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Stone Crab ClawsFlorida Grouper SandwichSmoked Fish DipCuban Black Beans and Rice
USA / Florida (Gulf + Atlantic + Cuban-American)

Floridian American

Sun, sea and citrus — stone crab with mustard sauce, a fried grouper sandwich, smoked fish dip, and the Cuban-American table of Tampa and Miami.

9 dishes · 32 ingredients · 9 techniquesReference
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Signature·Dish

Stone Crab Claws

Chilled cracked Florida stone-crab claws with a mustard dipping sauce — a South Florida delicacy.

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Florida cooks from the Gulf, the Atlantic and the Keys, sweetened by citrus and shaped by the Caribbean. Stone-crab claws come chilled with a mustard sauce; grouper goes into the state's beloved fried sandwich; smoked mullet is whipped into a dockside dip. In the cities the Cuban-American table rules — black beans and rice, picadillo and the pressed Cuban sandwich of Tampa's Ybor City — while the Minorcan datil pepper spices up St. Augustine.

Dishes to explore

Stone Crab Claws

Chilled cracked claws with a mustard dipping sauce.

The South Florida delicacy.

Florida Grouper Sandwich

Fried or grilled grouper fillet on a bun.

Florida's beloved fish sandwich.

Smoked Fish Dip

Smoked mullet or kingfish whipped into a spread.

The dockside Florida starter.

The Pantry

LemonLemonSaltSaltGarlicGarlicOnionOnionButterButterSugarSugarMayonnaiseMayonnaiseCuminCumin
See all 32 ingredients›

Proteins

EggEggCrabCrabShrimpShrimpGround BeefGround BeefGrouperGrouper

Vegetables

Bell PepperBell PepperOnionOnionTomatoTomatoOliveOliveLettuceLettuceMustardMustard

Fruits

LemonLemonRaisinRaisin

Herbs & Spices

CuminCuminGarlicGarlicOld Bay Seasoning

Grains & Staples

All-Purpose FlourAll-Purpose FlourSugarSugarBeansBeansCornmealCornmealWhite RiceWhite Rice

Dairy & Fats

Heavy cream (unwhipped)Heavy cream (unwhipped)ButterButterOlive OilOlive OilCream cheeseCream cheeseLardLardSweetened condensed milkSweetened condensed milk

Sauces & Condiments

Hot SauceHot SauceMayonnaiseMayonnaiseSaltSaltTomato SauceTomato SauceWorcestershire SauceWorcestershire Sauce

How They Cook

Methods linked to dishes in this catalog

01

Smoking

Smoked Fish Dip
02

Emulsification

Stone Crab Claws
03

Curing

Smoked Fish Dip
04

Baking

Cuban BreadFloridian Orange Pie
See 5 more techniques›
Kneading
Sauteing
Deep Frying
Boiling
Simmering

Other regions

Siblings within American — each its own tradition.

Southern American
40

Soul food and BBQ heritage — fried chicken, biscuits, collards, pecan pie.

Mid-Atlantic American
39

Urban Northeast immigrant cooking — Philly cheesesteak, NY pizza, Buffalo wings, Baltimore crabs.

New England American
33

Cold-Atlantic Yankee — clam chowder, lobster rolls, baked beans, cranberry traditions.

Midwestern American
31

Heartland-farmer pragmatism — Chicago deep-dish, hotdish, Wisconsin cheese, Detroit Coney.

BBQ-TexMex American
30

Texas BBQ and Tex-Mex border — brisket, chili, nachos, fajitas, breakfast tacos.

Californian American
23

Pacific-Rim seasonal fusion — Cioppino, avocado toast, sourdough, In-N-Out.

Southwestern American
15

Red and green chile, pinto beans, and the question 'red or green?' — the New Mexico and Arizona table.

Appalachian American
12

The mountain foodways of Appalachia — soup beans simmered with a ham hock and eaten with cornbread, foraged spring ramps, sorghum syrup poured over biscuits, and apples dried and stacked into spiced cakes. A thrifty cuisine of hog, corn and preservation, with deep Scots-Irish and Cherokee roots.

Pacific Northwest American
10

Salmon, Dungeness crab, and berries — the cool, water-rich corner of Oregon and Washington.

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Dish catalog (9)

Browse all 9 recorded dishes›