Nuevo Latino Cuisine

Nuevo Latino cuisine literally means “new Latin” cuisine. It is a modern interpretation of traditional Latin American dishes. It takes traditional old world dishes and reinvents them using unusual ingredients and European and American culinary techniques. This style of cooking pioneered its way through kitchens in Miami in the late 1980s. It has since exploded on the food scene across the United States.

Chef Douglas Rodriguez is considered the father of Nuevo Latino cooking. His innovative cooking style found its place on the culinary map at Yucca, a restaurant in Miami in the late 1980s. He uses an extraordinary combination of ingredients that result in truly complex and innovative foods. Douglas is a first generation Cuban-American. His cooking style originated with the foods he grew up with. Living in Miami he was surrounded by a melting pot of Latin flavors. He decided to embrace the various Latin traditions that surrounded him by translating them into his own style of cooking. He was able to translate them for the North American palate.