Tiny espresso shot whipped with sugar to a tan crema, served in a thimble cup from a ventanita window, the social currency of Calle Ocho and every Cuban counter in the city.

The Cuban espresso shot arrived in Miami with the 1960s exile and the ventanita window followed: Versailles opened the form on Calle Ocho in 1971, La Carreta two doors down repeated it in 1976. The espuma de azucar (whipped sugar crema) is the technique that separates the cafecito from an Italian espresso. Pinecrest Bakery serves it 24 hours.

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