Concierges always keep an eye on their cities, what is happening, what is new, what is a local staple and what has flavor enough to go on an adventure. I became curious about El Rey de las Fritas after seeing a segment on the Travel Channel. One of my Concierge colleagues, fellow founder of the Concierge Friends and Social Club, suggested we would go. She has a Cuban heritage and grew up with El Rey. I was thrilled because I could not have had a better insider guide.
Once upon a time, I was a student at Andalas University in Padang, Sumatra. I was living with an Indonesian family and I was lucky. My host mother was an outstanding chef. She knew all of my favorite Indonesian dishes that I had grew up with in the Netherlands and had some secret recipes herself. In my three months as a summer student, I gained five kilo’s. My host mother thought I was too skinny. She also wanted to be sure my mother back home knew she had taken excellent care of me.
With year round sunshine, it is always a great time for ice cream in Miami. This is very different from the Netherlands, the country I grew up in. Ice cream stores are only open in the summer and close for the winter months.
I am extremely fond of ice cream. It especially reminds me of my childhood summers and walking to the local Italian ice cream shop around the corner. It was my first ever paying job when I was 16 year old. I was hired according to the owner, because I looked Italian enough even though I did not understand anything of what he or his Italian speaking family were saying. The great thing about working at an ice cream store was having ice cream every day! After that summer, I also ended up with some big muscles in my right arm from all the scooping I did.
Stone crabs are a Florida delicacy. They are named for their hard, stony, rust-colored shells. If you happen to visit Miami during stone crab season, which runs from October 15 through May 15, they are a must try. Stone crabs mean as much to our state as the blue soft-shell crab does to Maryland or the lobster to Maine.
What makes stone crabs ecologically interesting, is that their claws regenerate. When the stone crab is caught, the fisherman only takes one claw. He then releases the stalk-eyed crustacean back into the water and a new claw will grow back in 12 to 18 months. Stone crabs can regenerate their claws three to four times. The Monterey Bay Aquarium considers the Florida stone crab fishery sustainable and a “Best Choice.” Like we mentioned, going green, being green, is easy and fun and this time, it is delicious too.
You may be wondering, what does an Argentine know about ceviche? Truthfully, lots! There is no doubt that meat is in my blood (in fact I may share some of my fave steak places soon!), but give me a taste or choice for ceviche and the ché is all but gone! Well, for the course of dinnertime at least.