Three days in the semi-tropical paradise known as Miami made me believe that Latin Americans really know how to cook. In the three days we were there, we gorged ourselves on awesome Cuban, Brazilian, and Peruvian food. I missed Texas de Brazil the first night in town, but my team is pretty congenial so two of my teammates took me out for a late Cuban dinner and I had beef with onions and black beans and rice, the food was incredibly tasty and even though it was late out, we indulged ourselves in a little Cafe Cubana.
I’m not a coffee drinker, but I will always swill down the incredibly sweet, rich coffee favored in Cuba. It is made like expresso but with sugar added to the brew and it is potently rich. It is usually served in very small cup or shot glasses and it is meant to be savored. Drinking it fills your body with a very intense rush of caffeine and more than one cup will give you the jitters and a serious headache. One of my friends and I both made the mistake of downing three shots of Cafe Cubana in less than an hour and although we both suffered for our over indulgence, it wasn’t enough to make us give up the Cafe Cubana.
We headed back to the Cuban restaurant for lunch the next day and indulged in a feast fit for all of our senses. I indulged in flank steak with chimichurri sauce, ceviche, and plantains. Chimichuri sauce is a mix of parsley, olive oil, and red peppers that is drizzled over the flank steak to create the most amazing flavor. I’d first discovered Chimichurri sauce in Chattanooga of all places and I’d been a fan every since. I often make my own and drizzle it over steaks, but it’s never quite as good as what you get in restuarants. Ceviche is fish cooked in lemon juice and it becomes the most amazingly tender fish you’ve ever put in your mouth. I’ve learned to love certain types of sushi, but I loved ceviche from the first bite I put in my mouth. Plaintains are to Latin America what potatoes are to Ireland and they are served in a variety of ways from mashed like potatoes to fried to cooked with a little brown sugar. We indulged ourselves in sampling all the different ways that plantains were cooked.
Our food fest continued throughout our visit to Miami and on my last day in the land of sun and cigars, one of my good friends took me out to a Peruvian restaurant and we enjoyed a feast. We had Peruvian corn, which has much larger kernels than typical US corn, a wonderful cheese sauce with potatoes, and ceviche. The food was all fresh and tasted delicious and while we were at lunch we talked about life, love, and the wonders of self discovery.
All in all, the food, the fun, and the sun were all blissful in Miami.
Cairn by Cairn 