comida tiene sabores puros, limpios y naturales. No tie- ne sentido trabajar con un gran producto si no eres capaz de prepararlo de manera que potencie su forma natural”. ENG In Miami, diversity is expressed not only through art, but also through food. The city has become one of the most attractive destinations for foodies thanks to a vibrant mix of Caribbean, Latin American and international cul- tures and ingredients. Ricardo Jarquin, executive chef at Americana Kitchen (2950 Coconut Grove Dr), the res- taurant at the Loews hotel in Coral Gables, stands out in this landscape. His open kitchen reimagines American classics infused with the local freshness of Florida, a con- temporary interpretation of regional identity. ‘My cook- ing always aims to celebrate local flavours, using fresh regional products, but with a creative touch that surpris- es the diner,’ he explains. His approach is thoughtful and refined: “I focus a lot on seasonality, simplicity and using local products whenever I can. My food is also very tech- nique-based, with pure, clean and natural flavours. There’s no point in working with a great product if you’re not able to prepare it in a way that enhances its natural form.”