11 a.m. HAITIAN FOOD BRUNCH - 10+ Traditional HAITIAN DISHES in Miami, Florida!!

🇹🇹 CHEF JASON PERU: https://www.instagram.com/chefjasonperu
🇹🇹 CANDICE: https://www.instagram.com/candicemohan.tt
🇭🇹 NAOMI’S GARDEN: https://www.instagram.com/naomismiami/

My food adventures with my friends Chef Jason Peru and Candice Mohan continued in my hometown of Miami with some Haitian cuisine! Come with us as we eat authentic Haitian food at Naomi’s Garden!

Naomi’s Garden is a restaurant and lounge at the corner of three neighborhoods, including Little Haiti. Haitian food has lots of Creole and Caribbean influences, and I couldn’t wait to check it out!

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They have a little window where you can place your order. You can also see the different foods they have. I could see soups, casseroles, meat, seafood, poultry, vegan options, and more.

Inside, we met the owner, Noam, who took us into the kitchen, where they were making beans, mayi (cornmeal), mayi kole (cornmeal with pinto beans, spices, etc.), rice, cabbage salad, oxtail, greens, and a spice blend called epis (which is used in nearly every Haitian dish)!

They also made a spicy, baked macaroni and cheese, which I couldn’t wait to try. There was also chicken marinating in the epis for three days before they bake it. The pieces of chicken were huge!

I couldn’t wait to try everything! There were some pickled and spicy salads, liver stew, jerk chicken, fried grouper, and more there. We got three different places so we could try as much as possible!

We headed over to to the outdoor dining hall with our plates. It’s a nice, large garden area.

The spinach stew was creamy and similar to collard greens, while the legume (veg stew) was so flavorful! The jerk chicken was so tender it fell off the bone, and the oxtail contained tons of tender, fatty meat. I had to suck out the marrow!

I loved the spicy cabbage salad. It contained a nice amount of vinegar as well. It was almost like a fresh, non-fermented kimchi! The baked chicken epis was flavorful and moist, with a crispy, roasted exterior.

Next was the mayi kolé, which were like grits with kidney beans. It was so tasty and grainy, and felt very healthy, too. I really loved the fried plantains, too.

The spaghetti with hot dogs was really tasty. The andouille sausage in it was nice, too! I loved the massive portion sizes here!

The fried grouper was a fantastic fried fish filet. There were no bones. Adding some pikliz (pickled cabbage, carrots, bell peppers, and scotch bonnets) added a crunch and some heat. It was the perfect combo!


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About Me:

My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,300 destinations in 88 countries, while documenting them on my YouTube channels, travel blog, and social media sites.

I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining. Let’s explore the world together!

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