Where to go in Miami: The new, ultra-chic Design District

Andre Azevedo was sitting on a bright yellow chair, shucking corn. One after another, the cobs fell into a shiny trash can lined with plastic. This was the corn that later in the day would be used in esquites, the Mexican snack made with roasted kernels of corn, mild poblano chili peppers, cotija (a hard aged cheese) and lime juice.
The delicious snack — a variation includes mayonnaise — is ubiquitous in Mexico and Los Angeles and catching on in Miami, where I recently found Azevedo