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Miami New Times
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Cases at this Argentine bakery contain a vast variety of butter-based cookies, as well as fruit tarts, Napoleons, strawberry cheesecakes, and mini-pecan pies. Then there are the turnovers tunneled with sweet cheese, fruit, and dulce de leche, and trays of facturas atop the counters. The Argentine-styled empanada, with its juicy, full-flavored chicken and sautéed onion filling, ranks with the very best in Miami. Pork and beef empanadas are available as well, and so are those modeled on other Latin countries, such as a blintzlike Chilean version with soft, pale dough draped around sweet white cheese, and a Venezuelan empanada packed with savorily seasoned beef that is larger than the others and much more pleasing. There's coffee and counter space and a comfortable atmosphere conducive to ruminating on the past, here or in Buenos Aires.
There's nothing Cuban about Cuban coffee. The beans are grown in Brazil or Colombia, the coffee machine is made in Italy, and the person who serves it to you from a sidewalk cafeteria window is most likely going to be from Nicaragua, Argentina, or anywhere else but Cuba. The saying holds true for this year's winner, Chilean-owned and operated Charlotte Bakery; hands down, the best cafecito in Miami. However you order it from colada to cortadito, the friendly folk at Charlotte serve it hot,... More »
I ran into Ernie, an old acquaintance of mine, when he was recently down in Miami on some business. It was his pasty complexion and rotund figure that back in college days earned him the nickname "Dough Boy"; I hadn't seen him in many years.... More »
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