Richard Ampudia, whose résumé includes a stint as partner and consultant at New York’s popular Mexican restaurant/underground bar La Esquina, is officially entering the Miami market. The dishes at Lolo’s Surf Cantina harken back to the traditional flavors of his native Mexico City but are made with ingredients and using preparations that are healthier than what diners will be used to. The kale salad, vegetarian tacos stuffed with oyster mushrooms (smoked to resemble the taste of bacon) and a michelada are just three of the menu items we couldn’t do without. This summer, he introduces a beach picnic service, where clients can call ahead and pick up a complete meal (with serveware!) on their way to the sand.
Lolo’s Surf Cantina
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