A Vibrant Recipe for Haitian Fish Tacos With Pikliz Slaw | Eater
"Located in Little Haiti, this Haitian restaurant served what the reviewer called the best meal of their Miami trip: a massive, juicy lobster tail bathed in butter and Creole seasonings, accompanied by stewed black beans cooked in a fragrant epis (the Haitian analogue of New Orleans’ “Holy Trinity”) and tender rice. A heap of pikliz, a spicy-sour cabbage slaw, provided a sharp counterpoint to the richness, and a mango smoothie rounded out the experience. The flavors were so memorable they inspired the reviewer to learn to make epis and pikliz at home, noting both as versatile, flavorful staples that elevate beans, pork, steak, and more." - Ryan Shepard
