Miami.- Miami, the leisure and pleasure capital of Florida, wants to become a culinary “Garden of Delights” on weekends with the opening of the SmorgasburgMiami, a lively and exciting open-air market in the artsy Wynwood neighborhood, featuring about 70 food stalls and a lot of Hispanic flavor.
The initiative makes a culinary experience available to Miami already successfully consolidated in New York and Los Angeles, cities where the Smorgasburg whets the appetite of locals and tourists since 2011 with spaces dedicated to barbecues, hamburgers and pinchos, salads, fried foods, meat, fish, all kinds of artisan confectionery and even vegan dishes.
Unlike Bosch’s “Garden of Earthly Delights”, within this voluptuous market of Miami there is no punishment, but the reward of a culinary heaven focused on the pleasures of good food and authentic flavors.
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“Visitors will be able to embark on a unique culinary adventure in SmorgasburgMiami, with Asian specialties such as Filipino street food from So Sarap and Japanese from Yakitori or Hispanic and vegetarian, as well as duck, meatballs, baked dishes, brochettes, fresh oysters or delicious ice creams,” the director and promoter of this market, Gaston Becherano Cohen.
This gargantuan banquet, which opened its doors this week only to the media and guests, has in Miami, logically, many tasty Hispanic incentives.
Young emerging chefs facing the pandemic
They are young chefs of “great talent” that “they are doing something special and delicious that you can’t find anywhere else, that they had to reinvent themselves when their businesses were hit by the pandemic,” says Becharano.
For example, artisanal arepas (The Maiz Project), Mexico City-style tacos (The Wolf of Tacos), Dominican cuisine (Fusión Fuego) and Cuban-Japanese (Dale), Colombian natural empanadas (Nadas) or the traditional Puerto Rican cuisine of D’Pura Cepa, including vegan dishes with a Venezuelan imprint such as those proposed by Rutina Verde.
Becherano, 26, participated as a seller in Snew york morgasburg in 2017, but he grew up in Miami and therefore knows very well the rich mosaic of Hispanic cuisines that populate this city. And how seductive it is for the diner.
With about 70 posts distributed in its 50,000 square feet on land adjacent to Wynwood Walls, “our location in Miami ensures a large number of vendors and Hispanic dishes,” adds this young hospitality entrepreneur and passionate gourmet.
Becharano highlights the “spectacular” opportunity that smorgasburg for “emerging chefs who want to grow, refine their ideas and dishes while serving thousands of diners”, as will happen from next March 12, when the market opens to the general public.
“That’s What Happened To Me” Smorgarburg New York until I opened my own restaurants, although “I had to close” due to covid-19, return to Miami and start this culinary project, I add.
Undoubtedly, this sequence of gastronomic stalls enliven our atavistic rural desires to eat outdoors, under the open sky, in joyful brotherhood while savoring proposals such as the delicious Colombian empanadas at Nadas or the wise inventiveness of the Cuban chef Monika Domínguez at Dale.
Tradition and innovation of Hispanic stamp
“We take care of the entire process of making the empanadas, from the selection of the corn grain to make the flour to the organic coloring and the filling. That is what makes us different,” Carlos Santos, creator of Nadas, tells Efe. that emerged as a will to survive during the pandemic.
The Nadas empanadas, which are already a success in New York, Inciting variety and presentation are offered: guava and cheese, al pastor meat, chicken, sweet potato and even vegan chorizo.
You can also og your eyes at Dale’s alluring stall, where Cuban chef Monika Domínguez offers seductive Cuban-Asian fusion cuisine with dishes like yakitori croquettes (a type of Japanese-style skewer), Cuban tamale with ropavieja, suckling pig roll (in roll) or the fried ‘noodles’ (noodles) with suckling pig.
smorgasburg miami It is a “super interesting project to be able to offer my fusion of Asian cuisine with my Cuban culture and roots”, and eventually open my own place, says Domínguez.
Another interesting Hispanic stamp stall in this open-air market with rustic wooden tables in the center is D’pure strainwhich proclaims the art of the traditional and typical Puerto Rican mofongo, of African origin, based on fried plantains and other ingredients.
And to top it off, the irresistible sweet shop for “addicted donuts” that it offers Pink Love Donutwith more than 80 varieties of this type of spongy fried dough bun: from the 4 milk donut and the tiramisu donut, to the spicy bacon, strawberries with dark chocolate, fruit, crème brûlée or the vegan one, the latter with a square shape and without ingredients of animal origin or egg.
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“We try to have the largest number of flavors and options of donuts for different palates; options that are very Latin and others for the very American public,” Argentine Diego Macedo, owner, tells Efe.
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