We were in the mood for tapas and visited this tiny taperia located off Biscayne Boulevard. Giorgio Rapicavoli’s Taperia Raca, opened last February in the Miami Modern (MIMO) district and we had to give it a try. 

taperia raca kitchen

Tapas are a wide variety of appetizers or little snacks, in Spanish cuisine. They may be cold or hot. It was our first time eating tapas in an actual taperia, imagine that.

taperia raca outside

We started with the Queso Burrata – local burrata, salsa romesco, charred scallion, olive oil. The charred scallion added an unusual injection of zest.

queso burrata

Montaditos de Langosta was next: poached lobster, lemon aïoli, lemon, and celery, lovely combination of textures and flavors.

montaditos de langosta

Camarones al Ajillo – shrimp, toasted garlic, sherry vinegar and pimentón was not exactly our favorite but is was good and tasty.

camarones al ajillo

The Cachetes de Cerdo (Pork Cheeks) were braised niman ranch pork cheeks, potatoes, truffle, eggs. Tremendous aroma and distinctive taste.

beef cheeks

Tiras de Asado – grilled short ribs, romesco, charred scallion, fried garlic was a darling of a dish, really enchanting and full of umami.

mediun ribs

tiras de asado

tiras de asado 2

rib eating

In their efforts to be a ‘greener’ restaurant they serve unlimited flat and sparkling Vero water
 at a charge of .50 cents a person, a nice touch.

looking at the menu

Taperia Raca is worth a visit and the menu offers both traditional and innovative tapas in a very informal and down-to-earth atmosphere.

The Chickens!

Ryan Harrison is the Chef de Cuisine, creating delightful traditional Spanish tapas with a spirited, contemporary twist.

Chef de Cuisine Ryan Harrison

Taperia Raca

7010 Biscayne Blvd

Miami, Fl 33138

305.751.8756

http://www.taperiaraca.com

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Written by BRENDA BENOIT

I like to take pictures of the food people eat everyday

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