19 Best Recipes From Florida

Florida’s cuisine is a vibrant tapestry of flavors influenced by Caribbean, Latin American, and Southern traditions.

I’ve spent years exploring the Sunshine State’s culinary landscape, from the citrus groves of Central Florida to the seafood havens of the Keys.

These 19 recipes capture the essence of Florida’s food scene – fresh seafood, tropical fruits, and bold spices that transport you straight to palm-lined beaches with every bite.

1. Key Lime Pie: Florida’s Tangy Treasure

The first time I made Key lime pie, I squeezed those tiny limes until my fingers cramped – but oh, was it worth it! The authentic version uses those petite Key limes that pack a zingy punch unlike their larger Persian cousins.

The filling should be pale yellow, never green (that’s food coloring trickery). I love the contrast between the tart, creamy filling and the sweet graham cracker crust.

My secret? A touch of lime zest in both the filling and the whipped cream topping. This dessert was born in the Florida Keys in the early 20th century when fresh milk wasn’t readily available, making sweetened condensed milk a perfect substitute that now defines this iconic treat.

2. Cuban Sandwich: Miami’s Magnificent Mouthful

Nothing beats the rhythmic crunch of pressing a proper Cuban sandwich! I learned to make these in Tampa’s Ybor City, where Cuban immigrants created this masterpiece. The bread makes or breaks it – Cuban bread’s crispy exterior and soft interior create the perfect vessel.

Layer slow-roasted mojo pork, ham, Swiss cheese, pickles, and yellow mustard. Never, ever add lettuce or tomato (a mistake I made exactly once before being lovingly corrected by my Cuban neighbor).

Press it flat in a plancha until the cheese melts into gooey perfection. The sandwich represents Florida’s multicultural heritage – Spanish ham, Cuban bread, German pickles, and Swiss cheese, all unified in one magnificent bite that tells the story of immigration and innovation.

3. Grouper Sandwich: Beachside Bliss

My fishing buddy Mike caught a gorgeous grouper off Clearwater Beach last summer, and we transformed it into the most heavenly sandwiches! The grouper’s sweet, mild flesh practically melts in your mouth when properly prepared.

Lightly seasoned with just salt, pepper, and a squeeze of lemon, then grilled or blackened – never overcooked! The perfect grouper sandwich keeps it simple: fresh-baked bun, crisp lettuce, ripe tomato, and a dollop of remoulade sauce.

Some spots add cheese or bacon, but purists know the fish deserves center stage. Found at virtually every beachside shack along Florida’s Gulf Coast, this sandwich represents Florida’s bounty – fresh-caught fish enjoyed with your toes practically in the sand. Pure sunshine on a plate!

4. Conch Fritters: Keys’ Crunchy Delights

I’ll never forget my first conch fritter experience in Key West – one bite of that crispy exterior giving way to tender conch and I was hooked! These golden nuggets are Florida Keys cuisine in bite-sized form.

The secret lies in finely dicing the conch meat (which can be tough if not prepared properly) and mixing it with bell peppers, onions, and a dash of hot sauce. The batter should be light yet substantial enough to hold everything together.

Fry until golden brown and serve with a zippy key lime aioli for dipping. While authentic conch is getting harder to source sustainably, many Florida chefs now make excellent versions with local seafood alternatives. Either way, these fritters capture the casual, flavorful spirit of Keys cooking!

5. Stone Crab Claws: Seasonal Seafood Sensation

My birthday falls during stone crab season, and I can’t imagine a better celebration! These magnificent claws are harvested sustainably – fishermen remove just one claw and return the crab to the water where it regenerates the missing appendage.

The meat is sweet, tender, and incredibly luxurious. Traditional preparation couldn’t be simpler: chill thoroughly and crack carefully to preserve the gorgeous chunks of meat.

Serve with Florida’s famous mustard sauce – a tangy blend of mayo, mustard, Worcestershire, and spices. Available only from October to May, these treasures make waiting worthwhile. I’ve driven hours just for a fresh catch! The sustainable harvesting method makes this delicacy even more special – a true taste of Florida’s commitment to preserving its marine resources.

6. Gator Bites: Swamp-To-Table Specialties

The first time my cousin suggested cooking alligator, I thought he was joking! Now, these tender nuggets of marinated gator tail are a favorite at our family gatherings. The meat has a unique texture – somewhere between chicken and pork – with a mild flavor that takes on seasonings beautifully.

I tenderize mine with a buttermilk marinade before coating in seasoned flour and flash-frying. Served with a spicy remoulade or datil pepper sauce, they’re irresistible!

Alligator hunting is strictly regulated in Florida, making this sustainable meat part of the state’s wildlife management program. While tourists might try gator bites as a novelty, many Florida families have treasured recipes passed down through generations. These prehistoric reptiles have become a delicious symbol of Florida’s wild side.

7. Florida-Style BBQ Ribs: Citrus-Infused Smoke

When my neighbor first added orange juice to his rib marinade, I was skeptical – until that first magnificent bite! Florida-style BBQ distinguishes itself with citrus influences that cut through the rich, smoky flavors.

I slow-smoke my ribs over orange and grapefruit wood, basting with a marinade that includes fresh orange juice, honey, and a hint of habanero for heat. The meat becomes tender enough to slide off the bone while maintaining just enough chew.

The finishing glaze caramelizes beautifully, creating a sticky, sweet-tangy exterior that makes napkins absolutely necessary! While less famous than Texas or Carolina styles, Florida’s citrus-infused BBQ deserves recognition. These ribs capture the state’s abundance of citrus while honoring the Southern BBQ traditions that influence much of North Florida’s cuisine.

8. Smoked Mullet: Gulf Coast Tradition

My grandfather would smoke mullet every weekend, filling our Apalachicola neighborhood with the most mouthwatering aroma! This humble fish transforms into something magical when kissed by smoke.

Fresh mullet is split butterfly-style, lightly brined, then slow-smoked over red oak or citrus wood. The oily nature of the fish takes on smoke beautifully, resulting in rich, flavorful meat that flakes perfectly.

Traditionally served with saltine crackers and hot sauce, smoked mullet also makes an incredible dip when mixed with cream cheese and spices. Old-timers say you should only harvest mullet during months with an ‘r’ for the best flavor. This dish represents Old Florida’s fishing heritage before tourism dominated the state’s identity – simple food that celebrates local bounty and traditional preservation methods.

9. Shrimp and Grits: Coastal Comfort Food

During a stormy weekend in St. Augustine, I discovered the soul-warming joy of authentic Florida shrimp and grits. The plump, sweet shrimp harvested from Florida’s waters are the undisputed stars of this dish.

Stone-ground grits cooked low and slow with butter and cheese create the perfect creamy base. The shrimp are quickly sautéed with bacon, garlic, and sometimes a splash of white wine or beer.

A touch of heat from datil peppers (St. Augustine’s local hot pepper) adds distinctive Florida character to this Southern classic. While shrimp and grits originated in the Carolinas, Florida’s version showcases our exceptional seafood and Spanish influences. This humble dish bridges the gap between everyday comfort food and special occasion indulgence – perfect for breakfast, dinner, or those in-between meals when nothing else will satisfy.

10. Blackened Mahi-Mahi: Spice-Crusted Perfection

The sizzle of mahi-mahi hitting a screaming hot cast iron pan sends my taste buds into overdrive! I learned this technique from a Keys fisherman who swore by the perfect spice blend – paprika, thyme, oregano, cayenne, and more.

The key is coating the fish generously with spices and clarified butter, then cooking it quickly over very high heat to create that signature blackened crust while keeping the interior moist. The mild, sweet flavor of mahi-mahi stands up beautifully to the bold seasoning.

I serve mine with a cooling mango salsa that balances the spice. Mahi-mahi (also called dorado or dolphin fish – not related to dolphins!) is abundant in Florida waters and sustainably caught. This preparation method, popularized by Louisiana chef Paul Prudhomme, found a perfect home in Florida with our fresh seafood and love of bold flavors.

11. Pastelitos: Little Havana’s Sweet Pastries

My first pastelito came from a tiny bakery window in Miami’s Little Havana, handed to me in a paper bag still warm from the oven. These flaky Cuban pastries have been my weakness ever since!

The dough should be impossibly light and layered, similar to puff pastry but with its own distinct character. Traditional fillings include guava paste, sweetened cream cheese, or a heavenly combination of both.

The pastry edges get a light sugar glaze that caramelizes during baking, adding a sweet crunch. While technically a breakfast item, I’ve never found a wrong time to enjoy these treats! Pastelitos represent the strong Cuban influence that has shaped South Florida’s food culture. Making them at home requires patience but delivers a reward that transports you straight to Miami’s vibrant Calle Ocho.

12. Mojo Pork: Citrus-Marinated Marvel

The aroma of mojo pork roasting brings my entire neighborhood to my door! This Cuban-inspired dish features pork shoulder marinated in a vibrant mixture of sour orange juice, garlic, oregano, and cumin.

The longer it marinates, the better – I aim for overnight to let those flavors penetrate deeply. Slow-roasted until fork-tender, the meat develops a gorgeous crust while staying juicy inside.

Traditionally served with black beans, rice, and plantains, mojo pork is the centerpiece of many Florida family gatherings. Finding sour oranges can be challenging outside Florida, but a combination of orange and lime juice creates a reasonable substitute. This dish exemplifies how Caribbean cooking techniques and flavors have become integral to Florida’s culinary identity, especially in the southern part of the state where Cuban influences run deep.

13. Crab-Stuffed Snapper: Elegant Seafood Celebration

The first time I prepared crab-stuffed snapper for a dinner party, my guests fell silent with that first bite – the ultimate culinary compliment! This dish showcases two of Florida’s seafood treasures in one elegant presentation.

Fresh red snapper fillets are butterflied and stuffed with a delicate mixture of lump crabmeat, breadcrumbs, and herbs. A light sauce of white wine, butter, and lemon highlights rather than overwhelms the delicate seafood flavors.

I garnish with fresh herbs and a squeeze of Florida citrus. While impressive enough for special occasions, this dish comes together more easily than you might think. The combination represents Florida’s abundance of seafood options and the refined coastal cuisine that has developed alongside more casual beach fare. When made with locally-caught fish and crab, it truly captures the essence of Florida’s waters.

14. Coconut Shrimp: Tropical Crunch Delight

My vacation to Key West inspired me to perfect coconut shrimp at home – now it’s my most-requested party appetizer! Large, plump shrimp are dipped in seasoned flour, then egg wash, and finally coated in a mixture of panko breadcrumbs and shredded coconut.

Fried until golden and crispy, the coconut becomes toasty and aromatic while the shrimp inside stays juicy. The contrast of textures is absolutely divine!

I serve mine with a homemade orange-marmalade dipping sauce that balances the sweetness with a hint of heat from chili flakes. While you’ll find coconut shrimp on menus throughout Florida, the best versions use fresh local shrimp and don’t overwhelm with too much batter. This appetizer embodies Florida’s tropical influences and the state’s knack for transforming fresh seafood into craveable comfort food.

15. Mango Salsa Chicken: Tropical Fusion Favorite

Summer in Florida means mangoes dripping from trees, inspiring this dish that’s now in my year-round rotation! The chicken gets a quick marinade in lime juice, garlic, and a hint of cumin before being grilled to juicy perfection.

The star is the vibrant salsa made with ripe mangoes, red onion, jalapeño, cilantro, and lime juice. I let it sit for an hour before serving so the flavors meld together beautifully.

The sweet-spicy-tangy combination perfectly complements the smoky grilled chicken. This dish represents Florida’s abundant tropical fruit harvest and the natural fusion of Caribbean and Latin American flavors that defines much of the state’s cuisine. When mangoes aren’t in season, I’ve used papaya or pineapple with equally delicious results. It’s healthy, colorful, and screams “Florida” on a plate!

16. Citrus-Marinated Flank Steak: Sunshine-Infused Sizzle

Florida’s citrus bounty inspired this marinade that transforms ordinary flank steak into something extraordinary! The acid from orange, lemon, and lime juices tenderizes the meat while infusing it with bright flavor.

I add garlic, honey, and a splash of soy sauce for depth, then let it marinate for at least four hours. Grilled to medium-rare and sliced thinly against the grain, the steak develops a gorgeous caramelized exterior while staying tender inside.

The reserved marinade, reduced and thickened, makes an incredible sauce. This recipe showcases how Florida’s signature crop – citrus – can enhance dishes beyond breakfast juice. The combination of sweet, tangy, and savory elements creates a perfectly balanced meal that pairs beautifully with grilled vegetables. It’s become my go-to for backyard barbecues that need to impress without breaking the bank.

17. Floribbean Paella: Sunshine State Seafood Spectacular

My Cuban-American grandmother and Spanish grandfather created this fusion dish that embodies Florida’s cultural melting pot! Traditional Spanish paella techniques meet Caribbean ingredients in this showstopping one-pan meal.

The base begins with sofrito – bell peppers, onions, and garlic sautéed in olive oil – before adding bomba rice and saffron. What makes it distinctly Floribbean are the local seafood additions: Gulf shrimp, stone crab claws, spiny lobster, and whatever fresh catch is available.

Coconut milk adds a subtle tropical note that traditional Spanish paella would never include. The coveted socarrat – that crispy bottom layer of rice – develops as the dish finishes cooking. This paella represents Florida’s unique position at the crossroads of Latin American, Caribbean, and European culinary traditions, creating something entirely new yet respectful of its diverse influences.

18. Guava-Glazed Ribs: Sweet Heat Sensation

I discovered these ribs at a food festival in Homestead, Florida’s guava country, and begged the pitmaster for his secrets! The sticky-sweet glaze combines guava paste (melted down with a splash of vinegar) with adobo seasoning, brown sugar, and a kick of heat from Scotch bonnet peppers.

The ribs get a dry rub treatment before slow-smoking over fruit wood. During the final hour, they’re basted repeatedly with the guava glaze, creating layers of flavor and a lacquered finish that glistens in the sun.

The combination of smoky, sweet, tangy, and spicy elements creates an unforgettable flavor experience. These ribs showcase how Florida’s tropical fruit bounty can transform traditional barbecue into something uniquely local. The Cuban and Caribbean influences shine through in this dish that’s become a staple at my summer gatherings.

19. Sweet Corn Hush Puppies: Southern Staple With A Twist

My fishing trips to the St. Johns River always ended with these golden nuggets of cornmeal goodness! Florida’s sweet corn elevates traditional hush puppies into something special.

The batter combines cornmeal, flour, and fresh corn kernels cut straight from the cob, along with minced jalapeño for a subtle kick. I add a touch of honey to enhance the corn’s natural sweetness.

Dropped by spoonfuls into hot oil, they fry up crispy outside and tender inside – perfect for dipping into datil pepper sauce or honey butter. Legend claims hush puppies got their name when fishermen tossed fried cornmeal to their dogs to “hush puppies” during fish fries. Whether true or not, these fritters represent North Florida’s connection to Southern cooking traditions while incorporating the state’s exceptional sweet corn. They’re impossible to stop eating!