Several Latin American countries have made the arepas an integral part of their cuisine. Made of pre-cooked corn flour (masarepa) and water these crispy, hearty pancakes are grilled and then stuffed with everything from avocado to meat to cheese making for a light meal or hand-held dish to eat on-the-go. Miamians are serious about their arepa fix and Doggi’s serves some of the best iterations in town including a Mexican version filled with churrasco, avocado, and pico de gallo. 

Caribbean flavor profiles are one of the foundations of Miami’s culinary landscape and for more than four decades locals have been visiting Clive’s for a proper Jamaican experience. The no-frills restaurant is known for its jerk chicken featuring fragrant, fiery hot, and smoky flavors all at once. Owner Pearline “Miss Pearl” Murray offers the soulful dish during lunch and dinner service accompanied by two sides such as potato salad and plantains or a hearty portion of rice and peas. 

It is unwise to visit oceanfront restaurant Malibu Farm and not order the avocado pizza. Helene Henderson’s green pie is a major Miami hit that is covered with a vibrant layer of avocado slices spread in place of sauce that’s topped with a refreshing jalapeno ricotta, a kick of cilantro and lime, and a sweet drizzle of agave. The wood-fired crust is light, crispy, and in perfect balance with the fine-tuned melange of flavors.

Fish sandwiches are a staple at this seafood favorite that’s part fish market and part restaurant, which boasts enviable views of the Miami River. Highlights include the mahi mahi wrap with rice and beans and fried shrimp served with french fries, tostones, and grilled vegetables. 

A seasonal meal of stone crabs at Joe’s is an experience every Miamian should have at least once. The restaurant that prides itself in discovering the sought-after crustacean some 100+ years ago is still serving them every season in its iconic South Beach location. The claws are served chilled, cracked, and served with its equally as popular mustard sauce, as it should be.

There are several must-eat burgers in Miami, but there is something about the tried at true pork and beef mixture that makes up the Cuban frita. The magic is simple: a single or double patty, a soft bun, toppings of handmade potato sticks, fried egg, croquetas, and cheese. El Mago de Las Fritas on Calle Ocho lives up to its “wizard of the fritas” name with the “Big Magic,” an over-the-top iteration that uses fried tostones as the middle bun.

Puerto Rican pastry pro Antonio Bachour has tackled two of Miami’s most constant cravings with his satisfying dish of guava and cheese pancakes. The sweet-savory combo is most commonly offered as a pastelito filling, but Bachour honors Miamians love for brunch by combining layers of the sticky-sweet tropical fruit and cream cheese between a fat stack of golden pancakes.

Miami has no shortage of tasty empanadas to choose from, but the version at Graziano’s reign supreme. The savory turnovers here are offered Argentine-style and loaded with everything from cheese and tomatoes to chorizo then baked just right until golden. 

Matt Kusher’s restaurants are known for a few things, one being its preparation of Florida alligator. Crispy on the outside and moist and tender in the inside, the intriguing morsels come to the table ready to dip into creamy garlic and spicy mayo.