Latin Grill

Fire, citrus and chimichurri from Doral's own backyard.

Picanha with its fat cap, skirt steak for churrasco, flap meat for carne asada, and chorizo on the parrilla. The counter reaches into tacos, empanadas, arepas, birria, ropa vieja, lomo saltado and feijoada. Expect sour orange and garlic mojo marinades, coarse-salt-only Argentine grilling, chimichurri made by hand, and slicing techniques that keep thin, fast-cooking cuts tender for the table.

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