A Labor of Love at San Miguels Mexican Restaurant

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Opening San Miguels Mexican Restaurant on May 3, 2024, was a special experience for Jennifer Smith and her family. Located in St. Michaels, the family-owned and operated restaurant offers a wide selection of authentic, homemade dishes. “Bringing the taste of Mexico to St. Michaels is a great feeling,” says Jennifer, co-owner. “I love hearing that we are offering something that people want.” 

Aptly named San Miguels, which is Spanish for St. Michaels, the restaurant represents the hard work and dedication of Jennifer and her husband, Matt. “He is co-owner, and we are a team,” she says. “Matt has a background in construction, business, and large event planning, and he does all of the behind-the-scenes work. We have experience in different areas, and we work great together.” To learn more, we recently talked to Jennifer.

Why did you decide to open San Miguels? I always wanted to open a Mexican restaurant, and I saw a need in St. Michaels. Matt and I are both from California, but we met in Mexico. Both of our families had roots there. His mom and my father and stepmom had second homes south of Ensenada. When Matt and I moved to St. Michaels in 2017, we fell in love with this beautiful town. It’s our home. It’s where our family and friends are. So, I was really excited to open San Miguels here. 

What are some of your top-selling dishes? The Juan Hugenio Burrito started out as a joke—like something you would eat in a food-eating contest. But then we added it to the menu. It includes black or refried beans, Spanish rice, Hatch chile queso, shredded cheddar cheese, roasted corn, pico de gallo, crema, lettuce, tomatoes, guacamole, and your favorite protein—all wrapped in a warm 14-inch flour tortilla. It’s huge! Most guests can only eat about half of it.

Our popular San Juanico Shrimp Skillet includes garlic butterflied shrimp seared in a cast iron skillet and served alongside Spanish rice and creamy refried beans with your choice of tortilla. It’s delicious! And our savory, house-made chicken and cheese empanadas wrapped in a golden, flaky pastry are another favorite dish. Everyone loves them!

What ingredients make your dishes truly authentic? Everything on our menu is homemade. I always say that our special ingredient is love. Our staff is like family, and we all work together. We add special touches to create unique menu options that are bursting with authentic Mexican flavors. You can’t find these dishes anywhere else. Our chefs use Arbol and guajillo chiles, which are dried and ground. We also make pico de gallo, salsa, salsa roja, salsa verde, and a spicy salsa roja, and we offer three levels of red sauce—from mild to extremely hot. You notice the spices as soon as you walk into the restaurant. It smells amazing!

Tell us about your large selection of Mexican beers, specialty margaritas, and tequilas. Our menu features a wide selection of Mexican beers in a variety of sizes (12, 24, and 32 ounces). Our Cucumber Jalapeño Margarita combines crisp cucumber and fiery jalapeño for a cool yet spicy kick. Another favorite is our Blood Orange Rosemary Margarita, which blends the citrusy zest of blood orange with the earthy notes of rosemary. We also have an extensive selection of tequilas—perfect alone or for making one of our specialty margaritas.  

Describe the dining experience at San Miguels. We offer a wonderful dining experience for everyone—whether it’s dinner with family and friends, date night, or happy hour. Enjoy indoor seating in our beautifully designed dining area with unique tin roof ceiling tiles and AI artwork that I made of places in Mexico. Or relax and people-watch in our outdoor dining area. You’ll love the ambience!  

San Miguels is family-owned and operated. Tell us about your family. Matt and I have two daughters, Bentley, 13, and Paige, 12. Bentley is more outgoing, while Paige stays behind the scenes. I love that we have the opportunity to spend so much time together! The restaurant business has become a family tradition for us. And our guests are like extended family. It’s so exciting, and I love what I do!

Sonoran Shrimp Enchiladas with Hatch Chile Queso Sauce

Ingredients

For the Hatch Chile Queso Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup roasted Hatch chiles, peeled, seeded, and chopped (you can use mild or hot, depending on your preference)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • Salt and pepper to taste
  • Optional: a dash of hot sauce for extra heat

For the Enchiladas

  • 1 lb. large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 8–10 small flour tortillas
  • 2 cups shredded Monterey Jack cheese (or a Mexican blend)

Instructions

Roast the Hatch Chiles. Preheat your oven to 425F. Place the chiles on a baking sheet and roast them until the skins are blistered and charred, about 20 minutes, turning once halfway through. After roasting, place the chiles in a sealed plastic bag or a covered bowl to steam for about 10 minutes. This will help loosen the skin. Once cooled, peel off the skins, remove the seeds, and chop the chiles into small pieces. Set aside. Make the Roux. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes until it forms a smooth paste (roux). Prepare the Sauce. Slowly add the milk and heavy cream to the roux, whisking constantly to avoid lumps. Continue to cook over medium heat until the mixture thickens, about 5 minutes. Reduce the heat to low and gradually add the shredded cheeses, stirring until completely melted and smooth. Add the Hatch Chiles. Stir in the chopped Hatch chiles, garlic powder, onion powder, and cumin. Mix well to incorporate all the flavors. Season with salt and pepper to taste. If you like your queso with a bit more heat, add a dash of hot sauce. Prepare the Shrimp Filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Add the minced garlic and cook for another minute, until fragrant. Stir in the cumin, chili powder, smoked paprika (if using), salt, and pepper. Add the whole shrimp to the skillet and cook for about 4–5 minutes, or until the shrimp are just cooked through and opaque. Remove from heat and set aside. Assemble the Enchiladas. Preheat your oven to 375F. Lightly grease a 9x13-inch baking dish. Warm the flour tortillas slightly in the microwave or in a dry skillet to make them pliable. Place a few whole shrimp onto each tortilla, then sprinkle with a little shredded cheese. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish. Top with Hatch Chile Queso Sauce. Once all the enchiladas are assembled, pour the Hatch Chile Queso Sauce evenly over the top of the enchiladas, making sure they are well-covered. Sprinkle any remaining shredded cheese over the top of the sauce. Bake the Enchiladas. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Serve. Remove the enchiladas from the oven and let them cool slightly. Garnish with your desired toppings like chopped cilantro, green onions, diced tomatoes, avocado slices, sour cream, and a squeeze of lime juice.

San Miguels Mexican Restaurant | 100 S. Talbot Street, St. Michaels; 410-745-8955; sanmiguelsmd.com