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\n\t\t\t\t\t\tEcuadorian favorite El \u00d1a\u00f1o opens its first U.S. location in Miami, on Miracle Mile in Coral Gables, with authentic seafood dishes popular in Spain.\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
\n\t\t\t\t\t\t\t\tA popular Ecuadorian restaurant from Spain has opened its first U.S. location in Coral Gables with authentic seafood dishes.\t\t\t\t\t\t\t<\/p>\n
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\n\t\t\t\t\t\tEcuadorian favorite El \u00d1a\u00f1o opens its first U.S. location in Miami, on Miracle Mile in Coral Gables, with authentic seafood dishes popular in Spain.\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
El \u00d1a\u00f1o Miami<\/p>\n
\t\t\t \t\t\t\t\t\t\t\t\t\t\t Audio By Carbonatix<\/p>\n \t\t\t\t\t\t\tKeep Miami New Times Free\t\t\t\t\t\t<\/p>\n \n\t\t\t\t\t\t\tWe\u2019re aiming to raise $7,500 by April 26. Your support ensures Miami New Times can continue watching out for you and our community. No paywall. Always accessible. Daily online and weekly in print.\t\t\t\t\t\t<\/p>\n Coral Gables has never been short on polished dining rooms <\/a>and buzzy new openings<\/a>, but every now and then, a restaurant arrives with a deeper story to tell. <\/p>\n This spring, that story comes from across the Atlantic. Ecuadorian favorite El \u00d1a\u00f1o Miami <\/a>has opened its first U.S. location in Coral Gables, marking the first U.S. outpost of a quietly influential Ecuadorian restaurant that has spent more than two decades building a loyal following in Spain. <\/p>\n For those keeping up with New Times\u2018 food coverage, this will be the second restaurant to open in the Gables that hails from Spain<\/a>. <\/p>\n From Barcelona to Coral Gables<\/p>\n The restaurant was founded in Barcelona in 2003 by Ecuadorian chef and entrepreneur Eloy Mera. El \u00d1a\u00f1o began as a way to bring the flavors of home to a community far from it. At the time, Ecuadorian cuisine was still largely under the radar in Europe. What followed was a steady rise rooted in consistency, care, and a clear sense of identity. <\/p>\n Over the years, the brand expanded across Barcelona, Madrid, and Zaragoza, growing to seven locations and earning a reputation as a go-to for Ecuadorian food done right.<\/p>\n Now, that same ethos lands on Miracle Mile, a stretch that feels tailor-made for the restaurant\u2019s warm, community-driven approach. The dining room is open and inviting, with space for around 100 guests and an easygoing elegance that fits right into the rhythm of Coral Gables. It is the kind of place that works just as well for a relaxed weeknight dinner as it does for a long, lingering meal with friends.<\/p>\n Dishes pull heavily from coastal influences, where seafood and citrus take center stage. <\/p>\n At the heart of El \u00d1a\u00f1o is a menu that honors Ecuadorian tradition while embracing subtle evolution. Dishes pull heavily from coastal influences, where seafood and citrus take center stage. The encebollado arrives rich and comforting, layered with yuca, albacore tuna, and bright onions that cut through the depth of the broth. The cazuela de pl\u00e1tano leans into green plantain and peanut, delivering something hearty and deeply satisfying without feeling heavy.<\/p>\n There is also a quiet nod to the restaurant\u2019s years in Spain. Mediterranean techniques show up in thoughtful ways, shaping the presentation and balance of each dish without overshadowing its roots. The result is food that feels both familiar and new, appealing to Ecuadorians craving a taste of home and to diners discovering the cuisine for the first time.<\/p>\n A Meaningful Miami Arrival<\/p>\n Behind the scenes, Mera and co-founder Mildre G\u00f3mez have long had their eyes on Miami. For them, this opening is more than a milestone. It is a meaningful expansion into a city where Latin culture is not just present but woven into everyday life. That connection is felt throughout the experience, from the warm service to a beverage program that leans into Latin-inspired cocktails designed to complement the menu.<\/p>\n El \u00d1a\u00f1o\u2019s arrival adds something distinct to the Coral Gables dining scene. It is not chasing trends or trying to reinvent the wheel. Instead, it offers a perspective shaped by migration, memory, and years of refinement. In a city that thrives on constant change, that kind of grounded storytelling feels especially welcome.<\/p>\n El \u00d1a\u00f1o Miami. 339 Miracle Mile, Coral Gables; 786-558-5466; elnanorestaurant.com<\/a>.<\/p>\n \t\t\t\t\t\t\tNo one covers Miami like we do.<\/p>\n If you value independent journalism, please consider making a contribution to support our continued coverage of Miami\u2019s evolving dining scene and the latest culinary innovations our community offers.
\n<\/p>\n Sign up for the Food Alerts: Miami Bites newsletter to get the latest stories delivered to your inbox<\/p>\n \t\t\t\t\t\tTHANK YOU!<\/p>\n You’re all set.<\/p>\n \t\t\t\t\t\t\tCLOSE\t\t\t\t\t\t<\/p>\n \t\t\t\t\t\t Nicole Lopez-Alvar is the Food and Drink Editor of Miami New Times, a role she has proudly held since December 2023. A born-and-raised Miamian, she covers the city\u2019s ever-evolving dining scene, from buzzy new openings to the local institutions that define South Florida\u2019s food culture. Before joining Miami New Times, Lopez-Alvar worked as a digital journalist at WPLG Local 10 News and WSVN 7 News, where she covered breaking news, restaurants, arts, and culture. She holds a B.S. in communications from the University of Miami, where she studied broadcast journalism. Outside the newsroom, she shares her passion for food on Instagram, documenting her favorite bites across Miami and beyond. Readers might have seen her on the 23rd season of ABC\u2019s The Bachelor<\/a> and the sixth season of Bachelor in Paradise<\/a>.<\/p>\n
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From left: a family member, co-founder Mildre G\u00f3mez, chef and founder Eloy Mera, and three family members outside of an El \u00d1a\u00f1o location<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/04\/EL-NANO-FEBRERO-2025-OK-89-1-1-e1775656657899.jpeg\")
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Mediterranean techniques show up in thoughtful ways, shaping the presentation and balance of each dish without overshadowing its roots. <\/p>\n
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