A Vibrant Recipe for Haitian Fish Tacos With Pikliz Slaw - Eater
"The service was always thoughtful and attentive, but the food and/or drinks missed the mark. I had just resigned myself to spending the next few days of my trip hanging out at the beach and doctoring my mojitos with a bottle of Bacardi I’d purchased in town when I overheard a group of friends talking about Little Haiti. I canceled my lunch reservations, shook the sand off my toes, and hopped in a Uber straight for Little Haiti. The driver dropped me off in front of Chef Creole’s, where I ordered a lobster tail platter and a mango smoothie. What arrived at my table was a masterpiece. A massive juicy lobster tail bathed in butter and Creole seasonings, stewed black beans cooked in a fragrant epis — think the Haitian version of the New Orleans “Holy Trinity” — and tender bits of rice. To the side of my plate was a heap of pikliz, a spicy and sour cabbage slaw that helped to cut through all the richness of the food. One bite of Haitian food and I was hooked. It was easily the best meal I had during my time in Miami." - Ryan Shepard
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