From Apalachicola in the north to Key West in the south, Florida is a food lover's dream.
Starting in Apalachicola, you can get the best oysters that the Gulf Coast has to offer. The wild oysters in the bay are still harvested via small boat by harvesters using tongs. Harvesting season is September 1 - May 31 each year.
However you like to eat your oysters, raw or cooked, they are readily available in most restaurants offering seafood or go here for great recipes:
Oyster Recipes you will love...
Crossing the state to the Atlantic Coast, St. Augustine offers a variety of foods inspired by the Minorcans, Indians, and Spanish. With the arrival of the Spanish to our coast, the natives were introduced to a variety of fruits and vegetables from the Caribbean along with Spain's own Valencia oranges. The natives in turn introduced the Spanish to new ways of food preparation (to include barbequing) and seasoning with peppers and spicy sauces. Minorcan foods were added to this giant melting pot when the British took over control of Florida. Coming from the Mediterranean island of Minorca, the immigrants added their influence to the native cuisine by introducing pilau, using datil peppers (native to Florida) and Fromajardis, a tiny cheesecake that is now a breakfast staple in the St. Augustine area.
In central Florida, think Orlando and its surrounding area, you will find a heavy Floribbean influence. While there are three recognized varieties to this style of cooking, Latino/Hispano, Afro, and Indo, this particular area of Florida has a heavier Afro/Indo influence to its Floribbean offerings. Think Bahamas, Jamaica, Haiti. With an emphasis on fresh ingredients to include citrus and sweet tropical fruit, seafood, and various spices ranging from mild to spicy, it is a combination that will certainly tantalize your taste buds. One such dish is Floribbean Grouper . With red pepper and papaya jam in the mix, it is definitely a dish to delight.
Heading further west, the Tampa Bay region is famous for its Cuban sandwich.
Looking for something a little different? One of Florida's finest seafood items is Stone Crab.
Season runs from October 15 - May 15 and supply is often limited. Stone crab meat is flaky and white to off-white with a sweet taste. Claws are either cooked right on crabbing boats or dockside, and are available either fresh or frozen. If you have a taste for alligator, there are a variety of options just along the beaches of Pinellas County. One that comes to mind is Keegans Seafood Grille. In addition to their blackened "gator" tail, locals will tell you that they have one of the best grouper sandwiches in the area.
Ropa Vieja |
Fried Plantains with Cheese |
From ropa vieja to fried plantains with cheese, there are so many options available.
This article from Travel & Leisure magazine follows the new food scene of Miami...order up!
Lastly, traveling to the "Southernmost" point of the United States... Key West, aka The Conch Republic, has its own food traditions. While famous for key lime pie and conch fritters, there is much more to Keys cuisine.
Key Lime/Blueberry Pie
Love shrimp? Then Key West Pinks are a must have. Local to the Florida Keys and wild caught, these shrimp are firm and meaty. Order a dozen peel and eat, you won't be sorry!
You can get a killer hogfish sandwich or hogfish tacos at Hogfish Bar & Grill in Key West. Hogfish is a flaky, rich, melt in your mouth fish.
Whatever your tastes run to, when visiting Florida, eat local.