Word: miamamerican
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Dates: during 1990-1999
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What do you call a cuisine that offers plantain flan, mango tabbouleh and a boniato-yuca torta? Miamamerican cooking? Nuevo Mundo cuisine? Nuevo Cubano? Whatever the tag, Miami chefs are winning applause with fresh fish, tropical fruits and exotic root vegetables, eclipsing the now hackneyed blackened- everything cuisine that emanated from New Orleans in the early '80s. Bits of many cultures make up the local hybrid, including updated Latin, Italian and Oriental dishes. Grilling, influenced by Caribbean barbe, is an essential technique. Not-too-sweet, not-too-tart salsas, mojos and adobados based on local fruits are vital flavoring ingredients...
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