You Must Stop In At BurgerQue In Ft. Myers

BurgerQue - Fort Myers, Florida

I fucking love BurgerQue! There I said it. I got it out of my system.

Yesterday was my yearly pilgrimage to BurgerQue, that’s 4 times if you’re keeping count at home. Since my last visit they added a Beer Garden with a great outdoor seating area. You can still walk up to the window or drive-thru to go too.

Chunktronics had never been to BQ & in true Chunktronics fashion orders the BQ Burrito. He always seems to order the oddest thing on the menu. You’d think he’d have a Burger or some Que but as my Mom would say, to each their own. He did have the Chips with Sausage Gravy.

Side Note: The Sausage Gravy at BurgerQue is ridiculous. ::::MUST ORDER:::::

I had the can’t miss Chili Cheese Dog and the DoubleMeat DoubleCheese Burger. The “Standard Dressing” at BurgerQue is Ketchup, Mustard, Mayo, Lettuce & Pickle. I opt out on the Lettuce & Pickle. I really do need to expand my Burger horizons here cause there are some other dynamite sounding patties on the menu.

I also take a to go order of a Brisket Sandwich (dinner later), Pulled Pork Sandwich (snack on the drive back) and 1/2 rack of St. Louis Style Ribs with a heavy char for my wife at home. You would not believe the amount of self control it takes to not ravage those Ribs with that intoxicating smell everywhere in the car.

Don’t put yourself through what I just did. I say you head out to BurgerQue, sit in the Beer Garden and enjoy your entire meal there.

BurgerQue - Fort Myers, Florida

Chili Cheese Dog w/2 Sides

Chili Cheese Dog w/2 Sides

Chili Cheese Dog

Chili Cheese Dog



Bacon Mac 'N Cheese

Bacon Mac ‘N Cheese

Seasoned Fries

Seasoned Fries

Jalapeño Cornbread

Jalapeño Cornbread

DoubleMeat DoubleCheese Burger

DoubleMeat DoubleCheese Burger

Breakfast Burrito

Breakfast Burrito

Sausage Gravy on Chips

Sausage Gravy on Chips

Get BurgerQue’d:

Facebook: BurgerQue
3852 Cleveland Avenue Fort Myers, FL 33901

BurgerQue on Urbanspoon

Krispy Krunchy Chicken Opens Up In Little Havana

Krispy Krunchy Chicken - Little Havana, Florida

You can only hope one day that when you pull into a gas station for a fill up you end up walking out with a box of Fried Chicken too. At the Sunflex Gas Station (16th & Flagler) in Little Havana you can now pick up some Krispy Krunchy Chicken.

Most definitely worth ordering is the Fried Chicken (duh!), Chicken Tenders, Honey Biscuits & the Boudin Balls (Cajun Sausage & Rice). So now you know and knowing is half the battle.

Krispy Krunchy Chicken - Little Havana, Florida

Krispy Krunchy Chicken - Little Havana, Florida

Krispy Krunchy Chicken - Little Havana, Florida

Krispy Krunchy Chicken - Little Havana, Florida

Krispy Krunchy Chicken - Little Havana, Florida

Krispy Krunchy Chicken - Little Havana, Florida

Krispy Krunchy Chicken - Little Havana, Florida

Krispy Krunchy Chicken - Little Havana, Florida

Krispy Krunchy Chicken - Little Havana, Florida

Krispy Krunchy Chicken - Little Havana, Florida

Krispy Krunchy Chicken - Little Havana, Florida

Gas Up & Eat:

Krispy Krunchy Chicken
in the Sunflex Gas Station
1599 W Flagler St Miami, Florida 33135

Jen Karetnick’s Mango Cookbook & a Meta Feta-Stuffed Lamb Burger Recipe

Mango by Jen Karetnick

If you’re a Mango fan then you should already know about Jen Karetnick’s new book Mango. Not only is Mango the book filled with tons of Mango recipes, Jen also discusses the best ways for picking, preparing, and eating mangos. In other words, you’ll be immersed in Mango (which is great thing).

You can her at the Miami Book Fair International this Saturday November 22nd doing a presentation & signing for Mango at 12:30pm.

Here’s a recipe that she thought would be perfect for the readers of the Burger Beast blog. Enjoy!

Meta Feta-Stuffed Lamb Burger

Serves 4 or 6


  • 2 pounds ground lamb
  • 1 tablespoon fresh minced oregano
  • 1 tablespoon fresh minced parsley
  • 1 tablespoon fresh minced mint
  • 1 egg
  • Salt and pepper to taste
  • 10 ounces feta cheese
  • 1 mango, diced (use 2 mangos if fruit is small)
  • 2 tablespoons olive oil
  • 4 or 6 flat breads
  • 1 cup Green Mango-Dill Tzatziki (see below)
  • 1 large Vidalia onion, grilled
  • 2 heirloom or beefsteak tomatoes, sliced


  • In a large, non-reactive bowl, mix the lamb with the herbs, egg, and salt and pepper.
  • Divide into 4 or 6 mounds, depending on how large you want your burgers to be.
  • Divide 1 mound in half and flatten each side in a rough circle.
  • On one side of the pair, place a small pile of feta cheese and top it with mango.
  • Place the other side on top of its partner and pinch the edges shut to form a whole burger.
  • The cheese and mango should now be sealed inside.
  • Repeat the process for the rest of the burgers.
  • Heat the grill to desired temperature.
  • Grill burgers to medium rare.
  • While they are cooking, with a pastry brush, oil the flat breads and season them to taste with salt and pepper. Lightly grill them on each side.
  • Remove the flat breads from grill.
  • On one side of the flat bread, brush generously with Green Mango-Dill Tzatziki.
  • Add the burger. Top with rings of the grilled onion and a slice or two of tomato.
  • Fold into taco shape.
  • Repeat with the rest of the breads and burgers. Serve immediately.

Stuffed Lamb Burger

Green Mango-Dill Tzatziki

Makes 4 cups


  • 1 32-ounce container of Greek or plain, nonfat yogurt
  • 1 mature green mango, peeled and seeded
  • 1 English or hothouse cucumber
  • 2 cloves garlic, minced
  • 1 bunch fresh dill
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste


  • Using coffee filters or paper towels, drain the yogurt and set aside. If using Greek yogurt, skip this step–it’s thick enough.
  • In a food processor, shred the cucumber and mango. Drain well in coffee filters or paper towels, squeezing out the moisture with your hands.
  • Chop the dill and mix together.
  • In a large mixing bowl, combine the yogurt with the garlic, olive oil, vinegar, salt, and pepper.
  • Fold in the mango-cucumber mixture.
  • Although the Tzatziki can be served right away, it tastes better after marinating in the refrigerator for a day, giving the flavors time to marry and settle.

A Different Cultivar: Fold in ripe mango for juicier results, or try both green and ripe fruit for contrast.

Special Thanks to Jen Karetnick for allowing me to reprint this recipe, picture courtesy of Valerie Sands/V. Sands Photography.

Ask The Beast Column #2 November 21, 2014

You can catch the Ask The Beast Column here on Burger Beast starting next Wednesday November 26th and every Wednesday after that. Don’t forget to send in your questions using the form below or using the hashtag #askthebeast on Facebook, Twitter, Instagram and Google +.

Question from @ServantOnIce on Twitter: What are my chances of getting a date with FatGirl Hedonist??

BB: Not likely, plus why would you want to? *She smells like cabbage.

An especially tanned FGH

An extra tanned FGH

Question from cossiewill on Instagram: UM or FSU?

BB: Who serves better food at the stadium?

Question from @ParadiseCups on Twitter: Ever had a PB & Guava Creme sandwich?

BB: Nope and I plan to keep it that way.

Question from Zach Fagenson on Facebook: Which Miami chef would prevail in a guava jelly wrestling deathmatch?

BB: I guess who they were competing against would matter but I’d be all in on Chef Jamie DeRosa of Tongue & Cheek.

Question from @thekingofpersia on Twitter: Can you get the recipe for crab taquitos from pescados unidos?

BB: I reached out to Chef Kevin Dreifuss and he gladly sent along the recipe for the Crab Taquitos. It’s a shame Pescados Unidos isn’t around anymore but be on the lookout for his new spot called Hungry Bun’s Craft Sausage & Beer opening in Hollywood, FL soon.

Question from @TheDrillSgt26 on Twitter: How do I make my food truck grow to be the BEST BURGER Spot ? When everybody want a hotdog.

BB: I’d say, shape your Burgers to look like a Hot Dog and give them the best of both worlds. Boom! Please send at least a 10% of Burger Dog sales to Burger Beast P.O. Box 260664 Miami, FL 33126

Question from Butterloaf69 through the BB Blog Form: What’s the best thing you have eaten that is no longer possible to get.

BB: The Flan from Lila’s Restaurant which closed down in 2001. The packaged version that exists in supermarkets nowadays does not taste like the same thing to me.

Lila's Desserts - Flan

Question from Disgruntled in Doral through the BB Blog Form: I was at your recent event Croquetapalooza, and I must say what a great event. I just had one problem. How could you give an award for best Flan to a Non-Cuban? What a disgrace to all Cubans everywhere. usted debe enterrar su cabeza en la vergüenza

BB: Hmmmm……this comment seems to remind me of this oldie but goodie Twitter conversation between Fatgirl Hedonist & Fireman Derek’s Pies:


Question from Josh Pattek through the BB Blog Form: What would you say is the best breakfast spot around with good corned beef hash, and I’m not talking about the canned stuff?

BB: What about Roasters’ n Toasters in Kendall? You see how I answered a question with a question. You see how I did that?

Question from Jason through the BB Blog Form: If you could have a meal in any restaurant of your choice in the world…..where would you go and what would you order?

BB:I really regret not eating at Holeman & Finch Public House when I was in Atlanta recently and getting the Burger.

Question from @mklopez on Twitter: Hey @BurgerBeast can you reach out to the guys from old #AGBurgerJoint and find out if they have plans to return?

BB: I asked Chef Alex Parra, owner of A&G Burger Joint and his exact response was “For the moment we don’t have any plans to but maybe next year”. If you’re looking for Chef Alex Parra you can find him at the Nordstrom Cafe Bistro in the Village of Merrick Park Mall.

A&G Burger Joint's A&G Melt

A&G Burger Joint’s A&G Melt, my favorite

* For the record, Fatgirl Hedonist smells like Hialeah not Cabbage.

How About A Two Guys Ghetto Burger?

Two Guys Restaurant - Miami, Florida

I was heading to Wynwood for a lunch meeting when I drove right by a banner in Overtown that caught my eye, it mentioned a Ghetto Burger. On the way back home a few hours later I snapped a picture and put it up on Instagram as a reminder that I had to return.

My friend el Comelon is with me and we arrive right at 10:55am a few days later. We were under the illusion that they open for breakfast but they’re a lunch & dinner spot which opens at 11AM. It appears to be a takeout joint as there are really only two seats & a table to sit down at. One last thing, it’s a total dive which is part of its charm.

We ask for our Ghetto Burgers all the way, one of them with Bacon and an order of Hot Wings. Comelon tried to add a Cheese Steak but they’re out. In conversation while we’re waiting we think about adding the Oxtail and Fried Chicken to our order. Next thing we know the food is ready and we take our seats.

The Wings are serviceable with a nice not too hot spice that comes back to haunt your lips afterwards.

The Ghetto Burger comes with American Cheese, Pickle, Lettuce, Tomato, Onion, Ketchup, Mustard & Mayo. I take a bite and it brings me back to my childhood. I peel away the Lettuce, Tomato, Onions and Pickle after the first mouthful and eat the Burger the same way Abuela would make me my Burgers back in the day. You can’t buy moments like these and it makes me glad we decided to stop in.

Two Guys’ Ghetto Burger is a great homemade Burger with no pretense. I wish there were more spots like this still around. And since there aren’t, it makes this find that much better.

Two Guys Restaurant - Miami, Florida

Two Guys Restaurant - Miami, Florida

Two Guys Restaurant - Miami, Florida

Two Guys Restaurant - Miami, Florida

Hot Wings

Hot Wings

Bacon Cheeseburger

Bacon Cheeseburger

Cheese Burger

Cheese Burger

Overtownin’ It:

Two Guys Restaurant
1205 NW 3rd Ave, Miami, FL 33136

Two Guys on Urbanspoon

Holiday Cocktail Recipes from FINKA Table & Tap


With Thanksgiving right around the corner here are 4 Cocktail Recipes from FINKA Table & Tap created by their Mixologist Eddie Fuentes that should do you some good.

Pumpkin Rum Old Fashioned

Pumpkin Rum Old Fashioned

Pumpkin Rum Old Fashioned:

  • 1 Dash Angostura Bitters
  • 1 Dash Angostura Orange Bitters
  • .5oz Homemade Pumpkin Pie Syrup
  • 2oz Caliche Rum
  • Orange Twist
  • Toasted Marshmallow
  • Roasted Pumpkin Seeds




  • 2oz Caliche Rum
  • .75 Squash and Pumpkin Spice Syrup
  • .75 Fresh Carrot Juice
  • .25oz Fresh Lime Juice
  • 1 Dash Chocolate Bitters

Garnish: Roasted Marshmallow with Orange Twist




  • 2oz Caliche Rum
  • .75 Concord Syrup
  • .75 Fresh Lime Juice
  • .5oz Egg White

Garnish: Concord Grapes with Edible Flower and Black Peppercorn

Cranberry in London

Cranberry in London

Cranberry in London:

  • 1oz Bombay Sapphire
  • .75oz Cranberry Hibiscus Syrup
  • .5oz Fresh Lemon Juice
  • 3oz Brut Champagne

Garnish: Filthy Black Cherry with Lemon Twist and Fresh Cranberry

All Cocktails were created by Mixologist Eddie Fuentes from Finka Table & Tap in Miami.

Second City Smoke Crowned Best Burger For 2nd Year In A Row

Second City Smoke - World Food Burger Champion 2014

Second City Smoke must serve a killer Burger cause to win the World Food Championship’s Best Burger two years in a row is no easy feat.

If you’ve got some time on your hands, you can see the entire line-up of competitors on the World Food Championships page.

2014 World Food Championship Winners:

Bacon World Champion: Ricardo Heredia

World Barbecue Champion: Sweet Smoke Q

World Chef Challenge: Steven Grostick

World Chili Champion: Ray Bogart

World Dessert Champion: Laurie Figone

World Pasta Champion: Suzanne Clark

World Recipe Champion: Half Baked Hippies

World Sandwich Champion: Kelli Fairchild-Cochran

World Seafood Champion: Terry Reinhardt

*picture courtesy of Droolius

Ask The Beast Column #1 November 19, 2014

My peeps & mi gente, keep the questions coming. Column #2 of Ask The Beast will be up next Thursday November 22nd

Question from bmendez17 on Instagram: Thinking of going to Blackbrick tonight. What do I HAVE to order?

BB: Based on my last three visits to BlackBrick I’d go with Fried Chicken & Garlic Dumplings, Spare Ribs in Black Bean Sauce, Explosive Chicken Chili Wings, Vegetable Egg Roll & Veggie and Hot Oil Fried Rice.

Veggie Fried Rice

Veggie & Hot Oil Fried Rice from BlackBrick

Question from Helen Gynell on Facebook: What’s your favorite Action Movie, and what do you snack on at the movies?

BB: I had to really think about it and even though it has some supernatural elements, Raiders of the Lost Ark. I remember sitting at a cinema in Coral Gables watching it with my Dad as a kid and closing my eyes during the end sequence which creeped me out. Anyone who’s been to a movie with me knows the answer to the second half of your question hands down, Buncha Crunch & a fountain Coca-Cola.

Question from recneps305 on Instagram: Where can I get the best croqueta preparada?

BB: This is not as easy of a question as it appears. I’m going to give you two places and let me explain myself before you think I’m copping out on giving a single best. One will be with one of the frozen brand Croquetas you can find at all cafeterias and another will be with a homemade Croqueta.

I really like El Mago de las Fritas‘ take on a Croqueta preparada served on a toasted Cuban Roll with Catalina Croquetas, Julienne Potatoes, Onions, Ham, Swiss Cheese & Special Sauce.

El Mago's Croqueta Preparada

El Mago de las Fritas’s Croqueta Preparada

Even though it’s only a few weeks old I love love love the Croqueta Preparada at Barley & Wich. It certainly doesn’t hurt that the homemade Croquetas in the sandwich won Croquetapalooza.

Croqueta Preparada (Lechon Asado, Croquetas, Ham & Swiss Cheese)

Barley & Wich’s Croqueta Preparada (Lechon Asado, Croquetas, Ham & Swiss Cheese)

Question from Jeff through the BB Blog Form: Can you get me the recipe for the 4 Cheezy My Neezy from Mr. Good Stuff?

BB: It’s not really that tall of an order. I can actually:

4 Cheezy-My-Neezy

4 Cheezy-My-Neezy

4 Cheezy-my-Neezy by Mr. Good Stuff Recipe


  • 2-1/2 cups of warm Water
  • 1 teaspoon of salt
  • 2 cups of pre-cooked white Cornmeal
  • 1/4 cup Mozzarella, shredded
  • 1/4 cup Provolone, shredded
  • 1/2 cup Cheddar, shredded
  • 1/2 cup Blue Cheese, crumbled
  • Vegetable Oil for frying


  1. Pour the Water in a bowl.
  2. Add the Salt and dissolve.
  3. Slowly add the Cornmeal.
  4. Knead until smooth.
  5. Add the Mozzarella, Provolone, Cheddar and Blue Cheeses.
  6. Form balls with your hand or an Ice Cream scooper
  7. Fry in oil on high heat until golden brown.

Question from Melanie through the BB Blog Form: Do you really eat everything that you write and post about?

BB: Now THAT is an excellent question. Do I try everything? Absolutely. Do I eat the entire dish? The short answer is no, not always. There are factors that I might not mention on my posts like for example how many people I’m with which is generally how I’m able to order an excessive amount of dishes.

Tweet me, Facebook me, Instagram me, Google + me using the hashtag #askthebeast or just send the question through the form below:

The Ask The Beast Column Is A Go

Thinking BB

Have you ever wondered why some Food Truck went out of business? Where an idea for a certain dish from your favorite restaurant came from? Who’s the Best Burger Chef in South Florida? Are so and so really related? What’s that person like?

Here’s your chance!

I’ve got a new weekly column called Ask The Beast where you can do just that! Every Wednesday right here on the Burger Beast Blog I’ll answer 5 to 10 questions.

Tweet me, Facebook me, Instagram me, Google + me with the hashtag #askthebeast or just send the question through the form below:

Josh’s Deli – Surfside, Florida

With a couple of friends in town from the UK I wanted to take them to eat something they can’t find across the pond. What could make an impression? And then it hit me, Josh’s Deli.

Chef Josh Marcus, who was also the creator of the unfortunately very short lived MB Brewhouse and the now legendary Chow Down Grill is the man with the plan at Josh’s Deli.

It took me a little bit to wrap my mind around the idea of the unorthodox Josh’s Deli as Evan Benn of the Miami Herald called it. Josh makes his own Bagels, has a Matzo Ball French Onion Soup on the menu plus the excellent & different Pizzas made on Bagel dough every Thursday (Pastrami & Brussels Sprouts is killer).

I’m never been a “Jewish Deli” guy but I do love Sandwiches, big beef ones too. They have them here too like the Jewban (Pastrami, Pork, Pickle, Swiss). It was really Josh’s Deli that created my fascination for Pastrami Sandwiches. My parents are giant fans of his Pastrami Sandwiches.

I feel that I’ve never shown Josh’s Deli the love it deserves. I hope this post changes that and you’ll check it out for yourself. There is something for everyone on the menu done by a chap named Josh who’s doing things his way and helping to make the Miami Food scene diverse, different and delicious. Way to go dude.

Here’s a sampling of some of the Food I’ve had at Josh’s Deli over the last couple of years:

Krunchy Spicy Tuna Latkes (Potato Pancakes) w/Sriracha Cream Cheese

Krunchy Spicy Tuna Latkes (Potato Pancakes) w/Sriracha Cream Cheese

Latkes (Potato Pancakes) w/Apples

Latkes (Potato Pancakes) w/Apples

Everything Bagel w/Egg, Cheese & Pastrami-spiced Bacon

Everything Bagel w/Egg, Cheese & Pastrami-spiced Bacon


Hand Cut Pastrami Sandwich

Hand Cut Pastrami Sandwich

Potato Pancakes w/Lox

Potato Pancakes w/Lox



Regular Bagel w/Egg, Cheese & Pastrami-spiced Bacon

Regular Bagel w/Egg, Cheese & Pastrami-spiced Bacon

Bacon topped Muffin

Bacon specks on aMuffin


Pastrami Knish

The Jewban (Pastrami, Pork, Pickle, Swiss)

The Jewban (Pastrami, Pork, Pickle, Swiss)

Poutine (Cheese Curds, Gravy over Fries)

Poutine (Cheese Curds & Gravy over Fries)

Matzo Ball French Onion Soup

Matzo Ball French Onion Soup


Apple Pastry

Pastrami Frita Burger (10% Ground Bacon, 80% Ground Chuck, 10% Pastrami Chunks, Caremelized Smoked Onions & Craque Sauce)

Pastrami Frita Burger (10% Ground Bacon, 80% Ground Chuck, 10% Pastrami Chunks, Caremelized Smoked Onions & Craque Sauce)

Pastrami Frita Burger

Pastrami Frita Burger


Pastrami Wrapped Date

Chocolate Chip Pancakes

Chocolate Chip Pancakes


Bagel Pizza

Pastrami Bagel Pizza

Pastrami & Brussels Sprout Bagel Pizza

More Than A Deli:

Josh’s Deli
9517 Harding Ave Surfside, FL 33154

Josh's Delicatessen & Appetizing on Urbanspoon

Kreating Kombucha Fermentation Workshop This Thursday

Fermentation Workshop

My bud Tom (who you may remember from Copperpot’s) is a smart & talented dude. This is the type of guy you want to learn from and you’ll have an opportunity as his Kreating Kombucha Workshop will teach you all about fermentation this Thursday at the Miami Beach Botanical Garden.

The Garden invites local foodie entrepreneur Tom Wilfong as the guest speaker for this workshop on basic fermentation. Learn how you can create your own kombucha, kimchi and other foods with the power of microorganisms! Tom will break down the chemical process that occurs and touch on the science you need to know to be successful. Then, go home with your own fermentation creation, recipes, and taste some of Tom’s homemade honey wine.

$10 / Garden Members
$15 / Non Members

Register online or call the Garden at 305-673-7256 to reserve your space.

Limited tickets available.

The Details:

Kreating Kombucha Fermantation Workshop
at Miami Beach Botanical Garden
Address: 2000 Convention Center Dr, Miami Beach, Florida 33139
Phone: 305-673-7256
Date: Thursday November 13th, 2014
Time: 6:00pm – 8:00pm

Top 10 Chicken Dishes in Miami

Top 10 Chicken Dishes

Originally this was going to be a list of the Best Chicken Tenders in Miami but I ended up stuck at 5 so I switched gears. I thought, sometimes I’m not in the beef kind of mental state and only poultry will satiate my cravings. If I had to, gun to head come up with my 10 favorite Chickens in dishes in Miami, what would they be? So here you have it.

The 10 Best Chicken Dishes in Miami are in alphabetical order by dish name.

1) Buffalo Chicken Sandwich – Pincho Factory (Coral Gables & Westchester): Most Buffalo Chicken Sandwiches around town are breaded and deep fried, not this guy. A grilled Chicken Breast topped with Bleu Cheese, Buffalo Hot Sauce, Turkey Bacon on a squishy delicious roll….I’ll take two!

Buffalo Chicken Sandwich -Pincho Factory

Buffalo Chicken Sandwich – Pincho Factory

2) Chicken Crisper Sandwich – The Rolling Stove Food Truck: Imagine this my food friends, a sandwich made of Chicken Tenders breaded in Cap’n Crunch Cereal, a house-made Slaw, Cheese & Onions. The regular Chicken Crisper Sandwich is excellent but ask for the off menu Buffalo Chicken Crisper and have your pants blown off, no hooker needed.

Chicken Crisper Sandwich - The Rolling Stove Food Truck

Buffalo Chicken Crisper Sandwich – The Rolling Stove Food Truck

3) Chicken Parmesan Hero – Kings County Pizza (North Miami Beach): I don’t think you’re ready for the full picture of this beauty and a beauty it is. The first time I ate the Chicken Parmesan Hero from King’s County I got down on knee and proposed to it. Two years later we’re still engaged and I get can’t enough of her. Quality ingredients always equals excellent results.

Chicken Parmesan Hero - King's County Pizza

Chicken Parmesan Hero – Kings County Pizza

4) Fried Chicken – Caporal Chicken (West Kendall): There are a bunch of people in Washington Heights, NY who hate us for having their iconic Fried Chicken in our town. Caporal Chicken is open til Midnight so there’s no excuse, you gotta make your late night munchies run for some of their grub. Make sure to post your pictures on instagram & use the hashtag #washingtonheights to make them jealous.

Fried Chicken Breast - Caporal Chicken

Fried Chicken Breast – Caporal Chicken

5) Panko Crusted Chicken Tenders – Big Pink (Miami Beach): MY first thought on seeing the Chicken Tenders at Big Pink was, what kind of Pterodactyl sized Chicken did these come from? These fellas are mammoth, who would have thought I could have snuck in two quasi wisecracks about extinct animals. The Panko Bread curbs add some crunch to the tenders and that Mustard Sauce for dipping is just divine.

Pank Crusted Chicken Tenders - Big Pink

Pank Crusted Chicken Tenders – Big Pink

6) Polla a la Milanesa – El Exquisito (Little Havana): This pounded thin breast of Chicken, lightly breaded, fried and then topped with the same quality Ham & Swiss Cheese that makes their Medianoche so good is my #1 Milanesa. Alex, the owner from El Exquisito is in love with me so he created a semi-secret version of this in Sandwich form with Cantimpalo (Chorizo)……oh….you better ask for it!

Milanesa de Pollo - El Exquisito

Milanesa de Pollo – El Exquisito

7) Pulled Hen, Buttermilk Dumplings, Zellwood Corn, Fresh Greens & Parmesan Gravy Soup – The Local Craft Food & Drink (Coral Gables): I could imagine that if I ever found the fountain of youth it would be filled with this soup cause after I had my first cup I was doing one arm push-ups and pull-ups like nobody’s business. I was dancing around like MC Hammer in that Addams Family Groove video. It’s that good.

Pulled Hen & Dumpling Soup - The Local Craft Food & Drink

Pulled Hen & Dumpling Soup – The Local Craft Food & Drink

8) Roasted Chicken – La Brasa Rotisserie & Grill (Westchester & more): I drove by La Brasa a million times before I finally stopped in and was wowed by the rotisserie Chicken. The skin is highly addictive so if you can trick anyone into giving up theirs you should. Do not share.

1/2 Chicken - La Brasa

Roasted 1/2 Chicken – La Brasa

9) Signature Chefen – 3 Chefs & A Chicken (Westchester): Originally, most folks wrote off 3 Chefs & a Chicken as only a Chicken Kitchen knock-off. It is but they’ve done the impossible, bested the original. They use farm raised, antibiotic free Chickens to make their Cheféns (platter of chopped up Chicken Breast & Rice). The Signature Chefén with only Chicken & Yellow Rice is my dish here with a couple of Curry Mustard to drizzle, don’t overdue it on the sauce, enjoy the Chicken.

Signature Cheféns - 3 Chefs & A Chicken

Signature Cheféns – 3 Chefs & A Chicken

10) Special Grilled Wings – Sports Grill (Kendall & more): You can’t mention Chicken without bringing up Wings and you can’t bring up Chicken Wings in South Florida without mentioning Sports Grill. The Wings are fried & grilled, tossed in their Sports Grill sauce then later lightly washed in Worchester sauce, about as perfect as it gets.

Special Grilled Wings - Sport's Grill

Special Grilled Wings – Sport’s Grill

10 Plus 1) Nasi-Lemak (Singapore) – Coconut Rice, Soft Cooked Egg, Grilled Chicken w/Sriracha – FOAR Food Truck: Of course I was gonna throw in an eleventh dish. Chicken isn’t the main component of the Nasi-Lemak but a spoonful capturing Rice, Egg, Chicken & Sriracha will make you realize how important it is. Dear FOAR, I am afraid to say Nasi-Lemak for fear of a horrible mispronunciation.

Nasi-Lemak (Singapore) - Coconut Rice, Soft Cooked Egg, Grilled Chicken w/Sriracha - FOAR Food Truck

Nasi-Lemak (Singapore) – Coconut Rice, Soft Cooked Egg, Grilled Chicken w/Sriracha – FOAR Food Truck

PDQ Opens In Miami-Dade County, Sweetwater Area

I’ve eaten from 4 different PDQs (Flagler, Ft. Lauderdale, Oakland Park & Wellington) throughout South Florida now and I can unequivocally say they’re 100% consistent. I’ve had Chicken Tenders and the Spicy Buffalo Tenders Sandwich at every one and never been let down.The Fresh-Cut Fries and the Fresh-Squeezed Lemonade are also part of my regular order.

I had lunch at the just opened PDQ in Sweetwater (at Flagler & 101st) with my parents. I was able to try the Crispy Turkey Sandwich my Mom ordered. It’s good but I’ll stick to my Chicken or add some Sweet Heat Sauce to it. I’m also looking to try the grilled versions of both the Chicken and Turkey Sandwiches very soon.

I didn’t order any of the fresh baked Cookies but did take home a Heath Shake for my wife and the seasonal special shake Apple Pie. You’re given one of those thick straws and after putting my mouth muscles to work I can see why. Great little chunks of apple would come through, it’s the equivalent of a 3D movie in shake form.

It doesn’t even matter if my last comment made any sense to you, if you love Chicken then you’ll love PDQ. Do it to it.

Menu Page 1 (click to enlarge)

Menu Page 1 (click to enlarge)

Menu Page 2 (click to enlarge)

Menu Page 2 (click to enlarge)

trio of Chicken Tenders

trio of Chicken Tenders

Buffalo Tender Sandwich w/Fresh-Cut Fries

Spicy Buffalo Tenders Sandwich w/Fresh-Cut Fries

Buffalo Tender Sandwich

Spicy Buffalo Tenders Sandwich

Crispy Turkey Sandwich

Crispy Turkey Sandwich

Crispy Chicken Sandwich

Crispy Chicken Sandwich

Sweet Heat Sauce

Sweet Heat Sauce

Chicken Lovers Unite:

10121 West Flagler St. Miami, FL 33172

Keurig 2.0, What Do You Guys Think? #HelloKeurig

Keurig 2.0

I’m a fan of all things Coffee. At our house, the kitchen area is my domain and we’ve got all of the Coffee machines lined up like a display at a store (so cool). My wife Marcela would love for me to shrink the amount of inventory I’ve got but I just can’t do it.

I’ve been a Drip Coffee Machine guy, a Tassimo guy before converting, a snooty French Press dude, a Cuban Cafetero and I also dabble in Nespresso (which I use to make Lattes) but Keurig is my go to Coffee Machine. I use it multiple times daily.

When I heard Keurig had moved onto a new Keurig 2.0 my first thoughts were pretty much the same as I’m sure everyone else, is this a ploy to make me get rid of my current machine and buy a new fangled one with some minimal upgrades?

And I was wrong.

After reading through the press release (which I posted below for your reading pleasure) a couple of the new features really excite me. The first is the opportunity to make either a single cup or carafe (4 cups of coffee). It’s great for us whenever we have some friends over. You will need to buy a different K-cup for the Carafe option but that’s to be expected. On the price tip, the Carafe averages about 10 cents or so cheaper per cup if you’re keeping that kinda score at home.

The one other feature that really caught my eye was the strength control. I’m an extra bold coffee freak and I don’t need no weak brew around me. If I wanted dirty water I’d drink the one I boil my hot dogs in. Actually…that was really gross, I take that comment back.

I haven’t bought the Keurig 2.0 yet so I of course can’t speak with 100% certainty on functionality. I’m excited to own one and I can’t wait for my wife to read this and surprise me with my very own Keurig 2.0 (in annoying childish voice). I’m making space on my counter for it as we speak.

Press Release from August 25, 2014:

WATERBURY, Vt.–(BUSINESS WIRE)– Keurig Green Mountain, Inc. (Keurig) (NASDAQ: GMCR), a leader in specialty coffee, coffee makers, teas and other beverages with its innovative brewing technology, continues to change the way consumers in the United States and Canada brew coffee at home with the release of the new Keurig® 2.0 hot beverage brewing system. This weekend, Keurig® 2.0 made its debut on and national retailers’ websites, as well as at the flagship Keurig® Store in Burlington, Mass., where consumers can be among the first to experience the new system in person. Roll-out at retail partners nationwide will follow in the coming weeks.

Keurig® 2.0 is the first Keurig® brewer to brew both a single cup and a four-cup carafe from a Keurig® brand pack. This innovation delivers everything consumers know and love about Keurig – and more – with game-changing performance and function, unprecedented beverage choice, simplicity and convenience, and timeless design appeal.

“Our new Keurig 2.0 system is the next innovative step for our hot beverage brewing system,” said Brian Kelley, President and CEO of Keurig. “Eleven years ago, we revolutionized the way consumers brewed coffee in the home with a single cup system, and we’ve used the knowledge and expertise we’ve gained along the way to form the basis for continued innovation. We’re thrilled to have changed the game yet again by offering consumers the ability to brew a variety of sizes, from a single cup to a carafe, and choose from more than 290 varieties from more than 50 brands, all within one system, Keurig 2.0.”

In addition to brewing both a single cup and a carafe, Keurig 2.0 is the first Keurig brewer to feature Keurig 2.0 Brewing Technology™, which enables the brewer to recognize the inserted Keurig® pack and optimize to the recommended, customized setting for that particular beverage. The Keurig 2.0 Brewing Technology ensures that the Keurig 2.0 system delivers on the promise of excellent quality beverages, produced simply and consistently, every single time.

“We’re confident that Keurig 2.0 is going to extend the Keurig appeal to an entirely new group of consumers, including those for whom a single serving of coffee isn’t always enough, and we’re excited to show them how Keurig can change their hot beverage brewing experience as it has for so many already,” continued Kelley. “We’ve heard from Keurig owners and non-owners alike that the ability to brew a carafe of coffee is important to them, whether they’re entertaining or just looking to experience a larger beverage quantity in the morning before heading out to work. We look forward to bringing Keurig simplicity and quality to an even broader group of consumers by now offering the ability to brew both a single cup and a carafe with Keurig 2.0.”

The Keurig® 2.0 system is available in the K500, K400 and K300 series. All systems offer the ability to brew both a single cup using a K-Cup® pack – more than 290 coffee, tea and other hot beverages from more than 50 brands, including Green Mountain Coffee®, Starbucks®, Dunkin’ Donuts®, Snapple®, Lipton® and Peet’s Coffee & Tea – and a carafe using the new K-Carafe™ pack. In addition, all Keurig® 2.0 brewers sold will include a plastic Keurig™ 2.0 carafe in the box. A stainless steel Keurig™ 2.0 Thermal Carafe is available for purchase as an accessory ($29.99 SRP).

The Keurig® 2.0 K500 Series ($189.99 – $199.99 SRP) features ten brew sizes ranging from four to 30 ounces. It offers an 80-ounce illuminated water reservoir, Keurig’s largest to date, and an extra-large color touchscreen display with customizable wallpaper and a variety of programmable controls, including strength control, auto on/off, auto brew K-Carafe™ pack, programmable clock, a favorites settings option and a customizable night light. The K500 series also offers a hot water on demand feature.
The Keurig® 2.0 K400 Series ($159.99 – $169.99 SRP) offers nine brew sizes ranging from four to 30 ounces and a 70-ounce illuminated water reservoir. Other key features include a color touch display with customizable wallpaper and programmable controls, including auto on/off, auto brew K-Carafe™ pack, strength control, customizable clock and a favorites setting.
The Keurig® 2.0 K300 Series ($139.99 – $149.99 SRP) features nine brew sizes ranging from four to 30 ounces with a 60-ounce water reservoir. It also offers a grayscale touchscreen with strength control and an illuminated water reservoir.
For more information, visit

*I was in no way paid for this or given anything in exchange to write about the Keurig 2.0.

Mangia Mia’s The Smasher Recipe

Mangia Mia Food Truck

In 2011 just as South Florida’s Food Truck engines were warming up Mangia Mia showed up on the scene. The great folks (the late Patrick Murdock & his wife Kim) behind the original incarnation of the Mangia Mia Food Truck featured this irresistible sandwich called The Smasher, a smashed Meatball Sandwich on toasted Garlic Bread. Here’s your chance to recreate this beauty!


  • 1 tsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 6 ounces tomato paste (no-salt-added)
  • 2 tablespoons fresh parsley, minced
  • 2 teaspoons sugar
  • 1 1/4 teaspoons Italian seasoning
  • 1/2 teaspoon dried basil, crumbled
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 teaspoon black pepper
  • 14.5 ounces crushed tomatoes (no-salt-added)
  • 1 cup water
  • 15 ounces tomato sauce
  • 1/4 cup red wine
  • 1 bay leaf


  1. Heat a medium-sized saucepan over med-high heat.
  2. Pour the oil into the pan and swirl to coat the bottom.
  3. Cook the onion and garlic for 2 to 3 minutes until onion is soft, stirring occasionally.
  4. Whisk in tomato paste, parsley, sugar, Italian seasoning, basil, salt, red pepper flakes, and black pepper.
  5. Reduce heat to med-low and cook for 4 minutes, stirring often.
  6. Stir in remaining sauce ingredients.
  7. Increase heat to high and bring to a boil.
  8. Reduce the heat and simmer, partially covered, for 1 1/2 to 2 hours.


  • 2.5 ounces Italian breadcrumbs
  • 7 cloves garlic, ground
  • 2/3 cup fresh parsley
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper, ground
  • 1 egg
  • 1 ounce Ketchup
  • 1.5 pounds fresh ground beef (88/12)


  • Preheat oven to 375 degrees Fahrenheit.
  • In a large mixing bowl, combine all ingredients except for the ground beef.
  • Mix well, then add ground beef and mix again thoroughly.
  • Roll out mixture into 20 equal meatballs.
  • Cook in oven for 30 minutes.

Mangia Mia's The Smasher


Makes approximately 4 servings

    • 1 large loaf garlic bread
    • Marinara Sauce (above)
    • 5 cups Mozzarella cheese, grated
    • 20 Meatballs (above)
    • 2 cups Parmesan cheese, grated


  • Divide garlic bread into sandwich portions.
  • Toast one side of each half on the grill.
  • Spread a layer of marinara sauce on the toasted side of the bread, and then add ¼ of a cup of Mozzarella cheese on top.
  • Take two meatballs and smash them with a large spatula.
  • Place them on top of the Mozzarella cheese.
  • Add a little more marinara sauce on top of the meatball then add another ¼ cup of Mozzarella cheese.
  • Place the sandwich back on the grill and toast the un-toasted sides of the bread.
  • Remove from grill, sprinkle Parmesan cheese over the top and serve.

A Look At Barley & Wich

A few things happened to Jorge & Jorgie Ramos’ B&S Gastropub since I was last here in early September. In October, due to issues tied to construction B&S Gastropub could not continue to operate in its current form so the restaurant shut down. At the end of that same week B&S Gastropub competed at Croquetapalooza and took home the win. Which created a question that needed answering…..a very important one…..where can we eat these winning Croquetas?

Within a couple of weeks B&S Gastropub was rechristened Barley & Wich. They’ve got a new mantra that they live by, “When Life Gives You Lemons; Make a Badass Sandwich Shop” and once you eat here you’ll see that they’re right…..Yes, the Croquetas are on the menu too.

There is a lot to choose from and it can be a little overwhelming trying to figure out what exactly to eat. Your best bet is to bring a bunch of folks to share a slew of dishes or come extremely hungry.

Can I share something with you? The Croqueta Preparada needs to be enshrined in the Sandwich Hall of Fame. If there isn’t one I’ll go and create it right now.

The Elena Ruz is another one to look out for with its Duck Confit, Goat Cheese, Bacon, Dark Cherry Mostarda & Arugula on pressed slightly crusty bread. Incidentally, Chef Jorgie Ramos will be serving this sandwich at South Beach Wine & Food Festival’s Medianoches & Mixology next year.

Barley & Wich is open Tuesday through Friday 5PM-12AM, Saturdays 6PM-12AM and closed on Sundays & Mondays, kitchen closes at 10:30PM daily. Valet Parking is free which is great cause regular parking is a bit of nightmare otherwise.

Menu (click to enlarge)

Menu (click to enlarge)

Menu (click to enlarge)

Menu (click to enlarge)

Aged Serrano & Manchego Croquetas

Aged Serrano & Manchego Croquetas

Pulled Pork Sweet Potato Tots

Pulled Pork Sweet Potato Tots



Tomato Bisque & Grilled Cheese

Tomato Bisque & Grilled Cheese

Barley & Wich - Kendall, Florida

Barley & Wich - Kendall, Florida

Croqueta Preparada (Lechon Asado, Croquetas, Ham & Swiss Cheese)

Croqueta Preparada (Lechon Asado, Croquetas, Ham & Swiss Cheese)

Beef Cheek Cheese Steak (Velveeta Cheese)

Beef Cheek Cheese Steak (Velveeta Cheese)

Elena Ruz (Duck Confit, Goat Cheese, Bacon, Dark Cheery Mustarda & Arugula)

Elena Ruz (Duck Confit, Goat Cheese, Bacon, Dark Cherry Mustarda & Arugula)

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

Churro Bites

Churro Bites

Oh yes, one last thing, starting next Wednesday November 12th Barley & Wich will be open for Lunch from 11:30AM-2:30PM.

Barley & Wich Lunch

Get Barley & Wich’d:

Barley & Wich
9059 Sw 73 Ct Miami, FL 33156

Barley & Wich on Urbanspoon

OTC Turns 2 On Friday, Have A $5 Burger To Celebrate

OTC Turns 2

As Vince Vaughn said so eloquently in Swingers, “Our little baby alls grows up!” OTC turns a mighty two years old this Friday November 7th and is there any better way to really celebrate a birthday than with $5 Burgers (regular Fries included) all day starting at 11:30 AM. The $5 deal applies to those eating in, not to you carpetbaggers trying to get the deal for take out or delivery.

OTC Signature Burger

OTC Signature Burger

Here are the 5 Burgers available on the menu Friday for the celebration. I did want to make note of the Green Chili Cheeseburger being up for the Best Non-Traditional Burgie Award so keep your eye on that fella:

OTC Signature Burger: grilled chuck/brisket blend topped with tomato jam, tempura beef cheek, fontina cheese, dijonnaise

Green Chili Cheeseburger: grilled chuck/brisket blend topped with poblano peppers, white cheddar, candied bacon, cilantro aioli

Truffle Monster: grilled chuck/brisket blend topped with black truffle cheese, truffle mayo

Pork Belly Hawaiian: grilled chuck/brisket blend topped with fried pork belly, mushroom gravy, fried egg

Classic: grilled chuck/brisket blend topped with bacon, gruyere, pickles, special sauce

While these Fries are NOT part of the $5 Burger Celebration they are available for order a la carte:

Truffle Fries: white truffle oil, Cotija cheese

Sweet Potato Fries

Loaded Fries: bacon, cheddar, red chili, fried egg

Poutine: mushroom gravy, Cotija cheese, scallion

P.S.: I plan to order all the Burgers. It’s my cheat day.

OTC Turns 2 This Friday November 7th:

OTC Restaurant
1250 South Miami Ave Miami, Florida 33130

Thanksgiving Top Turkey Dinner Challenge at Magic City Casino

Top Turkey Original Can’t believe it’s time for our 3rd Annual Top Turkey Thanksgiving Dinner Challenge! The last couple of years Top Turkey has been held in Broward County BUT this year it makes its first Miami-Dade County appearance on Saturday Night November 15th from 5-10PM at Magic City Casino (right near the Miami International Airport). How does Top Turkey work? The participating Food Trucks have created Thanksgiving-inspired Savory and Sweet dishes which will be available to the public for sale. Don’t worry, they will also have their entire regular menu for sale too if you’re not in the Holiday spirit. A judges’ panel comprised of Nedal Ahmad (CEO of Pincho Factory), Paula Echevarria (Editor of Tasting Table Miami), Gio Gutierrez (ChatChow TV) and Steven Scharf (The Chowfather) will be choosing a best Savory and Sweet dish. Those winning Food Truck(s) will be named Top Turkey for the 2014 Thanksgiving Dinner Challenge. Feeding South Florida We will also be hosting a Thanksgiving Can Food Drive with the help of our friends at Feeding South Florida and ask that you PLEASE bring Cans of Food and Non-Perishable Food Items which will be distributed to South Florida families and those in need during the Thanksgiving season. If you donate 10 or more cans of food these select Food Trucks will give you 10% off of your entire order as a Thank you: 2 Jive Turkeys, Boba StationChacosCrazy About Chew, Don MofongoEl Rey de las Fritas, FOAR, King of Racks BBQLiquid N2 Ice Cream, The Lobsta Guy, *Main Stop Grill, Sugar Yummy Mama, Taco FreshTum Tum’s & Woody’s Burgers. Here are the participating Food Trucks and what they will be serving: 2 Jive TurkeysSavory Dish: Turkey Pot-Pie Empanada served with a Sweet Potato Mash. Dessert Dish: Pumpkin Pie Ice Pop. Arepas Las GorditasSavory Dish: Pocahontas Arepa (Turkey + Stuffing marinated on Gravy/Cranberry with a Venezuelan twist…Homemade White Cheese (Guayanes). ChacosSavory Dish: TurPHucken (Caja China Roasted Turkey stuffed with Pork Belly, Ham, Duck & Chicken, Served with Chorizo-Cornbread Dressing & Curried Sweet Potatoes). Cold Stone CreameryDessert Dish: Classic Pumpkin Pie Shake. Crazy About ChewSavory Dish: Thanksgiving Flatbread (House-made Sourdough Flat Bread with Smoked Turkey, Sweet Potato, Brie Cheese & topped with Craisins and Whipped Cream Cheese with Chives). Dessert Dish: Pumpkin Waffle (Pumpkin Belgian Waffle topped with Cinnamon Butter & Apple Cider Syrup). Don MofongoSavory Dish: Picadillo de Pavo Caribeño (Picadillo de Pavo con Sun Dried Tomatoes, Especias Caribeñas y Tostones). FOARSavory Dish: The Paco-hantas (Stuffing is mixed in with our Pancake Batter and formed as a Taco. The filling is Sweet Potato Puree, Turkey kept warm in Gravy, Cranberry Sauce, a sliver of melted Brie, a little more Cranberry and then either a drizzle or a few dots of Marshmallow on top). Dessert Dish: The Fall Guy (Our regular Paco “Pancake Taco”  with added Caramel to sweeten it up. The filling is Apple Butter Cream, fresh Apples sauteed in Butter & Cinnamon, our own wet Walnuts, Whipped Cream dusted with Cinnamon). King of Racks BBQSavory Dish: Gobble Gobble Turkey Parfait (A Parfait layered with low and slow cooked Turkey, homemade Stuffing, our homemade Mash then drizzled in our Gravy). Served with our famous Cream of Corn. Liquid N2 Ice CreamDessert Dish: Sweet Potatoe Pie Ice Cream in a Flakey Crust topped with Marshmallow Meringue & a Pumpkin Pie Ice Cream in a Flakey Crust topped with Whipped Cream and Cinnamon Dust. Main Stop GrillSavory Dish: Yuca Bowl topped w/Turkey Confit & a side of Green Bean Casserole, Fried Turkey, Chorizo Stuffing Balls & Cranberry Sauce. Dessert Dish: Pumpkin Cheese Flan Marlie’s DelightsDessert Dish: Chocolate Pecan Tart MV My Food TruckSavory Dish: Thanksgiving Pie (Pizza w/Wood Fired Oven Roasted Turkey, Sweet Potato Puree, Pickled Green Beans, Cranberry, garnished with Fried Onions). Dessert Dish: Sweet Potato Creme Brulee with Brûlée Marshmallows. Poblanos Mexican FusionSavory Dish: A Turkey Cupcake topped with a Sweet Potato Puree. Purple People EaterySavory Dish: Thanksgiving Burrito (Herb Roasted Turkey, homemade Stuffing, Ham, Swiss Cheese, Kale & Carrots with Sweet Potato Gravy) with a side of Cornflake Potato Casserole. Sugar Yummy MamaSavory Dish: Puff Pastry with a Turkey Bacon Glaze. Dessert Dish: Turkey Bacon Pie Crust with a Cherry Filling. Taco FreshSavory Dish: Thanksgiving Turkey Tamales with Tangy Cranberry Pico de Gallo & our Fan-Favorite Green Tomatillo Salsa. Tum Tum’sSavory Dish: Thanksgiving Ramen Woody’s BurgersSavory Dish: Turkey Burger (Smoked Tomato Jam, Wood Grilled Parsnips, Pancetta Bacon, Smoked Cheddar, Fresh Thyme & Maple Mayo accompanied by 50/50 Fresh Cut Idaho and Sweet Potato French Fries and Chorizo/ Fresh Sage Gravy). Dessert Dish: Woody’s Ice Cream Burger (Vanilla Bean Ice Cream, Banana Pineapple Salsa, Maple Butter Caramel and Raspberry Ketchup garnished with Dark Chocolate Shavings & served in a Donut/ Beignet). More details at the Top Turkey Challenge website. The Details: Thanksgiving Dinner Food Truck Challenge @ Magic City Casino Date: Saturday November 15th Time: 5PM – 10PM Location: 450 NW 37th Avenue Miami, FL 33125 Admission: FREE Age: All Ages Welcome Parking: Plenty of FREE Parking *Main Stop Grill’s discount will be on certain dishes

Pan de Muerto at La Migaja Mexican Bakery in Little Havana

La Migaja - Dia de los Muertos

Mexico’s Day of the Dead (Dia de los Muertos) takes place over the course of 2 days, the 1st and 2nd of November. On Nov 1st you remember the lives of children who have passed and Nov 2nd is for adults. Some folks find el Dia de los Muertos a bit gruesome as a holiday. I happen to think it’s a beautiful thing to have a day(s) where you remember & celebrate your loved ones and what they liked to eat.

Sugar Skulls

Sugar Skulls

Pan de Muerto

Pan de Muerto

Altars are created to the “difuntos” (deceased) with their favorite foods as well as pictures of them. It can be a very elaborate and intense thing to behold. Mexicans also celebrate by eating “Pan de Muerto” and “Sugar Skulls“. The Pan de Muerto (Bread of the Dead) is a sweet bread covered in sugar and the Sugar Skulls (Calaveras de Azúcar) are just that.

La Migaja Mexican Bakery in Little Havana is where I have been getting my Pan de Muerto for the last few years. It’s great for those of you who want to keep it real & remember those who have passed.

Celebrate Dia de los Muertos:

La Migaja Mexican Bakery
inside of Mi Rinconcito Mexicano
1961 SW 8th St Miami, Fl 33135
786-499-7846 / 786-290-3991

Knaus Berry Farm Season Is Here

Knaus Berry Farm To Go

Knaus Berry Farm season is here! It’s been 6 months since the last time you made a visit to the hallowed grounds of Knaus Berry Farm and enjoyed one of their Cinnamon Rolls. You’ve got til mid April 2015 before their limited time appearance ends so don’t waste it. I’m driving over there as we speak!

Knas Berry Farm 2K14 Season

Knas Berry Farm 2K14 Season

Knas Berry Farm 2K14 Season

Knas Berry Farm 2K14 Season

Knas Berry Farm 2K14 Season

Time To Do It To It!:

Knaus Berry Farm
Facebook: Knaus Berry Farm
Date: Tuesday October 28th, 2014 through Mid April 2015
Time: Open 8:00AM – 5:30 PM Monday – Saturday, Closed on Sunday
Address: 15980 Southwest 248th Street Homestead, FL
Phone: 305-247-0668

*pictures courtesy of BB on the Street correspondent Steve Simon

Pincho Factory 627 Ale, A Collaboration With Wynwood Brewing

Pincho Factory - Wynwood Brewing Collab

To celebrate 4 years of business, Pincho Factory has collaborated with Wynwood Brewing on their own beer, Pincho Factory 627 Ale. The “627” refers to the amount ($6.27) of money that was in Pincho Factory CEO Nedal Ahmad’s bank account when they opened their first location in Westchester on November 6th, 2010. Pincho Factory 627 Ale is a Farmhouse Saison brewed with Key Lime peel and Coriander.

More from the Press Release:

When they got together with Wynwood Brewing, they agreed to do a Saison, which Nedal admits to being one of his favorites. “We discussed what we were looking for in terms of flavor profile, drinkability and how we wanted it to pair well with our menu. As a testament to their talent, Wynwood Brewing nailed it on their first try,” said Ahmad. The end result was an unfiltered, golden colored ale with an amazing fruity aroma.

Saisons typically use peppercorn and orange peel, and they are traditionally yeast forward beers, which gives it a spicy/peppery characteristic. “We wanted to incorporate Pincho’s “sazón” with Wynwood Brewing Company’s commitment to tradition. We used key limes instead of orange peels, because we wanted to use something that was local to us. We also included coriander, because Nedal mentioned they use coriander to season their delicious burgers. What we came up with was a 627 Ale, which was slightly spicy,” said Luis Brignoni, president of Wynwood Brewing Company.

A pint of the 627 Ale will retail for $6.27, and will be available at both Pincho Factory locations, just in time for their anniversary on November 6th.

*picture courtesy of Pincho Factory

Buchito – Kissimmee, Florida

My wife Marcela and I met up with our friend Marvin to have a late breakfast at a spot he really likes in downtown Kissimmee, Buchito. It wasn’t until we arrived that I really thought about what a great name Buchito is. It’s not used very often but it means “a sip”. So if you want a sip of someone’s drink, you ask for a buchito. Alright, enough with the Spanish lesson, let’s talk about Buchito the shop.

The owner is Cuban and his wife is Mexican. He’s originally from Miami and worked at Garcia’s Seafood Grille & Fish Market. He was looking for a change and moved to Kissimmee where he opened up Buchito less than a year ago. It’s mostly a breakfast place with some Sandwiches. Of course there’s Cuban Coffee and desserts like Flan.

I decide on a Cortadito (smaller version of a Cafe con Leche) with the Benny Cuban Sandwich. The Cortadito was right on point and the Benny Cuban Sandwich was good. The bread was nice & crusty and the Pork was unreal. He later on brought by some of the Pork in a little bowl for us to try, it was excellent. My only real issue was that they use Mozzarella instead of Swiss.

His wife makes the desserts and it should come as no surprise that I ate the Flan. It had a perfect creamy texture and wasn’t overly sweet as most Cuban Flans are. It had the best of both Cuban & Mexican Flan worlds.

Buchito - Kissimmee, Florida

Buchito - Kissimmee, Florida

Buchito - Kissimmee, Florida

We were just a few shops down from a great Antique Mall called Lanier’s. Just wanted to give you a heads up too, if you purchase something at Lanier’s you’ll get 10% off at Buchito.

Laniers - Kissimmee, Florida

131 Broadway Ave Kissimmee, FL 34741

Buchito on Urbanspoon

Sakaya Kitchen’s Kalbi Chunk’d Tots Recipe

Sakaya Kitchen - Midtown, Florida

If we’re talking Best South Florida comfort food dishes of all time then Sakaya Kitchen‘s Kalbi Chunk’s Tots will easily make the Top 5. It’s got well marinated Meat, Cheese sauce and fried Potatoes…….SOLD! It is so good that the first time I ate it, I was in line to ordering another one and I wasn’t even half way done with the original.


Mix all ingredients with short rib meat, cover and marinate overnight.

  • 1 pound short ribs, thick cut in 1/4-inch pieces
  • 1 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 teaspoon black pepper, ground
  • 1 yellow onion, sliced
  • 1 apple, sliced


Combine ingredients in food processor until smooth.

  • 1 cup fresh white melting cheese
  • 1 cup Korean red pepper paste
  • 1 clove garlic
  • 1 scallion
  • water, if necessary to blend


  • 1 pound potato nuggets
  • 1 pinch sea salt
  • 2 cups cheese sauce (see above)
  • 1 pound short ribs (see above)
  • scallions, chopped
  • hot sauce


Makes approximately 4 servings

  1. Set grill to high heat. Grill short ribs on high heat until well done. Set aside.
  2. Deep fry potato nuggets at 375 degrees Fahrenheit until golden brown.
  3. Remove potato nuggets from oil to a mixing bowl. Toss with a pinch of sea salt and cheese sauce until coated.
  4. Slice short rib meat into bite size pieces.
  5. Place tater tot mixture in serving bowl, top with short rib meat and garnish with chopped scallions and hot sauce.

Thanks to Chef Richard Hales for allowing us to reprint this recipe.