103 June 22-28, 2023 New Times b e s T o f m i a m i ® 2 0 2 3 miaminewtimes.com | browardpalmbeach.com wide open the multicultural door — know that means all of the Americas. You can find deli- cious proof of that at Mr. Pancho in the Inter- national Mall (with a second location in Cutler Bay’s Southland Mall). Here, these huge all- beef dogs are designed as everything from Cu- ban sandwiches to tacos to nachos. Enjoy them Venezuelan- or Colombian-style. Or try them with high-end ingredients like truffle oil or creamy spinach and mushroom dressing. B E S T F R I E D C H I C K E N Joe’s Stone Crab 11 Washington Avenue Miami Beach, 33139 305-673-0365 joesstonecrab.com Don’t let the “stone crabs” in Joe’s Stone Crab overshadow one of the true stars of this his- toric, 100-year-old restaurant. At under $10, the fried half-chicken is one of the cheaper menu items, but don’t assume the price point justifies a dish that’ll come out too salty or dry. The fried chicken is drool-worthy, with crispy skin and juicy meat that melts right off the drumstick. B E S T M AC & C H E E S E Chica 5556 NE Fourth Court Miami, 33137 786-632-7725 chicarestaurant.com Don’t dismiss this common barbecue side. A successful mac & cheese requires the perfect ratio of cheese-pull, tender pasta, and a thick, creamy sauce to tie it all together. At her MiMo eatery, Chica, chef Lorena Garcia checks all these boxes with her poblano mac & cheese. This indulgent dish is baked (and served) in a cast-iron dish, combining a clas- sic Mornay sauce infused with poblano pep- pers and topped with a crisp chorizo crumble. B E S T TACO S El Primo Red Tacos 179 E. Flagler Street Miami, 33131 502-230-4567 elprimoredtacos.com As one of the first on the taqueria scene with birria tacos (stuffed with stewed meat and served with its braising liquid for dipping), El Primo debuted during the pandemic and spent the first two years of its life as a pop-up. Then, much to local taco aficionados’ collec- tive delight, it became a permanent fixture last fall. With its trademark red color and a choice of soft or crisp corn, flour, or even keto- friendly cheese tortillas, these birria tacos are crunchy, juicy, drippy, and messy. In short, they’re delightful chaos for the palate, simul- taneously satisfying all textural and taste re- quirements. Signature menu items include the ultra-rich huesitaco (birria taco with bone marrow) and the super-fun birriamen (birria, ramen noodles, and birria broth). If you’re still hungry after indulging in the taco offerings, round out your meal with a birria smash burger (birria, beef patty, cheese, and con- sommé) and birria fries (birria, cheese, guaca- mole, onion, cilantro, and morita aioli). Some of these might sound like missteps, but trust us — you can’t order wrong here. B E S T C R O Q U E TA S Islas Canarias Restaurant 13695 SW 26th Street Miami, 33175 305-559-6666 islascanariasrestaurant.com Every year we try to ignore the 800-pound croqueta in the room. While others have tried to claim the title of best croqueta, only one has reigned supreme in this city since 1977. In the heart of Tamiami, Islas Canar- ias boasts a golden nugget of deep-fried heaven filled with a proprietary blend of ham and cheese. The Cuban Andrade fam- ily founded the restaurant in Little Havana, but it’s been in its current spot since 1987. It’s become so beloved by the community that the Miami-Dade Commission even proclaimed that corner of Southwest 137th Avenue and 26th Street “Islas Canarias Way.” Eat & Drink
