This week we introduce to you the Man, the Legend, the Beast: BurgerBeast!

You can read his blog here and follow him on twitter here.

Gj:How long have you been blogging about food?

September makes 4 years that I wrote my first blog post but I had been planning to blog for about 6 months before that.

Gj: Where does your passion for food come from?

Now really thinking about it, I’d have to say the passion came from my maternal grandfather’s passion for food. He was very obsessed with what he ate at all times. On his way home from work he would stop and purchase pastelitos for his breakfast the following morning. Then the next morning he would meticulously set up his breakfast station where he would toast and butter Cuban bread. He would start a little earlier than at maybe 6:30AM making Cuban coffee old school style, no little Italian expresso pot. We’re talking heating up the water, adding the ground coffee beans and then using what’s referred to as a media (sock) to strain the coffee. I awoke to this amazing aroma for a good 20 years of my life. I still associate that smell with him.

He always knew what was in the fridge and how much of it there was. He always knew what was the new best Cuban restaurant in town we should be checking out. This was of course years before the internet. He’d have a bad experience and then tell us he would never go back to the restaurant again. A few weeks later he’d be saying we need to go back because of X reason. Yeah, so that’s from where, my grandpops.

Gj: What is the best meal you’ve ever had?

I’m not some world traveler so I haven’t really experienced a bunch of places I’d like to. But, last year I was on a cruise with my wife and parents. We stopped in Cozumel and paid a driver to take us into the city away from the tourist traps. We stopped at this little shack called Señor Iguanas that was right on the sand with a beautiful view of the ocean. We had some great tacos and local beer. Just a great memory of a meal.

Gj: What is your favorite restaurant in the whole world?

After really thinking it over I’d have to say Blue Collar. If I had the money, I’d hire Chef Danny Serfer to be my personal Chef. He’s a demon in the kitchen.

Gj: If you could live in another food city which would it be.

I think it might be easy to say New York which I enjoyed plus it’s where I was born. That being said I’m gonna hafta say Atlanta. I like a lot of what I see going on over there. It’s also the only place you find the Varsity, so good for late night eats.

Gj: What can’t you go on a week without eating?

You would think that I’m gonna say burgers but you’d be wrong. I obsess a little more than I let on about croquetas.

Gj: Name one ingredient we will always find in your fridge

Mustard. Hand downs. There’s always a bunch of different mustards in my fridge. Close second is Hot Sauce.

Gj: If you could add a restaurant to Miami which one would it be and why

It would have to be In-N-Out from the West Coast. It’d be interesting to add them to the burger line up of South Florida but it’s never going to happen.

Gj: Which pop-up would you like to see come to town?

I’m not familiar with the scene outside of South Florida but I do know In-N-Out has been doing pop-ups in other countries so why not South Florida.

Gj: Who’s your favorite local chef

Mike Saperstein from Charm City Burger, El Jefe Luchador and Rebel House. I really dig what he’s doing. I get it.

Gj: Do you cook and if so where did you learn

I can cook a few things here and there that I learned from maternal grandmother. I watched her prepare dinner for years for the family. I remember her seasoning the food and tasting it to make sure things were right. My wife is fan of my cooking but I’m not a fan. I’m too critical of myself.

Gj: What’s your favorite cookbook

I like Alton Brown’s “I’m Just Here For The Food” books just because there’s a bunch of things I learned while cooking. It wasn’t just recipes but knowledge also.

Gj: What’s your favorite food related book

Hamburger America by George Motz. It’s a guidebook to all the great Mom & Pop Burger Joints across the U.S. who still use fresh never frozen meat. As a plus, there’s also a Hamburger America documentary you should watch.

Gj: One food trend you would like to see dissapear

I don’t really pay attention to food trends.

Gj: Favorite drink Alcoholic and non alcoholic

Non is definitely Coca-Cola made with Sugar Cane or a great fountain Coke also hits the spot. Alcoholic = White Russian because the Dude abides.