El Mago De Las Fritas
Cuban restaurant · West Miami ·
Cuban diner serving seasoned beef/chorizo fritas with potato sticks
Cuban diner serving seasoned beef/chorizo fritas with potato sticks
"Though El Mago De Las Fritas is kind of the archrival to El Rey De Las Fritas, we believe this town is big enough for two frita slingers. And while we prefer El Rey’s versions (primarily thanks to their wonderfully excessive use of potato sticks), you should still check out El Mago to decide which version you side with. Plus, El Mago does have El Rey beat when it comes to flan, and it’s worth coming here just for that alone." - ryan pfeffer, virginia otazo
"Many restaurants make a great Cuban hamburger (here chorizo-spiked and topped with those signature shoestring potatoes), but El Mago is hailed among the best. And it starts at only $6.50." - Eater Staff
"On a visit to this Miami institution, you probably have one thing on your mind: the fritas. And for good reason—they are great. But what if we told you that you could have the best parts of a frita and still get a hot dog? With El Mago’s Magic Doggy, that can happen. Spiced frita meat and crispy potato sticks are piled atop a hot dog. Every bite is crunchy and incredible. But fair warning: the entire thing will probably collapse in on itself about halfway through, due to frita grease and the sheer weight of its contents. But that’s OK, just ask for a fork and soldier on." - charlie crespo, ryan pfeffer
"A longstanding favorite at El Mago de Las Fritas is the list of Cuban-inspired hot dogs. Highlights include the Mago Meaty, topped with ham croquetas and frita meat, and Consuelo’s, featuring pulled pork." - Juliana Accioly
"There are several must-eat burgers in Miami, but there is something about the tried-and-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 eggs, 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." - Juliana Accioly
