Jan 10, 2021
I didn’t post him here but this was a gift for the great @hana0brain0junks for Christmas. I think he turned out well!
This is Todd by the way.
seen from Ireland
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seen from United States
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seen from Ireland
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I didn’t post him here but this was a gift for the great @hana0brain0junks for Christmas. I think he turned out well!
This is Todd by the way.
Dining With Rafa: Huahua's Serves Up Killer Tacos with Bold Flavors
By Rafa Carvajal
I love Mexican food, so this week I stopped by Huahua’s in South Beach to enjoy their delectable South of the Border favorites and an elote that is to die for; all courtesy of Executive Chef Todd Erickson and the team of Haven Hospitality Concepts. The food was outstanding and I will definitely be dining at Huahua’s often. I really enjoyed the Fried Chicken Taco with jalapeño cornbread, cabbage, and ancho ranch; the BBQ Short Rib Taco with pickled jalapeño and sweet heat coleslaw; the Crispy Pescado Taco with papaya pico, cabbage and jalapeño tartar; the Braised Shortrib Enchilada with caramelized onion, cotija cheese, and an added fried egg; and the Coconut Paleta for my postre — a dessert that reminded me of my mom’s homemade paletas growing up.
Rafa Carvajal: What is Huahua's? Todd Erickson: Huahua’s is a fun, fresh, casual taqueria with a menu based on Mexican classics, expanded with regional flavors, creativity and playful spin. Imagine the best taco truck in town drove right into a South Beach storefront, that's Huahua's.
RC: What inspired you to craft Huahua’s dishes? TE: All of us at Huahua's have a soft spot in our hearts for tacos. Niloy and I are both proud Texans, and Mike hails from Atlanta, which has a surprisingly large taco culture. There is a little bit of each of us in the menu. From there, I filled in the blanks with classics and other little tempting items with hopes that they would soon become signature items.
RC: Although your entire menu is outstanding, what are your favorite three dishes, and the three most popular dishes? TE: I am thrilled by how even the menu mix has been so far. However, there are a few standout dishes. The elote has been wildly popular — the smoky grilled corn with spicy mayo and tangy cotija cheese is definitely a winner. The Fried Chicken Taco is another popular item. We serve our buttermilk fried chicken strips in a grilled flour tortilla with shaved cabbage, ancho ranch, and crunchy jalapeño cornbread crumbles. On the lighter side, we have a killer Grilled Mahi Taco served on a grilled corn masa tortilla with cilantro-lime vinaigrette, cabbage, radish and onions. With the calories saved on the Mahi Taco, you won’t feel as guilty ordering a cup of Queso Mac and Paletas for dessert!
RC: What does Huahua’s bring to Miami's dining landscape? TE: We bring a comfortable, casual dining experience at a very reasonable price point, with a menu based on high-quality, fresh, non-processed foods. We also bring a staff that takes the time to extend good, friendly, Southern hospitality to each of our guests — plus fun, tacos, elote, cervezas, paletas and piñatas!
RC: Why should Wire Magazine readers dine at Huahua’s? TE: Because they will enjoy delicious tacos, enchiladas and sides, a wide selection of Mexican beers and non-alcoholic beverages, and helpful and friendly service by a very cute and energetic staff in an environment with great music and casual vibe. We also have a big mobile technology charging station for all of your iPhone, Blackberry, Droid and laptop charging needs.
RC: I heard the great news that your career continues to reach new heights. Can you provide an update about it to our readers? TE: Haven Hospitality Concepts is currently working on expanding both of our brands (Haven & Huahua's) even farther with new projects in Florida and nationally. In July, I was fortunate enough to be invited by Condé Nast publications to cook at their headquarters in Times Square for the likes of Anna Wintour, Si Newhouse and several other editors — which has opened the door to many new and exciting projects coming next year. I was honored by being featured in this month's Cooking Light magazine. I am now the culinary authority on sunchokes — haha!
RC: Is there anything else you would like to share with Wire Magazine? TE: All of us at Haven Hospitality Concepts are thrilled to be a part of Miami's culinary landscape. It is the city we all call home, and it is also the city that has made so much of our success possible.
This article was originally published in Wire Magazine Issue #37, 2013