{"id":87229,"date":"2025-12-17T22:02:35","date_gmt":"2025-12-17T22:02:35","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/87229\/"},"modified":"2025-12-17T22:02:35","modified_gmt":"2025-12-17T22:02:35","slug":"miamis-favorite-argentine-restaurant-opens-new-sandwich-shop","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/87229\/","title":{"rendered":"Miami’s Favorite Argentine Restaurant Opens New Sandwich Shop"},"content":{"rendered":"

Fiorito <\/a>has never been a small operation, even when it occupied a modest footprint. The popular Argentine restaurant, one of New Times\u2018 most authentic<\/a>, is run by brothers Maximiliano and Cristian Alvarez and has built a loyal following in Little Haiti for its empanadas, milanesas, and grilled meats. As demand grew, even winning New Times\u2018 Best Argentine Restaurant 2025<\/a>, the kitchen eventually ran out of room.<\/p>\n

The solution, it turns out, was sitting right across the street.<\/p>\n

Fiorito Almac\u00e9n<\/a>, which opened in November, is part market, part sandwich counter, and part production hub. Located diagonally from the original restaurant, the new space houses two full kitchens where the team now handles all of Fiorito\u2019s butchery and food production (from cutting and portioning meat to assembling empanadas and milanesas), freeing up space at the restaurant while adding a new way for customers to experience the brand.<\/p>\n

\u201cWe needed space,\u201d Maximiliano says. \u201cAt Fiorito, everything was happening in one kitchen, and we were serving over 3,000 people a week.\u201d<\/p>\n

\"\"From left: Brothers Maximiliano and Cristian Alvarez of Fiorito and Fiorito Almac\u00e9n<\/p>\n

Part Market, Part Sandwich Counter, and a Whole Lot of Love<\/p>\n

At Fiorito Almac\u00e9n, meat arrives fresh and is cut, portioned, and vacuum-sealed on-site. The process allows the beef to \u201cwet age\u201d (a controlled resting period inside sealed packaging that enhances tenderness without drying the meat) before being used at Fiorito or sold directly to customers. Cuts like picanha and ribeye are available to take home, along with charcoal and pantry staples meant to round out an at-home asado.<\/p>\n

The front of the space functions as a casual dining room and market. Guests can sit down for hot or cold sandwiches, including a bife de chorizo (NY strip steak) sandwich that has quickly become one of the most popular items. The \u201cFiorito Burger,\u201d which has been available only at the Almac\u00e9n for years in response to customer requests, has also become a hit. For those with more time, the menu features simple plated options, such as picanha with fries or a half-roasted chicken served with rice and beans.<\/p>\n

\"\"The Almac\u00e9n offers more fillings and introduces fried empanadas, an option not available at the establishment across the street. <\/p>\n

Fried Empanadas, Milanesa Sandwiches, and Plenty of Dulce de Leche<\/p>\n

Empanadas play a bigger role here than at the restaurant. In addition to Fiorito\u2019s classics, the Almac\u00e9n offers more fillings and introduces fried empanadas, an option not available at the establishment across the street. Customers can order them ready to eat or buy them frozen to cook at home.<\/p>\n

The market is stocked with milanesas, both beef and chicken, that can be eaten as sandwiches or taken home, along with alfajores, dulce de leche (including a house-made version), chimichurri, pickled vegetables, and other Argentine staples.<\/p>\n

Wine is central to the concept. The selection, curated by Maximiliano, leans heavily on Argentine wines, featuring bottles from producers such as Durigutti, Catena, and El Enemigo. Guests can order wine by the glass, drink a bottle on site for a corkage fee, or take one home. Wine tastings are part of the long-term plan.<\/p>\n

\"\"The wine selection, curated by Maximiliano, leans heavily on Argentine wines, featuring bottles from producers such as Durigutti, Catena, and El Enemigo.<\/p>\n

Expect Wine Tastings from Famous Argentine Vineyards in the Future<\/p>\n

The space itself is intentionally personal. Much of the woodwork was built by the brothers with the help of a friend, giving the room a warm, neighborhood feel.<\/p>\n

\u201cThis has always been a family project,\u201d Maximiliano says. \u201cGrowing it only makes sense if we do it the same way.\u201d<\/p>\n

With the World Cup coming to Miami in 2026 and Argentine food enjoying renewed attention, Maximiliano acknowledges there\u2019s more to come, but he\u2019s not rushing anything. \u201cThere are opportunities,\u201d he says. \u201cNow it\u2019s about choosing the right ones.\u201d The Almac\u00e9n is open Monday through Saturday from 11 a.m. to 8 p.m., and Sundays from 11 a.m. to 5 p.m. <\/p>\n

Fiorito Almac\u00e9n. 5650 NE Second Ave., Ste. E, Miami; fioritomiami.com<\/a> and instagram.com\/f10ritoalmacen<\/a>.<\/p>\n

\t\t\t\t\t\t\tWill you step up to support New Times this year?\t\t\t\t\t\t<\/p>\n

\n\t\t\t\t\t\t\tAt New Times, we\u2019re small and scrappy \u2014 and we make the most of every dollar from our supporters. Right now, we\u2019re $17,250 away from reaching our December 31 goal of $30,000. If you\u2019ve ever learned something new, stayed informed, or felt more connected because of New Times, now\u2019s the time to give back.\t\t\t\t\t\t<\/p>\n

\t\t\t\t\t\t\t\t\t\t\t\t\t