Bocaito holds the title for Best Tapas of 2011 according to the Miami New Times because of the prime meats and authentic spanish sauces used to create traditional dishes. Small plates send flavors sparking across taste buds with forkfuls of spanish potato salad or mixed croquettes that hide their fillings inside fried batter and their diaries. A pitcher of sangria or bottle of red Spanish wine helps wash down spanish blood sausage or grilled cuttlefish and fried squid caught by hand.
Within Bocaito, wine bottles line square wooden shelves, glittering in the candlelight cast by table centerpieces. Smooth wooden disks rest atop emptied wine barrels, both typically moonlighting in barrel-rolling and giant-frisbee events at international strongman competitions.