Spanish in Little Havana

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 sizzling shrimp and baby eel cooked in garlic secures Xixón’s status as a top tapas contender. The bocatas (sandwiches), with lavish Serrano ham and salty Manchego cheese, are great picnic fare.