Chef Creole’s Wilkinson Sejour says that 30% of the clientele at Miami’s Haitian restaurants are non-Haitian. In this clip, he explains why that’s a huge increase over the past — and predicts continued success in the future.
Lakay Tropical Ice Cream
In this clip, Georges Laguerre, a producer of Haitian food who sells his wares at Lakay Tropical Ice Cream, describes how the shop has become a social hub for Haitians in Miami, despite the bureaucratic hurdles required to open a business there.
Chicken is a special Sunday treat in Haiti — but in Miami, it’s an everyday dish. In this clip, Creole writer and educator Jan Mapou explores some of the staples of Haitian cuisine, including Lecap’s specialty: legim.
New Florida Bakery
Haitian bakeries like New Florida Bakery are an integral part of the community, serving customers who arrive in the morning for breakfast pate and return several times a day to buy fresh bread. Here, local food producer Georges Laguerre explains what makes Haitian bread and pastries unique.
Chez Madame John's
Like Marie Blanc, owner of Chez Madame John’s, many of the first Haitian immigrants in Miami faced difficulty gaining formal employment. Here, Creole writer and educator Jan Mapou describes how many of those immigrants opened their own shops and restaurants, earning money to support themselves and to send back to their families in Haiti.
Opa Locka Hialeah Flea Market
Djon djon, pikliz, pumpkin, sweet potatoes, mangoes - market vendor Marie Maude describes her wares and the pride she feels in selling Haitian produce in Miami.
French colonial influences on the Haitian menu are evident at L’Auberge restaurant. Listen as Jan Mapou describes Haitian cuisine in Miami as a melting pot of flavors from Europe and Africa.