Latin Food and Rhythms
Campo Casa Faena channels the rustic charm of founder Alan Faena’s South American countryside home with a Latin rooted New American menu crafted from fresh, locally sourced ingredients.
The vibrant tropical dining room has been brought to life by Brazilian artist João Incerti, who transformed the space into a visual sunbath. “I wanted to give the sensation of sunshine illuminating the whole room, so I painted a sun on the dining room’s center pillar,” he said. “I also used a lot of pink and white stripes to add a classic feel, and of course palm trees, which are so important to Miami’s aesthetic.”
Live music is the latest layer of Campo’s sensory appeal. Every Saturday from 8:00 to 10:00 PM, top local bands like Tamboka bring gypsy Latin jazz, salsa, and Caribbean rhythms that animate the space and elevate the evening’s energy. At the heart of Campo’s kitchen is Chef Antonio Maldonado, who blends a sustainable ethos with globally inspired flavors. “I like to build balance—something refreshing, something crispy, something with a punch,” he said. His latest appetizers reflect just that: A crispy local kale salad tossed in a wasabi green chili dressing with a bright, acidic pop; and a standout farm cauliflower toast layered with Jerusalem artichoke purée, cashew, macadamia, Comté and Port Salut cheeses, and opal basil on sourdough bread sourced from Zak the Baker. Another new addition is the bluefin tuna tostada, delicately layered with orange aioli, guacamole, and citrussoy spray. “It’s very thin, very fresh, and covers the corn tostada like a circle of flavor,” says Maldonado. “People love it.” Maldonado also reimagined his Gratitude Mushroom Tlacoyo as a more filling entrée, served on a crispy corn tortilla and customizable for vegan diners. “If someone wants a plant-based version, we make it with mushrooms and chili poblano—it’s just as flavorful.”
The fried rice options are equally inspired. One version leans Asian with a cashew purée and soy, while the other uses lemongrass and chili poblano for a Mexican twist. And for dessert, a passionfruit and coconut sorbet— his tropical take on cheesecake— offers a cool, creamy finish. “Mexican food will always be my favorite,” Maldonado said.
The menu now features a daily taco special as well, tailored to what’s freshest in the kitchen. “Tacos are easy, tasty, and versatile— especially in warm weather, when people want something refreshing that doesn’t feel heavy.” Recent guest Coral Conway summed it up best: “It has the perfect combination of a laidback but polished ambience with great music, great food, and topnotch service.
Every recommendation Andres, our waiter, made, was onpoint.” Her favorite dish? The Key West shrimp skewers suspended over yuzu kosho and habanero aioli sauces. “The adobo seasoning was unexpected and delicious, and the presentation had a surprise factor.” “The restaurant has the versatility of being a great place to go on a romantic date or with friends and family, which is not something easy to achieve,” she added.
