What I love most about Miami’s food scene is that it’s growing exponentially and forever. I remember when I moved here from Spain we had the basics. We’ve always had top notch restaurants, but now you’re seeing more celebrity chefs here in Miami. Major Food Group opens Sadelle’s and they have already opened Carbone – concepts that are very popular with executives like New York. It was very nice to see how Miami has developed into a culinary hub over the past few years.
There are a variety of cultures in Miami, including Cuban, Mexican, Colombian, Venezuelan, Brazilian, and other Latin American cultures, and you can see the cultural mix reflected in some unique restaurants around the city. For example, Bakan, a Mexican restaurant in the heart of Wynwood, takes you to Mexico with unique dÃ©cor and traditional dishes such as aguachiles, escamoles (ant eggs) and flor de calabaza quesadillas. They also have a spectacular bar with over 500 mezcal and tequila options. Cielito Artisan Pops is owned by Sindy Posso, a Colombian who brings the flavors of the country’s most traditional fruits to paletas (or ice cream pops). Some of the flavors are maracuyÃ¡ (passion fruit), guanabana, and guayaba (guava).
Another example of this is Sanguich de Miami, a Cuban restaurant that is popular with locals and serves award-winning sandwiches like Pan con Lechon (shredded pork with mojo onions and garlic and coriander aioli) and Croqueta Preparada (Cuban bread filled with pork, ham, Croquettes, Swiss cheese, cucumber and mustard). Touching the Brazilian community, Boteco serves some of the most authentic and delicious feijoada (black bean stew with salted and smoked pork, spare ribs and carne seca) in town.
Since it is hot all the time in Miami, the change of seasons here is differentiated by the different menus that appear in restaurants, and in the fall they are very warm and earthy. For example, Como Como Marisqueria, a Mexican concept in Miami Beach, adds a special autumn menu that includes dishes like Chiles en Nogada, the signature dish of Mexican Independence Day, and evokes the colors of the “bandera”. You’ll also have chocolate fundido with polvorones (Mexican wedding cookies), churros, homemade marshmallows made from passion fruit, and fresh seasonal fruits for dipping.