Nacho Mama
Nacho Mama is a Mexican-style truck based out of Key Largo.
We had the Nachos--Initial impression: Not bad. Better than Taco Bell, in fact. Which is saying a bit of something, because even though it's Taco Bell, I still end up going back at least once a year. Nacho Mama nachos are served Taco Bell style, with seasoned beef, gooey cheese, sour cream, beans, and tomato chunks. The nacho cheese tasted fresh, the toppings were plentiful and the chips were fresh but on the greasy/stale side. I'd go back, but not for the nachos.
Twitter @NachoMamasGrill
The Fish Box
Fish Box is the mobile version of Miami favorite La Camaronera, which has been serving up seafood since 1966.
We had the Minuta Sandwich--A fresh tail-on fried red snapper filet, on a fresh Cuban roll. The bread was slightly chewy, the batter was well seasoned and the fish remained juicy. great batter. The sandwich was good, but a bit on the heavy side; maybe not the best dish to follow Michael's Genuine pork belly. I would definitely go back and would like to try the shrimp sandwich next.
Twitter @LaCamaronera
Michael's Genuine Food Cart
Michael's Genuine only rolls the food cart for special occasions, and changes the menu for each. I was near-devastated to find out my special favorite popcorn ice cream wasn't on the menu this time.
We had the Pork Belly Sandwich--A fabulous sandwich with melty porky goodness, quick-pickled onions and cilantro garnish. Yum. As you all know, my taste buds are carrying on a torrid love affair with Michael's Genuine, and this food cart offering did nothing to deter me from that. I'd go back in a heartbeat and try anything on the menu.
Twitter @MGFD_MIA
Gastropod
I'm a little pissed off at Gastropod. Gastropod usually only rolls out during special events, which is fine--that's totally their prerogative. What pisses me off is that they spend an inordinate amount of time traveling to other parts of the country, while missing "home base" events (and still having the hutzpah to campaign for Miami-based food truck accolades). More power to them for trying to expand, but don't neglect your base to do so. Too much too fast. Go for it, just open a second Miami-only truck.
We had the Banh Mi Tacos (again). The pork in these tacos is amazing. See the full review here.
Even though I feel neglected by the 'pod, and even though it took an abysmally long time to get my order--it took over 15 mins. (during which time I almost dropped from overheating on the hot blacktop while certain clusters of people were served dish after dish), I will keep coming back. The food is consistently amazing, and I'm dying to sample more dishes.
Twitter @gastroPodMiami
Latin House Grill
We had the $10 Sampler Plate--The burger was great-juicy & meaty, the pork taco was good-flavorful & juicy, the steak taco was dry, the nachos were a throw away and I wasn't into the fried plantain meat thing at all--the taste of bananas and meat together in a dense, greasy fried packet was just too much for me. I would go back for the burger or pork taco.
Twitter @latinhousegrill
Dels Lemonade
We had a frozen lemonade, which was something a bit special. Shaved ice with fresh lemon rind and Splenda. I was overjoyed that this was sugar-free and could have snacked on a bucket worth.
Dim Ssam A Gogo
Korean-style food truck outcrop of Sakaya Kitchen in Midtown.
We had the Kurobuta Ssam--"Ddae ji" sous vide pork belly with fresh kimchi and house made ssamjanj in a Bibb lettuce leaf--the sauce was good; lots of great stuff going on there, but it killed the porkiness of the pork belly.
Cover'd & Chunk'd Tots--spicy tator tots covr'd in spicy cheese & chunk'd w/galbi beef--Not terribly spicy, but good.
Overall, I'd go back. I'm still cautiously optimistic, perhaps because I stalk this truck on Twitter and they're the masters of positive re-tweets.
Twitter @SakayaKitchen
Jefe's Original Fish Tacos & Burgers
We had the Ensenada Style Fish Taco-- beer batter crispy fish in corn tortilla with shredded green cabbage, pico, crema & lime. This taco had nice crispy & not-too-greasy fish with a pleasant balance of crunch & juice.
Tacos Carnitas--Seasoned slow-roasted pork on a corn tortilla with chopped onion, cilantro, roasted salsa verde & lime. This taco was a standout. The pork was really something special. This is the dish that will keep us coming back over other taco trucks. Latin Burger was ok, but this pork is somethin' special.
Twitter @jefesoriginal
Gigi Now
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Open late Asian-influenced noodle bar/tapas joint in Midtown, helmed by Top Chef contestant Jeff McInnis & a prolific restauranteur team.
What we had:
We split an order of Pork Gigi Buns--These buns had explosive flavor, with tender and nuanced pork on soft, pillowy buns. Each order comes with two buns; I could have eaten twice that amount easily by myself.
I had the Caribbean Shrimp Pad Thai--I'm not sure what was Caribbean about the dish, but it did have some nice smoke from the wok, and a great balance of flavors. It was however, a bit heavy toward the bottom. I ate it down to the last drop, but the last quarter or so was on the greasy side.
My DH had the Pork Ramen--between the pork bins and the Stella on tap, my DH's tastebuds picked his second bite in to blow out, so he really couldn't taste much at all. I tasted the dish, and found the shredded pork to be infused with Five Spice powder, the broth to be rich and meaty, and the noodles to be quite satisfying.
My DH had Stella Artois on tap, I had the sweet tea, and I swear the tea tasted like it had corn in it. Not an altogether unpleasant taste, but a bit alarming at first.
Décor:
Looks a lot like home, with exposed concrete, floor-to-ceiling windows and lots of white subway tiles.
Service:
Not bad.
Overall impressions:
I would go back, especially for a late bite.
Rating:
3.75 out of 5 salamanders
- Posted using BlogPress from my iPhone
What we had:
We split an order of Pork Gigi Buns--These buns had explosive flavor, with tender and nuanced pork on soft, pillowy buns. Each order comes with two buns; I could have eaten twice that amount easily by myself.
I had the Caribbean Shrimp Pad Thai--I'm not sure what was Caribbean about the dish, but it did have some nice smoke from the wok, and a great balance of flavors. It was however, a bit heavy toward the bottom. I ate it down to the last drop, but the last quarter or so was on the greasy side.
My DH had the Pork Ramen--between the pork bins and the Stella on tap, my DH's tastebuds picked his second bite in to blow out, so he really couldn't taste much at all. I tasted the dish, and found the shredded pork to be infused with Five Spice powder, the broth to be rich and meaty, and the noodles to be quite satisfying.
My DH had Stella Artois on tap, I had the sweet tea, and I swear the tea tasted like it had corn in it. Not an altogether unpleasant taste, but a bit alarming at first.
Décor:
Looks a lot like home, with exposed concrete, floor-to-ceiling windows and lots of white subway tiles.
Service:
Not bad.
Overall impressions:
I would go back, especially for a late bite.
Rating:
3.75 out of 5 salamanders
- Posted using BlogPress from my iPhone
The Morgans Restaurant
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Updated American homestyle comfort food served out of a cute 20s-style house on the Wynnwood art districts' doorstep.
What we had:
I had the meatloaf sandwich with a house salad--the sandwich was served open-faced on a nice crusty slice of toast. Though the menu listed smoky mashed potatoes as the side dish, I was asked what side I wanted and mash wasn't an option, so I chose a side salad. The salad was nice, with dark leafy greens, watermelon radish slices, cherry tomatoes and a nice light vinaigrette. The dinosaur-sized slab of meatloaf was decent, if a bit dry and dense in the center. The tomato glaze on the outside was pretty great. I missed the potatoes.
My DH had the twice-marinated pulled pork sandwich with fries. The pork was succulent and coated in a sweet but non-obtrusive BBQ sauce, and the sandwich was served on a nice bun. The fries were fries, but at least they were fresh.
Décor:
We ate in the downstairs part, which was cute in it's spa-like whites and light woods; the music selection (classic rock) added to the unifying menu theme.
Service:
Enthusiastic.
Overall impressions:
A cute little place, and so close...
Rating:
3.5 out of 5 salamanders
- Posted using BlogPress from my iPhone
What we had:
I had the meatloaf sandwich with a house salad--the sandwich was served open-faced on a nice crusty slice of toast. Though the menu listed smoky mashed potatoes as the side dish, I was asked what side I wanted and mash wasn't an option, so I chose a side salad. The salad was nice, with dark leafy greens, watermelon radish slices, cherry tomatoes and a nice light vinaigrette. The dinosaur-sized slab of meatloaf was decent, if a bit dry and dense in the center. The tomato glaze on the outside was pretty great. I missed the potatoes.
My DH had the twice-marinated pulled pork sandwich with fries. The pork was succulent and coated in a sweet but non-obtrusive BBQ sauce, and the sandwich was served on a nice bun. The fries were fries, but at least they were fresh.
Décor:
We ate in the downstairs part, which was cute in it's spa-like whites and light woods; the music selection (classic rock) added to the unifying menu theme.
Service:
Enthusiastic.
Overall impressions:
A cute little place, and so close...
Rating:
3.5 out of 5 salamanders
- Posted using BlogPress from my iPhone
Wild East
|
Asian Bistro on Las Olas in Fort Lauderdale.
What we had:
We split the edamame, which was great, as it is everywhere we have ever ordered it.
I had the Bistro Chicken--juicy chicken chunks in a lightly sweet/spicy black bean sauce with mushrooms and fried garlic slivers. This was a tasty dish, and not too salty. A good balance between sweet, spicy, crunchy and rich.
My DH had his favorite dish, Kung Pao Chicken. This was a nice, grown-up rendition of the dish, with juicy non-fried chicken.
Décor:
Modern Asian-inspired design in tranquil colors.
Service:
Not bad. The waitstaff was attentive and had all black outfits with neat red messenger-style aprons.
Overall impressions:
A great lunch.
Rating:
3.5 out of 5 salamanders
- Posted using BlogPress from my iPhone
What we had:
We split the edamame, which was great, as it is everywhere we have ever ordered it.
I had the Bistro Chicken--juicy chicken chunks in a lightly sweet/spicy black bean sauce with mushrooms and fried garlic slivers. This was a tasty dish, and not too salty. A good balance between sweet, spicy, crunchy and rich.
My DH had his favorite dish, Kung Pao Chicken. This was a nice, grown-up rendition of the dish, with juicy non-fried chicken.
Décor:
Modern Asian-inspired design in tranquil colors.
Service:
Not bad. The waitstaff was attentive and had all black outfits with neat red messenger-style aprons.
Overall impressions:
A great lunch.
Rating:
3.5 out of 5 salamanders
- Posted using BlogPress from my iPhone
Tacontento
|
Updated Urban taqueria off of Lincoln Road behind the CB2 block (next to the Miami Beach Convention Center parking deck).
What we had:
I think it was called the Tacontento Platter. A 2-3 person platter with all meats, 2 quesadillas, queso, guacamole, 2 flautas, grilled green onions and sauteed green peppers and onions. We added a basket of fresh fried tortilla chips and a side of refried pinto beans.
Table salsas were nice--avocado, hot with not much else going on, tomatollo, pico.
Décor:
Bright and cheery Mexican-influenced decor. We watched the chefs shave the tacos al pastor off the vertical spit in the open kitchen and a woman make fresh tortillas with a really cool rolling tortilla press/cutter.
Service:
Decent.
Overall impressions:
Pretty great. The menu has enough variety to keep us coming back.
Rating:
4 out of 5 salamanders
- Posted using BlogPress from my iPhone
What we had:
I think it was called the Tacontento Platter. A 2-3 person platter with all meats, 2 quesadillas, queso, guacamole, 2 flautas, grilled green onions and sauteed green peppers and onions. We added a basket of fresh fried tortilla chips and a side of refried pinto beans.
Table salsas were nice--avocado, hot with not much else going on, tomatollo, pico.
Décor:
Bright and cheery Mexican-influenced decor. We watched the chefs shave the tacos al pastor off the vertical spit in the open kitchen and a woman make fresh tortillas with a really cool rolling tortilla press/cutter.
Service:
Decent.
Overall impressions:
Pretty great. The menu has enough variety to keep us coming back.
Rating:
4 out of 5 salamanders
- Posted using BlogPress from my iPhone
Dancing In The Kitchen With Gluten-Free Girl and the Chef
|
Today's post is somewhat of a departure from my general reviews of Miami (and beyond) restaurants, but I think its something you will enjoy and the like may just become a regular feature on this blog. I recently got the chance to preview a few recipes from the recently-released cookbook "Gluten-Free Girl and the Chef" by Shauna James and Danny Ahern. You may know Shauna from the blog "Gluten-Free Girl and the Chef" or from their joint National Pork Board blog "Pork, Knife & Spoon". Following is an account of my adventures making three recipes from the new book. In preparing this (huge) meal, I followed the recipes as dutifully as possible, resisting the urge to throw a big handful of greens into the mix.
Fresh Gluten-Free Pasta and Pasta with Anchovies, Lemon and Olives
This picture is a cheat.
From the outset, I suspected the fresh gluten-free pasta might fail. Despite scouring Miami (ok, looking at Publix and Whole Foods), I couldn't find two ingredients; guar gum and quinoa flour. According to Bob's Red Mills' website, xanthum gum can be used in place of guar gum and quinoa flour can be made from ground-up quinoa. So, I thought maybe I was in business, since I had quinoa at home and had just picked up a bigillion dollar ($11) bag of xanthum gum. Wrong! My dough wouldn't combine to save its life, resulting in a tacky mass that, although resembling play doh like the recipe said, would not suffer being put through the pasta machine or being rolled out. So, I cheated. I cheated big time. Since I don't have wheat allergies and since every bit of rice-based pasta that hits this house gets gobbled up in seconds, I turned to my trusty bag of egg noodles. Sorry, Shauna, I feel like I let the recipe down. I gave it the college try, the beginnings of tears… my husband even came over to try and salvage it. All to no avail. I didn't even have the heart to take the sad little lump's picture.
The taste: I loved this pasta, cheat or no. I thought the brine of the olives and capers balanced well with the umami of the anchovies and the brightness of the lemon. My darling, dearest husband (DH) even ate a bit, though he detests olives so much I can't even sneak them into dishes, despite my best efforts.
Seared Shrimp with Garlic-Almond Sauce
This shrimp dish was great and the garlic-almond sauce is going to make it into the growing rotation of sauces-to-be-tossed-with-dinner. Right alongside Italian Salsa Verde from Bon Appetit, green pesto, red pesto and chimichurri.
Chocolate Peanut-Putter Brownies
Yum! Let me say, this recipe is great (and I made it right! Go me!). I am not a baker--far from it; I usually beg my DH to bake on the rare occasions (holidays) we have desserts--I have zero patience and I hate, detest, and abhor measuring. Well, I did it. I did it and I did it right. These brownies (possibly the first I've made since college), were light, fluffy and satisfyingly peanut-buttery. I don't even generally like brownies; these might just not last the night.
The Takeaway
Gluten-free cooking isn't hard. Sure, recipes like pasta might take a little planning and some special ingredients (I'll have that bag of xanthum gum till kingdom come), but once you get the guidelines down, its really no harder than "regular" cooking. Come to find out, most of my (non-pasta) cooking is naturally gluten-free already.
As for the book, I can't wait until I get the rest of it. I've been following Shauna's blog for little over a year. Her love of family, food and life sparkles through the screen--so much so, that I feel I know her just a bit already; reading her new posts are always like talking to an old friend. I can't wait to curl up with the book and continue our conversation.
Further Reading: Shauna is also author of the book "Gluten-Free Girl: How I found the Food That Loves Me Back… And How You Can Too". Go Buy It! Go buy the books together: both will only run you $28 on Amazon; a small price to pay for an author with such a deep love of food and life. I guarantee they'll be a good read.
Fresh Gluten-Free Pasta and Pasta with Anchovies, Lemon and Olives
This picture is a cheat.
From the outset, I suspected the fresh gluten-free pasta might fail. Despite scouring Miami (ok, looking at Publix and Whole Foods), I couldn't find two ingredients; guar gum and quinoa flour. According to Bob's Red Mills' website, xanthum gum can be used in place of guar gum and quinoa flour can be made from ground-up quinoa. So, I thought maybe I was in business, since I had quinoa at home and had just picked up a bigillion dollar ($11) bag of xanthum gum. Wrong! My dough wouldn't combine to save its life, resulting in a tacky mass that, although resembling play doh like the recipe said, would not suffer being put through the pasta machine or being rolled out. So, I cheated. I cheated big time. Since I don't have wheat allergies and since every bit of rice-based pasta that hits this house gets gobbled up in seconds, I turned to my trusty bag of egg noodles. Sorry, Shauna, I feel like I let the recipe down. I gave it the college try, the beginnings of tears… my husband even came over to try and salvage it. All to no avail. I didn't even have the heart to take the sad little lump's picture.
The taste: I loved this pasta, cheat or no. I thought the brine of the olives and capers balanced well with the umami of the anchovies and the brightness of the lemon. My darling, dearest husband (DH) even ate a bit, though he detests olives so much I can't even sneak them into dishes, despite my best efforts.
Seared Shrimp with Garlic-Almond Sauce
This shrimp dish was great and the garlic-almond sauce is going to make it into the growing rotation of sauces-to-be-tossed-with-dinner. Right alongside Italian Salsa Verde from Bon Appetit, green pesto, red pesto and chimichurri.
Chocolate Peanut-Putter Brownies
Yum! Let me say, this recipe is great (and I made it right! Go me!). I am not a baker--far from it; I usually beg my DH to bake on the rare occasions (holidays) we have desserts--I have zero patience and I hate, detest, and abhor measuring. Well, I did it. I did it and I did it right. These brownies (possibly the first I've made since college), were light, fluffy and satisfyingly peanut-buttery. I don't even generally like brownies; these might just not last the night.
The Takeaway
Gluten-free cooking isn't hard. Sure, recipes like pasta might take a little planning and some special ingredients (I'll have that bag of xanthum gum till kingdom come), but once you get the guidelines down, its really no harder than "regular" cooking. Come to find out, most of my (non-pasta) cooking is naturally gluten-free already.
As for the book, I can't wait until I get the rest of it. I've been following Shauna's blog for little over a year. Her love of family, food and life sparkles through the screen--so much so, that I feel I know her just a bit already; reading her new posts are always like talking to an old friend. I can't wait to curl up with the book and continue our conversation.
Further Reading: Shauna is also author of the book "Gluten-Free Girl: How I found the Food That Loves Me Back… And How You Can Too". Go Buy It! Go buy the books together: both will only run you $28 on Amazon; a small price to pay for an author with such a deep love of food and life. I guarantee they'll be a good read.
Versailles
|
Old school Cuban restaurant/bakery/cultural center/community hub.
What we had:
We split the Versailles special and the midnight sandwich with a side of fries.
Versailles Special
A Cuban sandwich (thin-sliced ham, roasted pork, swiss cheese, mustard and pickles on crusty Cuban bread) with fresh chorizo added.
Media Noche
A Cuban sandwich on sweet bread. The Versailles was great, but this sandwich is where it's at. Versailles created the original, and there's a reason they are still known for it. Hands down the best Media Noche bread I've had to date. And the pork, oh the pork. Don't get me started... Suffice it to say, we've had a lot of Cuban sandwiches and this now tops the list.
Décor:
Old school decorated mirrors and Formica tables. The waitstaff was also decked out in old school attire: forest green cotton poly tight-fitted uniform shirts and pants for the women, green vests over white button downs for the men.
Service:
Courteous and prompt with anyone passing near pitching in to clear the table, refill drinks, etc.
Overall impressions:
There's a reason this place is still around and still packed on a Friday night. It's good and they take care to prepare good Cuban food for good prices.
Rating:
4 out of 5 salamanders
- Posted using BlogPress from my iPhone
What we had:
We split the Versailles special and the midnight sandwich with a side of fries.
Versailles Special
A Cuban sandwich (thin-sliced ham, roasted pork, swiss cheese, mustard and pickles on crusty Cuban bread) with fresh chorizo added.
Media Noche
A Cuban sandwich on sweet bread. The Versailles was great, but this sandwich is where it's at. Versailles created the original, and there's a reason they are still known for it. Hands down the best Media Noche bread I've had to date. And the pork, oh the pork. Don't get me started... Suffice it to say, we've had a lot of Cuban sandwiches and this now tops the list.
Décor:
Old school decorated mirrors and Formica tables. The waitstaff was also decked out in old school attire: forest green cotton poly tight-fitted uniform shirts and pants for the women, green vests over white button downs for the men.
Service:
Courteous and prompt with anyone passing near pitching in to clear the table, refill drinks, etc.
Overall impressions:
There's a reason this place is still around and still packed on a Friday night. It's good and they take care to prepare good Cuban food for good prices.
Rating:
4 out of 5 salamanders
- Posted using BlogPress from my iPhone
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