Mi Colombia cafeteria Miami Beach
Restaurant · Miami Beach
702 71st St, Miami Beach, FL 33141
Highlights
Hearty homestyle Colombian bites served at the counter
Hearty homestyle Colombian bites served at the counter
"Mi Colombia is our favorite Colombian restaurant in Miami. Because not only does the classic have the same charm as an elderly couple dancing on the street, but they also make fantastic Colombian dishes, some of which are hard to find anywhere else in town. You can do a lot with $20 here, but whatever you do, make sure it involves their bandeja paisa. Every centimeter of the plate is filled with juicy steak, rice, beans, chicharron, and plantain. The fried egg on top also means that it’s fair game for breakfast, which is a great time to come here even if you just want pandebono and a series of interactions that almost always end in “mi amor.”" - ryan pfeffer, mariana trabanino, virginia otazo
"The Dish: Bandeja Paisa Mi Colombia takes the metaphorical sombrero vueltiao for being the best Colombian restaurant in Miami. And it’s also responsible for making a bandeja paisa that feels as good as taking a book to the beach (even if you don’t read it at all). The entire circumference of the oblong plate is filled with carne asada, chicharron, fried plantains, a fried egg, and a bright green avocado wedge. It’s simultaneously breakfast, lunch, and dinner. The most remarkable thing, though, is that it costs less than four gallons of gas, which is both glorious and a painful reminder of how affordable Miami used to be." - virginia otazo, ryan pfeffer, mariana trabanino
"Mi Colombia is our favorite Colombian restaurant in Miami. Because not only does the classic North Beach diner have the same charm as an elderly couple dancing on the street, but they make fantastic Colombian dishes, some of which are hard to find anywhere else in town. You can do a lot with $20 here, but whatever you do, make sure it involves their $12.50 bandeja paisa. Every centimeter of the plate is filled with delicious steak, rice, beans, chicharron, and plantain. The fried egg on top also means that it’s fair game for breakfast, which is also a great time to come here, even if you just want pandebono and a series of interactions that almost always end in “mi amor.” They don’t always have it, but ask for the corn-based milk treat mazamorra. It’s like eating cereal for dessert—only significantly better." - mariana trabanino
"Mi Colombia is our favorite Colombian restaurant in Miami. Because not only does the classic North Beach diner have the same charm as an elderly couple dancing on the street, but they make fantastic Colombian dishes, some of which are hard to find anywhere else in town. You can do a lot with $20 here, but whatever you do, make sure it involves their $12.50 bandeja paisa. Every centimeter of the plate is filled with juicy steak, rice, beans, chicharron, and plantain—and it’s all delicious. The fried egg on top also means that it’s fair game for breakfast, which is also a great time to come here even if you just want pandebono and a series of interactions that almost always end in “mi amor.” They don’t always have it, but ask for the corn-based milk treat mazamorra. It’s like eating cereal for dessert—only significantly better. photo credit: Tasty Planet" - Mariana Trabanino
"Mi Colombia has been holding it down in North Beach for decades. Not only is it still one of our favorite Colombian spots in Miami, but it's been here for us through so many different occasions: early breakfasts, casual post-beach lunches, and, of course, the hangover meal. You have no choice but to interact with your fellow diners and the staff inside. It's pretty much only counter-seating. Prices and portions are always generous—particularly when it comes to our favorite dish: the bandeja paisa. The massive plate comes with steak, fried pork rind, beans, plantains, rice, avocado, and an egg (for about $12 too). It’s not just the quantity that’s impressive. That steak is thin with just a touch of pink in the center, and the plantains go so well with the saltiness of the pork. " - ryan pfeffer, virginia otazo
