For decades, Miami and Tampa have been locked in a fierce battle over one of south Florida’s most iconic dishes: The Cuban Sandwich.

It’s generally accepted that the dish was invented in luncheonettes that served Tampa’s cigar workers in the late 1800’s, but in Miami the residents have deemed the Tampa version less authentic because of the addition of mayo and salami to the pork/swiss cheese/pickles/mustard combo. Another source of controversy: To press or not to press?

Get a taste and decide which side you are on! 

Found in all seafood restaurants from October to March, the stone crab is tender and succulent. Served cracked and chilled on ice, the sweet, lobster-like meat needs little seasoning.

Beer-battered deep-fried fresh fish, most often mahi mahi or snapper served on a soft bun that contrasts the crispy fish. It comes in many variations, but the classic format is simply topped with lettuce and sofrito mayo.

Florida is well-known for having the best Key Lime Pie in all the land. So, it really is a must to try it. Not far from Miami Lakes there’s actually an entire festival dedicated to the best Key Lime Pie.

The chicharrón is a staple of South American cuisine. Fried pork belly or rinds that will take you to heaven and back.

An Afro-Puerto Rican dish, Mofongo is fried plantains, garlic and chicharrones that have all been smashed together to create a flavor like no other.

Learning from the Argentinian masters of the art, Miami has plenty of churrascarias, steak houses where the waiters walk around bringing the clients different cuts of their favorite meats.