Florida is a renowned travel destination, and increasingly, people are drawn to specific locations for their unique food scenes. St. Augustine, Florida, is no exception, especially for those seeking fresh, local seafood. During a visit, you’ll find an array of delights, from St. Augustine shrimp to Cod Bacalao, oysters, and even Lionfish ceviche, reflecting the city’s rich coastal bounty.
Savor the Flavor of St. Augustine: Crispy Fried Shrimp served with hushpuppies, a local culinary must-try in Florida.
When seeking the quintessential St. Augustine Fried Shrimp, asking locals will likely yield diverse recommendations. However, O’Steens is frequently mentioned as a purveyor of original St. Augustine Fried Shrimp. For a memorable experience, The Conch House, overlooking the Matanzas River, offers a delightful setting to enjoy this local specialty. Catch 27 stands out with its innovative Lionfish Ceviche, utilizing an invasive species to create a flavorful dish that also addresses ecological concerns. Chef/Owner Stephen Hutson’s commitment to sustainable seafood is evident in this creative and responsible culinary approach.
However, the most unique culinary treasure of St. Augustine, one virtually exclusive to this city and the Mediterranean island of Minorca (Menorca), is Minorcan Clam Chowder. Having researched Minorcan chowder beforehand, sampling various versions became a priority. This mission was accomplished at both Catch 27, a well-regarded local eatery, and St. Augustine Seafood Company, a popular, contemporary fast-casual restaurant.
Experience Authentic Minorcan Cuisine: A bowl of Minorcan Clam Chowder at St. Augustine Seafood Company, showcasing the city’s unique culinary heritage.
The Spanish and Minorcan Influence on St. Augustine Food
St. Augustine’s culinary identity is deeply intertwined with its Spanish colonial history. Founded by the Spanish explorer Ponce de Leon in 1513, who claimed Florida for Spain and named it La Florida, the state’s cuisine naturally carries a strong Spanish influence. This is reflected in popular dishes like ceviche, empanadas, and arroz con pollo, which are frequently found throughout Florida.
Minorca, a Spanish Balearic Island in the Mediterranean, played a pivotal role in shaping St. Augustine’s food culture. In the 18th century, Minorcans were among those recruited by John Turnbull to work as indentured servants on his New Smyrna Indigo plantation, south of St. Augustine.
Cultural Heritage in St. Augustine: A guide in traditional Menorcan attire at the Cathedral Basilica, highlighting the lasting Minorcan influence on the city.
These Minorcans were part of a large group of European settlers, totaling around 1,400, who embarked for British East Florida in 1768. This diverse group included people from Minorca, Greece, Italy, Corsica, and France, marking the largest single immigration to the New World at the time.
These settlers demonstrated extraordinary resilience in establishing themselves in Northeast Florida, making a significant contribution to early American history. After enduring nine years of hardship, disease, and starvation, the remaining 700 survivors journeyed to St. Augustine. They appealed to the governor and were granted land in the northwest area of the historic walled city. {Source: The Menorcan Cultural Society}
Exploring Minorcan Mediterranean Cuisine
The Minorcans brought their distinct Mediterranean cuisine to St. Augustine, a cuisine that differs slightly from mainland Spanish fare. As an island culture, Minorcan food has been shaped by various historical influences, including Roman, British, and French. It emphasizes fresh, seasonal ingredients and simplicity. Seafood, particularly clams, lobsters, and squid, forms the foundation of Minorcan dishes.
Datil Pepper Spice: Minorcan Clam Chowder’s distinctive flavor comes from the Datil pepper, a signature ingredient of St. Augustine cuisine.
What Sets Minorcan Chowder Apart? The Datil Pepper
The defining characteristic of Minorcan clam chowder, distinguishing it from other clam chowders like the red Manhattan style, is the Datil pepper. This pepper is a staple in many Minorcan recipes in St. Augustine, used to create a range of flavorful products, from hot sauces to jellies and mustards, available throughout the city. The Datil pepper, a type of Capsicum chinense also known as “yellow lantern chili,” thrives in St. Augustine.
During a stroll through St. Augustine’s historic Colonial district, the sign for St. Augustine Seafood Company beckoned, leading to a first encounter with the renowned red clam chowder.
Curious to learn more, a local expert behind the counter at St. Augustine Seafood Company explained the chowder’s uniqueness:
“The Datil pepper is native to Minorca, and St. Augustine is one of the few places where it flourishes. It’s the Datil pepper that provides the distinctive spice to our Minorcan Clam Chowder, giving it that authentic St. Augustine flavor. For those sensitive to spice, a half and half option, blending Minorcan and New England clam chowders, is also available.”
The spicy kick of Minorcan Clam Chowder is a defining feature, offering a pleasant warmth rather than overwhelming heat. However, for those with a milder palate, the half and half option provides a balanced introduction to this unique dish.
For those inspired to recreate this authentic dish at home, an Authentic St. Augustine Minorcan Clam Chowder recipe is available at She’s Cookin’ | food and travel. Exploring the food scene in St. Augustine, FL, is an essential part of experiencing the city’s rich cultural tapestry.
