The South Beach Wine and Food Festival is celebrating its 15th anniversary bringing the most renowned wine and spirits producers, and culinary personalities to Miami Beach. "I feel like I'm in an episode of the Food Network," Patricia Sanchez Abril, an attorney born and raised in the city, said to NBC, "the Miami food scene has changed and now there's more diversity, availability, sophistication and excitement." Here are some of the best Latin fusion recipes by top chefs Ingrid Hoffmann and Fernando Desa that you can recreate at home.

Malanga Tuna Tartare Tacos with Papaya, Mango and Avocado Salsa topped with Panka-Lime Crema

By Fernando Desa, Executive Chef for Goya Foods

Tuna

  • 1.5 lbs. of Sushi Grade Tuna
  • ¼ tbsp. of Sesame Oil
  • 1 tbsp. of Goya Extra Virgin Olive Oil
  • 2 tbsp. of Chives Minced
  • 1 tbsp. of Toasted Sesame seeds
  • 1 tbsp. of Goya Sazonador Total
  • 1 tbsp. of Lemon Juice
  • 1 tbsp. of Goya Red Wine Vinegar
  • 1 tbsp. of Soy Sauce
  • 1 tbsp. of Smoked Paprika
  • 1 tbsp. of Goya Aji Amarillo Paste
  • ¼ tbsp. of Brown Sugar
  • Adobo Goya with Pepper to taste if necessary

Salsa

  • 1 tbsp. of Goya Extra Virgin Olive Oil
  • 1 mango, pitted, peeled, and diced
  • 1 small papaya, peeled, seeds removed, and diced
  • 1 ripe avocado, diced
  • ½ tbsp. of Goya Lemon Juice (or to taste)
  • 1 tsp. of Goya Agave
  • A pinch of chili flakes
  • 1 tsp. of Fresh Cilantro(chopped)
  • Adobo Goya with Pepper to taste

Malanga (Peeled)

  • Aji Crema
  • 1 packet Sazón GOYA without Annatto
  • ½ cup sour cream
  • 1/2 tbsp. GOYA Panka Paste
  • 1 tbsp. of Goya Lime Juice
  • Pinch of Sugar
  • Goya Adobo with Pepper to taste
  • Micro Greens for Garnish

Instructions

To make the Tartare, Salsa and Crema, mix all the ingredients of each recipe in separate mixing bowls and save. To make the taco shells, peel the Malanga, slice very thin and fry in hot corn oil using a taco shell fryer till crispy. To assemble the taco, fill the Taco with the tuna, top with the salsa, drizzle the Crema and finish with the microgreens.

Chipotle Pulled-Pork Purse with Pineapple-Piloncillo Gastrique and Spicy Cream Sauce

By Fernando Desa, Executive Chef for Goya Foods

Ingredients for Pulled Pork

  • 3 lbs. of boneless pork shoulder
  • 2 tbsp. of GOYA Adobo with Pepper or to taste
  • 1 cup of ketchup
  • ½ can of GOYA Chipotle Peppers in Adobo Sauce
  • ½ cup of brown sugar
  • ½ tbsp. of GOYA Minced Garlic
  • 1 tbsp. of GOYA White Vinegar
  • 1 tbsp. of Worcestershire sauce
  • 5 cups of water
  • 1 packet of Sazón GOYA with Coriander & Annatto

Gastrique

  • 4 oz. of Hoisin Sauce
  • 2 oz. of the Beef cooking juice
  • 1 oz. of  Goya Piloncillo
  • 1 tbsp. of Goya Red Wine Vinegar
  • 2 oz. of Soy Sauce
  • 6 oz. of Goya Pineapple Juice
  • 1 Envelope of Goya Sazon with Annatto

Cream Sauce

  • 1 packet Sazón GOYA with Coriander and Annatto
  • ½ cup sour cream
  • 1/2 tbsp. GOYA Rocoto Crema
  • Pinch of Sugar
  • 1 Pack of Goya Discos

Instructions

To make the pork please combine the ingredients in a pot and cook for two hours until the meat falls apart and the sauce is nice and thick, then pull the meat with two forks and combine with the sauce. To make the sauce: In a small saucepan, over medium heat, add all the reduction ingredients. Bring to a boil and reduce heat to low. Simmer until the juice has been reduced and thickened. Remove from heat and allow to cool.

To form the purse, lay one disco wrapper on work surface; add 1 tbsp. filling to center. Bring all edges together up to center of wonton; using fingers twist and press on edges to seal to form purse shape. Repeat with remaining ingredients. Then Deep fry them in Hot Oil for around 2 minutes till nice and crispy.

Chicken and Penne Puerto Rican Style

By Ingrid Hoffmann Celebrity Chef for Barilla

Ingredients

  • 1 box of Barilla Penne pasta
  • 4 Tbsp. olive oil
  • 2 chicken breast halves
  • 2 Tbsp. achiote marinade, divided
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 red pepper, seeded and sliced
  • 1 green pepper, seeded and sliced
  • 1 can (28 ounces / 800 grams) of crushed tomatoes
  • 1 Tbsp. tomato paste
  • 1/2 Cup green olives, pitted and drained
  • 1/2 Cup frozen peas and carrots
  • 4 Tbsp. cilantro, divided
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish

Instructions
Heat oil in a large nonstick skillet over medium-high heat. Rub the chicken with 1 tablespoon adobo and brown on both sides for 3 minutes. Removethe chicken, cut into 1-inch pieces and set aside. In the same skillet, add the onion, garlic, peppers and remaining marinade. Sauté for 6 minutes until onion is translucent.

Add the tomatoes, tomato paste, olives, peas and carrots, 3 tablespoons cilantro, salt, pepper and chicken. Lower the heat to medium, cover and cook for 20 minutes.

Place water and salt in a large pot and bring to a boil over high heat. Add the pasta to boiling water and cook al dente according to directions on the box. Strain the pasta and toss with the sauce and remaining cilantro and serve with grated Parmesan cheese.