Hey, I make a trip every Saturday to get some churrasco and flank steak to La Reina. I heard of people coming from Okeechobee and Ft. Pierce to pick up their meat there. No wonder it was selected the best butcher.
Best Butcher - 2007
La Reina Carniceria
Midmorning on Sundays, you'll find them in clean uniforms (white shirts, red aprons, green hats) brandishing cleavers and shears over hard surfaces a universe composed of sharp, shining edges and vulnerable flesh. They're the dozen or so men and women of La Reina Carniceria, and they're doing serious work for customers lined four deep at the counters, holding numbered tickets and frowning thoughtfully over racks of ribs. These butchers face reality square and stare it down no mirrored glass windows slide closed to protect anybody's delicate sensibilities here. If you want your side of beef carved into identical slivers, you're going to find out fast what it looks like to cut up a cow. Or a chicken. Or a pig. They heft dripping cuts above their heads to get a customer's nod of approval. They wrap 20 pounds of muscle in white paper enough to feed a family of 45. You tuck your haul into a cart and off you go to the refrigerated aisles of more esoteric specialties: pigs' trotters and cow hooves, oxtail and jars of pickled pork skin, tubes of tenderloin and plastic containers in which chicken hearts float in murky broth. There are smoked turkey wings and chinchulines, chorizo and beef tongue. There are nine-pound hens, pork necks, and bulls' testicles. Need some real cock for your coq au vin? Wondering where to score pig liver for a persnickety pate? A rack of beef ribs on sale for $1.59 a pound makes an impressive impromptu barbecue (hickory wood charcoal sold here too). Hit the bakery for loaves of hot pan cubano on your way out it tastes just fine with all of the above.