Miami’s spate of Mexican restaurants continues to grow. The latest on the scene? PEZ (20 W Flagler St; 305-570-3440), chef Javier Plascencia’s new Baja California spot opening in Downtown next Thursday.
PEZ won’t be for purists. The fusion concept pioneered by Plascencia combines Mediterranean flavors and ingredients with Tijuana-style cooking, focusing largely on regional seafood. At PEZ, chef de cuisine Miguel Angelo Gomez Navarro (whose nickname happens to be "Fish") will put forth surf-and-turf specialties such as atún and chicharrón tostada (yellowfin tuna with pork crackling, yuzu coconut cream and avocado) and the Tijuanero taco that’s stuffed with grilled octopus, spicy shrimp and beef cecina. Entrées will feature more elaborate preparations like a butterflied branzino grilled over charcoal and the catch-of-the-day cooked in hoja santa.
The drink menu will similarly focus on local flavors, showcasing little-known vintages from Mexico’s Baja California region plus non-alcoholic staples like fresh-pressed flor de jamaica juice and tangy tamarind juice. As for spirits, tequila and mescal will be front and center, naturally.
PEZ’s dessert menu will be helmed by Sofia Muñoz—formerly the pastry chef at Mexico City’s Máximo Bistrot (a favorite of Anthony Bourdain)—who’s making decadent French custard from dulce de leche and wielding corn into something called the Taco de Elote Dulce with charred-corn ice cream.
Still a stickler for traditional Mexican? Now might be a good time to rethink your stance.
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