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A LOCAL

GO-TO

FAVORITE

MIGUEL’S MEXICAN

CUISINE

ezra marcos

iguel Castro, owner of Miguel’s Mexican
Cuisine, is dedicated to providing authen-
tic Mexican food throughout Southern
MOregon. With three locations, you’ll find a
large menu to choose from and generous portions. The
fajitas are a popular favorite, and the chicken and beef is
chargrilled to enhance the flavor. You’ll find daily food and
drink specials at each location, and Miguel’s caters as well.
You may have seen them at events like The Ghost Tree
Invitational and The Medford BMW Southern Oregon
Classic Golf Tournament.

We had the opportunity to ask Miguel Castro about his
story and his vision for the restaurants. He has been in busi-
ness for twenty years, opening his first location in Shady
Cove Oregon in 2000. The patio with views of the Rogue
River is a huge draw for this location, with the weather
for the majority of the year making it a great place for
dining alfresco. 4th Avenue Sports Bar in Gold Hill was his
second location, opening in 2004. Most recently Miguel
added a third location in Eagle Point.

A favorite part of running the restaurants is actually in
the form of a challenge, which is to be the number one
Mexican restaurant in Southern Oregon. “My restau-
rants are the only authentic Mexican restaurants in the
surrounding areas.” When a friend in Cancun suggested
it, Miguel knew it would be a great move to hire highly
decorated Chef Bossuet Martínez, a chef and executive
chef in numerous luxury hotels in Mexico (like the Royal
Hideaway Playacar). He has won several international
awards and was the executive chef of the presidential
house during President Vicente Fox’s six-year term.

winter 2022 | www.southernoregonmagazine.com 107