Home > Restaurants & Gourmet > Restaurants > Miami Ethnic Restaurants

We have lots of different Spanish-style cuisines here in Miami!

Mar 14 '06 (Updated Jun 22 '09) Write an essay on this topic.

The Bottom Line When in South Florida, take advantage of the many ethnic cuisines we offer down here. But, please, don't refer to all Spanish restaurants as "Cuban".

Think of the phrase "Ethnic Food In Miami" and most people think "Cuban". In fact, Cuban food is but one of the many Spanish-influenced cuisines the Miami area offers. While they share some similarities (particularly in the prevalence of rice and beans), in fact, the cuisines are quite different. This is a conversation I had recently with a friend of mine:

Me: I made a reservation at a lovely Peruvian restaurant.
She: But I don't like Cuban food.
Me: OK. And why are you telling me this?
She: Well, I was hoping you'd change the reservation.
Me: Why?
She: Because I don't like Cuban food.
Me: But it's Peruvian food, not Cuban.
She: Aren't they the same?
Me: Arghghghghg!!!!!

No, Peruvian food is not the same as Cuban food. And it's not the same as Argentinean, Colombian or Nicaraguan either. So, I'd like to give you a background on the many different types of Spanish foods found in the South Florida area. So that the next time you're in Miami, you won't be under the impression that all Spanish-sounding restaurants are the same. (By the way, I did NOT change the reservation, and I'm pleased to say that my friend enjoyed her meal!)

Argentinean Food

Argentina is in southern South America, bordering the South Atlantic Ocean, between Chile and Uruguay.

Argentineans love their meats, and particularly enjoy Parrillada Mixta meaning "mixed grills". These meals combine many different types of meat, with each diner choosing a few slices of each kind. During traditional meals, the meats are grilled right at the table. A dinner will include multiple selections of steak, lamb, pork, sausages, poultry and organ meats.

In Argentinean restaurants, they don't grill at the tables, but unlimited meats are brought to the your table on large skewers, and sliced directly onto your plate. Or, there's a large grill set up, and you bring your plate up to the grill to order your meats. Some restaurants also offer seafood selections, for an additional fee. In that case, you can add grilled shrimp, lobster tails, and other seafood items, which are served with garlic butter and tarter sauce.

The side dishes are either brought to your table, or available on a buffet line. These typically include onions, other vegetables, yucca, fried potatoes, salads, avocado, and hard boiled eggs.

Here's an Argentinean restaurant that I don't particularly care for. Some people like it though, so you might want to judge for yourself:
The Knife

Colombian Food

Colombia is in northern South America, bordering the Caribbean Sea, between Ecuador and Panama.

Colombian food is not hot (spicy) at all. That's not to say that it's not flavorful; it is. But if you're looking for hot sauces, you won't find them here.

Some of the most typical foods are Empanadas, Arepas, Sancocho de Cola and all kinds of Bandejas

An Empanada is a small pie filled with meat, seafood, and/or vegetables. This dish is well-known in Spain as well as Colombia, although there are differences. The Colombian version tends to have sweeter fillings, which include raisins, and other fruits, whereas the Spanish version tends to be filled with spicy meats.

The Arepa is a round, flat cake made from cornmeal, and filled with cheese, eggs, and sometimes meat.

Sococho de Cola is better known as oxtail soup. Made with oxtail, plantains, corn, yucca, potatoes, and squash, it's a very starchy, very filling meal all by itself. Low-carb people need not apply! Traditionally, oxtail came from an ox, but nowadays the term generally refers to the tail bones of beef or veal.

A Bandeja means, simply, "tray" or "platter". Colombians love their platters, and these are frequently the top choices at the restaurants. Think of it as a "combination meal". A typical Bandeja might consist of a piece of steak, rice, beans, Chorizo (sausage), fried sweet plantains, avocado, and Chicharron (pork pieces with the fat and skin intact, fried until crispy). They might also offer a seafood Bandeja or one featuring chicken.

Nicaraguan Food

Nicaragua is in Central America, bordering both the Caribbean Sea and the North Pacific Ocean, between Costa Rica and Honduras.

Traditional Nicaraguan food is based around corn. Corn is even used to make drinks such as Chicha (corn beer).

The traditional meal of Nacatamal is made by preparing a mixture of cornmeal, potatoes, green peppers, onions, and garlic. You place this mixture inside (inedible) banana leaves, then use straw to tie the leaves so that the filling stays intact. Traditionally cooked outdoors on heated rocks for several hours, the restaurants today cook it in a pressure cooker. Once cooked, it is topped with pork, tomatoes, and rice.

Indio Viejo is another Nicaraguan treat. A beef-stock soup that is a full meal, it contains beef, cornmeal, green peppers, onions, and tomatoes, with a touch of mint.

Gallo Pinto is served with nearly every Nicaraguan meal. It is a fried mixture of rice, onions, peppers, and red beans. Like many Nicaraguan foods, it has a sweet taste, not a spicy one.

Fruits play a large role in Nicaraguan food, and it's common to find mango, papaya, avocado, coconut, and bananas added to soups, as well as main dishes. In addition, root vegetables such as yucca and potatoes figure prominently. Side dishes include cold cabbage strips, fried cheese, and fried plantains.

Many animal parts which are considered "inedible" in other cultures figure prominently in Nicaraguan food as well. They may sound unappealing to those of us not used to them, but they can be quite delicious. No part of the animal is wasted. The tail, udder, stomach, brain, tongue, hoofs, and blood are all consumed.

Here are some of my favorite Nicaraguan Restaurants:
El Novillo
Los Ranchos
An inexpensive, cafeteria-style restaurant:
La Hormiga De Oro

Peruvian Food

Peru is in western South America, bordering the South Pacific Ocean, between Chile and Ecuador.

Peruvian dishes typically contain rice, potatoes, onions, and at least one type of Aji (a Peruvian pepper which can be red or yellow). The meals will also include some type of meat with beef, chicken, pork, and seafood all common. As Cilantro (also known as coriander or bitter parsley) figures prominently in most dishes, and I don't care for it, I always ask for my meals to be prepared without it.

Typical cooked dishes include:

Arroz con Pollo - chicken served over green rice
Papas a la Huancaina - this is my favorite Peruvian appetizer. Boiled potatoes in the most amazing yellow cheese sauce, flavored with yellow Aji, the taste of which is like nothing I can describe, and nothing I've tasted elsewhere. All I can tell you is that it's delicious.
Jalea - this is typically a huge platter of fried fish (shrimp, calamari, and cod), served with fried yucca and boiled potatoes.
Tallarin - this is a long noodle, similar to spaghetti, served in a green, slightly spicy sauce, served with either chicken or beef.

And then, there is the Ceviche. This is probably the most popular meal ordered in Peruvian restaurants. Even though I don't happen to like it, I've seen people who need their Ceviche "fix" once a week or so. This is a cold dish. Salad greens, topped with raw fish, which are "cooked" only by letting them marinate for an hour in lime or lemon juice. It is typically served on a huge platter with cold corn, nuts, onions, and white or sweet potatoes.

Here are two terrific Peruvian Restaurant:
Ceviche's Palace
Tumi

Cuban Food

Finally, we have plenty of Cuban food down here. Cuba is an island, located in the Caribbean Sea, 150 km (93 miles) south of Key West, Florida.

Cuban food has influences from the cuisines of Spain, France, Africa, and China. Most of the food is sauteed or slow-cooked over a low flame. It is what I call "low-key" food. No hot spices, and no heavy or creamy sauces. Only basic seasonings, such as onion, garlic, cumin, oregano, and bay leaves are used. Many dishes use Sofrito (a mixture of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil) as their basis. Meats and poultry are marinated in citrus juices, and then roasted over low heat until the meat is tender. You will also see root vegetables such as yucca, and potatoes.

Typical dinners include grilled chicken, pork, beef or fish. On the side will be limes, white rice, black beans, and sweet fried plantains. Most people will mix the white rice and black beans together. These black beans have a slightly bitter taste; they are not sweet like the red beans in the Nicaraguan Gallo Pinto.

Typical dishes:

Lechon Asado en Pua - broiled pork cooked on a skewer over open fire
Chambarete de Cordera - Lamb shanks cooked in a broth with onions and garlic.
Arroz con Pollo - yellow-saffron rice with chicken

You can't discuss Cuban food without mentioning the Cuban Sandwich. Not just for lunch, this treat can be enjoyed for any meal. What is it? A huge sandwich containing slices of ham, pork, cheese, pickles, mustard, and mayonnaise on grilled sweet egg bread.

Here's my favorite Cuban restaurant:
Mambo Jambo
And here's a nice restaurant with three locations:
Padrino's Cuban Cuisine

Final Thoughts

I hope I've convinced you that not all Spanish-style foods are the same! Next time you're in the Miami area, try some of the wonderful cuisines we have to offer. My friend enjoyed her meal, and I bet that you will too!

Read all comments (18)|Write your own comment

Write an essay on this topic.

Share with your friends