Think you're an adventurous eater? If you're in Miami, check out some of these restaurants that are dishing out the city's weirdest and most extravagant dishes. Bring an appetite (and your nerve) to these hot spots.
Chapulines at Taquiza
Whether you're in North Beach or South Beach, Taquiza is ready to test your culinary nerves. Order the chapulines and when it arrives, close your eyes and taste them blind. They're crunchy. There's a smokiness from the adobo seasoning. The creamy guacamole they're served on is an excellent accompaniment. Now open your eyes. Yep, chapulines are crickets and a popular snack in much of Mexico. It's actually incredibly sustainable to snack on insects and other bugs, so do your part for the planet and get into this six-legged snack.
Anticuchos at Aromas Del Peru
There are lots of Peruvian restaurants scattered throughout Miami, but every location of Aromas Del Peru serves up a unique Peruvian specialty. Veal is a delicacy in much of the U.S but rarely do folks savor the hearts. That's precisely what anticuchos are, marinated veal hearts that are then skewered and grilled until perfectly crisp. Aroma Del Peru serves its anticuchos with golden potatoes and Peruvian corn.
General Tso's Gator at Blackbrick
Bon Appétit Magazine named Blackbrick "America's Best New Restaurant 2014," so you know you'll be getting only the best cuisine. Blackbrick serves modern Chinese dishes with one distinctly Florida twist. Of course, you could order the General Tso's chicken, but why not try an indigenous Florida protein: gator. That's right! The sweet and sticky specialty at Blackbrick can be made with Florida alligator.
Marie Antoinette's Head at Barton G. Restaurant
If you skip dessert at Barton G. in Miami Beach, heads will roll. The most artistic and extravagant dessert in the 305 area code is the cotton candy likeness of Marie Antoinette. The regal bust of the famous Frenchwoman comes topped with a bright pink cotton candy pouf. Baton G. has a delightfully dark sense of humor and serves Marie alongside vanilla cake. C'est très bon!
Tree of Life at El Cielo
Chef Juan Manuel Barrientos is creating Columbian cuisine unlike anything else you've ever seen (or tasted)! He has perfected the use of avant-garde cooking techniques and neuroscience to surprise and delight diners at El Cielo, where the sky is truly the limit. The tasting menu is served with gorgeous river views in the heart of the Brickell district. All five senses will be involved throughout the tasting, and the diamond of the experience is the "Tree of Life." It's a play on a classic pan de yuca, a yucca bread with cheese and basil. The yucca bread shapes the leaves of a delicate Bonsai tree, and artistic curls of copper wire form the branches, trunk, and roots that wrap around a stone. It's served with cilantro cream.
Escamoles at Bakan
Are you bored with traditional, luxurious caviar? Get yourself to the trendy Wynwood district and visit Bakan. Besides an extensive list of tequilas and mezcals, Bakan serves a Mexican delicacy like no other; it's sometimes called Mexican caviar. Escamole, from the Nahuatl word azcamolli, is ant larva and pupae. This opulent treat resembles pine nuts or corn kernels with a buttery, almost nutty taste and creamy texture. Bakan serves its escamoles with butter, epazote, and blue corn tortillas.