East Bay Welcomes Minero

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There has been quite a bit of hype about Sean Brock's newest East Bay culinary venture, casual Mexican eatery Minero. With already 13 posts on Eater Charleston and a raving review from the City Paper, Charlestonians have been blasted with information about the James Beard chef's take on homemade, south-of-the-border-inspired cuisine.

 

I could write a lengthy blog about the casual, fun atmosphere or the full-flavored, authentically delicious fare. Or try to sell you on the fact that the menu boasts affordable prices (at least in Holy City terms) for items hand-crafted by the mastermind behind Husk and McCrady's. But you should check it out for yourself and decide what to think. In an effort to entice you readers to try it out, I'll post some extremely appetizing pictures. Just to give you fair warning, you might start drooling on your desk and decide to take an extra long (and potentially boozy) Wednesday lunch break. 

 

A refreshingly delicious Stiegl Radler Grapefruit ($8 for a 16 oz can) was just the ticket, perfect for washing down some sticky queso.

 

Photo by Charlotte Park

The Dragon Rojo ($9): blanco tequila, yellow chartreuse, Jamaica tea syrup, lime, and kombucha. Need I say more?

 

 

The queso fundido ($9) was a great app consisting of melted cheese atop chorizo and roasted poblano, served with homemade tortillas.

 

Photo by Charlotte Park

Pork carnitas taco ($3.50), green chorizo taco with potatoes and grilled onions ($4), and the charcoaled chicken taco ($3.50)

 

Taco al pastor ($3.50) and the grilled steak taco ($4)

 

My favorite part of the meal was the grilled corn with corn mayo, cotija, spices, and country ham ($3).

 

One of the best parts about the restaurant is the napkin and silverware drawers under each tabletop. Believe me, you'll be grateful for the abundance of napkins at your fingertips after handling one of those (deliciously) greasy handmade tortillas.

 

 

Are you dying to go or have already been? Let us know what you think via Instagram and Twitter, using the hashtag #chsgritfoodie.