The Sizzling History of Miami Cuisine: Cortaditos, Stone Crabs and Empanadas

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The culinary history of Miami is a reflection of its culture--spicy, vibrant and diverse. And though delectable seafood has always been a staple in South Florida, influences from Latin and Caribbean nations brought zest to the city's world-renowned cuisine. Even the orange, the state's most popular fruit, migrated from another country. Join local food author Mandy Baca as she recounts the delicious history of Miami's delicacies from the Tequesta Indians to the present-day local food revolution.
ISBN: 9781609499013
Format: Paperback
Publisher: The History Press
State: Florida
Series: American Palate
Images: 66
Pages: 168
Dimensions: 6 (w) x 9 (h)
Mandy Baca is a Miami resident and food lover. She holds a Master's Degree in Italian Gastronomy & Tourism and is a food blogger for the Miami New Times, The Broward and Palm Beach New Times,, and She is a local food advocate.
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