15 April 18-24, 2024 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | Month XX–Month XX, 2008 miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | ▼ SOUTH FLORIDA WHAT WOULD YOU DO FOR A CHOCO TACO? Life was good before Klondike decided to dis- continue its fan-favorite, delicious Choco Taco. In July of 2022, in the middle of summer, Klondike’s parent company Unilever an- nounced it would discontinue the brand’s iconic vanilla ice cream-stuffed, chocolate- and-peanut-dipped waffle cone taco sand- wiches, which originally launched back in 1983. “Over the past two years, we have experi- enced an unprecedented spike in demand across our portfolio and have had to make very tough decisions to ensure availability of our full portfolio nationwide,” Klondike stated on its website on July 25, 2022. “A nec- essary but unfortunate part of this process is that we sometimes must discontinue prod- ucts, even a beloved item like Choco Taco.” This resulted in broken hearts across the country, including New Times writers. Thankfully, Miami’s own Coyo Taco might have made it better. In celebration of the beloved and dazed 4/20 holiday, Coyo is launching its take on the classic Choco Taco. Loyal Coyo fans already know the choco taco had its brief comeback on Coyo’s menu in August 2022. The limited-time sweet treat named the “Loco Coco Taco” was a big hit and gave ice cream lovers a taste of their childhood. To top the classic treat and its own 2022 creation, Coyo is partnering with local artisan ice cream shop Sweet Melody to create the perfect combination of sweet and salty to cure those munchies. “Ice cream is one of my favorite food groups and I’ve been a fan of Sweet Melody for years,” says Coyo’s executive chef and partner Scott Linquist. “They’re always thinking outside the box, so it was a no- brainer to ask them to recreate the choco taco; it might be better than the OG. What better time to launch than 4/20?” Sweet Mel- ody is known for its innovative ideas like its ice cream ventanita, quality ice cream, and new flavors every month to keep a current menu, so leave it to them to craft the perfect ice cream for the new choco taco. Keeping the munchies in mind and know- ing the original Choco Taco was an important flavor in many childhoods, owner Mike Romeu created the special edition “4/20 Choco Taco.” The housemade waffle taco shell is coated in cinnamon sugar dark choco- late and topped with a drizzle of caramelized white chocolate and candied Rice Krispies for a crunch. All the flavors together are paired perfectly with the creamy dulce de leche ice cream made from scratch. “It’s the highest honor to work alongside local companies like Coyo Taco who are as passionate in their craft as we are,” says Ro- meo. “The taco was inspired by the spirit of both our brands. Amazing food with a fun twist!” Choco Taco. Available for $10 each at all South Florida Coyo Taco locations from Friday, April 19, through Sunday, April 21. For those who prefer to celebrate 4/20 at home, Coyo has partnered with DoorDash to deliver the treats to your doorstep. coyo-taco.com. Rachel Costa ▼ CORAL GABLES NO NAME CHINESE POPS UP FOR 4/20 Long before Miami had a slew of high- end Asian eateries, AKA before Lucky Cat and Mila, to name a few, there was one homegrown fan favorite in a little corner of South Miami called No Name Chinese. The restaurant, helmed by Pablo Zitzmann of Zitz Sum in Coral Gables, opened its doors back in 2017. Although No Name Chinese was an in- stant hit, it closed down two years later, in May 2019. But thanks to Zitzmann, the res- taurant is resurrecting for one night only on April 20 at Zitz Sum in Coral Gables. (Yes, on the 4/20. Just in time for certain Miamians to get some major munchies.) Coinci- dentally, this date is the anniversary of when it first opened. In its heyday, No Name Chinese was a special spot in South Miami. “Though I’m Colombian-born, I had a good amount of Asian cooking experience under my belt. So, when Heath Porter [Miami wine-o and restauranteur] approached me to open No Name Chinese, I knew I couldn’t turn it down,” says Zitzmann about his expe- rience opening it. The restaurant served creative Chinese dishes, like Hong Kong French toast and kung pao Chicken, a dish so good Zitzmann beat Bobby Flay with it when he competed in Flay’s namesake Food Network show, Beat Bobby Flay. When the restaurant closed in 2019, it was a shock to the local community, as Miamians far and wide truly enjoyed it. “Closing No Name was a really difficult time in my career,” he says. “It was the first kitchen I found my voice in as a cook.” Thankfully, as the saying goes, when one door closes, another door opens. It was at No Name Chinese that Zitzmann began concep- tualizing what would eventually become Zitz Sum, his wildly successful Asian-inspired restaurant that opened in 2021. It has since earned him multiple James Beard Award nominations and a Michelin Bib Gourmand designation in 2022. “Ever since we opened Zitz Sum, guests have been asking about No Name Chinese. They’ll request a lot of the dishes. So, I wanted to bring it back on 4/20, which is Zitz Sum’s anniversary,” adds Zitzmann. Guests at the pop-up can expect a tasting menu of No Name Chinese classics, like smashed cucumbers, turnip cake, beef and broccoli, and one of No Name Chinese’s most popular dishes, the “Angry Dumplings,” which are spicy. Some of the former team members from No Name Chinese will even be back on April 20 to celebrate the occasion. Former general manager and local sommelier Ray Sholes will also be in attendance, pouring expertly paired wine for an additional $45 per person. If you were a fan of No Name Chinese way back then, the night promises to be a delecta- ble treat with a side of Miami nostalgia. Those new to the restaurant will surely be begging chef Zitzmann to permanently put the “Angry Dumplings” on the Zitz Sum menu. No Name Chinese at Zitz Sum. Saturday, April 20, at 396 Alhambra Cir., Coral Gables. Tickets can be purchased via sevenrooms.com. Cindy Ferreiro ▼ THE INTERNET ZERO-PROOF SPARKLING WINE LAUNCHES IN TIME FOR 4/20 Non-alcoholic cocktails have been popping up in restaurants and supermarket shelves for quite a while now, but consumers typically haven’t seen cannabis and wine together. However, Miami natives Henry and Gino Santos, cofounders of Premium Blend, a wine-based liquor and liqueur alternatives brand, are out to change that with CannaVinus. “CannaVinus was born out of a vision to offer consumers the perfect zero-proof spar- kling wine pairing for cannabis users that can uplift their mood in social settings and en- hance the overall experience,” says Gino San- tos. The concoction undergoes a specialized process where ingredients like mint and el- derberry are added, as they contain terpenes like limonene, caryophyllene, and pinene, which are naturally occurring mood-boosting compounds. Though terpenes are secreted in | TASTE TEST | ▼ Café Coyo Taco photo Is the “4/20 Choco Taco” making the comeback of the year? IN ITS HEYDAY, NO NAME CHINESE WAS A SPECIAL SPOT IN SOUTH MIAMI. No Name Chinese is popping up for one night only thanks to Zitz Sum. Photo by Ginger Monteleone
