Don't leave without these.

Heirloom corn nixtamalized in-house, a star and a Green Star, and the best Mexican cooking in Florida in a tiny Coconut Grove room. The masa is the point: the tortillas, the arepa, the pancake all taste of it.

OrderTacos al pastor and the beef-cheek carnitas, the tuna crudo in aguachile, and the sweet-corn arepa. The salsas are the reason to order the chips.

Michael Beltran cooks Miami Cuban through French technique — foie gras with guava, agnolotti stuffed with goat, a fabada with real depth — and the star is for the plates, not the room. The most Miami restaurant with a Michelin star.

OrderThe Versos Sencillos tasting if you have the evening; à la carte, the foie gras, the fabada and the chivo agnolotti, then anything with Homestead guava for dessert.

Eight seats behind an unmarked door beside a taco stand, fish flown in from Japan several times a week, a star every year since the Florida guide began. The hardest reservation in the city and the one omakase here that doesn't rely on theatre.

OrderThe omakase — there's nothing else. Book the moment Tock opens and don't be late; the door only opens for your seating.

Tam Pham's downtown Vietnamese room won Michelin's Young Chef award and a Bib in the same year, and the plates explain why: glass-crisp chicken wings, a scallop crudo built on herbs instead of lime, tiger prawns that people order twice.

OrderThe chicken wings, the scallop crudo, the beef tartare and the grilled tiger prawns; the lotus salad to cut through it. Thai-tea tres leches to finish.

A blue-and-white courtyard in Buena Vista serving Greek and Turkish village food without a gimmick in sight: grilled fish, real meze, bread from the oven. Fifteen years on it is still the table Miamians take visitors to.

OrderThe meze spread — tzatziki, taramasalata, the grilled halloumi — then a whole grilled branzino for the table and the lamb kebab. Sangria in the garden.

The Cuban sandwich that made Michelin notice a Calle Ocho counter: pork roasted in-house, ham cured in-house, pickles and mustard made in-house, bread pressed to shatter. The croquetas alone would earn the Bib.

OrderThe Cubano, the croquetas, and a cortadito. If there's a second person, the pan con bistec. Closes at six; go for lunch.

The one Miami institution that deserves its line. Stone crab claws, cracked and chilled, with mustard sauce — a dish invented at this address in 1921 — and sides that haven't changed since. Season runs October to May; the rest of the year, skip it.

OrderLarge claws with the mustard sauce, hash browns, creamed spinach and grilled tomatoes; key lime pie. The take-away counter next door has no wait.

The walk-up coffee window of Miami's most famous Cuban restaurant, where exile politics, dominoes and the day's news get settled over thimbles of sweet espresso. The restaurant inside is fine; the window is essential.

OrderA cafecito (or a colada to share), a guava-and-cheese pastelito and a croqueta from the bakery counter. At 3:05pm the whole city stops for one — join it.

Way out on SW 26th Street, the croqueta that Miami measures every other croqueta against — creamy ham inside, crisp shell, sold by the dozen from a drive-through with a line. The restaurant is a proper Cuban diner; the croqueta is the reason it's here.

OrderA dozen ham croquetas to go, or the croqueta preparada — croquetas pressed into a Cuban sandwich — if you're eating in. The crema catalana if you sit down.

A Cuban market and juice stand that became a cafeteria empire: whole roast pork chopped to order, chicharrón, plantains, and fresh sugarcane juice pressed while you wait. The Flagler original is loud, cash-friendly and one of the best cheap meals in America.

OrderLechón with yuca and moros, a bag of chicharrones, a guarapo (sugarcane juice) or a mamey shake. Point at what's in the steam trays; it's all good.