12 July 10-16, 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 | We even dedicated an entire story to the top seven Pub Subs this year. So, when the gro- cery chain announced its new “Peach Heat Chicken Tender” Pub Sub last month, the collective excitement was palpable, espe- cially on TikTok. Sweet peach meets spicy heat on crispy chicken tenders? Obviously, we had to try it. The “Peach Heat Chicken Tender” sub comes loaded with Publix’s “Peach Heat” chicken tenders on white bread, topped with chipotle gouda, coleslaw, and crispy jalape- ños. On paper, it sounds like a winner. The re- ality? That’s another story. My husband and I decided to order one whole sub online to put this (maybe?) lim- ited-time offering to the test. Our first hurdle came at pickup. Unlike most Publix locations, this store lacked a ded- icated window for online orders. Getting through the regular deli line just to ask about our sub took way longer than expected. The sub was supposed to be ready at 7 p.m. Five minutes later, they realized it hadn’t been made yet. Another few minutes passed before we finally got our hands on the goods. When we finally got our sub and un- wrapped it, our expectations took an immedi- ate hit. This thing was supposed to be saucy and drippy, but it looked disappoint- ingly dry. The “cole- slaw” was clearly just shredded cab- bage with one lonely piece of red mixed in. Our best guess is that some new employee probably got sent to grab coleslaw from the produce section, bought a bag of coleslaw mix, and just dumped it on the sand- wich without mixing in any dressing. That’s not coleslaw. That’s just expensive garnish. The first bite delivered more confusion than satisfaction. The “Peach Heat” flavor re- minded us of orange chicken or General Tso’s without the heat. There was a hint of sweet- ness, but it tasted more like honey than peach. The promised heat? Barely detectable. The chipotle gouda brought nothing to the party. Gouda is a lower-moisture cheese that congeals quickly when exposed to tempera- ture changes, and since we ate this 30 min- utes after it was made, the cheese had already started to solidify. The crispy jalapeños were there in theory. We could see a couple scat- tered throughout, but they added no mean- ingful heat or crunch. Here’s where seasoned Publix customers have an advantage. When ordering chicken tender subs coated in a sauce, smart custom- ers know to ask for the chicken to be “tossed” rather than “sauced.” The difference is huge. Tossed means they chop the tenders, put them in a plastic bag with sauce, shake it all up, then pour the pre-sauced chicken onto the sandwich. The regular method just dumps sauce on top of dry chicken. We suspect our online order got the lazy treatment, which could explain the lack of flavor coating on our chicken. I found myself somewhere between medi- ocre and disappointed, while my husband was less forgiving, giving it a four out of ten. The sub wasn’t terrible. We both kept eating it, but it fell way short of what it could be. With proper preparation, this could easily be a seven. Would we order it again? He’d give it an- other shot, but only with in-person supervi- sion of the preparation. Me? I’m not convinced it’s worth a second chance when there are so many better Publix sub options available, even just within the chicken tender category. The takeaway was that it was fine, but could have been really good. Sometimes, an- ticipation beats reality, and this “Peach Heat” Pub Sub proves that point perfectly. (We still love you, Publix.) OLEE FOWLER ▼ AROUND TOWN THE HIPPEST SIP IN MIAMI Miami may run on cafecito, but Gen Z is putting a frothy new twist on it — one iced cortadito at a time. Sergio’s, the decades-old Cuban restaurant chain with ventanita cred and abuela-approved pan con bistec, is sud- denly trending on TikTok and Instagram thanks to its unexpectedly fun and delicious iced cortadito lineup, which is getting rave reviews across Miami. Named the Best Cuban Restaurant in Mi- ami by New Times in 2024, the restaurant is whipping up iced cortaditos (iced lattes brewed with strong Cuban coffee) this sum- mer, with inventive flavors like “Guava Cold Foam,” “Maria Cookie Crumble,” “Cuban S’mores,” and a brown sugar cortadito. They will also be launching two seasonal coffee fla- vors every quarter, and all iced cortaditos can come with cold foam. When news broke of these iced cortaditos, food bloggers immediately took to social me- dia to post their reviews. Then, last week, word of the secret cortaditos truly exploded when Miami Frendors (@miamifriendors) shared a TikTok spotlighting Sergio’s Doral drive-thru and its cold drinks. All priced at $6.49, the flavors read like a pastelito-meets- Starbucks fever dream, and Miami’s coffee- loving crowd can’t get enough. “Instant mood lift,” reads the caption of the post, which has racked up thousands of impressions. Sergio’s Restaurant began in 1975 as a modest Cuban sandwich shop on Bird Road in Miami, launched by Blanca Cabrera and her mother. Their traditional family recipes, flavors rooted in Cuba’s culinary heart, quickly drew a following, prompting a shift from grab-and-go sandwiches to a full-ser- vice sit-down restaurant offering comida casera, or homemade comfort food. Dishes like ropa vieja, carne con papa, and vaca frita became cornerstones of the menu, helping cement Sergio’s as a go-to spot for authentic Cuban cuisine in Miami. Today, Sergio’s is led by third-generation owner Carlos Gazitua, who grew up in the family business before returning after law school with a vision to evolve the brand with- out losing its roots. Under his leadership, Ser- gio’s introduced modern, health-conscious options like the La Flaca menu, featuring Cu- ban-inspired meals under 500 calories, alongside innovations like baked empanadas and viral iced cafecitos topped with Maria cookies. Even more iced options are expected to join the lineup throughout the year, with sea- sonal drops teasing limited-time flavors. Be- tween the frothy toppings and nostalgic flavors (hello, Maria cookies), Sergio’s has carved out a surprising space in the local cof- fee scene and on your “For You” page. And the buzz doesn’t stop there: Sergio’s is expanding into Pinecrest this fall, taking over the former IHOP on US-1. It’ll be the first ma- jor Cuban restaurant in the neighborhood and, yes, it will have a ventanita. “We’ve spent 20 years searching for the perfect location in Pinecrest,” the Sergio’s team shared on Instagram. “We finally made it happen.” Looks like Miami’s next iced coffee craze might just hit South Dixie Highway next. Sergio’s. Multiple area locations, including 3252 SW 22nd St., Coral Gables; 305-529-0047; sergios.com. CLARISSA BUCH ZILBERMAN Photo by Olee Fowler Our honest review of Publix’s new “Peach Heat Chicken Tender” Pub Sub with chicken tenders, chipotle gouda, coleslaw, and jalapeños. I’M NOT CONVINCED IT’S WORTH A SECOND CHANCE WHEN THERE ARE SO MANY BETTER PUBLIX SUB OPTIONS AVAILABLE.
