Jamaican-born chef Wayne Sharpe adds extra flare and aroma to this sweet-and-spicy bowl with a special house blend. The shrimp carries enough heat and depth for a full-body experience, and the accompaniments of rice and peas, pineapple mango salsa, and plantains bathed in a pineapple-cinnamon sauce round out the island flavors.

As crab rolls go in Miami, there are plenty of options to choose from, but Poke San’s version, paired with broken butter and spicy ponzu vinaigrette makes for an over-the-top bite. The rice is seasoned with vinegars fortified with kombu and rolled together with cold kani salad, enhanced by spicy hints from togarashi, sweetness from mirin, and salinity from masago and kewpie. The roll is sliced and served immediately to preserve the temperature contrast between the rice and the kani. 

USBS burgers are simple yet well-executed and the “two-day” option comes in a double patty, spiked with “Priority” sauce, a mayonnaise-based mix with mustard and onions. Cheddar and fontina cheese come together to create the melted gooey “Government” cheese inside the burger. Pro tip: order with a side of “insurance and tariffs” in the from of French fries and other sides. 

Porcini mushroom fettuccine has a special place in Dal Plin owner Elisabetta Callegaro’s heart. As a child, she would venture into the woods with her family to pick mushrooms for their traditional recipe. At Dal Plin, Callegaro and her husband Massimo Tundo serve fettuccine wrapped around luscious porcini cooked in garlic, vegetable stock, and extra virgin olive oil, with a touch of butter and Parmigiano. A light herbal mix of sage, rosemary, and thyme complement the robust, earthy flavor of the standout dish. 

These three delicate Chinese dumplings are firm, green little packets of shrimp and pork, with a delightful touch of capelin roe. 

For this aromatic sweet and savory bao duo, crispy house-roasted duck is tucked into steamed, pillowy puffs of simple yeast dough and topped with a thinly-sliced cucumber. A slather of hoisin sauce rounds out the flavors.

For his light and satisfying trio of soft tacos, chef Milton Castillo fills warm corn and flour tortillas with grilled corvina sprinkled with a seasoning of cayenne, smoked paprika, chipotle, and oregano. For textural contrast, he layers the fish with tender butter lettuce and avocado chunks. Flavors are bumped up ever more with a creamy, spicy mix of chipotle, cilantro and botija sauce. 

SimplyGood Pizza’s homage to Miami is a sweet and savory 12-inch dessert pie combining guava marmalade and whipped cream cheese. Like in the quintessential Cuban pastelitos, the guava is honey sweet and makes for a great contrast with the tang of the cream cheese. A top layer of crushed pistachio adds the perfect bite of crunch. 

Warm tortillas hug perfectly cooked brisket that is marinated in lime juice and raw garlic, stewed with a little fat until tender, then lightly fried before getting tossed with roasted tomatillo salsa, onions, and lime. For an extra kick, savor every mouthful with a dollop of pico de gallo. 

Chef Sebastian Fonseca’s iteration of churrasco saltado starts with a tender piece of flap steak, marinated in a sauce that is equal parts chicken stock, soy sauce, and oyster sauce. The steak is cooked in a wok to add the kiss of smoky flavor that gives this Peruvian dish its extra oomph. The white rice soaks up the juice and the fried yucca balances the meal with a twist of crispy, starchy sweetness.