Miami Foodie

Archive for the ‘Cuban’ Category

My favorite restaurants are usually not super trendy hotspots. My general impression is that hip clientele tend to eat no more a few morsels of appetizers and cocktails, and are not wholly concerned about the food, and would rather use their attendance as a calling card of coolness. As a result, the quality of the food never usually HAS to live up to the reputation of the Restaurant Brand, per say…

Sushi Samba Dromo Miami Bar - From Sushi Samba Website

Sushi Samba Dromo Miami Bar - From Sushi Samba Website


One would think that Sushi Samba on Lincoln Road could potentially fall into this category of trendsetter, but definitely not the case. Everything on the menu is FANTASTIC…. Sushi with a Latin American flair, a recipe perfect for hot Miami nights! The cocktails are originally exotic and deliciously tropical, but you can never go wrong with their classic Mojito or the cleverly named “Samba Juice”.

I was not exaggerating when I said that EVERYTHING on the menu is fantastic… The tempura is light, crispy, properly done and presented beautifully, and served with several dipping sauces, including a Miso, a Chimichurri and the classic tempura. Tasty, but personally, when I visit Sushi Samba, I try to stay away from the basic dishes, leaning towards culinary concoctions that cannot be found in local sushi joints. However, do try the Green Bean Tempura!

Outside of Sushi Samba Miami, *Image Sushi Samba Website

Outside of Sushi Samba Miami, *Image Sushi Samba Website

My favorite dish of the evening was the Yellowtail Seviche… fresh, cool yellowtail tossed in ginger, garlic and soy, topped with shredded radish. Thankfully, the shredded radish soaks up the remaining soy/ginger marinade, because it was so delicious I was tempted to drink it with a straw! (IM KIDDING! I only do that at home…)

The Seabass Miso Anticucho is INSANE! Soft, tender, perfectly cooked seabass in a tangy miso sauce… There are several layers of flavor in this dish, subtle and smooth in the beginning, and then a slightly tart, almost tangy but also smooth layer enters second with the miso. This is what I love about Sushi Samba, each dish has multiple layers of flavor that compliment each other perfectly, but in an unfamiliar way.

sushi samba pan steamed pork gyozas

sushi samba pan steamed pork gyozas

My favorite roll was the bobo Brazil… “seared kobe beef, avocado, kaiware, shiso, red onion and chimichurri ponzu”…. Complicated, flavorful, tender, multi-layered and delicious, just like a self-empowered woman, the bobo Brazil reminded me of a Beef Negamaki/California roll with chimichurri sauce. The roll was filling, but not too heavy or dense. Delish!

MIAMI FOODIE RATING: 5 OF 5 STARS

Sushi Samba Dromo
600 Lincoln Road
Miami Beach, FL 33139
Phone: 305.673.5337

Shortly after moving to Miami, I was introduced to Colada, AKA liquid crack. Colada is Cuban coffee, similar to espresso or Turkish coffee, except sweeter and not as grainy or bitter. I asked a good friend of mine, and mother of 4 boys, Gina Padilla, to teach me how to make this Cuban staple. She gladly agreed, and taught me how to make Colada the way her father taught her, and how generations of Padilla’s have taught him. Gina asks to please disregard the plastic and Styrofoam utencils, as the best Coladas are made with metal spoons and porcelain cups.

Gina's favorite cuban coffee to use is Cafe Bustelo. Cafe Bustelo can be found in most grovery stores or Latin American specialty stores, depending on where you are.

Gina's favorite cuban coffee to use is Cafe Bustelo. Cafe Bustelo can be found in most grovery stores or Latin American specialty stores, depending on where you are.

Crush Bustelo firmly into Espresso Filter

Crush Bustelo firmly into Espresso Filter

Place Crushed Bustelo into Espresso Maker, and ensure that it is locked tightly.

Place Crushed Bustelo into Espresso Maker, and ensure that it is locked tightly.

Fill espresso pot with water to desired level.

Fill espresso pot with water to desired level.

Pour desired amount of water into espresso maker.

Pour desired amount of water into espresso maker.

Turn Espresso Maker On

Turn Espresso Maker On

Place about 3 tablespoons of sugar into cup.

Place about 3 tablespoons of sugar into cup.

Pour equal amounts of brewed Bustelo into cup.

Pour equal amounts of brewed Bustelo into cup.

After cafe bustelo and sugar is heavily blended, and granulated sugar is dosolved, pour remaining brewed Bustelo into mixture.

After cafe bustelo and sugar is heavily blended, and granulated sugar is dissolved, pour remaining brewed Bustelo into mixture.

Colada is now ready to serve.  Each serving should contain a layer of foam on top. WARNING!!!! Recommended in small doses.

Colada is now ready to share! Each serving should contain a layer of foam on top. WARNING!!!! Recommended in small doses.


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