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Explore The Food City of Miami

Bon Appetit magazine recently named Miami, Florida, its “food city” of the year. Check out these restaurants and bold, colorful recipes, then plan a culinary trip.

Seasonal Roots by Chef Christian Chirino at TUR Kitchen in Miami

Due to its rich culture and top-tier talent, Bon Appétit magazine says Miami has become a destination for a “fresh and ever-evolving” culinary feel. From the bold Peruvian flavors at La Mar by Gaston Acurio to the culture and roots at Red Rooster Overtown, Miami has a ton to offer the country’s food scene. According to the magazine, dining in Miami feels like taking a trip around the world. We invite you to take a trip with us through the restaurants and recipes below.

Seasonal Roots From TUR Kitchen

Masterfully curated by Chef Christian Chirino, Seasonal Roots is a beautiful dish made with farm-to-table roots, clementine and labne, using seasonally fresh ingredients. Tur Kitchen (pronounced Toor) draws influence from the Mediterranean basis and is located in Coral Gables.

1 lb. yellow beets
2 lbs. kosher salt
5 each breakfast radish
2 each watermelon radish
2 each radish (local, any fresh root)
1 lb. clementine juice
1 lb. labne
1 cup extra-virgin olive oil
1 cup nasturtium leaves
1 each Florida orange
1 pastry bag

Cut the orange in segments. Slice the radishes with a mandoline. Roast the beets covered in salt for 90 minutes in the oven. Once cooked, cut into 2-inch pieces. Mix in a blender clementine juice, olive oil and salt. Blend for 3 minutes to get an emulsified dressing. Next, fill one pastry bag with labne. To plate, set a circle of labne, add orange segments, followed by cooked beets, trying to cover all the labne. After this, add the radishes freshly sliced on top of the oranges and beets. Finish with salt and nasturtium leaves. Fill the center of the plate with clementine dressing to dip the roots with dressing and labne.

Honey Lavender Margaritas From Toro Toro

As the weather gets warmer, consider sipping on this refreshing margarita for a taste of spring. From Chef Richard Sandoval at Latin-influenced Toro Toro in Chopin Plaza comes this yummy Honey Lavender Margarita.

2 oz. blanco tequila
1 oz. lime juice
1 oz. honey lavender simple syrup
0.5 oz. créme de violette (violet syrup liquor)
0.5 oz. triple sec

Shake. Pour into a glass. Garnish with a lavender sprig and lime wheel.

Guavaberry Pie From Fireman Derek’s Bake Shop

Fireman Derek Kaplan has mastered this delicious Guavaberry Pie made with Miami’s favorite tropical fruit guava, fresh mixed berries and homemade streusel. Find his shop in both Wynwood and Coconut Grove for other local delicacies like his world-famous Key Lime Pie.

1 pie crust
2 cups mixed berries (strawberries, blackberries, raspberries & blueberries)
1/2 cup guava paste or sauce
1/4 cup sugar
1/4 cup brown sugar
3 tsp. lemon juice
1/2 tsp. vanilla
2 Tbsp. cornstarch
2 Tbsp. water

In a pot on medium heat, add your berries, butter and sugar. Allow berry mixture and sugar to break down and become liquid-like, but make sure not to pulverize the berries. Add guava, lemon juice and continue to mix together. Add the cornstarch and water together in a separate bowl and mix until cornstarch is dissolved. Make sure your berry mixture is hot and then add your vanilla, followed by your cornstarch and water. Stir until mix thickens and remove from heat.

In a 350-degree oven, par-bake your pie crust for 10-12 minutes. Remove from oven once crust is baked but hasn’t turned golden brown. Add pie filling and topping crust. Bake pie at 350 for another 40-45 minutes or until top crust/lattice/streusel is nice and golden brown Allow the pie to cool before cutting.
Pie can be served with fresh whipped cream or a scoop of vanilla ice cream. Keep pie refrigerated to preserve the flavor and shelf life.

Norwegian Eggs Benedict From La Boulanger Boul’Mich

Chef Pierre from French artisanal bakery La Boulanger Boul’Mich on Coral Way brings us his take on an Eggs Benedict, a Norwegian smoked salmon over toasted muffins with toasted tomato and asparagus, topped with homemade hollandaise sauce.

2 eggs
1 English muffin
4 oz. smoked salmon
2 asparagus spears
1 garlic clove
1 tomato
Herbs de Provence
2 oz. hollandaise sauce
2 Tbsp. pickled onions
Parsley, fresh or dried
Olive oil
Salt & pepper to taste

Preheat oven to 350 degrees F. Cut a tomato in half and brush with olive oil, herbs de Provence, salt and pepper, and insert garlic clove. Then bake in the oven for 15 minutes. Separately, steam the asparagus spears in a quarter cup of water for 3 minutes and finish in the oven for another 10 minutes or until tender.

Poach two eggs either with a poaching pan for 6 minutes or in a pot of water. For the water method, in a large pot, bring water to a low boil and add vinegar. Crack eggs one at a time into the water; simmer for approximately 2 minutes or until the eggs turn all white. Strain gently from water and place on paper towels to dry.

Cut and toast the English muffin halves and place them on the center of the plate. Fold smoked Norwegian salmon and add folds onto each muffin. Gently lay the poached egg on each muffin. Top with hollandaise sauce and pickled onions. Garnish with capers and parsley. Serve with asparagus and garlic tomato. Sprinkle with salt and pepper. Serve while the egg is hot.

Bon Appétit!

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