Mírame

Mírame and designer rugs share a common trait: they're expensive and compete with cheaper alternatives that provide similar results. But unlike a handwoven alpaca mat whose value plummets once it touches your floor, Mírame has enough redeeming qualities to make it a worthwhile splurge. This upscale Beverly Hills spot offers a slick, buzzy atmosphere with excellent cocktails and creative Mexican dishes that you won't find elsewhere. 

Similar to dressing for LA "winters," the ambiance at Mírame is tricky to gauge. On the one hand, the space looks like a bougie Baja hotel, with decorative cacti, warm, sexy lighting, and a crackling fireplace. You nearly (keyword: nearly) get transported somewhere. The crowd, however, is far more casual, which is rare for Beverly Hills. 

photo credit: Jessie Clapp

photo credit: Jessie Clapp

photo credit: Jessie Clapp

photo credit: Jessie Clapp

photo credit: Jessie Clapp

It takes roughly three seconds for the menu here to grab your attention. Rather than chips and guac, you'll find salmon skin chicharrones dipped in fermented garlic aioli. Tostadas are topped with duck confit that melts on your tongue, and the charred pork belly tacos get brightened up with a tangy tomatillo puree. And like its sibling restaurant Mírate, the elaborate cocktails here are a must-order. There's a fragrant, fennel-y spin on a white negroni called the Turf War and a slushy passion fruit concoction called the Bidi Bidi Bom Bom that should be served at every poolside bar, stat.

With so many great Mexican restaurants in this town, a meal at Mírame can feel priced up due to its flashy zip code. But as with any other indulgent purchase, there's no denying that sitting on this breezy patio with some fancier-than-they-need-to-tacos is a pleasurable experience overall.

Food Rundown

photo credit: Jessie Clapp

Cocktails

Every cocktail we've had at Mírame is exceptional, so the stakes are low when choosing one. Our favorites include the rose-infused Como La Flor and the Tulum Tu.0, which tastes like tamarind candy soaked in a bottle of mezcal.

Enfladitas Pueblanas

These fluffy masa cakes are simple but effective. They're warm, pillowy, and great for soaking up the well-seasoned frijoles on the side.

photo credit: Jessie Clapp

Salmon Skin Chicharron

These twisty sheets of puffed-up salmon skin look cool, so take a few moments to marvel at them. They're also satisfyingly crispy and salty and even better when dipped in the fermented garlic aioli that, for lack of a better word, is pungent.

Lamb Mulita

The cheese crust on this mulita ain't like the rest of 'em. It's a squeakier, saltier queso cotija crust that holds in shredded borrego with a smoky consomme. Our only critique is that the cheese and the birria together start to taste salty fast.

photo credit: Jessie Clapp

Ceviche Clasico

The name says it all. It's a refreshing and bright kanpachi ceviche marinated in key lime juice. It's nothing we haven't seen, but still enjoyable.

photo credit: Jessie Clapp

Duck Carnitas Tostadas

Get these tostadas. These mini bites pack all kinds of contrasting textures and flavors, from creamy avocado to smoky mashed esquites to huitlacoche salsa with an earthy funk.

photo credit: Jessie Clapp

Fried Chicken Tacos

Not everything needs to be turned into a taco and this dish is proof. This fried chicken taco features crackly skin and runny ranch dressing, but it's too much chicken for the tortilla to hold. Expect it to collapse after two bites.

Pork Belly Tacos

These tacos know a thing or two about balance. Thick pork belly slices are charred until crispy but are still soft and tender. A tangy stewed tomatillo sauce on top lightens everything up.

photo credit: Jessie Clapp

Buñuelo

This golden flower of fried dough is pretty but a little boring. It shatters when you sink your spoon in and soaks up the buttermilk ice cream (the best part of this dish). The citrus wedges and saffron honey are lovely touches that look like garnishes.