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So it was really no surprise when the latest package contained a delightful sample of Monte Nevado jamón serrano slices.
These are the same all-natural Spanish hams cured in the same way -- without nitrates, nitrites, or added flavorings -- for generations. The hams are cured for a minimum of 15 months in the open air of La Rioja Spain.
Tienda is now offering a package of thinly sliced jamón -- sliced so thin it has only one side! The company slices the meat from whole hams imported directly from Spain.
The meat is piquantly salty with just enough chewiness. The thin top layer of snow-white fat on each slice just melts in your mouth like butter!
The natural sea salt gives the meat a pure flavor with no commercial salt aftertaste. You can almost taste the fresh, dry air of the mountains.
Add a slice or two of this incredible ham to your next Cuban sandwich for a taste treat like no other. Or just let a few slices come to room temperature and eat them plain or wrapped around chunks of ripe melon or papaya.
You may have seen it on the menu of many Latin restaurants. The churrasco steak is a long flat cut of "skirt steak," cut from the "plate" of the cow. In some parts of the country they traditionally call this "butcher steak," because all of it ends up going home with the butcher!
Don't confuse it with the flank steak, a similar cut, but NOT the same! Skirt steak is actually the diaphragm muscle of the cow. It's one of the most flavorful cuts of beef. In most of the country, skirt steak has been a very scarce commodity. While flank steak can be found everywhere, you had to know an old fashioned butcher -- one that still deals with the whole cow and not boxed beef.
Several national and regional grocery chains are now carrying churrasco-cut steak just like you'd find in Miami, pre-packaged and ready to go. At most places, you won't see the word "churrasco" on the label. Technically it's called "Beef Plate Skirt Steak -- Boneless."
One caveat: in Miami, the butchers carefully trim the skirt steaks for churrasco. The ones you get at supermarkets in other parts of the country require a little more work. You'll need a sharp knife to carefully remove excess fat and the white membrane from the back of the meat.
It's easy, make a downward cut into the membrane and then peel back, running the sharp edge of your knife between the membrane and the meat as you peel. The churrasco-cut plate steak is typically marinated to make it tender and full of flavor. The Argentine version uses a mildly flavored marinade or sometimes no marinade at all. The Three Guys from Miami like to "Cubanize" this dish by marinating the meat overnight in our own homemade mojo marinade.
Churrasco is always served with a good chimichurri sauce. We like to use our Cuban version -- it is much more flavorful than the typical Argentine version! For recipes, CLICK HERE.
Morro started out as a drive-in restaurant complete with carhop service. The carhops are gone, but the tradition of eating outside continues, there is no inside seating at Morro. The restaurant is popular for its freshly made churros, crispy fried cylinders of dough lightly sprinkled with sugar. When temperatures in Miami plummet to as low as 50 degrees, you will find the locals huddled at tables under the big green awning sipping thick hot chocolate and dunking their churros. The locals also swear by the fritas, and Morro’s versions of the Cuban sandwich and pan con bistec are among the best in Miami.
- Open: Daily for breakfast, lunch, and dinner
- Price: Low
- Dress: Very casual
- 2500 NW 7th Street
- Miami, Florida 33125
- 305-642-4747
- 1201 W 44TH Pl
- Hialeah, FL 33012-3331
- 305-556-4252
- Price: Low
La Camaronera Fish Market
It’s lunchtime at this Little Havana mainstay and the place is packed. The mostly local crowd seems to be equally divided between those seeking the Market’s incredible fish sandwich and those opting for the signature fried shrimp. The fish sandwich is yellowtail, lightly breaded and fried. Prices here give fast food places a run for their money. If you stop on Friday or Saturday, order the arroz con mariscos (rice with seafood.) There is also a full-service fish market in the back. Eat at the counter or order “para llevar” as there are no tables or chairs in this no-frills eatery.
- Open: Monday through Thursday, 8:00 a.m. to 5:30 p.m. | Friday and Saturday 8:00 a.m. to 5:30 p.m. |
- Sunday 10:00 a.m. to 4:00 p.m.
- Price: Low
- Dress: Very casual
- 1952 W. Flagler Street
- Miami, Florida 33135
- 305-649-1933
- Sunday 10:00 a.m. to 4:00 p.m.
Karlo Bakery
Karlo Bakery is a European-style Cuban Bakery/Café that is just as good for lunch as it is for the luscious éclairs that are a specialty. Cakes fly out of here like ping-pong balls in a hurricane. The amaretto cake, rich with almonds, is a popular choice, as is a so-rich-you-can-eat-it-with-a-spoon chocolate cake. The real treat is fresh-from-the-fryer empanadas stuffed with beef or chicken and some ham croquetas that take a back seat to no one!
Open: Monday through Saturday 8:00 a.m. to 7:00 p.m. |Sunday 8:00 a.m. to 3:00 p.m.
- Price: Low to moderate
- Dress: Very casual
- 1242 Coral Way
- Miami, Florida 33145
- 305-858-1080
- Dress: Very casual
