The cooks in Taco Shop’s kitchen stuff burritos, tacos, and tortas with traditional Mexican meats ranging from carne asada and carnitas to barbacoa and al pastor. They also pile these seasoned proteins onto towering platters of nachos and hide them inside gooey quesadillas. In the dining room, tangerine-colored walls brighten up the space and make guests feel like tiny pieces of pulp.
El Rey De Las Fritas serves up an extensive menu of authentic Cuban cuisine. Start your flavorful survey of Caribbean flavors with one of the restaurant's famous fritas, a seasoned-beef patty on cuban bread topped with sizzling shoestring potatoes ($3.25, $3.50 with cheese). Or submerge your mouth in the submarine-like pan con tortilla calljera, a heaping omelette sandwich guaranteed to wake up taste buds with its fresh flavors and impression of Gloria Estefan ($4.25). Sandwich-averse diners can dive into the tamal preparado, a cornhusk-wrapped tamale accompanied with a side of seasoned pork ($5.25) or sip on the sopa de pallo, a traditional Cuban chicken soup ($3.25).
Conquering discriminating palates with its tempting small plates, enticing entrees, and cozy, eclectic atmosphere, El Pimiento brings a taste of traditional Spanish dining to South Florida. Sample from a selection of small portions designed to be passed among dining companions both real and imaginary. Nibble upon chistorras, Spanish sausage links simmered in Spanish cider ($6.49), pick at pimientos rostisados, fire-roasted red and yellow peppers ($6.95), or feast fiendishly upon morsels of filetillo con queso cabrales, beef tenderloin accented with aged blue cheese ($10.95).
To reflect on Totoritas’ menu is to wade through the effect that exploration and globalization have had on the world’s cultures over the past several centuries. Amid the pages, one can see the influences that found their way to Peruvian shores—from the cilantro introduced by the Spanish to the fried rice and saltados, or sautéed dishes, brought over with Chinese and Japanese immigrants. But to focus solely on the origins of the ingredients themselves, and their transfer from one culture to another, is to ignore how delicious they can be when combined.
Cilantro tops six varieties of ceviche to soften the bite of the lemon juice that marinates the fish and shrimp, and coats of spicy sauce dress fried and sautéed fillets to amp up their zing before they lie atop beds of rice. Plantains flank breaded chicken, and steak, fried fish, or chicken tops tacu-tacu, a classic African-Peruvian dish with beans and spices. While guests explore the crosscultural flavors, colorful paintings of landscapes dot the dining-room walls between bright copper sconces to remind eyes of the seas where fish are caught and of the fields where silverware grows.
Candido's Restaurant treats hungry visitors to a smorgasbord of global cuisine featuring succulent Mediterranean kabobs, Italian pastas, hearty American burgers, and Mexican huevos rancheros and chicken burritos. The menu tempts palates with upscale dishes such as the grilled salmon with mango vinaigrette, as well as simple delights, such as their signature Mediterranean Bullet, a cylindrical pita sandwich filled with Greek sausage and mozzarella that is fired out of a tiny cannon into customers' mouths. Chicken and shrimp mingle with alfredo sauce and olive oil in mouthwatering pastas, while charbroiled burgers deliver handheld meals of beef, melted cheese, smoky bacon, and crispy veggies.