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Florida

The Sunshine State is comprised of a panhandle plus a long peninsula that separates the Gulf of Mexico from the Atlantic Ocean. The cuisine that has developed here (sometimes called “Floribbean”) reflects the lengthy history of a land that has been fought over by French, Spanish, English, and Native Americans. Before European arrivals, Native Americans cooked with Florida's abundant local ingredients (like yucca, plantains, and hearts of palm). The Spanish arrived in the 1500s, bringing pigs and cattle. They also introduced slaves, who contributed foods like okra, callaloo (a kale-like vegetable), yams, and eggplant. Even today, there's room for continued culinary evolution as the Sunshine State proves to be a magnet for internal American migration. Miami, Florida, meanwhile, has the second largest Cuban population of any city in the world, excepting only Havana. It's not surprising, then, that meals in Miami should often have a Cuban accent. Florida provides 80 percent of the orange juice that Americans drink, and the state is no slouch at growing lemons, limes, grapefruit, and tangerines, plus avocados, mangos, and many other fruits.

Featured Cook Katy Cooking Level: Intermediate Living In: Melbourne, Florida, USA

About me: I'm a nice person once you get to know me, but I'm very protective of my family, and I will do anything for them. My family comes first no matter what, you mess with them you mess with me. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »