Miami-bred Eddie Zamora has embarked on a food journey most of us only dream of tapping into. He’s traveled the globe tasting plates, cocktails, and desserts in some of the most epic cities in the world. Influenced by his parents and Cuban heritage his palette and experiences are perpetually evolving. Having dined and wined at some of the most revolutionary restaurants and bars he shares with us some of his food-related stories along with restaurants and plates that currently inspire him. Here’s what he had to say. P.S. if you like what you read make sure to check out Eddie’s blog and follow him on Facebook & Instagram. Enjoy!
Let’s start with the basics, describe your all-time favorite dish, drink of choice, bar, and restaurant.
Fav dish right now: Spaghetti alla Chitarra at Union Restaurant in Pasadena.
Current Drink of Choice: Classic Manhattan served up, Sazerac, Classic Mojito
Favorite Bars: Blackswan Saloon in Dallas, Texas, Comstock Saloon in San Francisco, Scapegoat in Miami and The Varnish in Los Angeles.
Fav Restaurants at the moment:
Can’t pick just one so I’ll go by a few cities:
Miami: Ariete, La Fresa Francesa, and Byblos
New York: Morimoto
San Francisco: La Folie
Los Angeles: Felix trattoria
Kansas City: The Reiger
Washington DC: Zaytinya
Barcelona: Dos Palillos
You mention being bit by the cooking and foodie bug after moving to Los Angeles… was there something in specific that served as the catalyst to that?
I moved here as a TV Host/Actor and had to find work wherever I could. One of my jobs was for a high end boutique catering company. Working for them I was getting to try food, wine, and spirits that I couldn’t afford on my budget and began to understand why people pay a premium for certain things like good wine, food, etc..
Without pointing fingers, can you talk about the worst food related story or dining experience you’ve had to-date?
At a “High end” bar in my hometown I ordered a Manhattan and the bartender brought it to me served like an old-fashioned with a giant ice cube. I asked for it to please be served up and instead of making a fresh cocktail he reached in with his bare hand, pulled the large ice cube, and poured it into a coupe glass…needless to say there is more to the story and I let him have it “Miami” style.
Throughout your travels and adventures so far, what has been your favorite country and/or city to eat in?
By far my favorite country and city to eat in is Barcelona, Spain. I think you can put Jamon Iberico on cat shit and it would probably taste good. LOL
What city or country would you love to explore from a culinary stand-point that you haven’t yet had the chance to visit?
Definitely San Sebastian Spain.[/vc_column_text][/vc_column_inner]
Ferran Adria for sure. I’d talk about when/how he was inspired to essentially become the father of molecular gastronomy. Why he shut down El Bulli when it was the #1 restaurant in the world.
Having been born and raised in Miami, what’s your favorite place to eat in the city and what are you having?
I know I said Ariete earlier about fav restaurants in town but when in Miami for me there is always a must of “Vaca Frita” at La Carreta on 8th St.
What food or dish were you once excited to try only later to find out that it didn’t live up to your expectations?
Uni Pasta at Bestia in DTLA
What food or dish would you never, ever cook, order, or eat?
Mole. Sorry my Mexican friends but I hate that shit.
Perhaps the food wasn’t the absolute best you’ve ever had, but where have you had the best overall dining experience ever?
Recently had an amazing 6 course tasting at “Michael Warring” in Vallejo, Ca. Everything was awesome.
Where do you turn to for inspiration, recipes, and/or cooking techniques when you want to cook something new yourself?
I always try to bring a Cuban flair into my dishes and think of my mother and grandmother for inspiration. The way they loved cooking inspires me to this day.
What’s your own take on pairing food and wine or drinks? Anything non-traditional about your style?
My take is that if it tastes good to you then it’s a good pairing. People put a little too much credence in other’s opinions. Yes there are some guidelines but at the end of the day it’s going in your mouth not theirs.
Are there any new or upcoming trends in the food and beverage industry that have caught your attention and excite you?
I’m really excited to see Sherry popping up on menus all over the country. Though it’s going to make me sad to see prices go up. They definitely need to be shared with the world a little more.
What’s next in your food journey, any upcoming trips or collaborations your excited about in the coming months?
This summer I’m planning on going to Japan for the second time. I have been before but was it wasn’t a long enough time to truly explore. This time I plan on putting on a Tokyo 15lbs while I’m there.