Casa Juancho - Review - Little Havana - Miami - The Infatuation
"This Little Havana classic feels like a Disney pavilion. There are stained glass windows, a low wooden ceiling, mounted trophy animals, and a running waterfall by the entrance. Servers are dressed in red traje corto outfits and a wandering troupe of guitarists serenade guests as they eat gambas al ajillo. But this is a locals spot, not a tourist trap. The paellas are delicious, the crema catalana is the best in Miami, and the servers have been working here since the ‘80s. It’s a great option for big groups and events. And even though the food is a bit pricier than other Spanish restaurants around town, it’s worth it. They’ve honed it with the kind of precision you can only get after four successful decades of wedding rehearsals and subsequent anniversaries. Food Rundown Gambas Al Ajillo These little crustaceans curl around slices of garlic like they’re giving them a hug at the airport—and taste so good, they’re kind of giving you an oily, warm one too. photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC Chistorra These pieces of shiny chistorra sausage are charred and dripping in their own juices, olive oil, and sherry wine. Break off a piece of bread and sandwich the sausage between it so the fluffy crumb soaks up all of those rich, red oils from the chistorra. PlayMute video credit: Virginia Otazo Arroz Con Pluma Ibérica Y Setas Silvestre If paellas followed pizza rules, we’d call this a meatlover’s. Big chunks of juicy Iberian pork lounge in a giant pan of al dente saffron rice and wild mushrooms. But unlike that pizza, two scoops will fill you up (and you’ll have enough left over for lunch tomorrow). photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC Crema Catalana Smack the top layer of glassy caramelized sugar with the bottom of your spoon. It’ll feel satisfying, and then you can enjoy the caramel shards with the smooth custard together. We’ve eaten our fair share or crema catalanas in Miami (and Spain)—this is one of the best in town. PlayMute video credit: Virginia Otazo" - Virginia Otazo
