Miami Flavors

LTH,

We're quick to point it out when the Good Eating section of the Tribune prints, yet another, blurb about RetchCo's newest frozen push pop lasagna, but nary a peep when they get it ever so right.

This weeks Marketplace has, in addition to microwavable creamed spinach on a stick and shelf-stable Cheese Whiz panini, an interesting article about Robert Bouyer and Miami Flavors

Miami Flavors is a gem of a shop, interesting, convivial owner, relaxed atmosphere and, best of all, fan f'n tastic ice cream. Not only is the ice cream delicious, but the price is right, $1.25 per scoop, and Robert, who is justifiably proud of his house-made product, encourages taste testing.

My favorites, subject to change predicated on the last flavor I ate, Coconut Ice, Tamarind and Lemon Ice. What I like best about Miami Flavor's ice cream is the lack of sweet, no cloying, over the top syrupy sweetness. Real fruit, no chemical flavor, no need for loads of sugar to taste good.

Miami Flavors has shakes, regular and soy, smoothies, protein shakes, sandwiches and pizza, though, to be honest, I have not tried anything but ice cream. As an added bonus Papa's Pollo Chon, which has excellent flame cooked rotisserie chicken, yucca, tostones and jabaritos is right across the street.

My suggestion, have dinner at Pappa's, there is outside seating, then stroll across the street to Miami Flavors for a dessert.

The Tribune Miami Flavors article is online until next Wednesday.

Enjoy,
Gary

Miami Flavors
2504 W Division St
Chicago, IL 60622
773-227-2337

Papa

It's funny you should post this today. You have just described my lunch yesterday, which I was planning to post about. Now I don't have to. The Polo Chon at Papa's was as good as usual and the Tostones slathered with garlic are to die for.

My only complaint about Miami Flavors is that on my visit yesterday, the freezer was set too warm. So warm that it rendered the vanilla ice cream non-scoopable. The scoopette who was serving me said that she has pointed this out to the owner, but he has done nothing about it. I settled for the coconut ice, which was great (as you pointed out), but it was scooped as if it were a scoop of mashed potratoes...barely filling the scoop and then scraped off using the edge of the ice cream container. Not at all the type of ice cream scoop one would expect. The tiny half sphere of ice cream looked very puny and lonely sitting atop the ice cream cone.

Miami Flavors is a small family owned chain. Robert's Aunt and Uncle have the original shop in Miami. Robert's wife runs an operation in New York. Last year, he closed the Chicago operation in the fall and migrated to the Miami location. He plans to remain open all-year in Chicago.

My first encounter with Miami Ices was after a dinner at Papa's across the street. The place was shut tighter than a drum, though the sign on the door indicated they should be open. We're standing there speculating what's going on when we hear rustling inside. Robert opened shop just for us. As Gary has indicated, Robert is one very convivial person.

We each bought a scoop of ice cream in a cup, which Robert arranged with fresh fruits inclusive in the price of $1.25 per scoop. Though Robert makes most of his ice creams in his apartment under the shop. He does buy ice cream from outside: vanilla, the ice cream used to make shakes and occasional novelty ice creams. So if there is any question in your mind, then ask what was made in the shop.

The last time I was there, I had a half-scoop of his very dark chocolate and half-scoop of coconut; which Robert arranged with fruits of his choosing at my request.

It sounds like the key is to be there when Robert is there. I got nothing like the treatment and fresh fruit included service that you wrote about.

stevez wrote:It sounds like the key is to be there when Robert is there. I got nothing like the treatment and fresh fruit included service that you wrote about.

Mr. Z,

I've had the fresh fruit treatment each time I've been there, but each time Robert has waited on me.

I should have mentioned the fruit in my first post, thanks Cathy It's really quite enjoyable to discuss with Robert what fruits, of what he has fresh and on hand, go with which flavor.

Enjoy,
Gary

My only complaint about Miami Flavors is that on my visit yesterday, the freezer was set too warm. So warm that it rendered the vanilla ice cream non-scoopable

I was there this evening. I found my one scoop of coconut ice cream with fresh mango to be soft as SteveZ described. I inquired with Robert if the ice cream temperature setting was intentional or was there a problem freezer. Robert advised it was wholely intentional, he prefers his ice cream on the soft side and it enhances the ice cream's fluffiness.

I do realize ice cream is often served too cold, which robs ones of the full flavor spectrum. However, you are also expecting a certain consistency which makes this softness a bit disconcerting. In any case, the ice cream was delicious at the temperature offered.

I will have to return to Miami Flavors one more time and hope that Robert is there so I can get the real product. I feel like someone who has been told about a secret menu and then can't get it when going to the restaurant. If I hadn't read these posts, I probably never would go back based on my first experience.

Cathy2 wrote:he prefers his ice cream on the soft side and it enhances the ice cream's fluffiness.

Cathy,

I've taken pints of Miami Flavors ice cream home. When it freezes, at normal home freezer temps, it's hard as a rock and difficult to scoop. Possibly the slightly warmer temp is a practical matter as well as one of taste.

Same thing, maybe to an even greater degree, happens to Mario's Italian Ice. You need a jackhammer to get Mario's out of the container once it's frozen hard.

Enjoy,
Gary

When it freezes, at normal home freezer temps, it's hard as a rock and difficult to scoop. Possibly the slightly warmer temp is a practical matter as well as one of taste.

Maybe I didn't convey myself very well. Robert indeed acknowledged the setting of the higher temperature for texture, the coconut has a sweetened condensed milk base, and taste.

My freezer cools to zero or slightly less. On the rare occasions we have ice cream at home, I might let it sit out for a while or even microwave it. So I do appreciate your comments and have had similar experiences.

Lately, I have gone to Mario's weekly and have yet to divert from the lemon ice. Of course, I do wrangle a taste of whatever flavor somone else ordered. Nothing has convinced me yet to divert, but I will try the peach when it is available.

stevez wrote:I will have to return to Miami Flavors one more time and hope that Robert is there so I can get the real product. I feel like someone who has been told about a secret menu and then can't get it when going to the restaurant. If I hadn't read these posts, I probably never would go back based on my first experience.

Steve,

I was there, last night, with C2 and her friend, Helen. Always curious about Roberto's new flavours, I sampled the new Island Ambrosia flavour that he had on offer. As he passed it over the counter he warned, "It is kinda spicy. First it is salty, then it is sweet, and then it is hot." For starters, it wasn't an ice cream. It had the texture of a fine ice or granita. Initially, it reminded me of Lucas chile salt. Then, and more strongly, it reminded me of the Mexican candy that Rene G introduced me to, awhile back. [This candy is a lollipop or sucker in the shape of a roast chicken. It has a fruity taste, but it has a very pronounced spicy and salty profile, as well. At first, I found it quite odd, but with time I have come to love it.] When I asked Roberto, he insisted that it was simply a "breadfruit ice," with no additional flavourings added. I ended up having a cup of it with cubed mango on the side, but it still remains a mystery to me, today. If he still has it available, I encourage you to try this unique creation. Then, you might be able to help me with my puzzle.

Erik M.

Erik wrote: This candy is a lollipop or sucker in the shape of a roast chicken. It has a fruity taste, but it has a very pronounced spicy and salty profile, as well. At first, I found it quite odd, but with time I have come to love it

There are probably hundreds of Mexican candies of this general profile, if one omits the profile. My daughter was disappointed during her last Mexican visit that all these fresh, fruity! candies turned out to be salty and spicy.

Anyway, since you have the taste, check out some others.

re: the island ambrosia - I found it very similar to the pepino/chile paletas one finds from various paleterias/palteros - mimicing the cucumber/melon with chile & salt that is a common snack

I agree with all about Robert and Miami flavors. He was a great host, and was literally excited to give me a "tour" of his ice creams. I can never remember liking coconut ice cream very much, but the chunks of fresh coconut in his were absolutely delicious and worth trying. The orchata ice cream tasted like other cinnamon ice creams I've tried, and would probably be incredible with a slice of apple pie. The avacado ice cream, though very interesting, was something I could live without, considering there are so many other good choices.
FYI: Robert told me that he can make you any flavor you want if you come in or call a couple days in advance. I'm guessing that you'd have to order at least a half gallon.

To follow up on some points above, I agree that you could do a lot worse than to have a chicken or a jibarito at Papa's Pollo Chon Cache Sabroso etc. and then walk accross the street for some ice cream at Miami Flavors. Papa's has only gotten better since it opened and I mentioned it on another baord way back when.

Someone might be interested to know, RST if you're out there, that Roberto is half Dominican and half Puerto Rican and grew up in Miami. So I'd say he has the carribean sabor Latino down. He likes Tropical Taste, BTW, for Dominican. We're kind of lucky in that regard, since it's basically the only game in town.

Anyway, my favorite single flavor for ice cream (or boba shakes, licaudos, etc., for that matter) is avocado. God made the avocado to be turned into ice cream. It's good with pork, too, but that doesn't detract from it's ice cream angle. I mean, cherries and venison are a good combo. I don't know which I love more, Tank's avocado shake or Miami's avocado ice cream. So, with ice cream flavors as with lots of stuff, to each his own.

The mamey is also very good. Mamey is a fairly standard Cuban ice cream flavor, so it's nice to finally see it somewhere.

Miami Flavors has branches in Miami and NYC. Robert said yesterday that he is closing up shop in November to head south. So perhaps things have changed since Cathy spoke with him.

The menu suggests that there might be some Zephyr-like liquored-up ice cream drinks at Miami Flavors. Can anyone confirm this?

JeffB wrote:Miami Flavors has branches in Miami and NYC. Robert said yesterday that he is closing up shop in November to head south. So perhaps things have changed since Cathy spoke with him.

The menu suggests that there might be some Zephyr-like liquored-up ice cream drinks at Miami Flavors. Can anyone confirm this?

JeffB,

Roberto was quite vague with me on the subject of the oncoming Winter season. He did mention, though, that there is an existing ice cream vendor in the Northern suburbs that has expressed interest in buying him out. At this time, his main reservation seems to be with their proposal to scale back the operation, to only feature three or four flavours at a time.

As for the alcohol infusions, Roberto says that most of what he has tried has been a complete failure. With the exception of one or two Amaretto concoctions, the alcohol inhibits freezing too dramatically.

Erik M.

Miami Flavors has closed. Apparently about a month or 2 ago. Victor at Papa's thinks that he moved somewhere around Kedzie and Milwaukee.

I think you're better off without the place, as I've said before, but I never read this thread and just wanted to note that the suckers Erik was speaking of are my favorite candy. I gave them out for Halloween this year along with mango and tamarind bolitas (sweet candies with chile-salt core). They're the Pollito Asado.

See here (from dulcelandia in Little Village):