One of the things that I am always most excited for when it comes to travel is the food. While I am generally pretty mindful of what I put in my body and try to maintain a fairly healthy lifestyle, I am no holds barred when it comes to travel. I want to fully immerse myself -- guilt-free -- in a region's or culture's cuisine. For spring break this year, my friend Laurie and I headed down to South Beach. Our only plan for our four-day adventure was to enjoy the sun and read some good books. (This was abundantly clear when we realized that between the two of us, we packed nine books. And for two of those four days, I'm pretty sure my Fitbit thought I was dead due to my lack of moving from my beach chair.) Another goal quickly became to eat some amazing food and drink some delicious drinks. We had several recommendations for Yardbird, so we headed there for lunch on our first day and split the chicken 'n' watermelon 'n' waffles. And dang, it was incredible. For dinner, we headed to Havana 1957 and shared some Cuban appetizers, including ham croquettes, plantain chips, fried yuca, tamal-seasoned pork, and tostones rellenos. We had the same breakfast each day: an açai bowl at Shepherd Artisan Coffee. We also hit up Naked Taco twice for lunch, as the Key West shrimp tacos were out of this world. When I saw that there was a Colombian restaurant not even a quarter of a mile from our hotel, I knew we just had to go; so, Laurie and I headed to Bolivar for the best meal of the trip. We shared some empanadas to start and then split the bandeja paisa, a "traditional Colombian platter of griddle steak, crispy pork belly, caramelized plantains, red beans, fried egg, white rice, corn cake, and Colombian sausage." We also had to have the ceviche shots -- and we are so glad we did. I do not have the words to accurately describe this meal: it was some of the best food that I have ever eaten. During dinner, I even texted my Colombian cohort photos, saying that if this is even a small glimpse of what we have to look forward to, we are in a for a real treat in just a few short months.
I. Can't. Wait.
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