Returning this year to the Epcot International Flower & Garden Festival is the Florida Fresh Outdoor Kitchen, inspired by the fresh and amazing food that we have here in the Sunshine State!

Located between the Morocco and France pavilions, Florida Fresh features a delicious carne guisada with a black bean cake and cilantro-lime sour cream; a spicy blackened shrimp and cheddar cheese grits with brown gravy and local sweet corn relish as well as a key lime tart with toasted meringue to satisfy all of those sweet and savory cravings.

If you’re looking for something refreshing on a sunny day, you can enjoy fantastic beverages like a key lime sparkling wine from Florida Orange Groves Winery (St. Petersburg, FL); a quat seasonal fruit ale from Tampa Bay Brewing Company (Tampa, FL); a monarch milk stout from First Magnitude Brewing Co. (Gainesville, FL) and a watermelon cucumber slushy with Tamiami Florida Gin, among other options.

Just talking about this makes me hungry! If you can’t get to Epcot fast enough, here’s the deliciosarecipe for the carne guisada that you can make right at home:

Serves 4

2 tablespoons olive oil, divided
1/2 small white onion, diced
1/2 medium red bell pepper, diced
1/2 medium green pepper, diced
1 garlic cloves, minced
1/2 tablespoon ground cumin
1 (14.5 ounce) cans black beans, rinsed and drained
1 chipotle peppers, chopped
Salt, to taste
Pepper, to taste
1/2 cup cooked quinoa
3/4 cups corn flour

1 teaspoon olive oil
1 small white onion, diced
1 medium red bell pepper, diced
1 clove garlic, minced
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 pound cooked beef brisket, shredded
1 bay leaf
1/2 cup green olives, sliced
2 tablespoons chopped cilantro

2 medium red tomatoes, diced
1/4 small red onion, diced
1 tablespoon chopped parsley
1 tablespoon olive oil
2 tablespoons white balsamic vinegar
Salt, to taste
Black pepper, to taste

1/2 cup sour cream
2 teaspoons lime juice
2 tablespoons chopped cilantro

1/4 cup chopped cilantro


  1. Heat 1 tablespoon of olive oil in a small sauté pan over medium heat until hot. Add onion, red bell pepper, and green bell pepper and sauté for 5 minutes, until tender.
  2. Stir in garlic and cumin, cook for 1 minute. Remove from heat and place in a large mixing bowl.
  3. Stir in black beans and chipotle peppers, mashing with a fork. Season with salt and pepper, to taste.
  4. Mix in quinoa and corn flour.
  5. Divide into 4 balls and flatten to make patties.
  6. Heat remaining 1 tablespoon of olive oil in a large sauté pan until hot.
  7. Cook black bean patties for 3 minutes on each side, until crispy.
  8. Keep warm until ready to serve.


  1. Heat oil in a large pot over medium heat, until hot. Add the onion, red bell pepper, and green bell pepper, and sauté until tender.
  2. Stir in garlic, tomato paste, and diced tomatoes.
  3. Add the cooked brisket, bay leaf, green onions, and chopped cilantro.
  4. Keep warm until ready to serve.


  1. Combine tomato, red onion, parsley, olive oil, and white balsamic vinegar in a small bowl. Season with salt and pepper to taste.
  2. Refrigerate until ready to serve.


  1. Mix sour cream, lime juice, cilantro, and salt in a small mixing bowl.
  2. Refrigerate until ready to serve.


  1. Place 1 seared black bean cake on each plate. Top with 1/2 cup of the carne asada.
  2. Top with tomato relish and cilantro sour cream.
  3. Garnish with additional cilantro.

The Epcot International Flower & Garden Festival runs now through May 28. For more information, check out