During Miami Spice, an annual culinary celebration that happens every August and September, gastronomes can satiate their taste buds at the city’s best restaurants with delicious three-course menus at discounted prices.
Dinner and lunch menus at Los Fuegos pay homage to the primal allure of Argentine chef Francis Mallmann’s open-fire cooking, infusing each dish with smoky depths and robust flavors that evoke the soul of the fire.
Each dish is a labor of love at Pao by Paul Qui, with many ingredients taking months of preparation to elevate the flavor profile of the restaurant’s singular recipes.
“Time is one of the most important ingredients we use,” said Mauricio Quezada, Sous Chef at Pao.
“Sometimes we ferment in-season foods for months before we add them to a dish.”
