As soon as you hop out of your car in the parking lot next to Las Vacas Gordas (translation: the fat cows), you'll smell the hot grill. For avid carnivores, the Normandy Isle Argentine parrilla offers one-pound servings of red meat along with chitlins, blood sausage, chorizo, and vegetables cooked on the grill. A huge bowl of spicy chimichurri awaits you at the table. Go on — dip your bread in there; you'll be a happy fat cow by the time you leave. La enrollada, a one-pound serving of meat served rolled up on a plate, is quite popular, but try the vacio ($22.99 per pound) or bife de chorizo with a glass of Las Vacas Gordas Malbec, the house wine. And to cut through all of that meaty juice, try a flambéed dulce de leche crêpe.

Everyone knows God took a rib from Adam to create Eve. But he must've snatched a second one and given it to Mark A. Gibson, a former minister who's now grillmaster and owner of mobile barbecue business Ribs-2-Go. There's just no other way to explain his homemade slabs of pure deliciousness. If you frequent midtown or the Design District, chances are you've seen Gibson on his turf Tuesdays through Saturdays (he takes off Sundays to give props to Jesus) from 10 a.m. to 6 p.m. on a sandy stretch of Second Avenue south of NE 36th Street, grilling away in a cloud of dark smoke. The menu is limited but pumped full of soul. "I love making good food, and the folks around here really seem to appreciate quality," Gibson says. Available are two chicken leg quarters for $7 and succulent, smoky, fall-off-the-bone tender pork brisket and St. Louis baby-back ribs (a full rack is $20, half rack is $15, and a quarter is $10). Try the tangy honey mustard dubbed "golden sauce." After one bite, you'll find yourself hollering, "Hallelujah!"

At celeb chef Howie "Bulldog" Kleinberg's North Miami barbecue joint, the smokehouse wings are so big they look as though they were ripped from the body of a superchicken bred in a black-market agrarian chem lab. But don't worry — these wings aren't the product of bio-engineering, synthetic hormones, or any other brand of black magic. Only the hand of God and the tongs of Mr. Bulldog have touched these deliciously huge bird parts. As for the actual cooking, these all-natural monster wings are given the culinary equivalent of a four-star spa treatment. They're deep-rubbed with Bulldog's secret house spice mix, slowly smoked for an hour and 15 minutes until fully cooked, cooled, deep-fried, and bathed in a luxuriously piquant beurre blanc sauce. This simple yet complex ritual yields a wing that's extra-crispy on the outside, hot and juicy on the inside, and overall spicy, sweet, and creamy. Now, get a $10 plate, grab a fistful, and wonder whether billion-dollar scientists and their microwave beams could do better than God and Mr. Bulldog. Definitely not.

Talavera is newer, prettier, and more refined than the sort of Mexican dives we like to think of as authentic. But partners Eduardo "Lalo" Durazo, Martin Moreno, and chef Oscar Del Rivero (the Jaguar Ceviche Spoon Bar & Latam Grill team) come from Mexico City, and many of the recipes used here derive directly from family and country — though they are a bit more polished in presentation. Like the guacamole: a mash of ripe avocados with cilantro, lime juice, and Serrano chilies, topped with queso fresco crumbles and fried pork rinds (and served with homemade flour tortillas). As we say, a little gussied up, but good. So is the signature huarache grill: sandal-shaped corn masa cakes capped with black beans, goat cheese, salsa verde, and choice of grilled steak, chicken, or fish marinated with guajillo chili rub. There are enchiladas, chiles rellenos, tacos, tortas, ceviches, moles, and more, all defined by fresh, bright flavors; just about everything is under $20. Weekday lunch specials bring a choice of more than a dozen selections for $12. Margaritas are an affordable $8. Other beverages to consider are Mexican beers, lime-spruced michaladas, eclectic wines (most bottles $18 to $34), and a scintillating lemonade sparkling with cilantro. Service sparkles as well. Talavera is an authentically wonderful Mexican restaurant from head to huarache.

If you're human, you like burritos. It's impossible not to — you're genetically programmed to like guacamole, sour cream, refried beans, and shredded, melted cheese wrapped in an easy-to-hold (and devour) tortilla. Unfortunately, you're a human who lives in Miami, and bikini season (or hot-pink-Speedo-thong season, we don't judge) is here. So what are you supposed to do when your inner Jabba the Hutt gives the side-eye to your internal, nagging, yoga-devoted Jen Aniston? No, imagining a death match involving lightsabers, flatirons, cantankerous Ewoks, and Angelina Jolie voodoo dolls won't solve the problem. But Chilorio's — a fresh, homegrown Mexican chain — has the goods to Jedi mind-trick. Case in point: whole-wheat tortillas; no-fat mashed pinto beans; light proteins such as fish, shrimp, and the highly recommended Chilorio chicken (shredded, slow-cooked, and seasoned with a smoky, flavorful secret recipe); plus sides that include non-fried tortilla chips and a salsa table loaded with cilantro, hot sauce, and a variety of freshly chopped vegetable-heavy dips. Depending on your protein, a burrito costs anywhere from $6.78 to $8.88 (plus tax, duh). Hours are 10 a.m. to 10 p.m. Sunday through Thursday and 10 a.m. to 11 p.m. Friday and Saturday.

Every once in a while, we like to round up a few friends and head to Homestead for a little Mexican Sunday. We pack into a booth at El Santo Coyote and indulge in tacos and cervezas for the afternoon. For a buck-80, you can sink your teeth into a taco with one of six meats. El Santo has carnitas, chicken, and steak tacos for the average taco eater. But for the more adventuresome, the place serves tongue and barbacoa, cow's head slow-cooked over an open fire. Yummy! Each taco is sinfully delicious and comes with heaping toppings of lettuce, jalapeños, carrots, onions, and radishes. If you are really hungry, try the platter of three tacos with rice and beans for $7.95. El Santo Coyote is easily accessible off U.S. 1 and has on-site parking. Hours are 9 a.m. to 10:30 p.m. Saturday and Sunday and noon to 9:30 p.m. Monday through Friday.

Don't let the live giraffes, cryogenic nitro-martinis, and dumbfounding desserts such as the "chocolate fun-do fountain" gurgling with four pounds of Belgian dark distract you from seeing the serious genius of Mr. Barton G. He was already known as Miami's most outlandishly creative caterer by the time he opened his namesake South Beach restaurant in 2002. The sophisticated eatery with the whimsical presentation was way ahead of its time back then and continues to keep the new concepts coming. This past year, Weiss showed a peerless ability to provide classy, elegant dining when he opened Prelude in the Adrienne Arsht Center and Villa at the former Versace mansion. Yet what cements Barton's reputation as being a cut above the rest is his bucking of the common practice of charging exorbitant prices on New Year's Eve; Prelude served the same pre-theater $39 prix fixe dinner menu as always, refusing to exploit the restaurant patio's view of the Bayside fireworks. By the way: This is one of the best dinner deals around even when it's not New Year's Eve. Vision, value, and damn good food. What more could you want from a restaurateur?

Past winners of our annual lifetime achievement type of award (where seniority counts!): Van Aken, Militello, Susser, Oudin, Ruiz, Bernstein, Schwartz, Rodriguez, and Hutson. It is time to etch Eismann and LoSasso into our Rushmore of pioneering Miami chefs. Jonathan Eismann introduced pan-Asian cooking and spearheaded fine dining on Lincoln Road when he opened Pacific Time in 1993; back then, there was nothing fine about the pedestrian mall. Next, Eismann leapt into the Design District with more globally inspired PT2 — and leapt some more with PizzaVolante, Q American Barbeque, and Fin seafood joint, all in the same neighborhood. The man ain't slowing down. Nor is Dewey LoSasso, who first impressed at the Foundlings Club during the early '80s. He was opening executive chef of Tuscan Steak and really hit his stride when he and wife Dale opened North One 10 in 2004. He, as well as Eismann, recognized early the importance of a place-of-your-own to pursue a personal culinary vision — his was the use of quality local ingredients, which he turned into fresh, creative, delectable American fare. After the locally loved but economically unsuccessful establishment closed, LoSasso took a consolation prize and secured one of the most sought-after chef gigs: helming the landmark Forge as it reopened in its gloriously renovated return. The renewed attention these comeback chefs have received is enough to make one believe that dedication, talent, and integrity really do prevail.

Nino Pernetti's life story includes growing up in postwar Venice, Italy; training at a prestigious hotel school; cooking across four continents; and taking trips to Kabul, Caracas, Singapore, Kuala Lumpur — well, a lot of places. But you needn't know that, or the fact that he serves on more boards than Dwyane Wade — Make-A-Wish Foundation, Jackson Memorial Foundation, Florida Concert Association, and so forth — to appreciate the skillful orchestration he exhibits at his landmark Coral Gables restaurant, Caffè Abbracci. No doubt the consistently mouthwatering renditions of quintessential Italian cuisine — and the best tiramisu either side of Kalamazoo — have played a big part in Abbracci's success. But dining isn't all about what's on the plate. While overseeing his top-flight professional service staff, Pernetti makes customers feel at home with his effervescent charm and hospitality. Old-timers are treated like family, and new-timers are treated like old-timers — before inevitably becoming such. That's how Caffè Abbracci has kept its tables filled for more than 20 years.

Located just off the Gansevoort lobby, STK Miami practically glistens with big-city allure. Like the original in Manhattan's Meatpacking District, this lofty, two-story steak house boasts an industrial-chic warehouse look, but with a dash of decidedly South Beach style. Celebrated design team ICRAVE uses a muted palette of textures such as wood, marble, mirrors, glass, suede, stone, and white brick, each illuminated by a varied, multihued lighting system. The effect is soft and sensual yet dramatic — and a welcome change from the tired white whimsical look that has so long defined hotel restaurant design in these parts. The main floor serves as both dining room for STK and home to Coco De Ville, a 2,000-square-foot lounge streaked with white ottomans. The second floor houses a bar, a private dining area, and restaurant seating that overlooks the action below — as does a staircase/catwalk that customers use to ascend and descend. You won't find a prettier crowd to peer down upon. Of course, all of ICRAVE's attention to detail will have been for naught if you don't lift your eyes from the fat, juicy steak sitting in front of you on the table. Which isn't so easy to do.