Casa Mariano in Doral fun with a blend of Mediterranean and South American flavors – CBS Miami

DORAL (CBSMiami) – Casa Mariano in Doral is the ultimate hidden gem. It opens in September 2021 and has pretty much found the following.

“We are in Doral, but we are right next to freeways 826 and 836. So if people have a business in Coral Gables it’s only a few minutes,” said General Manager and Sommelier Victor Tapia. .

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The small, charming eatery with its bright blues, whites and corals gives off a Mediterranean vibe. Casa Mariano is named after Executive Chef and owner Mariano Araya. He’s bold in the kitchen, but a bit shy in front of the camera so Tapia explains the vibe.

“Actually, this is Chef Mariano’s house. It’s the dining room. This is the living room and wine library in the back,” explains Tapia.

Chef Mariano has designed a menu specifically for South American and Mediterranean flavors.

Back in the kitchen, Chef Mariano tries her hand at some laborious dishes like black squid seafood risotto with Singapore laska sauce. Each dish is a work of art.

“It was amazing,” said CBS4’s Lisa Petrillo. “There’s a bit of spice at the end of the flavor, but it’s very strong.”

Tapia said.

“I was worried that it wouldn’t match the beauty of the dish. It’s true,” Petrillo said.

Then there’s the corvina ceviche, a delicious blend of citrus and Peruvian vegetables and flavors.

“I think we have one of the best stores in town,” says Tapia.

“Lemon is the first thing that catches your eye, but not too much,” says Petrillo. “There’s a subtle sauce and layers and layers of fresh corvina along with crispy Peruvian corn that give it a wonderful texture.”


Corvina Ceviche (CBS4)

Next, black lentils and red quinoa with sun-dried tomatoes, chickpeas, spinach, feta, and a splash of lemon vinegar.

“Again, the texture is perfect. Love the crunch with the veggies and the feta cheese gives it a delicious flavor. It was delicious,” said Petrillo.


Black lentils and red quinoa with sun-dried tomatoes, chickpeas, spinach, feta, and lemon vinegar (CBS4)

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Don’t miss their delicious desserts. The hazelnut tiramisu with mascarpone and pavlova with dulce de leche underneath, hits all the right notes.

“It’s light, fluffy, and simply delicious,” says Petrillo.


Hazelnut tiramisu with mascarpone and pavlova with dulce de leche. (CBS4)

Casa Mariano is open seven days a week for lunch and dinner. For more information www.casamariano.com

If you want to try the black squid seafood risotto, here’s the recipe:

Serve 1-2

Risotto Ingredients:

  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 6 cups braised shrimp, clam or vegetable stock
  • 2 tablespoons squid
  • lb. squid, cut into ¼ inch pieces
  • ¼ cup finely chopped parsley
  • Freshly ground salt and pepper

Risotto Instructions:

Heat olive oil in a medium saucepan over medium to high heat. Add onion and garlic and saute until soft. Add the rice and mix with the oil and cook for 2 minutes. Increase the heat to high, add the wine and cook until the water evaporates. Put the stock water and squid in a large pan and cook over high heat, stirring well. Start adding hot squid stock 1 ½ cups at a time and cook until liquid is absorbed. Continue until the stock is gone and the rice is soft. Add squid and cook for about 2-3 minutes. Add parsley and stir-fry, season with salt and pepper to taste.

Laksa Sauce Ingredients:

  • 2 tablespoons Thai red curry
  • lb. Peeled shrimp (peeled, deepened and kept shell and head)
  • 5 cups of water
  • 1 lb. clams
  • 1 cup coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 3 shrimps
  • 1 tablespoon palm sugar
  • 2 scallops
  • 1 tablespoon fish sauce
  • 4 oz Calamari
  • 1¼ cup coconut milk
  • 4 sons
  • 1 tablespoon tomato
  • 4 sons
  • 2 tablespoons cooking oil
  • Chives (for garnish)

Laksa Sauce Instructions:

In a saucepan with a thick bottom, add enough oil to coat the bottom, then add the red curry mixture and sauté for a few minutes, until the sauteed seafood mixture thickens and the oil begins to drain. mixture. Add the coconut milk and seafood stock, stir well and simmer for at least 10 minutes for the flavors to blend and develop. Taste fish sauce, sugar to taste, adjust seasoning to taste. You can also adjust the strength of the broth at this point by adding more water to lighten it, or add more coconut milk to thicken it. Plate on top of risotto rice and garnish with chives.

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https://miami.cbslocal.com/2021/12/03/taste-of-the-town-casa-mariano-doral/ Casa Mariano in Doral fun with a blend of Mediterranean and South American flavors – CBS Miami

Huynh Nguyen

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