M Cantina In Dearborn, Michigan: Meet The Chef
We sat down with Executive Chef Junior Merino of M Cantina in Dearborn, Michigan. The menu features a delightful variety of dishes, ranging from sizzling fajitas bursting with flavor to mouthwatering enchiladas that are sure to please the palate, all expertly prepared with fresh ingredients and bold spices that reflect the heart and soul of Mexican culinary traditions.
Image: M Cantina in Dearborn, Michigan
Tell us about what your morning routine looks like, and how you like to end your day?
My typical morning consists of me walking in at 8:30am, turning off the alarm system, turning on all the equipment, and then checking the reservations. Being the fact that we are a reservation based, I need to make sure all the morning prep is done for the day’s reservations: freshly made guacamole, pico de gallo and black bean salsa, etc. I make the prep list for the prep cooks while simultaneously making the list for our daily produce ordering for delivery for the next morning.
Image: M Cantina in Dearborn, Michigan
Sunday ams is the large inventory list for the distributors for the weekly deliveries. I also check all of the incoming deliveries for freshness, quality, and temperature standards. At the end of the night, I sit down with the managers for “dinner” to discuss how the shift went and to notate areas that need improvements and then go home with my wife and have a glass of wine while we read to unwind for about an hour or so before going to bed.
Do you have any awards or achievements you’d like to mention?
Bartender Hall of Fame
Embassador of Mexican Tourism, Mexican beverages, and Mexican Cuisine
Best Tacos in Michigan
Top 10 Best New Restaurants in the Metro-Detroit Area
Created the first global mixology company on the planet in 2006; in 2007 created the world’s first mobile mixology school.
Recognized for contributions to the industry from James Beard Foundation, Johnson & Wales University, and in Mexico
Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?
I look up to Chef Gabriel Kreuther formerly of The Modern NYC and currently the executive Chef at Gabriel Kreuther restaurant in NYC. He and I worked closely at The Modern while I was the mixologist/bar manager there. We would combine ingredients between the bar and the kitchen and he always was there to let me get creative and helped me source so many crazy ingredients. We have a very similar work ethic and it was great to have such a great person in my corner. Advise for aspiring chefs: don’t follow the dollar, follow your passion. Do what you love and with the best intentions. You can’t please 100% of people but the 95% you do please, give them an experience!
What do you typically cook at home for yourself or your family?
Typically at home, as my wife and I both work at the restaurant, we don’t have much time for cooking, but when we do, my wife actually kicks me out of HER kitchen! She loves to cook Mexican, Italian and Asian cuisine mostly as she did go to high school in Rome, Italy and is originally from Honolulu, Hawaii.
What’s a food trend that you’re loving right now and why?
This may seem odd, but I don’t follow trends because the trick to my success has to always been to be ahead of the trends. Things I did like 15-20 years ago (farm-to-table, eating organic, “molecular mixology”, etc) are finally becoming more mainstream so I always have to find a way to innovate myself and keep myself creative. I will say though, the whole farm-to-table trend may be my favorite as coming from a farming background, the idea of using everything fresh and from scratch is passion of mine.
What’s that strangest food combination you’ve ever tried? And, did you like it?
In Japan, a few years ago, I went on a business trip to do a presentation of mixology. Now traditionally, the Japanese will take you out for a meal and you can not discuss business and must eat everything presented to you or you will harm your chances of ever doing business. I was given a cup of live baby eels to eat, so I took it like a shot and told them how wonderful it was. Now the rest of the meal WAS amazing as they really gave me a true Japanese experience of delicacies. I must say, I was NOT a fan of the baby eels as I could feel them wiggling for a little while.
What cocktail or beverage do you enjoy most?
As being a certified sommelier, I am mostly a wine person, however, it would definitely depend on who I am with, where I am at and what time of year it is and what the occasion is. IE hanging out with my brothers – beer and tequila, dinner with my wife – wine, night out with the boys – whisky with cigars, etc. I am of course a huge fan of all things Mexican: tequila, mezcal, raicilla, sotol, bacanora, and cerveza!
Have you ever cooked for a celebrity? Do you have a story to tell?
I have catered to quite a few celebrities: Justin Timberlake has the kindest family; Oprah Winfrey is very down-to-earth; Cindy Lauper is a bit of a diva; Michael Bloomberg has a great sense of humor; President Bill Clinton may just be my favorite…just a great person; Lenny Kravitz is quite shy; Brandon Joseph of the Detroit Lions is such a generous and kind person; Peso Pluma is very quite; Meg Ryan is such a joyful & enthusiastic individual; Pitbull & Enrique Iglesias are very unassuming and down-to-earth; Michael J. Fox is pretty quiet; President Barak Obama has an amazing sense of humor and is very grounded; Hugo Boss is generous….just to name-drop a few!
Image: M Cantina in Dearborn, Michigan
What’s your Instagram so readers can follow you?
I have one personal which is @theliquidchef and my restaurant is @mcantina.
Why should readers visit M Cantina in Dearborn, Michigan?
Everything we make at M Cantina is made in-house. (salas, desserts) We do have the largest selection of agave spirits in the country (over 1400 bottles); we have the largest selection of premium whiskey; and a specially curated wine list with rare wines from Mexico and all over the globe. Our “well spirits” are premium and we only use the freshest and organic (whenever possible and seasonally) as well as using local produce (ie urban farmers in Detroit, etc). As long you as come to M Cantina with an open mind, you will embark on a journey of the senses in which you will not only have a great meal, but a phenomenal dining experience.