Welcome to Miami, Bienvenido a Miami!

Another week, another whirlwind weekend. As I mentioned the other day, I flew down to Florida for the weekend to spend Passover with Adam’s family. Our seder on Friday night was lovely, and even though I missed my own family, I had a great time - and way too much to eat! Gefilte fish, matzoh ball soup, brisket, chicken, loads of veggies, and an incredible chocolate hazelnut torte that Adam’s mom made, and the recipe for which I absolutely need.

Saturday, with the chaos of the seder preparations over, and some truly stunning weather on our hands, we decided to head down to Miami for the day. Adam and his family went to South Beach for a few hours while I got to have some quality time with one of my best friends from college, Kay. One of my favorite parts of going to Florida is finding some delicious Cuban food, and she was happy to oblige, scouting out a great restaurant for us where I was tempted to order half the menu. I managed to settle, however, on Bistec de Palomilla, a super-thin steak marinated in lime and topped with sauteed onions, rice, and mariquitas, which are long, thin strips of plantains, fried until they’re perfectly crispy and crunchy. They give the best potato chips a run for their money. Being the always-thoughtful blogger that I am, I was so eager to dig in that I totally forgot to snap a picture. Fortunately, Adam had the same thing a few hours later when I met up with him and his family for their lunch and I was able to snap a picture of his.

Bistec de Palomilla

Bistec de Palomilla

Kay works in Miami doing political consulting which, as you can imagine, is a nice, relaxing job - especially right now. Ha! Just kidding! Kay actually is incredibly busy helping to run several campaigns in the Miami area, and I was in awe of my best friend multi-tasking her job, planning for her upcoming wedding, and entertaining me all at the same time - like a BOSS. We only get to see each other somewhat rarely now that we’re no longer in school together, and it felt like we had so much to catch up on. After lunch we went to Pasión del Cielo, a cute coffee shop in Coral Gables where you pick what kind of beverage you’d like and then select the coffee beans you’d like your drink to be made out of from a wall behind the counter. I had an iced latte made with Kona beans and the two of us continued discussing everything going on in our lives, including our upcoming five year college reunion.

Finally, it was time for Kay and I to say goodbye, and for me to meet back up with Adam’s family. They were having a very late lunch at Versailles, a famous (and enormous) restaurant in Little Havana that Adam and I first heard about from the movie Chef (Side Note: If you like foodie-movies, this is a GREAT one - you’ll be starving ten minutes in). Adam got their version of the Bistec de Palomilla, which came with rice and beans and sweet plantains instead of mariquitas. Of course I had to try his for comparison (because why have one steak when you can have two?), and, no surprise here, it was amazing.

Even though I had only eaten a few hours ago, there was no way I was going to sit there and not eat anything while they all dug into the amazing food at Versailles, so I got a cafe con leche and a piece of their tres leches cake. The coffee was delicious, but ohmygodyouguys, the tres leches cake? That cake is what dreams are made of. When I die, I want to be buried in that cake. I might name my firstborn child after it. It was fluffy and creamy and sweet and just… oh man. I am on the plane home right now writing this, and I keep getting distracted dreaming about that cake.

The cake that dreams are made of

The cake that dreams are made of

It was a really great weekend, and it went way too fast. I had such a wonderful time with Adam’s family celebrating the holidays, but I’m already getting back into work mode - I have a feeling it’ll be a busy week catching up on the things I missed at the office on Friday. I promise I’ve got some delicious recipes lined up for you guys though, so keep checking back!

I wonder if I can get Versailles to ship that cake to New York...