An Asado Movement Is Emerging in Florida's Barbecue Scene
"In Pensacola, Chef Darian Hernandez combines elemental open-fire energy with elevated Spanish technique honed in Spain and while working for José Andrés, shaping a communal, shareable live-fire dining experience. Dishes such as a primal carne asada for two are meant to be passed around and eaten with hands and tortillas, pairing messy, slow-cooked meat with wine and tapas that arrive in waves. The approach celebrates slow rhythms and conviviality—tapas to start, the main course landing as conversation deepens—to reconnect diners through fire-driven cooking." - Carrie Honaker
