Opening of the new Johns Island Mexican restaurant

JOHNS ISLAND, SC (Lowcountry Weekend) – If you love Mexican food, you have a new dining option in the Lowcountry.

Minero Mexican Grill & Cantina opened for dinner Thursday in the space formerly occupied by The Fat Hen at 3140 Maybank Highway.

The Neighborhood Dining Group says the opening marked a new chapter for the Minero name. The Johns Island location will continue its legacy of hand-pressed tortillas and Mexican favorites created by former downtown Charleston Minero, with the addition of new menu items and an expanded indoor-outdoor footprint.

Minero Mexican Grill & Cantina on Johns Island will continue its legacy of hand-pressed tortillas and Mexican favorites, with the addition of new menu items and an expanded indoor-outdoor footprint.(Live 5)

“We are thrilled to bring Minero back to a new home on Johns Island, one of Charleston’s most exciting neighborhoods,” said Neighborhood Dining Group President David Howard. “Fans will recognize the same core of what we do at Minero – attention to detail, great ingredients and respect for Mexican traditions – but with a fresh take on the menu and atmosphere. We look forward to serving Charleston again and appreciate the warm hospitality of the excellent residents of Johns Island.”

The kitchen is led by Executive Chef Shamil Velazquez, also of the group’s Delaney Oyster House, drawing inspiration from his Puerto Rican upbringing and chef techniques at the concept’s newest outpost.

The menu is anchored by Minero staples like charcoal-grilled wings, tacos and burrito, and the tradition of making corn tortillas from scratch every day, but with exciting new additions for a new approach to the Mexican concept.

Velazquez incorporates Latin American influences into the menu, including more seafood dishes, crudos and ceviches, while drawing inspiration from the coastal regions of Mexico.

“We knew Minero’s favorites weren’t going anywhere on the menu, but we wanted to bring in a few extra items, especially to highlight some of the great ingredients we get down South and along our coast,” said said Velazquez. “Mexican cuisine can be celebrated through many different techniques, and I look forward to bringing a fresh perspective to the concept with a focus on local ingredients and quality offerings.”

Click here to see the full menu.

Minero’s menu honors the culinary traditions of Mexico while drawing on culinary inspiration from the South.

The menu features long-time Minero favorites, including charcoal-grilled wings with Valentina; a salsa tasting including Benne, Rojo and Verde; and the Minero Burrito with red rice, beans, Oaxaca cheese, cream, poblano, cabbage, cilantro, salsa verde, and avocado.

Exciting new additions include Fajitas Al Carbon with charred onions, peppers, pico de gallo, cream, guacamole, red rice, beans and homemade flour tortillas; the Yucatán-style local take with crispy fingerling potatoes, pickled yum yum peppers and pibil sauce; and Shrimp and Snapper Ceviche made with a mix of michelada sour ceviche, cucumber, peanut, red onion, tangerine, radish and fries. The restaurant offers five signature tacos, including Fried Catfish or Grilled Fish, Cauliflower, Charcoal Chicken, Grilled Steak, and Pork Al Pastor. Select brunch items will be served on the weekends, including steak and eggs and the breakfast burrito with hash browns, salsa verde and huevos.

Drinks include the classic Minero Margarita with reposado and añejo tequilas, fresh lime, orange juice, curacao and agave, customers can customize their margarita experience by DIY it, adding a splash of flavor. pineapple, boosting it for a crowd (the “Party” serves six), or even making it extra with a bottled Modelito and a choice of sidecar. Frozen concoctions, such as Frosé Sangria and El Santanico, and an extensive beer list with Mexican and local options round out the alcoholic offerings, while a zero-proof margarita and refreshments offer plenty of options to abstain.

No reservation is necessary. First come, first served.

Restaurant hours include dinner service on Sunday, Wednesday and Thursday from 4pm to 9.30pm and Friday and Saturday from 4pm to 11pm

Happy Hour is Monday through Thursday from 4 p.m. to 6 p.m.

The restaurant plans to add day service at a later date.

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