Yes, South Florida does need another Cuban joint. That is, if itâ€™s delivered by chef and owner Albert Cabrera. Luckily, Cabrera is cooking up a new twist on Miamiâ€™s most ubiquitous recipes at Bread & Butter in Coral Gables.
Chat Chow TV saddled up to Bread & Butterâ€™s counter with the culinary genius for a second time (because heâ€™s just that good) to discuss what heâ€™s up to.
Having coined the phrase â€œgastro counterâ€ (a homey hybrid of a gastro pub and a Cuban cafeteria), Cabrera thinks Miamiâ€™s ready for a new take on Cuban food.
â€œCubans, you know, weâ€™re very traditional when it comes to our food,â€ he reflects. â€œBut what I think I set out to do was create something that had a base of the traditional in it. Everything that we createâ€”for instance, our flan mÃ¡gico de queso, we use harina tierna, and we make sure that we use a very authentic recipe. We just give it a different look, a different take, by using things like oxtail instead of pork in itâ€”things like that. So, weâ€™re trying to keep the foundation there, so we can bring both the old and the new together, in peace, love, and harmony, at Bread and Butter.â€
Watch the video above to see why you should order the pan con lechÃ³n (and why it can easily be described as funkadelic).
As if the dinner dishes didnâ€™t blow your mind, lunch is revolutionary. â€œThe idea here is that lunch is more of a sandwich shop,â€ explains Cabrera. â€œWhen I hired my kitchen staff, I tell them, this is a think tank. Itâ€™s not about me, itâ€™s about coming in and being creative as a team. Everybody has a little bit of say in what weâ€™re doing.â€
Join in the fun. Shake it up with a nitrogen-infused cortadito (Cuban coffee) concoction topped with sea salt, or choose from other sweet treats like the deliciously dulce merenguitos. Youâ€™ll be adicto in no time.leaving a testimonial.
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