Los Félix

• Daily Grinding and Nixtamalization of Heirloom Corn (Maíz): Los Félix honors Mesoamerican culinary heritage by grinding heirloom corn daily in-house using a traditional molino (corn mill grinder). The corn undergoes nixtamalization, an ancient process that enhances nutritional value, flavor, and aroma, forming the base for dishes like tortillas, tamales, and arepas. This dedication to traditional technique combined with modern evolution is central to their menu.

• Sourcing Uncommon Seafood Sustainably: The restaurant collaborates with local spearfishermen to source rare, large groupers such as snowy grouper, misty grouper, and yellowedge grouper, each weighing at least 25 pounds. This sustainable seafood sourcing is a distinctive feature that elevates their Mexican cuisine beyond typical offerings.

• Multisensory Dining Experience with a Laidback Atmosphere: Los Félix offers a unique combination of complex, inventive flavors and a relaxed, intimate setting characterized by natural fibers, sleek wood, and a high-energy playlist. This blend creates a multisensory experience that honors indigenous cooking methods while appealing to a modern, stylish crowd.

The most honored or signature ingredients at the Michelin-starred restaurant Los Félix in Miami are:

• Heirloom corn (maiz): Central to the menu, Los Félix uses heirloom corn that is ground daily in-house and nixtamalized to create fresh masa. This traditional Mesoamerican process enhances the corn’s flavor, aroma, and nutritional value. Corn is the base for many signature dishes such as tortillas, tamales, and totopos, reflecting the restaurant’s deep respect for indigenous culinary heritage.

• Grass-fed beef: Sourced from sustainable, family-run farms like Niman Ranch, Los Félix exclusively uses grass-fed beef known for its lower fat content and higher Omega-3 fatty acids. Signature dishes include grass-fed short rib braised slowly and served with corn dumplings, highlighting quality and sustainability.

• Corn husks: Rather than discarding, the husks are dried, roasted, and used to make broths and sauces, such as the corn broth in esquites. This ingredient exemplifies the restaurant’s commitment to minimizing waste and creatively utilizing every part of the ingredient.

• Housemade tortillas and totopos: Made fresh daily from the nixtamalized masa, these are foundational elements in many dishes, showcasing the craftsmanship behind traditional Mexican staples.

• Pork cheek carnitas and tamales: These dishes feature prominently on the menu and are celebrated for their authentic Mexican flavors, often paired with the fresh masa products.

These ingredients collectively emphasize Los Félix’s dedication to authentic Mexican flavors, traditional techniques, and sustainability, which have contributed to its Michelin star recognition.