And it was something to be crazy about, it was so delicious! I know New York City is known as the end all, be all of culinary cities but this meal makes me far less worried about how dining in Miami will compare. I have a feeling things will be just fine. Reassurance was brought to me by Crazy About You in Brickell Bay.
Let’s start with the fact that every meal comes with a free appetizer. What?!? I’m sure the cost is factored in but this is a brilliant marketing tactic. Especially in a city with rising costs and an area that can get quite pricey with some of the cities top restaurants in it. To even just feel like you’re not overspending on a meal out is good enough for me. Our two “free” appetizers were the Smoked Mahi Mahi Fish Dip and the Spinach and Organic Quinoa Salad.
Big dip fans, but not that familiar with Smoked Mahi Mahi Fish Dip this first day in Miami, nor with plantain chips. Now, about two months in, we are incredibly familiar with both. Plantain chips are not just available across every grocery store, they’re served in nearly every restaurant, regardless of if it goes with the meal or not. Miami has a strong Caribbean influence, with a vibrant Cuban, Dominican, and Puerto Rican community. Plantains are a staple in Caribbean cuisine, and frying them up into chips is just one delicious way to enjoy them.
The first time trying them with Crazy About You’s Smoked Mahi Mahi Dip was only fitting because they were the most fresh and delicious version I have had so far, just like this dip was. First and foremost, it’s all about that smoky goodness. Smoking the Mahi Mahi infuses it with an incredible depth of flavor that’s hard to resist. Of course, freshness matters too. Mahi Mahi, also known as dolphinfish or dorado, is known for its mild and slightly sweet flavor. When it’s fresh and handled with care, it’s a taste sensation. The key here is using top-notch, just-caught fish with a creamy blend of mayo and zesty blend of spices plus citrus. In places like Florida, where Mahi Mahi is commonly caught, this dip is a local treasure and I am so happy to have discovered it here first.
Lucky to be eating with my partner, meaning a second appetizer was ordered, we decided to be healthy for the second order. Spinach and Organic Quinoa Salad with beets, spinach, quinoa, avocado, strawberries, and toasted sesame dressing.
So many of my favorite ingredients on one plate! This is a salad situation that’s incredibly and bursting with vibrant flavors. The spinach leaves were crisp, the quinoa perfectly fluffy, and the beets continued to confirm my love for the underrated root. But what stole the show were the strawberries – juicy, sweet, and so refreshing on a hot summer day. A wonderful salad to distract from the fact that you’re not ordering your usual carb like the “Very Angry Potatoes” (next time).
Then, just as the menu was being taken away, an item tucked away in the corner solo came to my attention. Fresh Baked Cornbread with Wisconsin cheddar, chives, and Irish whipped butter. Yeah… we were going to need an order of that.
No regrets here. I love a cornbread but one that’s baked with cheese and topped with chives and butter, that starts to rival Mina’s Cornbread with Cheddar Cheese. Beyond pleased with the start of the meal, we were hoping the variety on the menu wouldn’t mean the rest would be lackluster. Spoiler alert, it wasn’t.
Now, for the rest of the post, I am pulling the images directly from the website. I did not forget to take a picture but the restaurant has a really sweet concept where they place phone holders on the table to encourage staying off your phone. Aside from the quick shots I take for Mina’s blog, I’m usually not glued to my phone, so when the mains came, I was happy to oblige to the policy and did not take it back out of the time-out box. All that to say, photo credit where photo credit is due.
To go with my Mahi Mahi dip, what more fitting than more fish: the Soy and Brown Sugar Miso Glazed Salmon. Served with steamed vegetables, it’s perfectly filling, healthy, and just as fresh as you’d expect coming from the sea-surrounded state.
I love the preparation and gastronomy about it. Placing dark brown sugar in homemade seasonings and on meats like chicken is an underrated cooking secret. Highly recommend, and it goes excellent with a miso. The soy adds depth, the brown sugar brings sweetness, and the miso brings that savory, fermented umami taste. The salmon itself is perfectly cooked, flaky, and soaking up the glaze perfectly like a sponge.
The second dish was a no-brainer as ox-tail will always be chosen if on the menu. The Mexican Ox-Tail Tacos consist of 3 tacos, with Chipotle mayo, red onion, avocado, cilantro, and mango.
The oxtail, slow-cooked to tender perfection, offered the perfect base to take in all of the delicious flavors. Oxtail is the tail of cattle, and while it may not be as commonly used as other cuts, its meat is prized for its tenderness and intense beefy taste. The preparation of oxtail tacos typically involves slow-cooking the oxtail until it becomes incredibly tender. This slow-cooking process allows the collagen in the oxtail to break down, resulting in a luscious and succulent meat texture. The seasoned and braised oxtail is then often shredded or pulled apart, making it perfect for stuffing into tacos.
See below just how perfectly stuffed and ready for the devouring these tacos were:
The trio of tacos had lots of love and thoughtfulness in the accompanying ingredients. The chipotle mayo offered a smoky and subtly spicy note, plus that richness mayo brings. Normally an ingredient I would avoid at all costs and ask to not be included, super glad to have this creamy smokiness throughout. The addition of red onion provided a sharp contrast, cutting through the richness with its crisp texture and mild pungency. And cilantro, with its fresh and herbaceous profile, added a burst of brightness. Of course, avocado is always welcome.
The real star, however, was the addition of mango. Its’ natural sweetness and slight tartness perfectly balanced the savory elements of the dish. Sweet, savory, textures, and all sorts of flavors going on in these tacos. Absolutely love these subtly nuanced shells of goodness.
And absolutely love the prospects of the food scene in Miami. Taco cheers to the next spot!
