THE MENU

At Mi Cariño, the menu is deeply personal. Executive Chef Héctor González-Mora draws from his Mexican heritage, Los Angeles upbringing, years spent cooking in Charlotte and time reconnecting with family and food traditions in Mexico to create dishes that feel both rooted and distinctly his own.

His cooking explores regional and coastal Mexican flavors through a Left Coast Latino lens, balancing tradition with modern technique, thoughtful ingredients and the belief that great food does not need to be overly complicated to leave an impression.

The result is a menu built around bold, scratch-made dishes, handmade tortillas, coastal seafood, composed entrées and desserts that tell a story through flavor.

“This menu is rooted in the flavors of my heritage, inspired by the kitchens that have shaped me and created for a city that means everything to me. Each dish honors the ingredients, tells a story through flavor and invites people into a culinary experience that feels intimate and personal.”

HECTOR GONZÁLEZ-MORA

executive Chef

CLOSE TO HOME. TRUE TO THE SOURCE.

We work with North Carolina farms and producers whenever possible while sourcing specialty ingredients from Mexico and the West Coast when the dish calls for them.

Existing sourcing partners include Harmony Ridge Farms, Barbee Farms, Boy & Girl Farm, Fair Share Farm, Vital Greens Micro Farm, Mai's Farm and Charlotte’s food hub Freshlist.

STAY FOR ANOTHER CHAPTER

Whether joining us for a full dinner or staying for dessert, mezcal and a nightcap, Mi Cariño is designed to unfold at your own pace.