Paula Niño​We could go on about the morality of eating grass-fed beef (if you watched Food Inc., you know cows confined to feedlots eating corn aren't very happy or healthy). But a better argument for buying grass-fed simply may be better taste and nutritional value.
It was the taste of U.S. beef, or shall we say, the lack thereof, that got Argentinean-born Pablo Liberato to start importing South American beef into the U.S. in the 90s. That and his interest in leading a healthy lifestyle. Gr
Photo by Paula NiñoThe Redland Raised logo.​Miami-Dade County Mayor Carlos Alvarez loves his Publix. And its store manager, John Navarro, too.
"Johnny...I'm giving you a plug, your bosses are here. Best manager Publix has," Alvarez said of Navarro addressing media, Publix employees, and producers during the launch of Redland Raised -- a branding campaign to promote local produce. A beaming Navarro told Short Order that his Westchester store (7805 SW 40 St.), was chosen for the
launch b
Paula Niño​About 6,500 food buyers and distributors showed up at the 12th Annual Americas Food & Beverage Show in Miami Beach yesterday to check out food and drink products from close to 300 exhibitors from the U.S. to Algiers.
Walking around the huge marketplace at the Miami Beach Convention Center, we saw everything from Buddha's hands, Florida alligator meat, margaritas in a bag and what seemed like a plethora of energy drinks, vitamin waters and caffeinated energy bars -- guess we're
Paula Niño​Driving down Grand Avenue, the only thing that might clue you into the existence of Golden Ribs is a sign standing on the street's median. Tucked in between a hair salon and a barber shop, the small space in West Coconut Grove is the new home to long-time rib man, Calvin. He's a man of few words and an aloof one, disappearing into the kitchen anytime we attempted to get in a word with him.
Paula Niño​You know the type: Walls lined with South American wines, alfajores and other facturas neatly organized in a glass display, panettone boxes everywhere ('tis the season), refrigerators with ready-to-cook gnocchi, golden-baked empanadas laying out under a heat lamp ...
They're hard to resist, those empanadas, and the recently opened Patagonia makes some good ones.Claiming to offer "Argentinean gourmet," this third outpost of Patagonia, while smaller, is much like the Graziano's Mark
