Brought to you by Chef Nicola Blaque and Chef Lionel “Butch” Blache, Mi Roti takes inspiration from the West Indies and the Caribbean for their “build your own” menu centered around roti, a Caribbean flatbread and popular street food item. After serving ten years in the army, Chef Blaque graduated from the Culinary Institute of America, and soon after returned to her Jamaican roots to open her critically acclaimed and locally beloved flagship restaurant, The Jerk Shack. With Mi Roti, Blaque continues her mission to elevate and modernize Caribbean street food while introducing a new cuisine to the San Antonio culinary landscape.
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Hours
| Monday |
11:00am
- 9:00pm
|
| Tuesday |
11:00am
- 9:00pm
|
| Wednesday |
11:00am
- 9:00pm
|
| Thursday |
11:00am
- 9:00pm
|
| Friday |
11:00am
- 10:00pm
|
| Saturday |
9:00am
- 10:00pm
|
| Sunday |
10:00am
- 9:00pm
|
More About Us
“I'm on a personal mission to elevate and modernize Caribbean food since graduating from the CIA. I've traveled all around the world and always had an affinity for street food from not only my home country, Jamaica, but that of other Caribbean islands, like Trinidad. The Mi Roti menu reaches into remote corners of the world and gives you a taste of a world less traveled. Our ‘you pick’ option menu invites you to explore and create the flavors you enjoy most. Mi Roti will put a unique, local spin on traditional staple flavors, the ones I fell in love with in Trinidad.”
“Owner Nicola Blaque made a splash in 2018 with local Jamaican food stalwart The Jerk Shack, and her newest venture the Pearl Bottling Department is drawing similar praise for its Caribbean flavors. Named for roti, a West Indian flatbread used to cradle savory street foods, Mi Roti takes customization to a new level, offering sophisticated wraps stuffed with components including jerk chicken, curry goat, rice, mango chutney, shredded kale and spinach. Don’t sleep on the hot sauces, which range from ‘slight heat’ to ‘mouth on fire.’”
“Serving Jamaican stalwarts like peppered shrimp, buttered chicken, and for desert, coconut cornbread pudding with rum glaze, this new offering is quickly becoming a Pearl favorite.”
