Crave-Worthy Latin Eats
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FOR... TO DIE FOR MEXICAN CORN ON THE COB
Adjacent to a quaint collective of bungalow-style houses and a mere block away from Hollywood Beach’s boardwalk, Taco Beach Shack carries the staple lineup of burritos, guacamole and quesadillas—but try their grilled corn dusted with Parmesan cheese. Add a squeeze of lime and you have a succulent new way to eat your vegetables. Hollywood Beach Suites, Hostel + Hotel, 334 Arizona St.
FOR... TACOS AND TEQUILA
High-end tacos might sound like a contradiction, but The Ritz-Carlton, Key Biscayne’s oceanfront Mexican restaurant, Cantina Beach, proves otherwise. The mini crispy crab tacos are simple enough: crabmeat salad, crispy corn tortillas and avocado salsa. But sometimes simple is all you need. Pair them with one of the eatery’s 100-percent-agave premium tequilas: Have the tequilier help you decide on the best one, or attend one of their daily sunset tequila tastings and figure it out for yourself. 455 Grand Bay Dr., Key Biscayne
FOR... MEAT, MEAT AND MORE MEAT
Blink and you’ll drive right by the boutique-ish Argentine steakhouse and café Graziano’s Restaurant, just west of Brickell Avenue. But if you do, you’ll miss out on my favorite appetizer, salchicha parrillera con esparragos, tomates grillados, y huevo frito de granja (grilled thin sausage with asparagus, fresh tomatoes and a cagefree fried egg). This sampling provides intricate layers of flavors, yet it’s light enough to ensure you’ll have room for the formidable feast to follow. This is the fourth and latest addition to the growing Graziano’s family. 177 SW Seventh St., Miami
FOR... PERUVIAN COMFORT FOOD
South American cuisine is my go-to when I have out-of-town guests. As to be expected given the name, Ceviche 105 provides plenty of citrusy seafood options. But I opt for a different signature Peruvian dish: the lomo saltado. Its strips of sirloin steak arrive with white rice, and are topped with peppers, onions and cilantro, making for a robust and sumptuous entrée. As with many Peruvian dishes, there’s an Asian influence; the steak is marinated in soy sauce, vinegar and a mix of spices. Once you get your dish, mix it all together and enjoy, as these fl avors were meant to mingle. 105 NE Third Ave., Miami
PHOTOGRAPHS BY JOHN LUKE HAY (CEVICHE 105, RASPADOS LILY’S, TACO BEACH SHACK); BILL KEARNEY (CANTINA BEACH)
We're behind the scenes with Marlins outfielder, who now has the largest contract in sports history.