CHICKEN HOUSE – Restaurant

Honduran home cooking, spread across a handful of small Miami rooms that all work the same board. Breakfast starts early: eggs any style with refried beans, cream, cheese, avocado, sweet plantains and tortillas. Baleadas are the anchor, a flour tortilla folded over beans, cheese and cream, then built up with egg, chorizo or steak; the burritas climb the same ladder. Later the kitchen turns to pollo ceibeno with tajadas, carne asada, tacos flautas, pupusas by the pair, sopa de res and sopa de mondongo. Regulars single out the pollo con tajadas, and they say so repeatedly. Costeno cooking, no ceremony.

Cuisine: Restaurant