The South prides itself on being one of the most distinguishable regions in the United States, and there is no exception when it comes to its food. From Memphis, Tennessee BBQ to New Orleans, Louisiana red beans and rice to low-country South Carolina seafood boil; each state brings a unique dish, cuisine, flavor or style to the Southern smorgasbord. In the state of Florida, for the past few decades there has been an emergence in developing our own distinctive cuisine known as Floribbean (or sometimes known as “New Florida” cuisine).There are three divisions of Floribbean cuisine: Latin-Floribbean or Hispano-Floribbean, Afro-Floribbean, and Indo-Floribbean. Latin/Hispano Floribbean takes all of the elements from Latin America and the Caribbean, while Afro-Floribbean and Indo-Floribbean brings its contributions to the cuisine from its African, European (French, English, Dutch), and Asian roots.
The cuisine (which has been developing since the founding and conquest of our state), brings its own unique contribution with food, style and preparation to the Southern table with different elements of traditional Southern fare, strong influences from Latin America (mainly from Cuba, Puerto Rico, Haiti, the Bahamas, Jamaica, Dominican Republic, Argentina, Brazil, Trinidad and Tobago), and even parts of Asia (in specific China). Not only limited to these areas, but today, Jewish, Australian, and Mediterranean elements are being infused in the New Florida cuisine as well.
Floribbean cuisine highly praises itself on being fresh and local. Florida is diverse in its flora and fauna and has access to various waterways and fresh produce. Fresh seafood is the highlight of the cuisine. A variety of fish, shrimp, crabs, clams, and other meats such as poultry, alligator, and different wildlife are also included. Likewise, vegetables (for example yams, potatoes, okra, eggplant, tomatoes, and various peppers – spicy and non-spicy) and fruits (papayas, mangoes,