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.
Does chicharrón count as a dish? It should, because this
experience has never happened to me anywhere in Miami but at El Palacio de Los
Jugos: I bite into a hot, chopped-before-my-eyes slab of crisp pork skin and
think damn, this tastes exactly like that
time on the side of the road in Soroa eating fat chunks of chicharrón with a
bunch of guajiros who used palm leaves to dab mojo all over a lechon
fresh out the pit. In my eyes, anything that triggers that kind of crazy
nostalgia deserves to be on some kind of list.
So if you're wondering what on-the-side-of-the-road chicharrón
tastes like, sidle up to one of Palacio's many counters, point to the pieces
with the least globs of fat and the juiciest morsels of meat clinging to a
layer of crackly, bubbly skin, and shamefully walk out with a grease-soaked
paper bag full of bite-sized pieces that cost $9.99 a pound. Never mind if you've
got a refrigerator full of fresh, organic greens and heart-healthy grape seed
oil vinaigrette waiting for you at home. There's always tomorrow to get started on that pork fat-free diet.
100 Favorite Dishes: