Bakan

Name: Bakan
Address: 2801 Northwest 2nd Avenue, Miami, FL, 33127, US
Telephone: 305-396-7080

Mexican

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Sun-Wed noon-10pm; Thu-Sat noon-midnight

2801 Northwest 2nd Avenue, Miami, FL 33127
305-396-7080
Last verified: August 2026
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Three tacos arranged on a black plate at Bakan Wynwood

Antojitos

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Cacalas Caseras$12
- Signature
Blue corn tortillas toasted on cherry wood fire, refried black beans, guacamole or pico de gallo, goat cheese
Guacamole$14
Mashed avocados with lime, onion, serrano chile, cilantro, cotija cheese, served with wood-fired tortillas
Tostaditas De Ceviche$16
Three fish ceviche tostadas with avocado, lime, habanero, red onion, cilantro
Los Esquites$10
Street corn with lemon, chile chipotle, mayo & cotija cheese

Los Tacos (3 per Order)

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Cochinita Pibil$19
- Signature
Yucatan style baked pork in a banana leaf, guacamole & black beans, red onion
Carnitas Prensadas$19
Pressed pork, guacamole, black beans, chicharron
Dorados de Pollo$19
Crispy chicken with two salsas, cream, cotija cheese, black beans
Tacos De Short Rib$19
Mole, au-jus, pickled veggies, cilantro, onion
Robalo Chileno$28
Chilean seabass, veggies, yuzu-basil, guacamole & black beans

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Las Enchiladas (3 per Order) · Enchiladas De Pato en Pipian Rojo · Suizas.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Los Moles · Mole Negro · Mole Verde.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Carnitas Prensadas.
Cochinita pibil: A Yucatecan preparation of pork seasoned with achiote and citrus, traditionally cooked slowly using the pib, an underground oven. Restaurant versions are commonly wrapped in banana leaves and roasted until the pork can be shredded. Pickled red onion is a classic accompaniment, as is habanero salsa for anyone who wants considerably more heat. On this menu as: Cochinita Pibil.
Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Tostaditas De Ceviche.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Los Esquites.

How these dishes compare

Enchiladastypically $12.97 across 266 menus
Ceviche & aguachiletypically $16 across 215 menus
Carnitastypically $12.75 across 185 menus
Moletypically $16 across 131 menus
Cochinita pibiltypically $14.50 across 54 menus

Bakan on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Bakan

Menu

Antojitos

Los Tacos (3 per Order)

Las Enchiladas (3 per Order)

Los Moles

A La Leña (Wood Burning Grill)

How these dishes compare

Bakan on our other sites

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