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Featured Recipe

Ceviche 105's Ceviche Anconero

8oz corvina fish, already cut in squares
Fresh lime juice (6 limes)
A drop of minced garlic
1 chopped Peruvian Aji limo
A dash of fresh cilantro (diced)
A hint of rocoto pepper
Salt & Pepper for taste
½ of a red onion sliced

Combine all ingredients into a bowl.

 

Miami

  • mofongo

    Mofongo, a traditional Puerto Rican dish.

  • michyjuan

    Host, Michelle Bernstein with Chef, Juan Chipoco from Ceviche 105.

  • cubanmeal

    A delicious Cuban meal with yuca, beans and pork.

  • nicaraguayambo

    Nicaraguan heritage is showcased at Yambo restaurant on Calle Ocho.

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    Shrimp and Plantains


In the last five decades, Miami has seen a transformation from a vacation paradise, military base, and retirement haven to a multicultural, multilingual city, considered the Gateway to Latin America. After the 1959 Cuban Revolution, exiles poured into South Florida, bringing their traditions, their culture, and their family recipes. By the end of the 1960’s, nearly 400,000 Cubans lived in Miami, and the city became a mecca for Cuban cuisine.

Since then, the Mariel Boatlift of the 80’s, as well as political and economic instability in Latin and South America, have brought a new wave of Hispanic immigrants. Nicaraguans, Venezuelans, Puerto Ricans, Argentines, Colombians, and many others have settled in the city, opening their own restaurants, bakeries, cafes, and butcher shops. Today, Miami offers a colorful mix of Latin cuisine that can be found nowhere else in the world.


Locations

littlehavana

Little Havana

Just west of downtown Miami lies the social center for the city’s Cuban exile community. The neighborhood, dubbed “Little Havana” in the 1960’s when the Cuban population spiked, is bursting with cafes, cigar shops, and restaurants, as well as landmarks celebrating Cuban culture and history. The 98% Hispanic community is now home to Spanish immigrants from many other countries, especially from Latin and South America.

versailles

Versailles

Versailles Restaurant is a local landmark for Cuban food and culture. Felipe Valls, Sr. opened the establishment in 1971, as a modest sandwich and coffee shop. Today, the bustling restaurant seats 370 and is a center for conversations about Cuban issues -- from informal debates at the coffee window to nationally televised political protests.

derodriguezcuba

De Rodriguez Cuba

Chef Douglas Rodriguez, a son of Cuban immigrants, grew up in Miami and quickly gained fame for his culinary experimentations with Latin flavors and ingredients. Today the cookbook author and nationally known celebrity chef owns restaurants in Philadelphia, Arizona, and Miami Beach. D. Rodriguez Cuba, located in a chic neighborhood on Ocean Drive, offers Nuevo Latino cuisine, served up with Cuban-inspired cocktails.

ceviche105

Ceviche 105

The Peruvian-born Juan Chipoco moved from Lima to Miami almost two decades ago. After working his way up in the restaurant business, he teamed up with Luis Hoyos to open Ceviche 105 in 2008. Within a couple of years, the business grew from a small, one-room ceviche shop to a trendy 200-seat restaurant, well regarded by locals for their unique take on traditional Peruvian dishes.

jimmyzkitchen

Jimmy'Z Kitchen

Born in New York and raised in Puerto Rico, chef Jimmy Carey has enjoyed nearly 25 years of success in the kitchen. In 2007, he opened his own restaurant, Jimmy’Z Kitchen, in Miami Beach which today has grown to three locations. It’s a popular locals spot, known for his award-winning preparation of the Puerto Rican specialty, mofongo

tuyo

Tuyo

Legendary chef Norman Van Aken is known internationally as "the founding father of New World Cuisine" for his celebration of Latin, Caribbean, Asian, African and American flavors. He is the chef-owner of the fine dining restaurant NORMAN'S, at the Ritz-Carlton Orlando, Grande Lakes, Florida. He is also chef and director of restaurants at the Miami Culinary Institute, and the Executive Chef at Tuyo, which offers a fusion of New World flavors in a unique urban setting, atop the Miami Culinary Institute in downtown Miami.


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