Inside Coya's Miami Spice Preview Dinner

Pisco punch accompanies the meal perfectlyEXPAND
Pisco punch accompanies the meal perfectly
Patrick Hieger

Last night, ahead of the August 1st opening of this year's Miami Spice, during which loads of Miami restaurants will open their doors for specially priced menus through the end of September, Brickell hot spot Coya offered a few lucky diners a preview of what will be an unforgettable three-course tasting. Featuring a collection of some of the restaurant's dishes that have already become classics, the $23 lunch and $39 dinner menus will be a chance for diners to step into this luxurious space and experience what has been one of the most exciting openings of the year.  Lucky for all of us, there will be plenty of sweet corn ice cream for dessert. 

Better than the menu itself might just be the creation of Coya's own take on the classic Pisco Punch, developed specifically with Miami Spice in mind. Originally developed in San Francisco during the gold rush, Coya's take on the cocktail classic involves grilled pineapple and citrus, paying a modern homage to Duncan Nicol's original recipe that he took to the grave. As with most everything Coya does, one foot remains rooted in the traditions of South American cuisine and its colorful history, while the other foot is firmly planted in the future of this cuisine hitting a global market. 

Below, get a look at the wide variety of dishes you'll have to choose from once Coya drops prices and swings their doors wide open. Get hungry. 

Classic ceviche is as good as in PeruEXPAND
Classic ceviche is as good as in Peru
Patrick Hieger

Classic ceviche is the obvious choice for anyone looking for exotic flavors while managing to keep their slim figure. Puffed Andean choclo provides starchiness against the acidic leche de tigre, which marinades the locally caught fish. 

We want to eat this corn salad over and over againEXPAND
We want to eat this corn salad over and over again
Patrick Hieger

This salad made of three types of corn, including yellow and white sweet corn, as well as puffed Andean hominy, is balanced with micro cilantro and serrano chiles. As good as eating right off the stalk in Iowa, this salad has summer, and a little bit of Peru, written all over it. 

Quinoa-dusted calamari is tender and super crispEXPAND
Quinoa-dusted calamari is tender and super crisp
Patrick Hieger

While fried calamari may be on just about every menu around town, no one else is dusting theirs in quinoa then frying to a perfect crisp. Dressed with lime and green chilies, this is a great bar snack, or the perfect Miami Spice appetizer. 

Anticuchos are smoky and tenderEXPAND
Anticuchos are smoky and tender
Patrick Hieger

Chicken anticuchos pay homage to street food found throughout the Andean region. Tender chicken is dressed in smoky cumin and achiote, then grilled over open flame until cooked through, yet still tender. 

Soup or seco? Either way, this is a star.EXPAND
Soup or seco? Either way, this is a star.
Patrick Hieger

Although South American potatoes dried in freezing temperatures might not have the greatest flavor on their own, when bathed in butternut squash puree and a perfectly poached egg, this main had the whole table talking, when they weren't silent after each bite. 

Chicken, cilantro and potatoes make for a lighter optionEXPAND
Chicken, cilantro and potatoes make for a lighter option
Patrick Hieger

Next to tamarind ribs, grilled fish, or even dried potatoes, chicken might not seem that great. However, this baby chicken that has been marinated in ahi panca, then grilled over open flame and doused in cilantro aioli is no less spectacular than its hearty entree counterparts. 

Thanks for the preview, because we'll be back for this oneEXPAND
Thanks for the preview, because we'll be back for this one
Patrick Hieger

The true test of a kitchen as large as Coya's is whether or not they can consistently cook light filets of fish and keep them as moist as when they were plucked from the sea. This simply-dressed branzino is flaky and fork tender, served over a bed of potatoes dressed in an herbal huancaina sauce. Legendary. Drool-worthy. 

Tamarind pork ribs are the hearty option for the hungry dinerEXPAND
Tamarind pork ribs are the hearty option for the hungry diner
Patrick Hieger

Pork ribs. Dressed in tamarind sauce. Grilled. Garnished with sweet onions and scallions. Do we need to repeat? The only thing that could make these perfect ribs better is a side of three corn salad. Oh, wait, we just made your menu choices for you. 

Chicha moored makes an all-star dessert appearanceEXPAND
Chicha moored makes an all-star dessert appearance
Patrick Hieger

During the summer, Peruvians and Bolivians alike drink chicha morada to stay cool. Made by boiling purple corn with pineapple, apple, cinnamon, and clove together with some sugar and water, this traditional drink is perfect for the summer heat. As a sorbet mixed with berries and shortbread, this dessert packs the flavor without the filling. 

Chocolated plays second fiddle to incredible raspberry flavorEXPAND
Chocolated plays second fiddle to incredible raspberry flavor
Patrick Hieger

Chocolate mousse. Caramel. Raspberry sorbet that screams of fresh berries and nothing else. Raspberries marinated in pisco. This has to be one of the most exciting desserts in Miami right now, and one well worth ending a three-course meal. 

Key lime meringue is very FloridianEXPAND
Key lime meringue is very Floridian
Patrick Hieger

Key lime mousse with toasted meringue and blueberry sorbet may not be South American or even very Latin, but who cares. This dessert is texturally incredible, and full of technique and loads of interesting flavors. 

Sweet corn done three ways for dessertEXPAND
Sweet corn done three ways for dessert
Patrick Hieger

But then there's the corn dessert. Oh, yes, the corn dessert. A glass full of sweet corn ice cream. Caramel popcorn. Shortbread. And just enough spoonfuls of all of it to wonder why you haven't been eating corn desserts all this time. 

And that's Miami Spice at Coya. Plan your meals now, and plan for at least four here. You'll need the time to order each and every unforgettable menu combination. Provecho!

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Coya

999 Brickell Ave.
Miami, Florida 33131

305-415-9990

www.coyarestaurant.com/miami


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