Taperia Raca – Traditional Spanish Tapas With A Contemporary Twist In Miami

If you are in the mood for tapas, visit the tiny taperia located off Biscayne Boulevard. Giorgio Rapicavoli’s Taperia Raca, opened last February in the Miami Modern (MIMO) district and it is a must-try.
By Brenda Benoit

taperia raca

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.

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

Camarones al Ajillo – shrimp, toasted garlic, sherry vinegar and pimentón were  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

cachetes de cerdo

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

tiras de asado

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.

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

New Jersey native Ryan Harrison is the Chef de Cuisine, creates delightful traditional Spanish tapas with a spirited, contemporary twist.

 

Photo by Chef Ryan Harrison

Taperia Raca

7010 Biscayne Blvd

Miami, Fl 33138

305.751.8756

http://www.taperiaraca.com


Brenda Benoit

Brenda Benoit was born in the city of St. George’s in Grenada and grew up in Caracas, Venezuela. She has been living in Miami for over 20 years, loves to cook, eat and to try new restaurants & cuisines – always with her camera as a companion. She’s a dedicated cookbook collector and is in the process of writing one of her own.

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