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Contribute Feedback What Misael Kling likes about Los Mirasoles:
I was walking in the dark after a long journey from Guadalajara and google gave me no good places for dinner But suddenly here Los Mirasole's beautiful entrance dining room was excellent and beautiful food including the beautiful vino Tinta Mexicana My Morelia style Enchiladas were perfect I will find my way here! View all feedback.
What شريف حارث doesn't like about Los Mirasoles:
Food presentation is really good. Food itself a bit cold(chamorro), enchiladas dry and stale. The place a bit too hot during the day( will be nice to have a fan at least). View all feedback.
This place is better than words can say. Great service. Old colonial stones and melted wax ambience. Best Trout I ever had the pleasure to enjoy. Magnifico!
We stayed in Morelia for two nights, and this is a must visit and eat place. The old renovated colonial house has a beautiful terrace and the architecture is very pleasant. Service and food also follow the magnificent building. There are parking nearby, so you can park, take a walk on the streets of Morelia and enjoy a very nice meal before you continue or finish your day. There was no wine, though...
I was walking in the dark after a long journey from Guadalajara and google gave me no good places for dinner But suddenly here Los Mirasole's beautiful entrance dining room was excellent and beautiful food including the beautiful vino Tinta Mexicana My Morelia style Enchiladas were perfect I will find my way here!
Tarascan soup is a bit salty, excellent reasonable price, for every thing even wine, great service, varied menu
This is a restaurant that is highly regarded by many and I was looking forward to a top dining experience. Unfortunately they fell far short of expectations. Service was nice and professional. Appetizer was filled dry Chile's with a green cilantro salsa. Very nice. Main was pork ribs with a dark red mole. It was a disappointment. The ribs were completely dry on the outside as if they were warmed up in a deep frier. Consistency was that of meaty chicharrones. Only the inside 30% was soft. The mole completely lacked depth and was only adequate to douse the dried meat on the outside. Only one red wine, a Chilean Cabernet, was available in a glass. It arrived at around 50F which is too cold. I was able to get a hint of it's taste after it warmed up around desert. Desert was corn pie, pay de elote, and was sensational. There is a reason why this restaurant received numerous awards, but that was not evident today. My three stars are based on standards that are expected of a fine dining restaurant. Sad, they have some work to do.
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