Taquiza

"If you’d like to chat over tacos and margaritas without needing to make a reservation or worry about what to wear, Taquiza is a great place to do it. The North Beach taco shop is very casual, has outdoor tables close enough to the beach that you can feel the ocean breeze, and solid tacos. But the best order here is actually the squash blossom quesadilla and the totopos, which are the Michael Jordan of Miami's tortilla chips." - ryan pfeffer, virginia otazo

"This North Beach waterfront restaurant from chef Steve Santana features a variety of traditional tacos like al pastor, chicken, and lengua served on handmade blue-masa corn tortillas so superlative that Taquiza now supplies them for half the restaurants in town. A visit to Taquiza isn’t complete without an order of the totopos — warm, delicately crisp, and surprisingly light homemade tortilla chips that pair perfectly with Taquiza’s creamy guacamole or tangy queso. The laid-back, beachy vibe attracts a mix of locals and tourists, who gather on the breezy outdoor patio to enjoy tacos, ocean views, and a glass of sangria or michelada. For those craving more than tacos, the elote — grilled corn on the cob topped with cilantro-jalapeño crema and cotija cheese — is a must-try." - Olee Fowler

"If you’d like to chat over tacos and margaritas without needing to make a reservation or worry about what to wear, Taquiza is a great place to do it. The North Beach taco shop is very casual, has outdoor tables close enough to the beach that you can feel the ocean breeze, and serves some of the best tacos in Miami. But you are not leaving here without ordering their totopos, which are the Michael Jordan of tortilla chips." - ryan pfeffer, virginia otazo, mariana trabanino

"This North Beach waterfront restaurant features a variety of traditional tacos like al pastor, chicken, and lengua by chef Steve Santana served on handmade blue-masa corn tortillas so good that Taquiza now supplies them for half the restaurants in town. A trip to Taquiza isn’t complete without an order of the totopos — homemade tortilla chips, which come out warm, “fluffy,” and flawlessly fried and are worth the visit by themselves." - Olee Fowler

"When Steve Santana launched his humble taco stall in 2014, he probably didn’t imagine just how popular it would get. The web developer-turned-chef was one of the first in the city to nixtamalize, grind, press and griddle his tortillas in-house, and now look—the breezy location in North Beach is central command for a recognized brand that sources corn from small farms in the Midwest and supplies restaurants across the city. Signature blue corn tortillas wrap around a host of fillings, like melting lengua or fried mahi, all garnished with radish, onion and served with sharp salsas (ask for the charred jalapeño).With palm trees swaying throughout and the lure of the ocean just one block away, this beachside favorite is a Miami mainstay for good reason." - Michelin Inspector