Fritanga Cana Brava

"We could’ve included multiple fritangas on this guide, but we’ll only talk about our favorite. (Plus we already have a guide to the best fritangas). Like its fritanga brethren around Miami, Caña Brava laughs in the face of portion control. The thick slab of fried cheese alone takes up a third of the to-go box. Then comes a big strip of carne asada, several scoops of rice and beans, and, of course, fried plantains. They run a tight ship here so practice your order in advance if you’re coming during the lunch rush." - mariana trabanino, ryan pfeffer, virginia otazo

"Caña Brava is a fritanga that feels a bit more formal than the other fritangas we’ve been to in Miami. It has a big, wood-accented dining room with Nicaraguan landmarks etched into the mirrored ceiling. They serve very good staples—carne asada, gallo pinto, and queso frito—but the real attraction is the huge variety of dishes you may not see at other fritangas, like achiote-rubbed pork cutlets, white rice, and rich Nicaraguan refried beans. They even have a selection of homemade sweets, including buñuelos—fried dough balls enriched with cheese and crema that are drowned in a caramel syrup." - ryan pfeffer, virginia otazo

"Known for amazing Nicaraguan food, it's a favorite for Latin cuisine." - Edward Barsamian

"The Dish: Fritanga Fritanga Caña Brava uses the same queueing rail system as Busch Gardens. And with good reason. The hot bar fills up every lunch hour of the week with construction workers, families and their screeching toddlers, and everyone in between. They’re all here for fritanga. For $14.95, you get a takeout container filled with gallo pinto, carne asada, plantains, fried cheese, and pickled cabbage. The meat is juicy, packed with flavor, and when every sweet and cheesy element in the container combines, it’s more exhilarating than David Attenborough narrating the successful escape of a minke from an orca pod. In a city that has such a deep affection for the fritanga, Caña Brava stands out as the best." - virginia otazo, ryan pfeffer, mariana trabanino

"Caña Brava is a fritanga in Little Havana that feels a bit more formal than the other fritangas we’ve been to in Miami. It has a big, wood-accented dining room with Nicaraguan landmarks etched into the mirrored ceiling. They serve solid fritanga staples—carne asada, gallo pinto, and queso frito—but the real attraction is the huge variety of dishes you may not see at other fritangas, like achiote-rubbed pork cutlets, white rice, and rich Nicaraguan refried beans, or a bowl of Indio Viejo. If you just want a few snacks, order the tacos with a generous side of crema or the crunchy tajadas. They even have a selection of homemade sweets, including buñuelos—fried dough balls enriched with cheese and crema that are drowned in a caramel syrup." - carlos c olaechea, virginia otazo