TIN TIN AMONG THE BEST
TIN TIN RecognizedAmong
the Best Restaurants in the Country
Diario Las Américas recently turned its attention to TIN TIN Miami, highlighting the national recognition of this restaurant in Little Havana, Miami, and the story connecting this new chapter to more than two decades of family tradition and hospitality in the city.
In its feature, the publication begins with a story closely tied to our own: Tinta y Café, the family project that started in 2005 and eventually became much more than a café. Diario Las Américas looks at how that journey helps explain TIN TIN today — a Little Havana restaurant built around Cuban flavors, community, hospitality, and a contemporary perspective on Miami cuisine.
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From Tinta y Café to National Recognition
One of the central themes of the Diario Las Américas feature is continuity between generations.
The publication highlights how the story that began with Tinta y Café now finds a new expression at TIN TIN in the heart of Little Havana, Miami, and how that evolution reached another milestone with the restaurant’s inclusion in The New York Times’ Restaurant List 2026.
Beyond the recognition itself, the article looks at what stands behind it: a family connected to the Miami dining scene for more than two decades and a new generation that has taken that experience as the starting point for creating an identity of its own.
The Story of Sachi Statz Behind TIN TIN
Diario Las Américas also explores the journey of Sachi Statz, chef and co-founder of TIN TIN Miami.
The article explains how her relationship with restaurants began long before her formal culinary education, growing up around the everyday rhythm of Tinta y Café. That experience eventually led her to the Miami Culinary Institute and later to training at El Celler de Can Roca in Spain.
The publication highlights how that journey, between a family restaurant in Miami and highly technical culinary training, ultimately came together at TIN TIN.
The result is a kitchen that keeps a recognizable connection to Miami and Cuban culinary traditions, while allowing those flavors to take on entirely new expressions.
Cuban Flavors Meet French and Italian Technique
Another aspect highlighted by Diario Las Américas is the way TIN TIN combines Cuban flavors with French and Italian influences, creating a distinctive dining experience within Little Havana.
Rather than keeping these culinary traditions separate, the menu allows them to interact naturally.
Dishes such as the Ropa Vieja Wellington reflect that philosophy: flavors deeply familiar to Miami diners are presented through techniques and formats associated with entirely different culinary traditions.
The idea is not to disconnect those flavors from their origins. Instead, TIN TIN creates room for a more contemporary and personal interpretation of Miami cuisine while keeping the references that make each dish recognizable.
Two Chefs, One Miami Perspective
The article also highlights Víctor Santos, chef and co-founder of TIN TIN, whose career includes experience alongside chefs such as Norman Van Aken and Douglas Rodríguez, as well as work focused on local ingredients and classical French techniques.
At TIN TIN, the experiences of Santos and Statz come together around an idea they describe as “Miami cuisine.”
Diario Las Américas explores that concept as an approach that starts with the flavors already embedded in the city and reinterprets them through the personal experiences, techniques, and perspectives of the chefs.
That idea captures an important part of the identity of TIN TIN in Little Havana: a restaurant deeply connected to Miami while remaining open to the many cultural and culinary influences that define the city.
The Diario Las Américas feature connects TIN TIN’s national recognition to a much broader story, one that began more than twenty years ago.
From Tinta y Café to TIN TIN Miami, the common thread remains a connection between family, flavor, community, and Miami’s culinary culture.
Today, that story has found a new expression in Little Havana, one of Miami’s most iconic neighborhoods, while becoming part of a national conversation about restaurants and contemporary American dining.
For TIN TIN, seeing that evolution reflected through the perspective of Diario Las Américas offers another opportunity to look at where the restaurant came from, what defines it today, and what the next chapter of this Miami story may bring.
A Miami Restaurant Story That Keeps Growing
Diario Las Américas featured TIN TIN Miami, a restaurant in Little Havana, in a story exploring its recent national recognition, its connection to Tinta y Café, and the culinary journeys of co-founders Sachi Statz and Víctor Santos.
The feature also looks at TIN TIN’s approach to Miami cuisine, where Cuban flavors meet French and Italian influences through a menu shaped by heritage, technique, and the multicultural identity of Miami.
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