Chef

Alberto Cabrera

"The beef ribs at Shivers are fall-off-the-bone tender. They have an amazing barbecue sauce that they glaze them in. Hands down, the best barbecue in Miami."

"The oxtail served over fried potatoes and white rice is one of my favorite foods. It reminds me of eating dinner at my abuela’s (grandma's) house. Make sure to go on Thursday, as this dish is only offered then."

"Only a pan con lechón dive this good can get a stand in the new Marlins Stadium. They take a pig, roast it, chop up everything (including the crispy skin), pour their special sauce on top, and put it between some soft Cuban bread."

"Hedy Goldsmith. Enough said. She uses a lot of fresh ingredients and her desserts are so well-balanced. The key ingredient, tangerine, really shines in this case. It's not muddled with too much sugar and the texture is creamy, just the way it is supposed to be."

"This is salt-cured flank steak that is cooked in a stew and served with bonito. The contrast of salty and sweet is amazing. People line up at this famous Miami fruit market just to taste this great dish."

"The guys at Pubbelly have a lot of delicious dishes on the menu, but this one is my favorite. The Japanese amberjack has this great lemongrass sauce on it, and they garnish it with a powder made of caramelized hazelnuts and sea salt—yum!"