Top 70 Floridian Foods

Angry Chair Brewing is a craft brewery located in the Seminole Heights neighborhood of Tampa, Florida, recognized for its unique blend of technical precision and an experimental approach to brewing. While best known for their rich, layered, and often decadent stouts, their lineup also includes IPAs, light and refreshing lagers, classic pilsners, porters, and thoughtfully crafted sour styles. Their focus is on creating beers with distinct character and balanced flavor profiles, which has earned them a loyal following and recognition within the craft beer community. The taproom offers a relaxed, welcoming atmosphere where locals and visitors come together, while the constantly rotating draft list ensures that each visit brings a new experience.Expand

Zymarium Meadery from Orlando, Florida, is the city’s first meadery, opened in August 2023 in the artistic Mills 50 district. It was founded by Joe Leigh and Ginger Leigh, a visual artist known as Synthestruct, who designed the brand identity and the interactive ambiance of the tasting room. Their philosophy is based on using exclusively local, raw, and unfiltered honey, preserving natural enzymes, pollen, and the authentic aromatic profile. Production combines traditional and modern fermentation techniques, with a distinctive focus on creating so-called “water-less fruit meads” where only fruit and honey are used instead of water, resulting in exceptionally intense and complex flavors. The lineup includes over twenty different meads on tap, ranging from dry and refreshing to sweet and rich, with part of the selection dedicated to experimental series. Their approach unites art, craftsmanship, and the science of fermentation, making Zymarium a new cultural and flavorful landmark in Orlando.Expand

Gamblers Bay Distillery, established in 2019, is a family-owned craft distillery located in Tampa, Florida. Drawing from over 120 years of family distilling traditions that originated in Romania and journeyed through Canada, they produce a range of spirits including rum, gin, and vodka. Their products are crafted using locally sourced ingredients, such as Florida molasses and citrus, reflecting a commitment to supporting local agriculture.Expand

Brewlihan is a modern meadery based in Oakland Park, Florida, established as one of the most intriguing mead producers in the United States. Their philosophy is rooted in the use of fresh, carefully selected ingredients and contemporary fermentation techniques, resulting in drinks with rich and layered character. They place special emphasis on innovation and creative combinations of fruit, honey, and spices, which is why their releases are often described as modern, vibrant, and authentic expressions of this traditional beverage. The tasting room in Oakland Park has become a gathering place for the local community, where visitors can enjoy their core lineup as well as limited series and experimental releases. Their meads strike a balance between sweetness and acidity, with pronounced fruity and aromatic profiles that appeal to a wide range of consumers. They are particularly known for their dessert and fruit-forward varieties, which deliver intense aromas and a long finish. In this way, Brewlihan merges the tradition of mead with contemporary craft beverage trends, contributing to the growing popularity of this category on the American scene.Expand

A Cuban or a Cubano is a grilled, pressed sandwich made with Cuban bread that is filled with ham, roasted pork, Swiss cheese, pickles, and mustard. It was originally invented by Cuban immigrants in Florida, who wanted to make their own variation on a classic grilled ham and cheese sandwich. Today, there are numerous variations on the Cubano, so some use different bread or add ingredients such as lettuce, tomatoes, and mayonnaise.Expand

Key lime pie is a glass-green sweet and sour dessert originating from the Florida Keys. It consists of intensely aromatic Key lime juice, condensed milk, and eggs that are mixed together into a custard. The custard is poured into a buttery crust made from graham crackers and topped with sweet whipped cream. The spicy and acidic flavors of the limes provide a great contrast to sugar and sweet cream. Key lime, also known as citrus aurantifolia, Mexican lime, and West Indian lime is a fruit indigenous to Malaysia, and it has been connected to Florida since the 1830s when a botanist named Henry Perrine started planting them on Florida's Indian Key. Today, they are used in this traditional, refreshing pie that is even better when paired with light-bodied, crisp, and fruity white wines.Expand

Stone crab claws are a popular seafood dish, particularly in areas where stone crabs are native, such as Florida in the United States. Stone crabs are unique in that they are often harvested for their claws alone, while the rest of the crab is returned to the ocean alive. Since stone crabs can regenerate their claws, this practice is more sustainable. The claws are large and contain a good amount of meat, which is sweet, tender, and considered a delicacy. Once the claws are harvested, they're usually cooked right away to preserve their freshness. The claws are typically boiled for a few minutes until thoroughly cooked, and after cooking, the claws are chilled. Letting the claws cool after cooking helps to firm up the meat and makes it easier to remove from the shell. The claws are often served pre-cracked to make it easier for diners to access the meat. They're typically served with a side of mustard sauce for dipping, though other sauces like cocktail sauce or melted butter can also be used. It's worth noting that stone crab season runs from October 15 to May 15, and fresh stone crab claws are often a featured item in seafood restaurants during this period.Expand

Cuban bread is a long, white bread characterized by its (ideally) rectangular shape, hard and thin crust, and soft, flaky interior filled with numerous air pockets. It is still unclear whether it was first created in Tampa or Miami, but everyone agrees that the best Cuban bread is made in Florida. The bread is a key ingredient of the popular Cuban sandwich, and it is recommended to pair it with a hot cup of coffee.Expand

A grouper sandwich is a seafood dish strongly associated with the coastal regions of Florida and the Gulf of Mexico in the United States, where grouper is both abundant and widely appreciated for its mild, flaky flesh. It is regarded as a staple offering in seaside restaurants and fish shacks, reflecting the close relationship between local fishing industries and the food culture of the region. The sandwich gained its prominence in the latter half of the twentieth century, as tourism in Florida grew and visitors sought fresh, accessible seafood prepared in ways that were both casual and satisfying. Grouper, already a prized catch among local fishermen, fit naturally into this role. Its fillets are thick and meaty yet delicate enough to absorb seasonings, making it versatile for grilling, frying, or blackening. Over time, the grouper sandwich became a recognizable part of Florida’s culinary identity, with debates even arising over where to find the best version along the Gulf Coast. Preparation can vary, but most versions begin with a fillet of grouper that is either lightly seasoned and grilled, coated in spices and seared, or battered and fried until golden. The fish is served on a bun or sandwich roll, often accompanied by lettuce, tomato, onion, and pickles. Tartar sauce, remoulade, or a squeeze of lemon are common accompaniments, balancing the richness of the fish. The texture of the bun and the freshness of the toppings are just as important as the fish itself, since the goal is a combination of crisp, juicy, and tender elements in every bite. Today, the grouper sandwich is most closely associated with Florida, where it is served in nearly every coastal community and is a staple on seafood menus. It is eaten by both locals and tourists, often enjoyed outdoors with sides like fries or coleslaw, and paired with a cold drink. Beyond Florida, it can be found in other Gulf states and in restaurants that emphasize American coastal cuisine, but its strongest identity remains tied to the beaches and fishing docks of Florida, where the freshness of the catch defines the quality of the dish.Expand

Old sour is a unique American sauce that is especially popular in Key West and the Bahamas, where it is a staple found in almost every kitchen. It used to be made with bird peppers, key lime juice (or sour oranges) and salt, but today it is typically made with a fermented combination of lime juice and salt. Old sour pairs especially well with cooked or raw seafood or conch chowders, although it can also be used instead of vinegar or citrus juices as a salad dressing.Expand

Sour orange pie is a traditional dessert originating from Florida. This sweet pie consists of a pie crust, filling, and meringue topping. The crust is made with a combination of graham crackers, sugar, and butter; the meringue topping is made with egg whites, sugar, and cream of tartar; and the filling is usually made with a combination of condensed milk, sugar, egg yolks, orange juice and zest, and lemon juice and zest. Originally, Floridians used sour Seville oranges that came to Florida via the Spanish who arrived in the state in the 16th century. If properly prepared, sour orange pie should have a cleaner and brighter flavor than its cousin, the famous key lime pie.Expand

Minorcan clam chowder is a Floridian dish hailing from St. Augustine. This Manhattan-style, tomato-based chowder is made with a combination of onions, bacon, green bell peppers, clams with their juice, crushed tomatoes, celery, thyme, bay leaves, potatoes, and datil chili pepper, which is grown in the St. Augustine area. The chowder is cooked until the potatoes are fully cooked. If the broth is too thick, it's recommended to dilute it with water or tomato juice. However, the consistency should remain on the thick and chunky side. Some claim that Minorcan clam chowder is even better if reheated the next day. The dish was brought over by the Minorcans to St. Augustine in 1777.Expand

Pan con minuta is a Cuban-style sandwich originating from Miami. It's made with a combination of Cuban bread rolls, onions, tomatoes, a tangy tartar sauce, and fish such as snapper that's fried in batter. The unique thing about this sandwich is the minuta part, which refers to the butterfly cut. Once breaded and deep-fried, the fish is placed into the sandwich with its tail intact, so that it sticks out, and it's then topped with chopped tomatoes, onions, and sauce. Expand

Red conch chowder is a Caribbean dish that's especially popular in The Bahamas, Cayman Islands, and the Florida Keys. The conch is pounded with a hammer in order to make it tender, and it's then chopped and combined with onions, celery, green onions, hot peppers, tomatoes and tomato paste, potatoes, beans, and herbs and spices. The combination is boiled for a few hours until all the flavors blend together. This red-colored chowder is light and brothy when first prepared, but if it's left overnight and eaten the next day, its consistency slightly thickens due to the starches coming from the potatoes. Red conch chowder is always served hot, and it's recommended to add a few dashes of pepper sherry on top before serving.Expand