The cleverly named spot on the way to Jose Ignacio is owned by Esteban Pazos, an extremely talented chef who decided to come back home after working at New York spots like Il Buco. Everyone around here does milanesas (schnitzels), but these might be the best. Milamores prepares all kinds: beef, chicken, lamb, pork, provolone, and vegetarian. You can get them fried or even oven-roasted. The bread is baked fresh on premises.