Bar recycling parties are the kind of thing Luiz Rodrigues does to inject some environmental awareness into the South Beach lifestyle. The Brazilian-born Rodrigues is the executive director ofECOMB
, or Environmental Coalition of Miami Beach. ECOMB's "Raising the Bar" promotes recycling at bars both because it's the law, and also because being sustainable can be economical.Purdy Lounge
have all received ECOMB's stamp of approval. The group is currently working withMova Lounge
to ramp up their recycling.
Rodrigues has single-handedly steered the organization toward bigger and better, including the opening of a new sustainable center, which will eventually become a green building. Dedicated volunteers and interns help out, but Rodrigues is the man with the plan. He envisions car sharing and shared bike stations in Miami Beach's future.
The group hosts monthly movie showings at Miami Beach Cinematheque. There are monthly clean-ups of smaller isles like Monument Island. This month's clean up is full, but you can reserve ahead for the next one. Another upcoming event is the Fun Day at the Beach Fundraiser/The Big Sweep competition on November 7.
After the jump: More on that Caesar salad, some moqueca from Sushisamba, and an amazing grilled whole fish...
New Times:What did you eat for breakfast this morning?
Luiz Rodrigues: Today, I had breakfast at home. I had some cereal.
What are your top three places to eat in Miami right now?
One in South Beach is Tap Tap. I've been there probably a 170 times. I
love the grilled fish with garlic and lime sauce, grilled lobster, the
shrimp in coconut milk. The pumpkin soup is delicious. The
acra--malanga root--is delicious. They also have some meat dishes which I
like, but I don't eat as often, like the stewed goat. It's awesome.
Another one I love is Sushi Samba. They have one of my very, very favorite dishes. Every single person I've
taken to Sushi Samba and introduced to this dish, they totally fall in
love and come back for more. It's called moqueca.
It's kind of like a seafood stew. It's an Afro-Brazilian dish made with
yucca, with like a yucca cream, and some red palm oil or, as we call it
in Brazil, red dende oil. And then it has all different types of
seafood. It's a multitude of flavors in your mouth.
Most recently, there's a place I've been going to a lot, which is
Tacontento. One of my favorite dishes there is the green enchiladas.
The camarones al ajillo in this garlic lime sauce is also great--it
makes my mouth water to think about it...
What are your favorite foods to cook?
When I find time to cook, one of my favorite dishes to cook is a
Brazilian whole fish. It's a grilled fish. The fish I get depends on
the season. I marinade it for a whole day in white wine. The next day I
take the wine out, and I do another marinade for a half a day with
garlic, lime, salt, and pepper. In the evening, I take the fish out. I
grill it with olive oil. I put very thinly sliced tomatoes and onions
all over the fish. I slice potatoes and put them around the fish. So
you grill it at a very low temperature, and I keep on pouring on the
garlic-lime marinade. The onions basically caramelize, and it's all
I don't know if you'd call a burrito a fast food. I like to run over
to Taco Rico on Alton Road and get a steak burrito. I'm not a big fan
of fast food places, but comfort food would be mashed potatoes. I don't
know why, but I love them. I will run over to La Parilla Liberty on
Washington. They have this grilled skirt steak with mashed potatoes.
and it's awesome.
Do you have any regular food rituals?
For lunch, I tend to have a certain little ritual. I go to this little
restaurant which is called Sandwich Qbano. They have this Caesar salad
in a big bowl, with large leaves and nicely grilled chicken. But then
they also have this tropical salad. They chop the whole salad, with
mangos and lettuce, in a food processor--very finely chopped. One day,
I asked them to chop my Caesar salad just like my tropical salad, and
they said, "Oh sure, we'll try that." And since then, a lot of people
from my office go by and ask for it the same way.
It's the best Caesar salad, I've had. You don't have to keep cutting up
the big lettuce leaves. They have great dressing. I eat that a lot
during the week.
At home, I tend to eat a lot of couscous, mixed green salads with tropical fruits, and grilled chicken.
Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.