What is it? A pork sausage with origins in Spain, botifarra is an essential element of Catalan cuisine, especially popular around Christmas time.
Fresh botifarra, stuffed with little more than lean ground pork, salt and pepper, is often grilled and served with white beans, while botifarra blanca (with eggs) and negra (with blood and rice) are typically boiled before being served.
A similar, smaller kind of sausage, spelled butifarra, is also common in the cuisines of Colombia and El Salvador.
Where can I find it? The pocket-size NIU Kitchen at 134 NE Second Ave., Miami, serves a snappy, savory botifarra with a creamy white-bean purée. $12.
Evan S. Benn is the Miami Herald food editor and Miami.com restaurants editor. Follow him on Twitter: @EvanBenn.