeletons or lucha libre masks. Continue reading Ian Froeb's review of Milagro Modern Mexican. Photos by Jennifer Silverberg.

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The simple, warm decor of Milagro Modern Mexican.

Bartender James Weishaar mixing up some house-made sour mix.

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From left to right are owners/ brothers Jason and Adam Tilford, and General Manager Ryan O'Toole.

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The warm, spare space of Milagro Modern Mexican.

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The Quesadillas Tradicionales are corn masa turnovers filled with sautéed huitlacoche, ‘Mexican truffles’, wild mushrooms and chihuaha cheese, accompanied by chipotle lime aioli.

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The SALMÓN YUCATECO is Atlantic salmon marinated in achiote and grilled in a banana leaf. Topped with mango salsa and annatto oil, it's served with chile mashed potatoes and garlic spinach.

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The simple, warm decor of Milagro Modern Mexican.

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The TACOS al PASTOR are chile marinated pork tenderloin with grilled pineapple and cilantro in homemade corn tortillas, served with salsa verde and a side of Mexican beans and rice.

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The TACOS al PASTOR are chile marinated pork tenderloin with grilled pineapple and cilantro in homemade corn tortillas, served with salsa verde and a side of Mexican beans and rice.

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