A must-see, must-taste, must-experience edible, historical, food extravaganza, all Florida, all the time. A product of The FOOD Museum. For the Archives, please click the file folder icon at right.
It’s Miami’s Little Havana, and guests on a Miami Culinary Tour are getting the inside story from El Exquisito Restaurant, having already tasted their Cuban sandwich, the best in town.
The foodies who run MCT—the Cuban tour is priced at $59 for a two hour sampling— say this:
“We offer a different perspective on Miami because we are food people, we like to experience other cultures and learn about new places through food.”
Like other Floridians with community gardens, and students with school gardens, prisoners incarcerated by the Florida Department of Corrections are growing food, such as these cucumbers.
“Inmates are cultivating approximately 887 acres at over 48 different farms and gardens and five University of Florida Institute of Food and Agricultural Sciences (IFAS) facilities. They harvested 10.3 million pounds of produce including broccoli, cabbage, cantaloupe, and watermelon from July 2011 to June 2012, compared to 7.6 million pounds harvested during the same time the previous year. These crops, which include donations and IFAS-produced crops, are used to supplement inmate meals, help inmates learn a skill and reduce inmate idleness.”
Florida conch chowder, a fine recipe from the Keys, with wine, tomatoes and peppers involved.
It’s in Jacksonville, (again?) and it claims to produce fries the Belgian way, fresh cut, and fried twice at different temperatures.
Franchisees? Yes. French Fry Heaven.