Entries by Steve Raichlen

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Churrasco: Nicaraguan-Style Grilled Beef Tenderloin

  Churrasco is the Argentinian word for grilled beef. But it was Nicaraguan immigrants of the Sandinista era who popularized the dish in Miami. Today, we have dozens of Nicaraguan steak houses, ranging from ranch house-style restaurants decorated with wrought iron and cowhide to bucolic haciendas. Nicaraguan churrasco is always served with a trio of […]

July 23, 2013 by
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Nicaraguan Crab & Shrimp Soup

This crab & shrimp soup is a Thursday special at many home-style Nicaraguan restaurants in Sweetwater, a Miami neighborhood known as “Little Managua.” The traditional recipe calls for live blue crabs, which are boiled to make a sort of crab broth. For the sake of convenience, I use lump crabmeat and bottled clam broth or […]

April 28, 2012 by