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Miami New Times
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A cozy spot in Little Havana offers all the increasingly familiar Nicaraguan dishes, from nacatamales to vigorn and churrasco to tres leches and po quinto -- and it does a bang-up pescado a la Tipitapa, a red snapper deep-fried whole and drenched in a sauce of onions and peppers, as well as a delectable beef tongue in tomato sauce. But what sets Guayacan apart from the crowd of Nica spots is the array of hearty, homemade sopas -- different ones for every day of the week. Lunch and dinner.
What Guayacan (Best of Miami winner in 1996) lacks in atmosphere, it more than makes up for with delicious food at reasonable prices. Highly recommended is the superb churrasco steak (charbroiled tenderloin) with gallo pinto and red beans and rice. You'd expect this quality of beef at a fancier restaurant -- with fancier prices. Also notable is a collection of traditional appetizers that includes such delights as the quesadilla-like repocheta, taquitos, and fried cheese. Remember that... More »
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