24 MARCH 20-26, 2025 miaminewtimes.com | browardpalmbeach.com NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | spiced yogurt cutting through the natural sweetness. Herbs add complexity to what could have been an afterthought side dish. A Key lime tart crowned with impressively tall, fluffy meringue closes the meal alongside a perfectly executed chocolate lava cake, of- fering sweet punctuation to the progression of fire-influenced flavors. The attention to detail extends beyond the food. Jeremy’s niece crafts much of the res- taurant’s pottery, giving plates and bowls a charming family touch that enhances the din- ing experience. “We’re really proud to show you a little bit of what we’re doing at the farm,” Ford told our group during our visit. This pride trans- lates to the plate. While the Florida Keys have long been celebrated for their natural beauty more than their culinary prowess, Salt + Ash bridges that gap, bringing the area fine dining to a destination that deserves it. What Ford has created is that rare find—a restaurant with fine-dining technical distinc- tion that still embraces the laid-back Keys spirit, where fine dining ambition meets un- pretentious island hospitality. Salt + Ash. 61 Hawks Cay Blvd., Duck Key, at Hawk’s Cay Resort; 305-289-2999; hawkscay. com. OLEE FOWLER ▼ KENDALL INTRODUCING MIAMI’S FIRST ALL-VEGAN CUBAN RESTAURANT A Cuban family is flipping tradition with Vegan Cuban Cuisine, Miami’s buzz-worthy new spot near Kendall serving shockingly au- thentic, plant-based takes on Cuban classics — from croquetas to Cubanos — that even your abuela might approve of. Vegan Cuban Cuisine, located at 9640 SW 72nd St., pulls off what many Cubans might consider blas- phemy: Cuban food without an ounce of dairy, meat, or animal product in sight. Founded by Steven Rodriguez and Lismei- lyn “Liz” Machado from their home kitchen, they first gained a following in 2018 by selling their now-famous croquetas to local vegan- friendly spots like Aguacate Sanctuary of Love, Ali’s Sweets and Treats, and Manna Life Food. As demand grew, they began popping up at farmers’ markets across Miami, offering a broader menu of inventive plant-based Cu- ban dishes. Then, when COVID-19 hit, Vegan Cuban Cuisine pivoted to delivery, bringing their take on classic Cuban comfort food straight to customers’ doors all over Miami. It became such a success, that on Septem- ber 15, 2020, Vegan Cuban Cuisine opened its first storefront and started serving the com- munity through a plant-based ventanita. It’s been a vegan hit ever since. The menu stars inventive vegan versions of beloved Cuban classics that trick the taste buds. Interestingly, the spot has adapted nearly every Cuban favorite — from breakfast to dessert — without seemingly sacrificing flavor. Breakfast lovers can savor the “Tortilla Española Slice,” a gluten-free creation featur- ing homemade Just Egg, Cuban spices, pota- toes, onions, and peppers, or vegan varieties of pastelitos in guava and cheese varieties. Its appetizer game shines with the “Cheeze Tequeños Trio,” crafted with Raiz — three hand-rolled tequeños filled with creamy plant-based cashew cheese wrapped in crispy traditional dough. The customizable Empanada Trio lets diners mix and match “Beef,” “Ham” & Cheeze, or “Egg” varieties paired with sauces like garlic cilantro. Sandwich fans can indulge in the “Medi- anoche” with chips, featuring jackfruit lechon asado and organic soy ham melded with creamy cheese, organic pickles, Follow Your Heart mayo, and mustard, all pressed to per- fection on house-made sweet Cuban rolls. The “VCC Masitas Shroomwich” packs glu- ten-free mushroom masitas, melted cheese, crisp lettuce, and tomatoes on Cuban bread, finished with “saucy sauce.” Meanwhile, the “Croqueta Preparada” stacks organic soy ham, melted cheese, vegan mayo, mustard, and two crispy ham croquetas (made with creamy ca- shew cream, organic soy-based ham, and Cu- ban spices) pressed hot on house-made bread. The “Papa Rellena” — fried potato balls stuffed with soy picadillo and breaded in panko crumbs — draws crowds along with the popular picadillo bowl. The restaurant’s croquetas, available in “ham” and chickpea varieties, present familiar textures and flavors without animal products. According to the restaurant’s website, what started as humble beginnings in 2018 grew from family gatherings where guests couldn’t tell the difference between plant- based and traditional meat versions. “Our true origin was a revelation at a fam- ily gathering when omnivores couldn’t distin- guish between our plant and animal dishes,” the founders explain. That moment sparked the birth of Vegan Cuban Cuisine, bringing a solution to Miami’s void of plant-based Cu- ban food. Their kitchen skips the typical restaurant playbook, too. House-made bread, olive oil cooking instead of butter (they even serve vegan Cuban bread), dedicated gluten-free prep areas, and specialty house-made beans distinguish their approach. Even their sweet- eners come from natural sources, avoiding re- fined sugar altogether. Vegan Cuban Cuisine. 9640 SW 72nd St., Miami; vegancubancuisine.com. OLEE FOWLER Vegan Cuban Cuisine photo Vegan Cuban Cuisine is Miami’s first and only entirely vegan, sit-down, Cuban restaurant.
