Oxtail and Beef Tongue Are Absolutely Worth Repeating Visits 🔥

Wandering Little Havana in Miami until my legs ached, I was drawn to a building glowing with warm yellow light on the corner—Versailles’ sign shimmered retro in the sunset🏛️. Outside, half the crowd was tourists snapping photos📸, the other half local seniors chatting in Spanish👴 👵. The second I pushed the door open, I heard a cheerful “¡Buen provecho!” (Enjoy your meal), and instantly understood why it’s blown up on Xiaohongshu as “Miami’s top Cuban spot.” 🌴 Ambiance: Old-School Cuban Vibes, Where Even the Air Smells Like Rum The decor oozes 1950s retro charm🎞️: red brick walls hung with old Cuban posters, wooden tables polished smooth by years, a glass case displaying a golden roasted pork leg🍖. The aroma of grease mingles with rum from the bar🥃, warm enough to make you want to order a mojito immediately. Noon is liveliest—waiters in floral shirts weave through tables with heaping plates🥡, rice piled like small mountains🍚, and the scent of fried plantains drifts from the kitchen. Even the sound of neighboring uncles arguing in Spanish about “how long to braise oxtail” feels vibrantly alive. Don’t expect fancy plating—dishes come on thick white porcelain plates, portions as generous as Cuban hospitality❤️. The second they hit the table, you’ll reach for your phone; after all, the visual punch of “overflowing plates” beats those “cute but tiny” influencer spots any day. 🍖 Must-Orders: From Oxtail to Seafood, Every Bite Screams “Cuban Home Cooking” Following Xiaohongshu recommendations paid off—these dishes deserve a spot in your guide: Braised Oxtail: The MVP🔥! Tender enough to fall off the bone with a fork, each piece coated in rich tomato sauce🥫, sweet with a hint of smoke. Juices soak into rice for a bite so good, you’ll want to lick the plate👅. Local seniors say “it needs 8 hours of braising,” and you can tell—sauce still quivers on the plate. Pair with fried plantains (crisp outside, soft inside, naturally sweet🍌) for carb-and-meat bliss💯. Roast Beef Tongue: A pleasant surprise🤩! Thick slices, seared at the edges, pink and tender inside—like a savory pudding🍮. Garlic sauce with a touch of tang cuts the richness; eat it alone or wrap in Cuban bread🥖 for simple, satisfying flavor. No wonder the aunt at the next table ordered two servings. Zarzuela de Mariscos (Tomato Seafood Stew): Seafood lovers, run here🦐! Orange-red broth brims with shrimp, scallops, squid, and clams🦪—tomato sweetness blends with ocean freshness, thick enough to coat rice. Spoon it over grains and you’ll polish off the bowl before you know it😲. Only downside? It’s “too rice-consuming.” Braised Lamb: Less impressive than the others. Tender, but over-salted🧂—needs rice or plantains to balance. A friend joked, “Chef must’ve with the salt shaker,” but salt fans might love the bold flavor. ⚠️ Pro Tips: Tricks Locals Know Don’t overorder: Every main comes with a huge serving of white rice + two fried plantains🍌. Three mains feed four people—trust me, you’ll stare at leftover rice otherwise😅. Fried plantains are non-negotiable: Crisp outside, soft inside, naturally sweet—they’re a Cuban staple. Eat alone as a “natural dessert”🍬, or dip in oxtail sauce for a sweet-savory kick. Try local drinks: Beyond mojitos, order “Jugo de Guanábana” (soursop juice)🥤—sweet, refreshing, perfect with rich meats. Leaving, I peeked through the kitchen window to see a chef stirring oxtail with a big spoon🥄, steam carrying that addictive scent. Versailles’ magic? No frills, just “realness”—oxtail braised right, tongue cooked tender, even rice fluffy and separate. If you want “filling, authentic, vibe-packed Cuban food” in Miami, this is it. After all, a spot where tourists and locals fight over rice🍚? That’s a true legend. #WorldFoodCapital #MiamiFood #VersaillesMiami