The was pernil and there was pisco. There were smooth tequila shots and tacos made of just about anything that could be slid into a tortilla. Gazpacho was everywhere and so was Goya, as in the maker of beans. Latin flavor typically runs deep at the South Beach Wine & Food Festival, but this year even the most humble of Hispanic dishes and ingredients seemed to be getting upscale makeovers at the hands of some of America’s best chefs. Take the cafe con leche chocolate chip brownie sliders with malta jam and coconut cream filling (yes, you read right!) by award-winning pastry chef Hedy Goldsmith (pictured above) using Goya ingredients. One of the most buzzed about offerings at the festival, she couldn’t turn them out fast enough for the hungry crowd that reached for them the second they were assembled. What follows are more highlights from this weekend’s feast.
Lechón with salsita and maduros? You may be used to seeing it all spread out on nice big plate, but at the SOBE Festival this Caribbean standard was artfully assembled by the cooks at local Cuban eatery Havana Harry’s.
Heirloom tomatoes and seared tuna may not be particularly Latin, but on a bed of refreshing gazpacho it takes on new meaning.
Not your average taco, this one made with short ribs and coleslaw was topped with a slice of jalapeño for perfect heat.
Not only could attendees eat to their heart’s content, they could take some of the deliciousness home with custom-made spice blends whipped up on the spot by Badia, the long-time Latin spice company.
The great Spanish-born Chef Jose Andres (at left) was on hand to do a live demo–mostly en Español– proving to the audience that he is as hilarious as he is brilliant.
Would a trip to South Beach be complete without a mojito? There were plenty on hand at the festival.