ARRROZ CON MANGO – Restaurant

The triple-R spelling is theirs, not a typo, and it sets the tone. This Hialeah kitchen builds Cuban-American plates around one idea: white rice and black beans under chicken or picadillo, finished with a house mango pico de gallo and cilantro aioli, served as a bowl or rolled into a wrap. The other half of the board is griddle work. Croqueta dogs stuff ham or chicken croquetas into a roll with shoestring potatoes and guava barbecue sauce; cheeseburgers and grilled chicken sandwiches arrive on potato buns loaded the same way. Croquetas by the piece, fries alongside. Cheap, loud, unmistakably Miami.

Cuisine: Restaurant