Skip The Parking Lot, Keep The Party - South Florida’s Ultimate Game-Day Recipes From Top Local Chefs & Bartenders

CHO Funky Asian Bistro | Pork Ribs

Miami Beach’s high-energy, Asian-inspired hotspot, CHO Funky Asian Bistro’s Pork Ribs are a bold and flavorful addition to any tailgating spread. These tender, slow-cooked ribs are glazed in a savory-sweet Asian-inspired sauce that delivers the perfect balance of richness, spice and umami in every bite. Easy to share and packed with flavor, they’re the kind of game-day dish guests will keep coming back to long after kickoff.

Recipe: CHO Funky Asian Bistro – Pork Ribs Recipe

Yields 2 Racks of Baby Back Ribs

Ingredients for spice rub:

• 2 Tablespoons of brown sugar

• 2 Tablespoons of salt

• 2 Tablespoons of coriander powder

• 1 Tablespoon of cumin powder

• 2 Tablespoons of onion powder

• 2 Tablespoons of mustard powder

• 2 Tablespoons of garlic powder

• 1 Tablespoon of paprika

• 1 Teaspoon of chipotle powder

Ingredients for glaze:

• 1/2 Cup of gochujang paste

• 1 Tablespoon of lite soy sauce

• 2 Tablespoons of honey

• 1 Tablespoon of rice vinegar

• 2 Teaspoons of sesame oil

• 2 Teaspoons of chopped garlic

• 2 Teaspoons of chopped ginger

• 1/4 Cup of water

Tip: This recipe makes 2 racks of baby back ribs. Our favorite are Duroc baby back ribs as they are the most tender. We cook the ribs in a two step process first by baking and then by grilling.

Steps:

1. First make the rub by adding all dry ingredients for the spice rub together in a bowl and whisk until combined

2. Then use the spice rub to season all sides of the ribs and refrigerate for 12 hours

3. Wrap the ribs in parchment paper and then aluminum foil on top to bake in the oven at 275 degrees for 2 hours

4. After baking, let the ribs sit for 30 minutes outside of the oven at room temp and then unwrap them

5. Make the glaze by combining all ingredients in a bowl and mixing until combined

6. Then using a grill, sear the ribs on both sides and brush them with the gochujang glaze heavily on both sides

7. We suggest topping with pickled shallots before enjoying!

Website: https://www.choasianbistro.com/

Sufrat Mediterranean Grill | Greek Fries

Perfect for game day gatherings, Sufrat Mediterranean Grill’s Greek Fries put a Mediterranean spin on a classic tailgate favorite. Crispy golden fries are topped with crumbled feta, fresh parsley, and a drizzle of Sufrat’s signature Tzatziki sauce, creating a savory, creamy and tangy bite that’s made for sharing. These loaded fries are an easy crowd-pleaser for any tailgate spread.

Recipe: Greek-Style Loaded Fries

Ingredients:

Steak-cut fries (fresh or frozen), enough for 4 servings

• 1 Tablespoon of olive oil

• 1/2 Cup of crumbled feta cheese

• 1/2 Cup of tzatziki sauce

• 2 Tablespoon of fresh parsley, chopped

• Mediterranean seasoning blend, to taste

Instructions:

1. Toss the fries lightly in olive oil, then bake or fry until golden and crispy.

2. Transfer to a serving platter while hot.

3. Sprinkle generously with feta cheese and Mediterranean seasoning.

4. Drizzle tzatziki over the top and finish with fresh chopped parsley.

5. Serve immediately for the best crunch.

Website: https://sufratgrill.com/

Toro Toro | Guacamole

Executive Chef Victor Rosales knows that the secret to a great game-day is all about the perfect dip. For an extra kick, he suggests adding spicy tuna to your guacamole, or crispy pork belly for a rich, savory finish.

Recipe: Guacamole

Yields 2 servings

Ingredients

• 3 Hass avocados

• 1/2 Cup of fresh pico de gallo (drained)

• 1 Serrano pepper, finely minced (adjust for heat)

• 2 Tablespoon of fresh cilantro, finely chopped

• 1 Fresh lime (Juiced)

• 1/2 Teaspoon of kosher salt, plus more to taste

Tortilla chips

Preparation

Halve and pit the avocados, then scoop into a molcajete or mixing bowl.

Add lime juice and salt and gently mash, keeping some texture.

Fold in the pico de gallo, serrano and cilantro.

Taste and adjust with additional lime, serrano or salt as needed.

Serve immediately with warm, crispy housemade tortilla chips and enjoy!

Make It Toro Toro: Top with spicy tuna for a fresh kick or crispy pork belly for a rich, savory finish.

Website: https://www.torotoromiami.com/

Corsair Kitchen & Bar | Snapper Ceviche

For the tailgate, Corsair Kitchen & Bar’s Snapper Ceviche is a fresh, light option that makes for a refreshing snack. Be sure to keep it chilled in a packed cooler.

Recipe: Snapper Ceviche

Yields 4 Servings

Ingredients

2.2 lbs Snapper

5 -10 Limes: (depending on citrus level and serving style)

14.1 oz Red onion

7.1 oz Cilantro

4.2 oz Aji amarillo paste (optional)

28.2 oz Corn (canned)

1 Avocado, added at serving (optional)

1 Jalapeno, seeded for heat (optional)

Method

1. Chop vegetables finely

2. Dice fish, cubed

3. Prepare garnishes

4. Marinate fish: Toss fish with red onion, and lime juice; let sit 45–60 minutes to “cook” in acid.

5. Add vegetables: Include cucumber, tomato, cilantro, and optional corn.

6. Chill: Keep ceviche cold (40°F or below) until serving for best texture.

7. Serve with: Tortilla chips, plantain crisps, or tostadas if sharing.

8. Enjoy!

Storage & Leftovers

• Refrigerate in an airtight container within two (2) hours of mixing.

• Fresh for 3–4 days; freeze portions for longer storage.

Tip

For a lighter taste, use fewer limes and less fish; for a richer flavor, add more citrus and bulk up with corn

Website: www.marriott.com/en-us/hotels/miajt-jw-marriott-miami-turnberry-resort-and-spa/dining

With the recipes in hand, all that’s left is to gather your crew, turn on the game and let the food do the talking. From saucy ribs and loaded Greek fries to fresh guacamole and bright snapper ceviche, these South Florida favorites bring restaurant-worthy flavor to the comfort of home. Mix and match the dishes, add your favorite drinks and snacks, and make the spread your own. Because the best game-day memories aren’t always made on the field—they happen around the table, with good food, great company and plenty of reasons to stay for one more bite. So skip the stadium crowds, fire up the grill, stock the cooler and settle in: this season, the ultimate tailgate is wherever you are.