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Mexican Madness 

Side Dishes: Miguel's on Main expands

Published September 1, 2010 at 6:05 a.m.

At Miguel’s on Main in Burlington, Mexican-inflected food isn’t just for lunch and dinner anymore. On August 11, the downtown eatery introduced Sunday brunch, complete with chipotle Bloody Marys and steak and eggs with tomatillo salsa over creamy hominy. Its version of eggs Benedict comes with grilled Vermont ham and spicy Hollandaise.

“We did a little soft opening two Sundays ago … It’s really catching on very quickly,” says co-owner Adrienne Henzel.

The a.m. eats aren’t the only new thing at the restaurant. Johnson & Wales culinary grad George Lambertson — a native Burlingtonian and former Albuquerque resident who works with owner Michael Henzel in the kitchen — is bringing flair to the fare. Recent daily specials include “a beautiful snapper Vera Cruz,” says Adrienne Henzel, as well as pork carnitas with hominy and ever-changing empanadas.

With fall just around the corner, Henzel says to expect plenty of traditional Mexican dishes with winter squash, which will — like many other items at Miguel’s — make use of Vermont products.

Chef Lambertson and the restaurant’s new GM, Lee Markel — a one-time resident of New Mexico and former restaurant owner — will both be involved in creating a line of specialty products the Henzels hope to introduce around the holidays.

The goods will consist of several salsas, hot sauces, chips and two flavors of Miguel’s house salad dressing — avocado vinaigrette and chipotle Caesar. Stocking stuffers, anyone?

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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