Huang's World Season 1 Episode 13 Miami Part 1

In Huang's World season 1 episode 13, Eddie Huang travels to Miami to explore the diverse cuisines, cultures, and communities that make the city unique. The episode is the first of a two-part series, offering viewers a taste of the vibrant and multicultural food scene in Miami.

Huang begins his Miami tour in Little Havana, where he meets with Alberto Cabrera, a renowned chef and a Miami native. Cabrera introduces Huang to the traditional Cuban cuisine, including the famous Cuban sandwich, a succulent combination of ham, pork, Swiss cheese, pickles, and mustard served inside a toasted Cuban bread. They also sample some of the iconic Cuban dishes like picadillo, a ground beef stew; arroz con pollo, a chicken and rice dish; and pastelitos, a sweet pastry filled with guava or cream cheese.

Next, Huang heads to Wynwood, a trendy neighborhood known for its street art and galleries. He meets with some young and innovative chefs who are pushing the boundaries of Miami's culinary scene with their innovative and sustainable approach. They experiment with ingredients like lionfish, an invasive species that threatens the local ecosystem, and turn it into a delicious ceviche.

Huang also explores the Haitian community in Miami, where he gets a taste of the traditional Haitian cuisine, which is a fusion of African, Caribbean, and French influences. He visits a local restaurant serving authentic Haitian dishes like griot, a crispy pork dish; diri kolé ak pwa, a rice and bean dish; and akasan, a cornmeal and milk drink.

The episode concludes with Huang immersing himself in the nightlife of Miami's famous South Beach. He joins a group of local food bloggers for a late-night food crawl, tasting some of the best late-night bites in the city, from Mexican street food to Cuban-inspired burgers. The episode captures the vibrant and eclectic spirit of Miami through its food and cultural landscapes, showing viewers the diverse and exciting mix of flavors and cultures that define the city.