As we count down to New Times' Best of Miami 2011 in June, Short Order will serve up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to email@example.com. After the jump, find our other choices.
That's Spanish for "chicken tortilla pie" ($17.75) and not only is it fun to say, it's delightfully messy to eat. This is a traditional Mexican dish that starts with layers of soft corn tortillas, which Rosa Mexicano bakes in-house. Tender pieces of roast chicken are pulled apart into strands and generously tossed in between the tortillas. A rich, creamy, spicy sauce made from poblano peppers has a slightly smoky aftertaste; and the top is covered in a thick coating of chihuahua cheese (a mild queso blanco with almost impossibly smooth melting properties). The fine print -- the budín is available at both the Brickell and SoBe locations, but I have experienced each several times, and the kitchen on South Beach turns out the better version.
100 Favorite Dishes:
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