As we count down to New Times' Best of Miami 2011 this week, Short Order is serving up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to firstname.lastname@example.org. After the jump, find our other choices.
These little shrimp look so innocent on the plate you might wonder why they're called camarones a la diabla ($6). A few bites into your meal and the name makes all the sense in the world. These little guys pack a wallop of fiery goodness.
They're not just hot for the sake of being hot, though. The shrimp is as fresh as can be, the sauce made devilish by slow cooking three different chilies -- guajillo, arbol and serranos -- with garlic and butter.
Halfway into your meal, you'll be most thankful for the homemade corn tortillas, which can be used both to sop up your refried beans and as a way to cool your mouth between morsels.
100 Favorite Dishes: