Corteza is a casual fine-dining Spanish restaurant in South Miami, built for sharing rather than formal courses. Chef Rafael Gerardo Godoy leads the kitchen, with Chef Alejandro Tadeo Rocha also on the team. The dining room is small — a handful of tables plus a kitchen counter where guests can watch the cooks work, including frying potato mille-feuilles — and shelves of apothecary jars holding pickled mushrooms, kimchi, and piparras signal a kitchen that leans heavily on fermenting, pickling, and curing.
The menu runs through dishes like Seasonal Tomatoes finished with lacto-fermented tomato water, Hand-Cut Beef Tenderloin Tartare with cured egg yolk, a Pickled Oxtail & Fire Japanese-style mini sando, Mestiza Paella made with Calasparra rice and sous-vide chicken, a Bilbaina-sauced Sea Bass, and larger cuts like the 32-ounce Grilled Ribeye and Australian Angus Picanha. The room itself stays unpretentious — no white tablecloths, no formality — letting the food carry the evening.
The menu runs through dishes like Seasonal Tomatoes finished with lacto-fermented tomato water, Hand-Cut Beef Tenderloin Tartare with cured egg yolk, a Pickled Oxtail & Fire Japanese-style mini sando, Mestiza Paella made with Calasparra rice and sous-vide chicken, a Bilbaina-sauced Sea Bass, and larger cuts like the 32-ounce Grilled Ribeye and Australian Angus Picanha. The room itself stays unpretentious — no white tablecloths, no formality — letting the food carry the evening.