It takes a lot to stand out in Miami’s crowded tapas-spot stakes. Bread that has a crackling crust and a soft center, delicate explosions of bacalao (cod) fritters and the best eels cooked in garlic we’ve ever eaten secures Xixon’s status as a top tapas contender. The bocadillo (sandwiches), with their blood-red Serrano ham and salty Manchego cheese, are great picnic fare.