Sabroso Cocina Mexicana offers Mexican fare from scratch in Saint Ann | arts and culture








Photo by Miguel Pintor by Mabel Swain


Sabroso Cocina Mexicana, which debuted last fall in Saint Ann’s, serves up traditional, made-from-scratch cuisine from various Mexican regions, with signature menu items including street tacos, kesapriya (taco cross/quesadilla) and Huarache (Fried rectangular dish).

The restaurant comes from owner chef Miguel Bentor and his wife, Branden Maddock. Born in Tabasco in southern Mexico and raised in Mexico City, Pintor learned to cook at an early age while helping his mother sell tacos on the streets—a tradition she still sticks to weekly to this day.

At 17, Pintor moved to the metro area and quickly found himself in the kitchens of various chain restaurants before landing a job at Jason and Adam Tilford’s restaurant. He gained 22 years of experience in the field and most recently worked as a Culinary Director at Mission Taco Joint prior to his layoff due to the COVID-19 pandemic. Rather than despair, Pintor seized the opportunity to realize his everlasting dream of opening his own restaurant.

says Pintor, who hopes to one day open another location to be able to serve mixed drinks made from scratch as he had hoped. “But it makes me work even harder to make sure the food here is worth coming back for over and over again.”

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sabroso Meaning “delicious” or “delicious,” Pintor hopes to offer a delicious tour of Mexican culture through his food. He insists on doing as much as possible from scratch – from grinding corn for tortillas and tamales to baking bread for tortillas and Bambazzo. The final sandwich features homemade bread, seasoned with salt and stuffed with chorizo, potatoes, lettuce, sour cream, and queso fresco.







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Photo by Mabel Swain


Extras from the menu include the same street tacos that Bentor’s mother has been selling for over 40 years, including Al pastor Served with grilled pineapple, onion and coriander. One of Pintor’s favorites is enchiladas de mole, which features a sauce of 18 dried peppers and chocolate served on top of your choice of beef, chicken or cheese with cheese, onions, and rice.

Signature dishes include Jalisco-style shredded beef Beria with consommè, as well Cochinita Pebble A dish from the Yucatan Peninsula consisting of slow-roasted pork and pickled habanero onions served with rice, beans and tostadas. Drink options include homemade horchata, Agua de Jamaica And the Chamborado – Mexican hot chocolate covered with ground corn.

Sabroso fills an area of ​​approximately 2,500 square feet with approximately 80 seats. Local artist Jason Butler contributed many of the murals inside, including a map of Mexico highlighting various regional dishes, as well as paintings representing Mexican tribes. Olmec’s head, for example, symbolizes Pintor’s original Tabasco and appears prominently on one of the walls, as well as in the restaurant’s logo.

Sabroso Cocina Mexicana, 11146 Old Saint Charles Road, Saint Ann, 314-918-5037, stlsabroso.com

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