Chef Mika Leon: Bringing the Sazón and the Sizzle to Miami’s Food Scene

Mika Leon: To me, Miami is like the heartbeat of Cuban culture outside of Cuba. It's this vibrant melting pot where traditions and flavors come together in the most exciting way. Our roots are strong, but Miami has this way of inspiring innovation. You see it in how classic dishes evolve here—we're still making things like lechón and croquetas, but with a fresh twist that speaks to both tradition and creativity. It's not just about keeping the old ways alive; it's about keeping them relevant, delicious, and true to who we are. Miami pushes you to blend those deep Cuban flavors with new influences, and that's what makes modern Cuban cuisine so dynamic today.

Mika Leon: Honestly, I spend so much of my time either behind a camera making content or in the kitchen working on new dishes, so being at the South Beach Wine & Food Festival is a whole different energy and I love it! This event brings people together from all over, and I get the chance to connect with them face-to-face. There's something so special about seeing people enjoy your food in real-time, hearing their stories, and sharing those moments. It’s a reminder of why I started cooking in the first place. Plus, the festival is like one big celebration of flavors, creativity, and community.

Mika Leon: Starting with a food truck and then transitioning to a permanent location with Caja Caliente was a wild but rewarding journey. It taught me so much about entrepreneurship and constantly evolving as both a business owner and chef. The food truck was where I really built the brand and learned how to be resourceful. It gave me the opportunity to save money and eventually make that leap to brick-and-mortar. Of course, it wasn’t without challenges. Running a food truck in Miami is no joke but those experiences prepared me for what was next. It was such a pivotal moment in my career because I learned firsthand what people craved, especially in Miami’s late-night food scene. We had to be adaptable, quick on our feet and super creative to meet those demands. That time in the food truck shaped the way I understand my customers and my business today. It’s an experience I wouldn’t trade for anything.

Mika Leon: My family’s journey from Cuba to Spain taught me the power of resilience. My grandfather had no restaurant experience when he opened his restaurant in Spain, just a passion for food and a drive to build something from nothing. He threw himself into that dream and figured it out along the way. That mindset inspires me daily.

I approach both food and business the same way. If I love something, I go all in and learn as I go. My family always made the most of what they had, and you can see that in my food and how I run things. It’s about resourcefulness, passion, and honoring tradition while pushing forward. My grandfather’s story constantly drives me to stay humble, stay passionate, and keep going.

Mika Leon: Cuban food is all about comfort and tradition. I take humble dishes like a Cuban tamal that's simple and hearty and elevate them through creative toppings, refined techniques, or modern plating. It’s still the same comforting dish but presented in a way that feels fresh and exciting.

For me, it’s all about balance, staying true to the dish’s roots while pushing boundaries. I want people to experience the warmth of tradition but also the thrill of discovering something new and unexpected.

Mika Leon: I always make it a point to support small, family-owned spots. Miami’s become such a hot spot with chains opening left and right, so keeping the local food scene alive is more important than ever.

Some of my go-tos? Boia De for something creative and indulgent, Tam Tam for bold, fun flavors, and Mandolin when I’m craving that perfect Mediterranean vibe. For classic comfort food, Molina’s Ranch has all the Cuban staples I love, Sanguich makes a killer Cuban sandwich and Clive’s Café has some of the best Jamaican food in town. And when I need something sweet, Flour & Weirdoughs is always on point.

Mika Leon: This year, it’s all about saying yes to what fills my cup and no to things that don’t. I’m focusing on going back to my roots, getting creative, and finding that spark again. I’m also working on something really special that I can’t wait to share. Let’s just say it involves all my recipes finally coming together in one place. (Hint, hint!)