LA FOGATA – Restaurant

Charcoal, marinade and patience: La Fogata brought the Nicaraguan way of grilling to Miami and has never wandered off it. Churrasco arrives under chimichurri with gallo pinto alongside, carne asada is trimmed and seasoned in house, and the queso frito with cabbage slaw tends to hit the table before anyone has settled on a main. Tostones come crisp under melted cheese. Diners keep noting the seasoning and how much food arrives for the money. Nothing here is trying to be fancy.

Cuisine: Restaurant