The Story of "Mi Cariño"

The Story of "Mi Cariño" in Charlotte centers its food around scratch-made dishes, handmade tortillas, coastal seafood, composed entrées, and desserts shaped by regional Mexican and Latin American flavors.

Kitchen and menu

Executive Chef Héctor González-Mora leads the menu. Listed dishes include a chef’s choice wild-caught white fish prepared in masa tempura, paired with pickled red cabbage, salsa negra, burnt lemon, and a house-made blue corn tortilla. Another preparation features picanha steak with a bacon-wrapped banana pepper stuffed with queso fresco and a house-made sourdough flour tortilla.

The menu also includes roasted onions and poblanos with garlic cream and queso oaxaca, served with house-made sourdough tortillas. Across these examples, the food details point to a kitchen that uses masa, blue corn, sourdough tortillas, seafood, steak, peppers, and cheeses as part of its cooking.

Bar and setting

Behind the bar, Beverage Director Henry Schmulling oversees cocktails and an agave spirits program described as deeply curated and built around exploration and discovery.

The room includes an open kitchen with a graphic fabric mural by Sacramento-based artist Cheyanne Randall positioned as a focal point above it. Practical topics including parking, reservations, dress code, age guidance, and other common questions are addressed in the FAQs.