As the famous quote says, “Life without tapas, is like a heart without love,” and everybody needs love.
So, for the first time ever, US Tapas Week is coming into town. It’s a foodie event packed in little-bitty bites.
Tap into your fun-size taste buds, because it’s US Tapas Week, Miami edition.
Elvira Marcos Salazar: “It’s an event in which we have this culinary Spanish experience where you get to taste different flavors from Spain in very small pieces that is a tapa.”
This seven-day tapas journey makes its debut in Miami and will make you say, “Salud.”
Elvira Marcos Salazar: “Last year was the first edition in New York City. It was a success, so we thought that Miami had to be a part of it.”
There’s going to be 13 restaurants participating around town with different menus.
One spot is inside the Rubell Museum in Miami, where tradition is key.
Elvira Marcos Salazar: “For example, here in Leku, it’s a traditional Spanish restaurant, but it also has a lot of fusion.”
Chef Carlos Garcia, Leku: “You’re going to have artichokes, shrimps. We have sweet potato chips. We make the beef. It’s like a skewer, and we make the meat at the grill on the josper, and then we add that Pedro Jimenez, which is a very traditional wine from the south of Spain.”
For Leku’s chef, creating memories is what it’s all about.
Chef Carlos Garcia: “If you have really good food, that’s going to be amazing. That special moment where you can share with your friends. As a Spanish restaurant, that’s one of the most important things we can do.”
Over in Española Way, they are all about sharing, too.
Ashley Jones, general manager, Tropezon: “Tropezon decided to participate in the Miami US Tapas Week because it just sounded like a really fun and unique opportunity to fellowship with people who love good food, i.e. tapas.”
And you’re going to have a nice experience.
Ashley Jones: “The potatas bravas translate to angry potatoes, because of the sauce that we use is kind of spicy. But I guarantee you won’t be angry after eating them. Pan con tomate is exactly what it sounds like: bread with tomato and actually a little bit of garlic. The piquillos are red peppers. They are stuffed with a mixture of crab, manchego and bechamel with this mojo rojo sauce.”
These small bites will bring back memories.
Taylor Ullirch: “They were fantastically crispy, in particular the patatas bravas. It reminded me a lot of my trip to Seville.”
US Tapas Week starts June 11 and runs until June 18.
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