Los Félix

Mesoamerican heritage finds a rhythmic, modern pulse in Coconut Grove. Chef Sebastian Vargas anchors the menu in heirloom corn landraces, nixtamalized and ground daily into fragrant masa. The signature pork cheek carnitas arrive citrus-braised and tender, folded into warm tortillas with sunflower sprouts and hazelnut macha. Key West grouper, grilled in banana leaves, gains depth from a velvety hazelnut emulsion, while the crab arepa balances smoky flint corn with sweet, coastal meat.