CHICA debuts its revamped menu, elevating the culinary destination for Miami locals and visitors alike.
The bar at CHICA Miami PHOTO BY MICHAEL PISARRI
50 Eggs Hospitality’s signature restaurant, CHICA Miami’s (chicarestaurant.com), redesigned culinary offerings feature bold and exciting flavors expertly fusing Latin and Mexican cuisine. Helmed by celebrity chef Lorena Garcia, Miami-based 50 Egg s Hospitality Group brand chef, chef Rishi Kumar, revamped CHICA’s dishes to deliver a decadent blend of global ingredients infused with Mexican history, transporting guests on a culinary journey throughout South and Central America.
“Our all-star chef team pulled inspiration from their global travels and personal backgrounds to create these standout signature dishes,” John Kunkel, 50 Egg s Hospitality Group founder and CEO, shares. “With Miami being the gateway city to the Americas, our goal was to offer our guests an experience to enjoy these flavors in one place.”
Culinary offerings at CHICA Miami PHOTO BY MICHAEL PISARRI
CHICA’s revamped dishes deliver a decadent blend of global ingredients infused with Mexican history, transporting guests on a culinary journey throughout South and Central America. CHICA crafted a new incarnation of dishes for guests to savor and enjoy.
“The great thing about CHICA is it’s a bit of a canvas; we get to do all these great things, anything representing Central and South America, and it still fits within the restaurant’s theme,” Kunkel notes. “We have more small plates, which are great for large parties, and many incredible ingredients that have a direct relationship with Mexico, such as peppers and spices. It has been a wonderful collaboration and an evolution.”
While at the restaurant, guests can enjoy a tableside interactive dining concept with Instagramable moments and savory dishes embracing entertainment dining. “We listen to our customers… we look at all the phones coming out, and the smiles lighting up, and then when they take a bite, it’s just an incredible bonus, and it’s a delicious dish because it was so fun coming out of the kitchen,” Kunkel adds.
Indulge in the Mexican mezze with a platter of guacamole, Yucatecan pumpkin seed hummus, Oaxacan pasilla salsa, and negra-baked goat cheese spread served with tostada and crudités. But the highlights don’t stop there. CHICA created a melting pot of mouthwatering dishes such as the smoked cauliflower salad that offers subtle flavors of mesquite wood; the CDMX wagyu tartare served with a lime guajillo-arbol salsa; and the lamb and mole chichilo served with Oaxacan mole, chayote gratin and escabeche. Complete with family traditions and passions, guests around the table can experience a legacy of culinary delights.
Smoked cauliflower at CHICA Miami PHOTO BY MICHAEL PISARRI
“Redeveloping our menu to feature new dishes that specifically focus on Mexican flavors allows us to expand offerings to our guests,” notes Garcia. “As CHICA evolves, we evolve, and I couldn’t be more excited to share our newest dishes.”
Guests can enjoy signature cocktails like CHICA’s take on a smoked lavender martini, La Lavanda, or the Spicy Mamacita—a strawberry jalapeno highball. Diners are also encouraged to enjoy the Tequila Fuenteseca, Komos Extra Añejo, Rey Sol and Miel de Terra Añejo Mezcal, all made with premium tequila and mezcal—ideal for the restaurant’s famed dinner parties, CHICA Nights.
Photography by: Photo By: Michael Pisarri