Why We Love It: In his efforts to up the South Florida croqueta game, Alec Fernandez and his aunt, chef Vicky Carballo, came up with new twists on the Cuban classic, like Buffalo Crack Chicken, Mexican street corn and mac + cheese + bacon. But it’s their 305 that’s their most popular model: Cuban-style Angus picadillo, sweet plantains and queso blanco, paired with housemade Dale Guava aioli. They deliver most nights until midnight – and 1am on Friday and Saturdays – and are working on their first storefront to open in late 2018, reports Alec.