Things To Do

Miami's Best Eats and Drinks This Weekend: Black Friday Brunch, Helado, and Turkey Tacos

It's Black Friday, and if you haven't made an early trip to the mall to snag some "doorbusters" then you're probably right now just emerging from your food coma.

This weekend is all about post-Thanksgiving and pre-Basel eating. From Black Friday brunches to tips on how to turn those leftovers into a delicious meal to the opening of an Argentinian obsession, there's much to do.

So, get out of those sweatpants because weekend starts now!

See also: Cindy Hutson on What To Do With Thanksgiving Leftovers

Take Your Out-of-Town Relatives for a Sangwich at Little Bread Cuban Sandwich Company

Chances are, Aunt Matilda and Uncle Harvey are sticking around through the weekend. If they're looking for a taste of Miami, take them to Alberto Cabrera's brand new Little Bread Cuban Sandwich Company in Little Havana for a Cuban made with pork belly rillette, country ham, gourmet cheese, and house-made pickle. Chances are, you've been wanting to try it out, so you're accomplishing two tasks at the same time. Win-win!

Black Friday Brunching

Funny thing about the human body. Although you fed it yesterday, it's hungry again today. That's why Black Friday brunch was invented, so you can sate those pangs with pancakes. Swine Southern Table & Bar and Tongue & Cheek are hosting special editions of their brunches today, with T&C tapping a special limited-edition keg of rare Goose Island Barrel Aged Bourbon County Stout.

See also: Black Friday Brunches and Cocktails in Miami

Freddo Opens

If you hail from Argentina, you probably have fond childhood memories of Freddo helado. Now South America's favorite frozen treat has opened their very first shop in the U.S. -- right here on Lincoln Road! If you haven't tried their helado yet, know that it's made from fresh, hormone-free milk, pure cane sugar, fruits, and nuts. All flavors contain no trans fats, artificial colorings or flavorings, preservatives, or added vegetable fats. The shop opens today, so if you plan on shopping at Macy's and the Apple Store, grab a well-deserved treat afterward.

Help For Your Leftovers

What the heck do you do with all that leftover turkey and stuffing? You could just eat that turkey cold, straight from the Tupperware. Or you could make a turkey Monte Cristo (recipe courtesy of Cindy Hutson) or turn everything into tonight's taco dinner (complete with cranberry salsa). Here's Todd Erickson's turkey taco recipe:

Day After Thanksgiving Tacos

Todd Erickson, Huahua's Taqueria

Yield: 8 six-inch tacos


  • 1 oz. extra virgin olive oil
  • 1 pound turkey meat, shredded
  • 16 oz. chicken or turkey stock
  • 1/2 tbsp. cumin
  • 1 tbsp. coriander
  • 1 tbsp. chili powder
  • 6 cloves garlic, chopped
  • 1 cup onion, small dice
  • 1/2 cup cilantro

Cranberry Salsa:

  • 16 oz. classic cranberry sauce
  • 1/4 cup cilantro, chopped
  • 1 tsp. cumin, ground
  • 1 tsp. coriander, ground
  • 2 oz. lime juice
  • 1 clove garlic, minced
  • 1/2 cup onion, small dice
  • 2 oz. extra virgin olive oil
  • 2 tbsp. jalapeño, seeded and minced

Assemble with:

  • 8 tortillas, flour or corn, grilled
  • 1 cup yellow onions, small dice
  • 1/2 cup cilantro, rough chop
  • 1 cup raw Brussels sprouts, shaved
  • 16 lime wedges


  • In a large sauté pan, heat olive oil. Add onions, garlic, chili powder, coriander and cumin and sauté until onions and garlic are translucent.
  • Add shredded turkey, cilantro and chicken/turkey stock and allow to simmer for 30 minutes.
  • In a medium mixing bowl combine cranberry sauce, lime juice, minced garlic, onion, cumin, coriander, olive oil, cilantro and jalapeño. Mix well and reserve.
  • Assemble tacos with turkey meat, salsa, brussels slaw, salsa, onion and cilantro.
  • Garnish with lime wedges

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss