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Milagro Modern Mexican Restaurant Review: Brothers Adam and Jason Tilford opened a masa factory rather than keep making their tortillas from a mix. In fajitas, tacos and other dishes featuring fresh tortillas, you’ll taste the difference --- theirs are moister and less likely to crack when wrapped around braised beef, chile-rubbed flank steak or shrimp marinated in cilantro and jalapeño. The chef’s special, cochinita pibil, is especially flavorful, the achiote-rubbed pork shoulder enclosed in banana leaves and then braised. Appetizers go well beyond typical Tex-Mex, from the beer-battered jalapeños stuffed with house-made chorizo and goat cheese to lime-marinated tuna ceviche with mango, jícama and avocado. The beverage menu isn’t nearly as exotic or as well-crafted; get a basic margarita. And be sure to save room for the tres leches cake, a huge confection that's perfect for sharing. Milagro is the most upscale of the brothers’ restaurants, but all three (Tortilleria Mexican Kitchen and two Mission Taco Joints) feature the same quality tortillas and other fare.