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Ceviche may hail from Peru, but it’s been embraced by fish loving Floridians. After all, chilled, citrusy seafood is exceedingly appealing when it’s 90 degrees with 100 percent humidity. Cvi che 105 is Miami’s original upscale cevicheria. With cool, minimalist decor and a high end cocktail menu offering a wide selection of pisco centric drinks, the posh seafood destination is a local favorite. The menu includes a dozen ceviche variations with different mixes of fish and sauces, including the award winning Ganador Mixto, a combination of green shell mussels, clams, shrimp and fish in an orange chile sauce accented with vegetables and a touch of cream.
Maine has lobster. Florida has stone crabs, rock solid rose hued claws that nearly require an axe to break through their exoskeletal shell. The hearty lobster like hunks are meat are worth the effort, but it feels more indulgent to let someone else do the hard work. For that, there’s no canada goose outlet parka better place than Joe’s Stone Crab in South Beach. The restaurant has sold its namesake dish since 1913, well before Miami Beach was incorporated as a city. After more than a century, the seasonal, no reservations restaurant is busier than ever, and guests can expect a lengthy wait. However, for those looking to grab a claw and run, there’s a convenient take away shop tucked on the side of the building.
Spanish for ”flowers” or something to do with flowers, Florida canada goose outlet seattle has a long, deep relationship with the Latin world. Few foods symbolize the manifold history better than the Cuban sandwich, created in 1915 at Columbia Restaurant, Florida’s oldest eatery. Originally called a mixto, the sandwich blends influences from Tampa’s heterogeneous population: Genoa salami from Italy, Spanish ham, mojo marinated pork, Swiss cheese, German pickles and mustard, nestled in fluffy Cuban bread. The latter is still purchased from the 96 year old La Segunda Central Bakery, which has supplied bread since shortly after the sandwich was invented.
The frita, essentially a Cuban take on a hamburger, has been a Miami staple since the 1950’s, arriving on the shores of South Florida with the mass of immigrants fleeing the Cuban canada goose outlet montreal Revolution. The classic variation features a beef patty seasoned with cumin, paprika and pepper, topped with fried potato sticks (papas fritas), sandwiched between slices of flaky Cuban bread. Since canada goose outlet uk fake 1976, el Rey de las Fritas has served some of the best in town. While the shops now four, plus a roaming food truck offer numerous variations (one comes with fried plantains on top), traditionalists stick to the Original Frita Cubana. This one blends ground beef and chorizo into a patty with a ”secret formula” of spices, topped canada goose outlet buffalo with raw onion and julienned fries.
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Once upon a time, the Sunshine State was a rough and tumble place, a southern version of the Wild West. The predominantly Scot Irish colonial era pioneers, known as Cracker Cowboys of Florida (derived from the crack of the whip used to herd cattle) molded the territory into the nation’s oldest cattle raising state. Cigar City’s warm weather appropriate Florida Cracker white ale is dedicated to those settlers. This Belgian style beer, made in Tampa, is infused with orange peel and coriander, giving it a bright, citrusy flavor that pays homage to the official state fruit, the orange. It has become a staple of pool parties and beachside barbecues across the state.
Portland and Brooklyn may be the poster cities of the third wave coffee scene, but Miamians have long paid allegiance to caffeine, thanks to the cafe Cubano. The stimulating beverage should be within five minutes of any point in the Magic City. One of the best places to enjoy Cuban coffee is Enriqueta’s Sandwich Shop in Midtown. From a small service window, the staff here pulls the perfect cafecito powerful doses of super sweet coffee served in espresso cups. Those who can’t handle the rocket fuel power of the straight up sugary brew can order a cortadito (essentially the Latin version of an Italian macchiato) or a cafe con leche with hot, steamed milk.
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The McNeil family started selling seafood centric fare in Port St. Joe, near Panama City, at a former trading post in 1929. Though its name has changed, the space has always been a store and restaurant. In 1985, it became Indian Pass Raw Bar to represent the concept’s evolution. The place is such a stalwart that locals generally refer to it as simply Raw Bar, one of the best places to enjoy oysters from the Gulf. The team sources hyper locally, pulling their selection from beds every morning in the nearby Apalachicola Bay. Large, plump and slightly salty with canada goose outlet las vegas a sweet finish, the oysters are highly coveted by chefs around the country and thought to be official canada goose outlet among the best oysters on the planet. The only way to get a fresher taste of them canada goose outlet black friday is to shuck one yourself, straight from the bay.
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Florida may not have the barbecue culture of the Carolinas or Tennessee; however, it still has a long history of slow cooked meat. Unlike other regions, where the style of barbecue is practically mandated, Florida’s barbecue joints each have unique styles and techniques that are all their own. Since 1957, Jenkins Quality Barbecue has scorched palates with its unique hot canada goose outlet washington dc mustard sauce, slathered across chickens, ribs and sliced or chopped pork that is smoked with oak in open brick pits. Everything here is also served with some sort of bread. Slabs of ribs and half chickens are placed atop slices of white bread, pork is nestled inside seeded canada goose shop uk buns. That starchy component cools the tongue from the near numbing heat of the vibrant yellow sauce.
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Shrimp and grits may be a low country dish; however, it’s been adopted throughout the crustacean loving south. In Florida, the seafood staple most often highlights local rock shrimp, a deep sea variety with a rock hard outer shell from waters off the Atlantic and Gulf coasts. James Beard Foundation Award nominated husband and wife team James and Julie Petrakis offer their own twist on the dish at their critically acclaimed restaurant, The Ravenous Pig. Sometimes their rendition has Florida rock shrimp, other times, it’s locally caught royal red Canaveral shrimp, another deep sea variety from nearby waters. To craft the dish, the duo saut shrimp with tomatoes and corn, topped with red pepper flakes and chives, then sets the lot atop Anson Mill grits, highlighted with heavily spiced canada goose parka outlet uk green tomato chutney and savory chorizo oil.
After 25 years in wholesale seafood distribution, the folks behind Safe Harbor Seafood decided to turn Safe Harbor into a new and more customer facing business venture, a fish house and seafood emporium. The Mayport market opened its doors in 2013, quickly becoming a local favorite for its fresh from the water seafood. Fish is delivered to the restaurant’s dock by fishermen throughout the day. Guests can pick from the fresh catches to cook at home, or grab a table or let the knowledgeable Safe Harbor staff do the work. Everything is well prepared, but the fish dip canada goose outlet in chicago is a solid hit. Mullet or kingfish is smoked in house, then combined with a blend of yellow onion, chicken stock, smoky hot sauce and garlic, served with a side of crackers.
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Winter is a funny season in Florida. While northern gardeners are preparing for frost, Floridian farmers are planting tomatoes, strawberries, lettuce and more. That winter bounty has long been combined with seafood in a classic dish that hails from northern part canada goose outlet of the state. Comparable to cioppino or Manhattan chowder, Florida seafood stew highlights fresh vegetables and seafood in a dairy free broth. When Chef Lindsay Autry was preparing to open The Regional, she dug deep into Florida’s culinary history, discovering the roots of the local soup. Her take on the dish stays true to the original with fresh tomatoes, celery and pureed carrots, slowly simmered with Florida shrimp, cobia and Sebastian Inlet clams.
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Florida’s most famous export besides oranges may be Key Lime Pie. Named after the small, tart, aromatic limes commonly associated with the Florida Keys, the meringue topped pie combines the tangy lime juice with sweetened condensed milk and egg yolk, all poured into a graham cracker crust. Variations appear on virtually every menu south of the Georgia border, but not all key lime pies are created equal. (Rule: Never trust a bright green filling!) The version found at Ma’s Fish Camp in Islamorada is prepared according to traditional Conch guidelines, well balanced honeyed, citrusy base, piled high with sweet meringue.
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