Letters to the Editor

From the issue of November 30, 2000

Divina has taken Mexican-inspired cuisine to another level. I'm extremely well traveled and have sampled foods from all regions, from simple traditional to modern creations. I've had it all. Divina's food remains down-to-earth, fresh, rich in flavor, texture, and above all in taste. It is the kind of food that touches your soul.

I've never been a subscriber to critics of any kind, and now I've proved myself right. Case dismissed.

Candise Shanbron
Miami Beach

The Food Corner, Part 2
Skippy weirdness gets silly: While it's not surprising that a restaurant critic so frighteningly familiar with the tastes and textures of products such as Skippy Super Chunk, Worcestershire sauce, and even cologne would crank out a silly review, it's unfortunate that Pamela Robin Brandt's opinion of Divina might turn away potential diners.

Divina is one of Miami Beach's finest restaurants. Whenever I dine there, chef Lorena Vegas Beuggie's dishes have been well prepared and delicious. Like any great chef, she has her own set of signature flavors. Those interested in jalapeños, chips, salsa, and very spicy chilies shouldn't dine here.

I felt Brandt's review was unfair because she doesn't understand what Divina's cuisine is all about. How else could she and her guests have arrived at such thoughtful conclusions as the chilies nogales dish being "too weird" and that salads are flawed unless dressing coats every leaf?

Suzy Buckley
Miami Beach

The Force of Reason
There's no reason for force: After reading Ted B. Kissell's article "Cruel or Usual Punishment?" (September 7), I am reminded that the use of corporal punishment teaches one thing only: When reason fails, hit 'em. As long as society continues to send this message to its children, we will continue to reap what we have sown.

John T. Jurich

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