When it comes to high-end Mexican cuisine in Miami, there’s nothing better than Cantina La Veinte {495 Brickell Avenue, Brickell; 786.623.6135} and Tacology {701 South Miami Avenue, Brickell; 786.347.5368}. While the first brings a haute taste of Mexico City, the latter, a Mercado-style restaurant, was born in fall 2016 right here in Miami. Despite their slight differences, both are owned by Cinbersol Group, both sit in Brickell and both share one very key ingredient: the ultra-talented Executive Chef Santiago Gomez, who came to Miami from Mexico City. Having worked at the likes of Nobu Miami, Nobu Mexico City, and DANIEL by Daniel Boulud, Chef Santiago has ruled the Mexican food scene in Miami since he first opened Cantina La Veinte in the coveted Icon Brickell tower in 2014. And while we probably shouldn’t speak for everyone, we’re going to anyway—his food is so good that Miamians just can’t get enough.
That said, we sat down with the Mexican food guru to find out what he loves about the cuisine he cooks so well, and of course, what to eat and drink at his two Miami restaurants. Here’s what he had to say:
When did you first decide you wanted to be a chef? What inspired you to do it?
About 15 years ago, I was working as a delivery man for a seafood company. Everyday, I went to the airport and picked up all the seafood that came in overnight from Ensenada, in Baja California. After that, I delivered the seafood to the best restaurants in Mexico City. I got to know all of the kitchens and their chefs. That made me want to study culinary arts.
Why are you so passionate about Mexican cuisine?
It’s the food I grew up with. I love eating and cooking it! Mexican cuisine is so diverse in flavor, color, and recipes.
Why are Cantina La Veinte and Tacology perfect for Miami?
Miami is very a Latin city, but there were no high-end Mexican restaurants here. Mexican food is more than street food, and we wanted to show people that. Brickell is the place to be right now in Miami! A lot of people are moving to Brickell, and a neighborhood needs to have restaurants in order to bring it to life.
What’s the best cooking advice you’ve ever received?
This is very simple for me: “Cook with love.”
Do you have a mentor in the culinary world?
Yes, it’s Chef Thomas Buckley from Nobu. He inspired me to be a better cook and showed me everything that’s possible in a kitchen.
Say someone is coming to Cantina La Veinte for the very first time. What should they order?
Dobladitas de Jaiba, our soft-shell crab tacos. Since opening the first Cantina in Mexico, it’s been the most popular item on the menu. It’s changed the way people view tacos. (Here’s the recipe!)
What’s your favorite dish to make (and eat!) at Tacology?
To make? Tacos Al Pastor. To eat? Tacos Al Pastor. (Get the recipe here!)
Choosing from either restaurant… what’s your favorite cocktail?
The “La Catrina.” It’s made with coconut milk, rum, and horchata, and you can get it at Tacology.
As the Executive Chef of both Tacology and Cantina La Veinte, how do you separate the two?
I love working with both concepts. I really don’t separate them… I see Mexican food as one.
Happy dining!
By Jennifer Agress | Miami Editor