Flaky Cuban pastries with guayaba, queso, carne or coco fillings, the ventanita classic that travels from the morning cafecito break to a midnight snack on Calle Ocho.
Where to eat it: 4 restaurants across 1 city.
Pastelitos arrived in Miami with Cuban exiles in the 1960s, drawing on Spanish empanada and laminated-dough traditions. Vicky Bakery opened in 1972, Pinecrest Bakery followed in 2007, and the form went 24-hour with Hialeah panaderias. The classic flavours are guayaba (guava), guayaba con queso, carne (ground beef) and coco (coconut).
Common allergens: Gluten, Egg, Dairy
Tip from the editors. Do not over-roll the pastry; the laminated layers are what give pastelitos their signature crackle. Guayaba paste is sold in 14oz bricks at Latin grocers.
Vicky Bakery in Miami is the family-owned Cuban panaderia chain founded 1972, with Miami Lakes at 13925 NW 67th Avenue pouring pastelitos and cafecito.
Try: Pastelitos and cafecito
Tip: Guayaba con queso is the classic; the croquetas restock through the day. Goldbelly ships nationwide.
Pinecrest Bakery in Miami is the 24-hour Cuban-American chain at 12101 S Dixie Highway, opening pastelitos and croquetas around the clock to the I-95.
Try: Pastelitos, croquetas and cafecito 24-hour
Tip: Flagship runs 24 hours. The cortadito is strongest at 3am when the pastry trays refill.
Versailles in Miami is the 1971 Cuban institution at 3555 SW 8th Street, open until midnight every night and 1am on weekends with the ventanita pouring.
Try: Cuban full plates and ventanita cafecito
Tip: Weekend 1am closing on the dining room; the ventanita stays open later. Order vaca frita and a cortadito.
Tropical Bakery is a caribbean room in Miami. Bring cash for the smaller orders. The pastelitos restock through the night; the bread is hottest at 3am.
Why locals love it: Twenty-four hours, deep in Hialeah, this family Cuban bakery bakes pan cubano hot at midnight and again at 6am for the post-shift hospital and warehouse crowd.
Tip: Bring cash for the smaller orders. The pastelitos restock through the night; the bread is hottest at 3am.
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