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A tiny space packed with hungry patrons who know what Cuban food is all about. It may take three people to finish the bistec uruguayo, a breaded palomilla steak filled with Swiss cheese and ham. All the daily specials are wonderful and are gone quickly. Suggestions: half chicken with mojo, pigs' feet la andaluza, oxtail stew, and fried whole snapper. If there's room, try the deceitfully delicate tocino del cielo, a flan made with egg yolks and cinnamon syrup -- sublime.
Sure, you can get a sandwich de medianoche and a giant plate of vaca frita anywhere in this town. But what if you're craving harder-to-find Cuban specialties such as tasajo con boniato, cured, salted beef boiled soft with vegetables and spices and served with sweet potato; or pechuga con quimbobo, chicken slowly stewed with potatoes and okra? At those times, you'll want to head to Islas Canarias, a spot curiously named for a region of Spain. It has been a Miami Cuban food institution for... More »
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