19 November 28 - December 4, 2024 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | ▼ BRICKELL AND DESIGN DISTRICT TACOMBI (TEMPORARILY) LANDS WORLD’S FIRST MICHELIN-STARRED TACO SHOP This year, a small taqueria in Mexico City called El Califa de León became the first taco stand to receive a Michelin star in history, breaking the internet overnight. The deli- cious taqueria was among 16 restaurants hon- ored with a one-star rating in the Michelin Guide’s first Mexico edition, which came out over the summer. While the tacos have only been enjoyed in Mexico City by a handful of customers who stand by the taqueria’s counter, this has all changed, as national Mexican taco chain Ta- combi has teamed up with El Califa de León to give lucky Miami, Chicago, and New York City residents and visitors a taste of the world’s first Michelin-starred tacos. The collaboration between the two taque- rias first came about during a trip to Mexico over rounds of tacos shared by El Califa de León’s owner, Mario Hernandez Alonso, and Tacombi’s founder, Dario Wolos. Over deli- cious tacos, they dreamed up the idea of bringing the famed Michelin-starred tacos to the United States for the first time. As the dream became a reality, the pop-up visited a few Tacombi locations, including Chicago and New York. Now the pop-up has arrived in South Flor- ida. “We are honored to partner with El Califa de León and share their tradition with our guests across Tacombi,” says Wolos. The El Califa de León team was on hand in Miami for an opening-night event, but the ta- queria’s “Costilla” and “Chuleta” tacos will be available at Tacombi’s Brickell and Design Dis- trict locations through Thursday, December 5. The Miami pop-ups are using fresh torti- llas made onsite, provided by Tacombi’s pro- prietary brand of tortillas, Vista Hermosa. Tacombi partnered with Pat LaFrieda to offer select cuts of meat. And don’t let the tacos’ simplicity fool you. While at first, they may appear only as torti- llas topped with thinly sliced fillets, there’s a reason the spot won a Michelin star. In Mex- ico, while the fillet is seasoned and cooked perfectly, a second cook prepares fresh corn tortillas on the side — and that’s exactly how they’re being prepared in Miami. El Califa de León Pop-Up at Tacombi. 69 SW Seventh St., Miami, and 3930 NE Second Ave., Ste. #100, Miami; tacombi.com; Pop-up runs through December 5. RACHEL COSTA ▼ CORAL GABLES CHEF MICHAEL WHITE TO OPEN ITALIAN-INSPIRED MIKA AT THE PLAZA Michael White, the culinary force behind Mi- chelin-starred spots like New York’s Marea, is switching gears in Florida. After opening two hotel-based concepts in recent years, White is stepping outside the luxury resort scene to debut Mika, a neigh- borhood-driven, Mediterranean restaurant set to open at the Plaza in Coral Gables this December. White has spent decades refining his craft, including nearly ten years cooking in Italy, where he fell in love with the simplicity of coastal cuisine. His time there inspired the dishes that earned acclaim at restaurants like Ai Fiori and Osteria Morini. At Mika, that ethos continues with a menu featuring crudo, hand- made pasta, and proteins grilled to perfection. White envisions Mika as a Coral Gables des- tination for both casual meals and repeat visits. It’s a departure from the fine dining exclu- sivity he’s often associated with, offering a more accessible experience where guests can enjoy everything from a quick plate of pasta to a leisurely evening in the wine cellar or outdoor lounge. White’s move to Coral Gables also reflects a broader shift in Miami’s dining scene, where local neighborhoods are becoming cu- linary destinations in their own right. The Plaza Coral Gables, with its mix of office space, retail, and dining, is fast emerging as a hub for locals, with restaurants like Fogo de Chao, Sanguich de Miami, and CVI.CHE 105. Mika features a private dining room, wine cellar, and outdoor lounge, offering flexibility for everything from casual dinners to private events. The menu will spotlight Florida’s sea- food bounty, prepared simply to let their nat- ural flavors shine. White’s signature handmade pasta — like his beloved fusilli with baby octopus and bone marrow — will also take center stage. While White is no stranger to Miami, having previously worked in kitchens at the Surf Club’s Lido Restaurant and Mirabella at the Fontaine- bleau, Mika represents a new chapter, one where he’ll split his time between New York and South Florida. Founded in partnership with Alex Pirez, founder of the luxury design- development firm Mocca Group and a restau- rant investor, as well as Matt Safchik, a seasoned food and beverage operator from Miami, the chef hopes to create a neighborhood staple that balances sophistication with approachability. As Coral Gables’ food scene heats up, Mika is shaping up to be one of the year’s most buzzed-about openings. Mika. 3007 Ponce de Leon, Coral Gables; mikacoralgables.com. Opening this December. NICOLE LOPEZ-ALVAR | TASTE TEST | ▼ Café Tacombi photo Award-winning tacos from El Califa de León are headed to Miami just in time for Miami Art Week.
