Being the multi-culti city that it is, Miami's iconic meat dishes are as varied as its inhabitants. We've found vieja ropa, a Cuban shredded beef dish (which is not-so-appetizingly translated as "old clothes," but is delicious), to be as iconically Miami as the a Supermoon Perro, a Colombian hot dog topped with loads of crushed chips, mayo, ketchup, pineapple sauce and other things that shouldn't work, but do. Then again, Haitian meat dishes also reign supreme, as do Southern ones and many, many more. So, without too much ado, here are Miami's most iconic meat dishes, a melting pot of wonderfully carnivorous options that would totally bewilder anyone who didn't live in the Magic City, in no particular order.
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Opened over 20 years ago, El Palacio de los Jugos dishes out some of the best Cuban food in Miami (not to mention some of the cheapest). The pork rinds are a must.
Known to some as the Cuban hamburger, the frita is one of Miami's most well-known Cuban classics. And El Mago, whose skills can summon even president Obama, cooks up some mean and irresistible varieties.
Located at The Betsy hotel, BLT serves nothing but USDA Prime or Certified Angus beef (otherwise known as nothing but the best). Meats here are aged, then seared to perfection at a specific 1700 degrees, and served topped with herb butter. Plus that 16 oz steak includes chicken patê and artisan bread, pickled veggies and enormous popovers.
Here's a modern steakhouse where you can safely go for more than the classic NY strip, without breaking the bank. Try one of their signature dishes, fire roasted lamb chops, served with greek yogurt.
Named in honor of Billy Corben, this Blue Collar creation is "a nice brisket sandwich by a nice Jewish boy from Miami named after another nice Jewish boy from Miami," in the words of chef/owner Danny Serfer. It's served on a Portuguese bun and comes with latkes.
This Colombian hot dog isn't only famous in Miami, it's even gotten its 15 minutes on Man vs. Food. Yes, it's topped with an odd combo of potato chips, sauces (like pink sauce aka ketchup and mayo), cheese, sausage, bacon pineapple sauce and quail eggs, and yes, it's wonderful.
Bay Harbour Islands' The Palm was originally opened back in 1929 in New York where it quickly made a reputation for itself as an Italian steakhouse. Still operated by members of the original founding families, The Palm continues to offer always-on-point, classic items like the 24 oz prime bone-in rib-eye steak.
Hands down some of the best out there, Macaluso's meatballs are made with veal, served in a tomato sauce and topped with heaps of ricotta — a recipe that's been in the owners family for generations.
Chef Michael Mina's Aventura restaurant undoubtedly serves up the area's best steak. But of all their options, Bourbon's 10 oz American Wagyu Florida grass fed filet mignon, a Mina favorite, kills it.
A 13 oz drool-inducing, ground sirloin patty between two buns (possibly with cheese). That's all you need to know. But also: Chili, barbecue pork and barbecue ribs. Just putting it out there.
Chef Richard Hales' puts an Asian spin on the 1/2 rack of ribs at Sakaya Kitchen. They're meant to be shared, and, like most things on the menu, can do no wrong.
The team at The Fed can be seen outside smoking and grilling many different dishes, all of which change regularly. What doesn't change though, and what's been on their menu since their very first day open, are pig wings. Magical pig wings, topped with pickled carrots and celery; served with blue cheese mousse. [Photo Credit: Gary James]
Wherever you are, however far you need to travel, it's probably worth your time to venture to Islas Canarias for their rightly famed croquetas. Also available with cheese or fish, but go for the ham, 5 Days of Meat and all.
Most items on Enriqueta's menu will probably leave you salivating for more, but the pan con bistec is really something else. And at under $10, the pressed steak sandwich is a steal.
A traditional Brazilian stew made with beans, pork and beef, the Feijoada at this steakhouse is one of its most requested items. But, if it's not your thing, they've also got over 10 Brazilian-style, succulent cuts (like beef ancho and picanha).
In South Florida, we're a little different. We eat things like ... alligator. Tarks, a tiny spot in Hollywood where belting out your order is the only way to do it, serves it marinated, deep fried and just right.
Opened in the 70s, family owned Sergio's serves up authentic Cuban cuisine, and while you can't go wrong with any of its traditional dishes, the "Empanizado" really stands out. Go for the fried, breaded steak version; you can also order it "a la Milanesa," topped with tomato sauce, ham and swiss cheese.
What started as a hole in the wall off Lincoln Road eventually grew into the Caribbean powerhouse that is Ortanique. Their popular jerked pork chop makes use of familiar island flavors with guava spiced rum sauce, rice, black beans, raisins and fruit flambe.
For a real deal Haitian meal in Miami, head over to Tap Tap in Miami Beach. The restaurant serves up a great stewed oxtail (think of oxtail as pork's Haitian cousin in Miami) that comes with rice and fried plantains. [Photo Credit: freehand.com]
Since it opened on Lincoln Road, the trendy Meat Market's been selling Durham Ranch’s buffalo tenderloin steaks like crazy. They're made with chili and espresso rub and topped with chocolate more butter. [Photo Courtesy of Andrew Meade]
Pubbelly boys' original offspring, Pubbelly, opened up in 2010 and has since been serving up playful, meaty dishes galore. Their kick-ass pork belly (served with kabocha squash, butterscotch miso and corn powder) is only one of the main attractions. [Photo Credit: Pubbelly Media Group]
Since opening back in 2010, Sugarcane has garnered a great following (and some sweet reviews) for its multicultural dishes. Among them: a Bone Marrow as tasty as it looks, served with veal cheek marmalade.
First popularized while former chef Jeff McInnis was around, Yardbird's fried chicken dish is still a staple Miami item. A family recipe passed down from owner John Kunkel's grandmother, the dish has been featured in multiple publications (local and national) and touted as the best fried chicken in Florida.
Opened over 20 years ago, El Palacio de los Jugos dishes out some of the best Cuban food in Miami (not to mention some of the cheapest). The pork rinds are a must.
Known to some as the Cuban hamburger, the frita is one of Miami's most well-known Cuban classics. And El Mago, whose skills can summon even president Obama, cooks up some mean and irresistible varieties.
Located at The Betsy hotel, BLT serves nothing but USDA Prime or Certified Angus beef (otherwise known as nothing but the best). Meats here are aged, then seared to perfection at a specific 1700 degrees, and served topped with herb butter. Plus that 16 oz steak includes chicken patê and artisan bread, pickled veggies and enormous popovers.
Here's a modern steakhouse where you can safely go for more than the classic NY strip, without breaking the bank. Try one of their signature dishes, fire roasted lamb chops, served with greek yogurt.
Named in honor of Billy Corben, this Blue Collar creation is "a nice brisket sandwich by a nice Jewish boy from Miami named after another nice Jewish boy from Miami," in the words of chef/owner Danny Serfer. It's served on a Portuguese bun and comes with latkes.
This Colombian hot dog isn't only famous in Miami, it's even gotten its 15 minutes on Man vs. Food. Yes, it's topped with an odd combo of potato chips, sauces (like pink sauce aka ketchup and mayo), cheese, sausage, bacon pineapple sauce and quail eggs, and yes, it's wonderful.
Bay Harbour Islands' The Palm was originally opened back in 1929 in New York where it quickly made a reputation for itself as an Italian steakhouse. Still operated by members of the original founding families, The Palm continues to offer always-on-point, classic items like the 24 oz prime bone-in rib-eye steak.
Hands down some of the best out there, Macaluso's meatballs are made with veal, served in a tomato sauce and topped with heaps of ricotta — a recipe that's been in the owners family for generations.
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