Pastelitos are as common as traffic jams in Miami. Classic variations made with guava, cheese, or meat can be found everywhere, from your favorite Cuban bakery to the corner gas station, but the quality can vary. Thankfully, Giovanni Fesser, a veteran cook who until recently has toiled in near-anonymity, has given Miami the gift of something better. Instead of making his pastelitos with bricks of sweetened guava, Fesser uses the real deal from PG Tropicals in the Redland. He also crafts Buffalo chicken, peanut butter and jelly, cheesesteak, and baklava variations. Expect the lineup to expand even more now that Fesser, a cook at Ariete, has moved his pastelito production to his boss Michael Beltran's recently opened Cuban diner, Chug's.