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$75  + Tip/Tax
Wed, 5/27
5:15 PM & 7:45 PM
South End

Mi Cariño

Day 1: 5-Course Reimagining Latin Roots Tasting Series

Opened just this past January, this South End gastro-cantina and mezcaleria was named to Eater’s List of “17 Best New Restaurants in Charlotte Right Now.” Executive Chef Héctor González-Mora, the culinary force behind Chilito, El Toro Bruto and Noche Bruta and an alum of The Asbury, offers up a menu that reimagines Latin cuisine with dishes like ceviches, aguachiles, pork belly pibil, inventive takes on tacos, like those with beef tongue and ribeye, and dazzling tostadas with shrimp, scallops, and more. Plus some of the best carnitas and beef birria you’ll find anywhere, and scrumptious desserts like popcorn flan with saffron caramel and coffee-butterscotch mousse. The beverage program based on agave spirits is also unmatched in the Queen City. “Refined…creative,” is how Charlotte Observer describes this very special restaurant, so we are over-the-top excited to visit here and to chat with Chef González-Mora. Hope to see you there!

About the Host:

Hector González-Mora

Co-Chef/Owner

Raised in LA and Charlotte and rooted in his Mexican heritage, Chef Hector González-Mora, a Johnson & Wales alum, is the culinary mastermind behind Charlotte favorites Chilito, El Toro Bruto and Noche Bruta. His culinary journey also includes roles at The Asbury, The Porter’s House, and the former littleSpoon and Comida, as well as meaningful work at nonprofit Project 658, where he used food as a vehicle for community building and empowerment among immigrant families.

The Lineup

Courses #1, #3, #4 & #5 will be individually plated; course #2 will be served family-style. This menu will be Fish, Peanut & Tree Nut Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Truffle Corn Tamal

    sweet corn, truffle gouda mornay, queso fresco, fresh seasonal truffle

  2. Blue Corn Infladitas

    ash crusted beef tenderloin carpaccio, ponzu, avocado mousse, chipotle mayo, red onion, sunflower sprout

  3. Baby Sea Scallop Campechana

    roasted tomato, lime, cilantro, serrano, anaheim pepper, cucumber, avocado

  4. Enchiladas Suizas

    house made corn tortilla, mashed potato, chicken picadillo, creamy tomatillo sauce, bruleed cheese, sour cream, red onion, cilantro

  5. Guava & Creme

    fresh guava, vanilla cremieux, sorghum dulce de leche, cinnamon ice cream, amaranth shortbread

Mi Cariño

1440 S Tryon St Suite 100

Charlotte, NC 28203

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Mi Cariño will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Beef in Course 2, Scallop in Course 3, Chicken in Course 4, and Gelatin in Course 5. Substitutions will be provided.

  • Pescatarians: There is Beef in Course 2, Chicken in Course 4, and Gelatin in Course 5. Vegetarian Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 2, Course 3, Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 1, Course 5. Substitutions will not be provided for Course 1 (Substitutions will be provided for Course 5 only).
    • Milk/Cream: Milk/Cream is in Course 1, Course 4, Course 5. Substitutions will not be provided for Courses 1, 4 (Substitutions will be provided for Course 5 only).
    • Cheese: Cow's Milk Cheese is in Course 1, Course 4. Substitutions will not be provided. Goat's Milk Cheese is in Course 1, Course 4. Substitutions will not be provided

  • Shellfish: There is Scallop in Course 3. Substitutions will be provided.

  • Fish: This menu is fish-free.

  • Eggs: There is Egg (cooked) in Course 2. Substitutions will not be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: This menu is tree nut-free.

  • Alliums: There is Red Onion (Raw) in Course 2, Red Onion (Raw) in Course 3 and Red Onion (Raw), Garlic (Cooked) and Onion (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: There is Truffle in Course 1. Substitutions will not be provided.

  • Soy: There is Soy in Course 2 and Course 3. Substitutions will not be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.