2 dishes on our last menu draw influence from ethnic foods that have been very big in Miami for a long time... Cuban and Peruvian (obviously, if you just read the title). Cuba is 90 miles south of Key West and is just a short swim away so it is firmly rooted in Miami culture. Peru... well, I can't say it's more prevalent than Columbian, Venezuelan, or Brazilian culture here, but thank God it's here. Peruvian cuisine is a unique blend of Latin flare and flavor governed by Japanese restraint and aesthetic. Many well known chefs from America and beyond have started to pay attention to Peruvian food over the past year. There are many key dishes to borrow inspiration from. Here are a couple of riffs we did with Chris Windus...
cuban sandwich... pickle-brined berkshire belly, swiss 'loofah,' wild turkey honey mustard, gianciale powder, pickle froth, pressed cuban bread
peruvian tiradito... yellowtail snapper, coconut pearls, crushed cancha, aji amarillo vinaigrette, sweet potato polenta
