Ready to try some of the best Dominican in Dallas,? Then it's time to order from Miriam Cocina Latina. Looking to find the cheapest way to order Miriam Cocina Latina? Choose the most affordable d...show more
Serve with avocado, lime juice, and sea salt.
Serve with guacamole and queso verde.
Vegetarian. Serve with spinach flour tortilla, Oaxaca cheese, sauteed baby spinach, and mushrooms.
Serve with queso dip with poblano, fresh spinach, and roasted corn.
Serve with tiger shrimp, baby octopus, avocado, cucumber and pico de gallo.
Crispy plantain shell filled with chipotle chicken and Yucatan slaw.
Serve with corn shell, black beans, iceberg lettuce, tomatoes, queso fresco, and sour cream. Vegetarian.
Serve with white and black beans, tomatoes and cilantro. Topped with crispy spinach.
It comes with chile morita broth with shredded chicken, chickpeas, roasted corn, and fingerling potatoes.
Serve with spring mix, fresh berries, granny smith apples, bleu cheese, and basil balsamic vinaigrette.
Serve with romaine lettuce, shaved Parmesan, roasted garlic croutons and Caesar dressing.
Serve with baby spinach, black beans, bleu cheese, dry cranberry, roasted pecans, boiled egg, and basil balsamic vinaigrette.
Serve with spring mix, crispy bacon, avocado, cilantro, tomato, queso fresco, roasted corn, and spicy ranch vinaigrette.
Serve with arugula, tomatoes, red and yellow beets, shaved Parmesan, candied pecans, strawberry balsamic vinaigrette.
It comes with slow-cooked shredded brisket, Oaxaca cheese, crispy jalapenos, cilantro, onion and pulla sauce.
Serve with chicken pibil, shredded lettuce, red onions, roasted pineapple, and Yucatan slaw.
Serve with slow fried pork carnitas and pico de gallo sauce.
Serve with brisket, chicken pibil, diablo shrimp and black bean taco.
Serve with grilled tenderloin, sauteed mixed peppers, grilled white onions, radish and chimichurri sauce.
Serve with diablo shrimp, roasted onion, poblanos peppers, and roasted pineapple.
Grilled salmon marinated with the essence of chile the Arbol sauce, sautéed yellow onions, purple and white cabbage, and chile de Arbol sauce.
Serve with tomatillo sauce, topped with Oaxaca cheese, roasted pineapple, crispy jalapenos, red rice, and black beans.
Serve with shredded chicken, mole poblano, marinated red onions, sesame seeds, white cilantro rice, and black beans.
Vegetarian. Serve with authentic queso fresco enchiladas, sour cream-guajillo sauce, white onions, white cilantro rice, and black beans.
Serve with shredded chicken, red rice and black beans.
Serve with chile con carne sauce, red rice, and black beans.
Shredded chicken enchilada topped with queso Verde, steak enchilada topped with tomatillo sauce, shrimp enchilada topped with guajillo sauce, red rice and black beans.
Serve with guajillo steak enchilada, chicken taco, red rice, and black beans.
Serve with tomatillo spinach cheese enchilada, sarandeado shrimp taco, white cilantro rice, and black beans.
Vegetarian. Verde veggie enchilada, black bean, pico de gallo & avocado taco, white cilantro rice and black beans.
Serve with chile con carne cheese enchilada, carnitas michoacán taco, red rice, and black beans.
Serve with chicken mole enchilada, brisket taco, red rice, and black beans.
Serve with 8 oz. filet mignon, bacon-wrapped asparagus, fingerling potatoes, and tamarind guajillo sauce.
Serve with sauteed salmon on a coconut sauce, seasonal vegetables, and cilantro-quinoa white rice.
Serve with guajillo braised goat, cilantro white rice, roasted peppers, and sweet plantains.
Serve with slow-cooked pork, guajillo sauce, sauteed nopal cactus, poblano, red bell pepper, and cilantro white rice.
Serve with roasted chicken, mole poblano and cilantro lime white rice.
Serve with filet of red snapper, seasonal vegetables, and cilantro-quinoa white rice.
Serve with crispy whole red snapper, Veracruz sauce, rice, and seasonal vegetables.
Serve with Angus beef patty, slaw sauteed with rosa sauce, tomatoes, Dominican chimichurri sauce, and yucca fries.
Serve with grilled skirt steak, sliced avocado, black bean, white cilantro rice, mix bell peppers and grilled corn salad.
Esquites.
Serve with tres leches cake filled with raspberry, caramel and milk sauce.
It comes with a rich coconut custard base topped with a texturally contrasting layer of hardened caramelized sugar, garnish with strawberry and malibu coconut sauce.
It comes with Mexican style bread pudding, caramel sauce, and vanilla ice cream.
Serve with chocolate cake, the hint of cinnamon, Abuelita chocolate, chile ancho, house coffee, and vanilla cream.
Freshwater.
Serve with topo chico, lime, house Veracruz chili shrub and salt.
Black Indian iced tea, mango iced tea or hot tea.
Last updated April 13, 2020