Miami Gourmet Vegan Magazine

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VISITING DOWNTOWN MIAMI

TOP 5

MOLECULAR CUSINE

HOTTEST RESTAURANTS

CHEF OF THE MONTH Juan manuel barrientos

RECIPES & TIPS margarita de piña

Science meets Food

Issue 1

Editorial

LATIN CUISINE IN MIAMI: A CITY FULL OF SABOR LATINO

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he geographical location of the Florida Peninsula has led to an incredible fusion of cultures, something that can be clearly seen in different aspects such as gastronomy. If we add to this the important presence of Latin-American immigrants that arrived in Miami, the final compendium of flavors and scents of the city’s gastronomy is to say the least, diverse and astonishing. Miami’s cooking scene has been developed into a mix of authentic aspects of the North American region with important features de la Cocina Latina.

Cuba, Colombia, República Dominicana, Perú, Nicaragua, Venezuela, España, México, Jamaica and Haiti, are some of the countries with the greatest influence. The characteristic ingredients of this intriguing cuisine are certain spices of intense flavor that vary depending on the region of origin but that are easily found in local supermarkets. In Miami, the typical version of “Latin Cuisine” has a special influence from the Caribbean culture.

In this particular gastronomy we found dishes like arroz con pollo, tamales, frijoles con arroz, tostones, tortillas, arepas variety of ceviches, arepas, lechón asado, sancochos and desserts like arroz con leche and flan. It also has typical American dishes, especially from the South: a good example are seafood gumbos, fish soup or sopa de mariscos. The most populars are the ones made out of prawns or shrimp. Lobsters, fish and seafood in general are really delicious, especially in the area of South Beach where we can find splendid restaurants serving the specialties (at very high prices of course). Barbecues are pretty popular too and you can find a whole lot of them, from the typical American style to those who combine traditional Latin-tropical flavors like the Rodizio Brasileño (grilled steaks on a sword). To finish a great meal, nothing better than a typical refreshing drink like a Mojito Cubano or our own signature coffee “Coladita” might be the best way to end a lovely feast in Miami City.

Sebastián Andrei Rojas Publisher and Editor in Chief Roxana Vasquez Sales Alejandro Mencia Collaborator Julhay Pazo Graphic Design Gabriela Rodriguez Social Media & Marketing Mike Spikes Photography Printed in the United States of America

MIAMI GOURMET MAGAZINE Articles and listings are direct responsibility of it’s authors and advertisers. Miami Gourmet Magazine is not responsible for the content therefore. All rights reserved ® Copyright MMXVI - Partial or total reproduction without the written authorization from the Editor in Chief are prohibited and a violation of federal laws.

MIAMI GOURMET MAGAZINE LLC 920 Pennsylvania Ave. #202 Miami Beach, Florida 33139 305.676.1205 info@mgourmetm.com

Sebastián Andrei

www.mgourmetm.com

10

Turismo: Downtown Miami

12

TOP 5 Los restaurantes más HOT

14

A Culinary Adventure

Inside 15

Miami surrenders to la Croqueta Española

COVER

16 Gastronomy Chef FERRAN ADRIÁ 20

Food Truck Street Food

22

Chef del Mes Juan Manuel Barrientos

24

Secret Tips

30

Events

8

Recipes

TEQUILA MARGARITA DE PIÑA Discover a perfect pineapple Margarita that you won’t be able to resist. No señor! !

If you like the classic Tequila Margarita cocktail, but you want to twist it up a little from the original recipe, today we are going to give you some tips on making a killer version. In this case, we will teach you how to make a Pineapple Margarita.

Preparation:

INGREDIENTS: 1 and ½ Tequila shots

1/2 Triple Sec shot ½ Tablespoon of butter 2 Pineapple slices 3 Tablespoons of simple syrup 1 Tablespoon of vanilla extract Soda Ice Salt and lime to decorate

To make this spectacular Margarita de Piña, the first thing you need to do is trim out the center of the pineapple slices, as it tends to be tough. Then put the pineapple slices on a frying pan with the butter to heat. Until it reaches a nice golden glow, then let it cool down completely so you can keep making your delicious drink.

Once you complete the previous step, it’s time to put it all your ingredients in a blender so you can have this homogeneous kind of suave mixture. You are getting really close to tasting your Pineapple Margarita, keep going! Now you just have to take the glass you are going to use and wet the rim of it with a lime.

Then you just flip the glass over the salt and slowly turn it. Pour some of the blended pineapple mixture inside and enjoy. ¡Salud!

by Mango’s Tropical Cafe

CEVICHE DE PESCADO Y CARACOL Makes 4-6 servings INGREDIENTS:

PREPARATION: 1. In a glass bowl mix the conch meat and the fish with salt and lime juice. Cover and refrigerate for at least 1 to 3 hours.

2. Just before serving, add the marinade mix and decorate with fresh cilantro.

1 pound of conch meat, cleaned and diced ½ inch 1 pound of any skinless fish fillet 1 cup of fresh lime juice 1 tablespoon of salt 1 small red pepper, seeded and diced 1 small green pepper, seeded and diced 1 small purple onion diced 3 “tomates perita” seeded and diced 1 tablespoon of fresh Italian parsley coarsely chopped 2 tablespoons of coarsely chopped fresh cilantro 3 tablespoons of hot sauce 1 teaspoon of salt 2 tablespoons of coarsely chopped fresh cilantro to decorate

by Chef: Douglas Rodriguez.

VEGA N

MAGAZINE Like us on Facebook and enter for a chance to win a FREE DINNER FOR TWO Simply scan the QR code with your phone

10 Tourism

DOWNTOWN MIAMI: A STROLL PARA TODA LA FAMILIA

Unmissable Museums

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he views of the horizon of Downtown from Biscayne Bay while you drive are absolutely spectacular. The hotels, the high buildings and condos shining under the midday sun and sparkle at night bathed by thousands of lights. Museos, comida y shopping. Downtown offers a cultural feast full of wonderful activities for parents and children to enjoy.

With views from Biscayne Bay, the elegant Perez Art Museum Miami (PAMM) designed by Herzog & de Meuron, is a new and impressive landmark in Miami. With hanging gardens and dramatic terraces, the 18.600 foot square museum contains breathtaking exhibitions of contemporary and modern art. It also has an auditorium, a library and a couple of classrooms. If the little ones are hungry, you can enjoy a perfect break in the vibrant restaurant Verde or you can treat yourself with a gourmet sandwich. The second Saturday of every month, PAMM organizes an evening program of arts and crafts very popular among children. Entrance is free to the public. The visitors can also get a free entrance the first Thursday of every month.

History Miami is another incredible museum for the family with interesting exhibitions about Miami’s history and culture.

The main exhibition “Tropical Dreams” tells the story of Miami from the prehistoric era. The interactive activities include a trolley and an old typical house, so kids can experience a little bit of the story behind it. The second Saturday of every month, History Miami receives parents, grandparents and kids from 13hrs to 16hrs to celebrate Family Fun Day with crafts, guide tours and awesome live presentations.

11 Shopping with a view

Volando alto

For those families who crave to go Adventurous kids can have an exciting time in the Flying Trapeze School. shopping, Bayside Marketplace offers Placed in Bayfront Park, this unique a unique and lovely experience. Here academy will teach your kids “a volar you’ll be able to shop at Disney and por el aire” very easily. All the kids use Gap stores while you enjoy a nice view harnesses for safety and, as you can of the Biscayne Bay. Likewise, the kids expect, there’s a big net underneath. will find the happy carrousel very attracKids must be at least six years old to tive. When lunch or dinner arrives, go to participate. narse en Flying Trapeze Los Ranchos so you can take delight in School. Ubicado en Bayfront Park, esta some Latin-American juicy steak or you academia poco común le enseñará a can go to Tradewinds to taste the spe“volar por el aire con la mayor facilicialties like Rockefeller oysters and padad”. Todos los alumnos usan arneses ella. Both places have children menus. de seguridad y, como es de esperarse, In Bayside Marketplace, you’ll find Ishay una red gigante debajo. Los niños land Queen Cruises. This cruise lasts 90 deben tener al menos seis años para minutes and takes you through Biscayne Bay from Millionaire’s Row in Miami participar. G Beach to the exclusive Fisher Island.

The tour offers a unique perspective of Miami that the smallest will find exciting from ship’s deck.

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BY MIA M

OURM E I G

GAZIN MA E

VEGAN RESTAURANTS

APPRO V

TOP 5

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12

If there’s something I learned during the years I lived in New York and Miami is to discover great food. I’m happy to be back in Miami after two adventurous years in New York. Now, I’m in the city of the sun, la playa, el café con leche and for the past years I dare to say, of good food.

I’ve decided to share with our beloved readers my favorite places to eat while in Miami. So the next time you visit or do a quick stop here, leave your bags, grab a cab and enjoy the delicious food Miami has to offer.

The menu of this restaurant founded by the Pubbelly Boys is a dream come true.

I’ve visited Pubbelly since its birth in 2010 and their food excites me since day one.

They also have a great beer and wine selection. Try to attend with a great group of friends and we promise you the food will taste better.

My suggestion: El mofongo y los dumplings de cerdo and scallions, Average cost: $10 - $15 per person

Dirección: 1418 20th Street.

Miami Beach, FL 33139.

Teléfono:+1 305-532-7555 Horas: Mar-Mie-Jue-Dom 18:00 – 00:00 / Vie-Sab 18:00 – 01:00 contact@pubbellyrest.com

Mandolin Located in the Miami Design District, getting to Mandolin is almost like going into a house in the Aegean Region en Grecia o Turquía. It has comfortable outdoors tables and when I go with my friends we usually order the “mezes” which is like an appetizer selection. Los favoritos: Kopoglu, Kefte and of course, no puede faltar el calamari frito.

Lastly, I don’t leave Mandolin without taking a sip del café turco and the homemade Baklava.

My suggestion: la ensalada Bulghur Average cost: $10 - $15 per person

Dirección: 4312 NE 2nd Avenue, Miami, FL 33137.

Teléfono:+1 -305-576-6066 Horas: Lunes a Domingo 12:00 – 23:00 reservations@mandolinmiami.com

2

Michael’s Genuine Food & Drink

3

13 I reserve Michael’s Genuine para ocasiones especiales, those in which I want to eat deliciously and have a good wine or cocktail. En su website it describes itself as fresh, pure and simple, definitely the best way to rate its food. Fresh ingredients and a delicious flavor that will make you think about coming back. The suggestions are endless as you can imagine. For starts I always order a Florida Peach Salad and then the Crispy Sweet and Spicy Pork Belly, the Slow Roasted Pork Shoulder y los cheese grifts. Todo es divino!

My suggestion: Don’t leave without trying the Bulletproof Manhattan, mi favorito.

Average cost: $10 - $15 per person

Dirección: 130 NE 40th Street, Miami, FL 33137 Teléfono:+1-305-573-5550 Horas: Lun a Dom 11:30 – 22:00 reservas@mgfd.com

La Veinte Without hesitation I could tell you that this is one of the prettiest restaurants in Miami. With a privileged location enfrente de la bahía, Veinte offers beautiful views from the water and Brickell Key. La comida es mexicana, the menu is very diverse and best of all, el ambiente es genial. It always has these big screens playing Alejandro Fernández, Luis Miguel and more.

My suggestion: Chiles rellenos ¡todos! And the churros.

Average cost: $20 - $25 per person

4

Dirección: 465 Brickell Ave, Downtown Miami, FL 33131 Teléfono: +1 786 623 6135 Horas: Lun a Dom 11:00 – 22:00 reservas@laveinte.net

Seaspice

5

This is one of the most popular places in Miami. In the hot spots lists, it’s quite normal to find it nearly at first place and this reputation is warranted. This restaurant is the tourists’ and locals’ favorite, to which you can come with your car, yacht or boat. With a pleasing seafood menu, you can enjoy the excellent music thanks to their DJ. The best day to go is on Sunday at 3pm. The atmosphere is the best.

My suggestion: Octopus al Grill Average cost: $15 - $25 per person

Dirección: 422 NW North River Drive, Miami, FL 33128 Teléfono: +1 305 440 42 00 Lunes a Domingo 11:00 – 23:00 reservaciones@seaspice.com

14 A Culinary Adventure

LA FRESCA VITALIDAD OF THE CONSTANT SUMMER IN THE MIAMI KITCHEN A whole summer to enjoy a menu that, with its numerous appetizers, como la tempura de vieiras or the grilled prawns with salsa verde, bets on simple dishes to convince (which is always better than defeat) the loyal customers that follow this chef.

This journey through the fresh vitality of Miami’s kitchen, takes you to several restaurantes mediterráneos y de otras latitudes in which you’ll tend to lean on the ceviches y tiraditos (La Mar by Gastón Acurio), las ensaladas y el gazpacho (Tuyo), the tuna tartar (Klima), bacalao o res, el pulpo, the fancy shrimp (Joey’s) or the fish and vegetables (Cena by Michy) grilled or baked.

El volátil verano has its own classics, like the Spanish Klima y Barceloneta, where the esqueixada from Klima is made out of fresh high quality bacalao, sun-dried tomatoes, kalamata olives and onions; y las croquetas de bacalao de Barceloneta are to die for. The gazpacho that Tuyo restaurant in Downtown Miami has to offer deserves una parada obligatoria to try some of it, just like the endives and arugula salad with an apricot vinaigrette, some blue cheese and

hazelnuts. A salvo de excursionistas and beach umbrellas ads, the parish lover of the sea pleasures (and the good food) can take comfort in superb places like La Mar

by Gastón Acurio with the sea as a background. My ceviche, en South Beach, o Ceviche 105 are the places to try strong, aromatic and fresh ceviches.

But without any doubt, Cena restaurant

by Michy, the most recent bet of the wellknown Argentine-Hebrew chef, Michelle Bernstein is the surprise of the summer in Miami. Always restless, tireless, this risky cook now counts with a legion of followers.

The dinner menu praises the vegetables not only as a side dish but as a complete dish full of splendid culinary possibilities.

Proof of that is the cauliflower filet, chopped and cooked as in a New York Strip Steak on a bed of ali-oli sauce and topped with almendras marconas and raisins. Or the succulent roasted beet risotto with fresh cream.

M

iami’s gastronomic itinerary for the summer drives you into venues where

the freshness of the ingredients is a top priority, in which light, healthy and delicious dishes help escape from the raging heat during these months.

15

MIAMI SURRENDERS TO LA CROQUETA ESPAÑOLA

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he humble and Spanish croquettes have become -in

American restaurants- one of the most requested “tapas”, both in its traditional format as well as in the more experimental-creative ways, typical of the new wave of emerging local cuisine.

This sort of comeback of the period “croquetense” settles in the irrefutable triumph de las tapas y el “tapeo” as a form of social relation, even in the states, especially in a city with such a Hispanic influence like Miami.

The informality of this type of meal goes really well with the city’s character and the residents like it as much as the tourists that come to enjoy the weather, gastronomy and the night life.

The chefs have been refining the ways to offer a variety of luscious, fresh and homemade croquetas, from those with a delicate béchamel sauce and chorizo, queso fontina y parmesano (Cena restaurant by Michy) o bacalao (Tuyo) to the prosciutto and queso suizo (Piripi) and finishing with the ones with queso de cabra (Sugarcane).

If you have the opportunity, it might be better not to miss las croquetas de caracola that Chef Nina Compton makes at her restaurant Compere Lapin in New Orleans.

Compton has known how to bring something amazing out of the Caribbean fusion, the Italian techniques and the passion for the Louisiana food. It’s confirmed by their succulent and innovative croquetas de caracola with a pineapple salsa tártara en escabeche.

The result: “little crispy perfectly sealed flavorful croquettes” said the chef, who was very pleased to see their guests eat with true delight. Round, egg-shaped, with traditional flavors or creative ones, the truth is that guests surrender to the famous croquet and you can try them out at any hot place in Miami.

16 Success Story

“Gastronomy must have its own essence, mine is innovation”

EL CHEF MOLECULAR FERRAN ADRIÁ At one point of his interview he says: “I come from a country called Cataluña that belongs to a State called Spain” and kept calm unashamedly. In front of the audience he seems like a totally different person to the one in the interview. He talks fluent, eloquently, and even with elegance. To give a speech in one of the most prestigious academic places in the world, he wore a t-shirt, some jeans and sneakers. That’s who Ferrán Adriá is.

At his 52 years of age he is considered one of the best chefs around the world a pesar de asegurar que mantiene los pies en la tierra.

Decidió cerrar his restaurant El Bulli to do some research among other things, putting an end to several waiting lists for years to come. Through his organization, he plans to inaugurate his ambitious project El Bulli 1846 product of a “big investment” as he says.

Creative and innovator, Ferrán Adriá embodies the revolution of the “nouvelle cuisine”.

Por muchos años, Ferrán Adriá has been invited by the Science Faculty of the elitist Harvard University to give one of his successful lectures. Now the Catalan chef teaches his “Teoría evolutiva de la cocina” around the world and the tickets to attend the master class sell out the same day. “When I first started the thought of coming here and give a lecture, it was unthinkable. But it’s been a really nice experience” he acknowledged.

We sat in two armchairs in the first row. He looked like a very serious person, with a special personality, maybe between the shyness and pride. He also didn’t look like he was excited to answer the questions, but eventually I realized It was just part of his personality.

A

nyone would think that it´s nearly impossible to give a speech in a North American College without speaking one word of English, however Adriá does it

and after his interview I can guarantee it. A person from his team is there translating every single word he says and also repeating the questions from the audience in Catalan.

At one point of his interview he says: “I come from a country called Cataluña that belongs to a State called Spain” and kept calm unashamedly. In front of the audience he seems like a totally different person to the one in the interview. He talks fluent, eloquently, and even with elegance. To give a speech in one of the most prestigious academic places in the world, he wore a t-shirt, some jeans and sneakers. That’s who Ferrán Adriá is.

¿Do you consider yourself un artista?

17

No, I consider myself an edgy Chef but people see me in a lot of different ways…

You started in 1980 doing dishes in a hotel in Castelldefells and now you give lectures in places like Harvard, ¿cómo se come eso?

Just like that, I worked there to pay for my vacations in Ibiza and with no interest in becoming a chef whatsoever. But then it all started. What has been happening since 1997 has been a gift that I try to enjoy.

And since then, you have been in the cover of many international and prestigious newspapers Salir en la prensa es fundamental because we live in a global world and it’s very hard to stand out from others, you are important because you are in the media.

Talking about the media, even the Time’s Magazine named you as one of the 100 most influential people in the world Well, I try to take it easy y vivir el momento. We live in a strange society in which everything is momentary, people don’t want what’s fantastic today to be so tomorrow, that’s why you need to take it easy and have your feet on the ground so you don’t go insane.

Do you keep everything they post about you?

We used to keep everything but now with the internet, we’re not that rigorous. Everything has changed and you don’t need to keep it like in actual paper. Even though I think that for the future generations to come, it’s important to have access to a big library and here en El Bulli la tenemos.

We are always looking for directions, paths… and it just happened. Eventually we just knew we were doing something different than the others.

So, el secreto de su éxito es…

I supposed that you follow some blogs de tapas y rutas gastronómicas Yes, some of them are very interesting and on a professional level, they are very helpful because they allow you to keep track of the trends without actually being there.

There isn’t. Because if there was one, I’d explain it and others could do it too. What happened with El Bulli is unlikely to happen again. It was just a matter of circumstances, and that’s it. It was 20 years of continuous creativity and innovation.

You say that creativity is linked to happiness

You work in two ambitious projects, El Bulli 1846 y La Bullipedia Yes, La Bullipedia is based on internet y El Bulli 1846 goes inevitably hand in hand with the new technologies, something that will allow our readers to have the before, the during and the after experience en El Bulli.

In the new place, is there going to be temporary and permanent exhibitions, a research center, catas and the restaurant?

No because it doesn’t make any sense. If we get back to that, then why are we reinventing ourselves for?

Yes, because cooking is happiness and when people talk about creativity they usually don’t incorporate that concept to it These surrealistic forms of creation of yours remind us of Dalí, whose museum is really close to El Bulli Yes, maybe they share the same area and nonconformist spirit.

El Bulli y Dalí are very different but they’ll complement each other very well once it opens again and the people can visit both places.

What is it about France’s way of creation?

You’re working intensely so you can open to the public in 2015 Yes, that’s what we’d like. It’s not a 6 months or a year project, it has been a lot, so we want to do this right. Strong and without any rush because it´s a big investment and a total different concept.

When did you realize that you needed to find a personal style?

For three centuries, the French dominated gastronomy, so there’s a clear influence not only in me but in every western chef. Para El Bulli, France was the country we learned most from.

What about the new school? What do you think of it?

I think we have the best generation of cooks in the history of Spain.

Do you feel part of the Spain brand?

Yes, but I don’t like labels and even though I understand it’s marketing, I also see there’s an obsession to sell this thought. The brand does not exist, the people exist. Michael Jordan es Americano and you don’t have to say he’s an American brand.

But you’re supposed to be an international ambassador of our country, right?

Yes, and of Barcelona and Cataluña too, but I don’t need to say that. I’ve been one even before the title. I mean if I’m at Harvard or at any other place, when I talk about El Bulli y de Rosas, ya estaré haciendo mi labor without putting any label on it.

“Deconstrucción” o “esferificación” are words that people don’t quite understand but thanks to you it’ll be more common every day.

Back to your popularity, incluso el padre de Los Simpsons, Matt Groening, made you a cartoon

They don’t know what “Aurora” sauce is; it would be amazing if they do. They’re terms for the professionals.

It was an amazing gift. The producer of the series came to eat to El Bulli and I gave him a gift, then he gave me one back.

What about this “boom” of taking cooking to TV? Creo que es fantástico, they’re bringing the people into the kitchen and vice versa. You need to look at it as entertainment, not a frivolous TV show but a very hardworking job that needs discipline and training.

And you also voiced over a character of Disney´s Ratatouille movie!

Sí! Son experiencias fantásticas that you gradually get and allow you to get out of the routine.

How do you see the hospitality business crisis?

We haven’t asked you about music…

In Spain maybe the least affected area is gastronomy because it’s linked to the tourism industry which is doing very well. It is true that many people have been affected by the crisis because there are a lot of restaurants.

No, no… not even in the shower, that’s something I’m not going to do. G

So, it´s not a good time to open a restaurant in Spain…

No, because there’s a lot of offer and the competition is fierce. ¿Is Arzak your professional reference?

Yes, Juan Mari Arzak is a person that at his 70-odd years of age loves gastronomy and fights for it every day, and that’s wonderful.

20 En la Calle

FOOD TRUCK LA COMIDA DE LA CALLE

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os camiones de comida are a national sensation that counts with a big number of followers in urban cities like New York and LA because of their typical pedestrian traffic and hungry walkers.

Maybe one of the biggest trends in contemporary American food is the food truck.

They can serve anything from milkshakes to desserts or burgers and hot dogs or even innovating high cuisine, product of experimental fusion. The food truck trend doesn’t define itself by a specific type of food, a style or even the price; it just means you’re getting “comida sobre ruedas”. The food truck scenario in Miami is abundant and creative y sirven deliciosas hamburguesas, bocadillos asiáticos, tacos gourmet y más.

THE BEFORE AND AFTER OF STREET FOOD At an international level, street food means the food of the people; cheap, traditional and fast. Any type of food is a must on every corner of a cosmopolitan city. In Miami we have kioskos de caña de azúcar or coconut juice on the busy streets, fruit and vegetables stands and now we have real food trucks around the streets.

The food truck scene that we know today made its appearance in 2009-2010 but thirty years before that, there was a frozen lemonade truck parked in Kennedy Park called AC’s Icees and surprisingly you can still see it today. But that’s very far away from the food truck scene of today which counts with trucks that serve not only one dish but full delicious restaurant like menus.

LOS ORÍGENES DEL FOOD TRUCK PHENOMENON Two food trucks were the ones to initiate the madness in Miami; GastroPod of Chef Jeremías and Food Network of Chef Ingrid Hoffman.

GastroPod, un bello remolque Airstream de 1960, serves delicious high quality food inspired in Miami. This is a must si estás realmente interesado en probar los mejores

food trucks. In fact, it is probably one of the best high cuisine trucks in the city. Basic ingredients like the ones in Dirty Chips: chips boiled and cooked in pork fat, hot mayo and cabbage bits. El Mo’Better; 6oz of flank and sirloin steak, poached egg, cabbage and gpod sauce and of course the 2x Cerdo Curry Taco, with pork, corn tortillas and cilantro. This is the biggest rival not only of other trucks but of some of the best restaurants in town.

The Latin Burger and Taco truck goes through the city in a black truck with pink flames on it. La “Latin Macho” -its signature burger- brings crowds to every single event they’re at. It’s a chorizo, sirloin steak, queso Oaxaca, caramelized onions, jalapeño with special mayo sauce “aguacatelicious” or Ingrid’s red pepper burger.

Latin Burger and GastroPod definitely started something. Soon after there were food trucks all over Miami; at parties, cultural festivals, outside of the club and even food truck rallies.

21 LOS RALLIES DE LOS FOOD TRUCKS The food truck rallies started to appear all over town in big parking lots and parks.

Today, every Friday is “Viernes de Food Truck” at Fair & Expo Center in Tamiami Park, where more than twenty trucks park to serve hundreds of people. Some of the trucks include barbacoa, tapas, burgers and shakes. There’s also a Pile UP Food Truck in a car dealership, a truck rally the first Thursday of every month in the Seminole Hard Rock Hotel & Casino and the second Saturday of every month in Wynwood Art Walk.

These trucks are starting to accept credit cards through a device that connects to the iPhone, but a lot of them only accept cash so you better bring enough money to taste some of the delights of the trucks.

Perhaps a bite from one truck, a burger from another, and a milkshake or some Oreo frito from a dessert truck.

But, how does everyone know about

these food truck rallies? The Internet of course. The Internet has become the tool of the food truck rallies as seen in the Great Food Truck Race of Food Network where competitors promote and exhibit themselves to draw in the community through online communities of other food trucks. So it is pretty clear that the world of street food revolves around social media. G

22 Chef del Mes

Juan Manuel Barrientos “IN MY KITCHEN I AM LAID BACK BUT ALSO VERY STRICT”

“El Cielo” opened its doors just two months ago in a secluded promenade in one of the canals of downtown Miami, with street lamps and public benches that invites you to relax for a moment and forget about the tyranny of the rush.

With a laidback spirit y un apetito voraz aviva-

“L

do por el sea air, the commensals are in their best condition to enjoy the large, reflexive and meticulous menu of Barrientos and his army

a mayor satisfacción for me is for the dish to have a story but with the obligation to taste phenomenal and delicious to the client”. Este hiperactivo cocinero finds time for everything. One of his beloved projects is the foundation “El

of cooks. El colombiano explica: the commensal needs to go through the door of “El Cielo” without expectations, not to resign to the pleasures of the meal but to dive into a culinary experience that stimulates the senses.

“El cielo” is an experience in which every dish

cielo para todos” which its main purpose is to give an opportunity to the

tells a story, a provocation based in the roots

least fortunate of his country.

cooking full of new sensations. That’s how

of Colombian gastronomy, a strong type of Barrientos defines its offer, both in the restaurant of Miami as well as in the two he runs with

23

CONTACT

his family in Medellín y Bogotá.

Barrientos sleeps 2-4 hours per night in an apartment on top of the restaurant, so

31 SE 5TH Brickell on the River North Tower. Miami Florida 33131

you can say his commitment in enormous. From dealing with the suppliers that show up with the most exotic products to managing every single detail of the service at the restaurant.

(+1) 305 755 8840

“Im very strict with my team, but also chill” Barrientos confesses, who discovered

miami@elcielococinacreativa.com elcielorestaurant

his love for the food at nineteen years old. He tells he went to Argentina to learn the techniques of oriental cuisine under the guidance of Chef Iwao Komiyama.

Then he went to Spain to the Arzak restaurant and called it “una experiencia grandiosa”, essential to the Colombian chef.

In his return to his homeland, he opened -at 23 years old- the first “El Cielo” branch office and goes back to that time when he worked in the Arzak galley where he learned all kind of modern cuisine techniques: “it was my awakening in the kitchen. I learned how to understand a restaurant on the inside. It’s an inexplicable, decisive experience that brought me here” says.

Then, he reveals the most important menu that he has ever made and not because of its notoriety but because of the personal value to him: the recent dinner he made in honor of Arzak and their team at “El Cielo” in Miami.

“It was the only night that I’ve been nervous in my life, when Arzak came to my restaurant with Andoni Aduriz and Quique Dacosta. It was very nice. They loved the menu” reveals proudly. G

24

Tips

LEARN HOW TO COOK WITH BEER If you’re cooking seafood, it’s best to sauté them with beer para flamearlos y perfumarlos with the touch of barley.

There’s no difference between cooking with dark or light beer, so don’t you worry about choosing the right one. Always mix the beer with some herbs; it’ll give the perfect touch. Leave the steak marinando with some salt, pepper and herbs like rosemary, basil and sage before grilling.

The beer stews can be mixed with mustard, capers, curry, onions, leek, celery and cucumbers. ¡Les dará un toque delicioso!

Dark beer is appropriate to cook strong meat. You can also use it to cook pasta, rice or potatoes.

TOMATE CHERRY: A HEALTHY CHOICE The delicious cherry tomatoes are a perfect ingredient to any salad and goes perfectly as a side dish too, so you can’t miss them in your fridge.

Sometimes it´s a little bit tedious to chop them one by one, so we’re giving you this really easy trick to chop them all at once. For this trick you need to wash the cherry tomatoes really well and put them on a plate.

On top of the tomatoes put another plate upside down, put some pressure on them and with the help of a knife go through both plates chopping all the cherry tomatoes by half in less than a minute.

30 Events

FESTIVAL DE VINO Y COMIDA DE MIAMI

One of the most outstanding events of the South Beach Wine & Food Festival in its thirteenth edition has certainly been the one that took place at the Tongue & Cheek Restaurant in 431 Washington Avenue, Miami Beach.

STREET FOOD FESTIVAL

The Street Food Festival in Miami is an event in which you’ll be able to taste the culinary offer of several food trucks. The festival is the third Sunday of each month.

The event will be held in Magic City Casino’s parking lot near the Miami Airport. The best food trucks are going to be there to offer their delicious dishes. It’s a family event.

Twenty two food trucks are going to be there from 5pm to 10pm.

There’ll be Peruvian food, burgers, churrascos, ice creams, tacos y más.