🐄 SOL CITY FARMS: / solcityfarm
🍖 JUAN: / carneenvarmiami
If you’ve followed my channel for a while, you’ll probably know that I’m a big fan of visiting sustainable farms and trying farm-to-table food. The good thing is, I don’t even have to travel to experience them! Join me as I experience sustainable farm life and enjoy Venezuelan BBQ in Doral, Florida!
I’d be visiting Sol City Farms just outside of Doral. This is real ecotourism in south Florida! This farm first opened in 2018 and proudly use organic and sustainable practices to raise their chicken, beef, and more.
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The farm’s owner is Brazilian, but Doral has the biggest Venezuelan population outside of Venezuela. And because my parents were born in Venezuela, it made perfect sense for them to prepare a Venezuelan barbecue feast for me!
I met Matheus, who would be taking me on a tour of the farm. You can order your own eggs online and then pick them up at the farm on Saturdays! After driving a bit more into the farm, I met Juan, who would be cooking our barbecue.
We’d be trying their grass-fed Florida cracker beef, which is completely organic. They’re purebred cracker cattle descended from the original cattle brought over by Ponce de Leon.
They had some shoulder on a skewer, as well as chicken stuffed with salt and garlic cloves. While the food cooked, I got to see their organic chicken feed. Juan created the farm after having his son and wanting healthier options for his family.
Their pasture-raised meat chickens are moved to fresh grass every day. It’s a sustainable and regenerative system. I’d never seen this system before! These chickens aren’t on any antibiotics or steroids. They’re omnivores, so they eat anything from bugs to grass.
They have to protect the chickens from the local predators, which range from pythons to foxes to possums. Juan uses an electric fence to protect them. He gives them their feed in a trough and water through a hose.
They had to kill a python the previous week after it ate five of their chickens. Then, I got to see their cattle, which look small but are fully grown. I’d never seen these beautiful cows! Like the chickens, they’re also rotated every day.
Next, we saw the egg-laying coop, which they move every two weeks. They collect the eggs every day. Juan and I both drank a fresh egg. It was incredible and so fresh!
Then, I tried some Florida kombucha infused with orange, vanilla, and oak age. It was like a sparkling, fermented fruit soda!
Finally, the beef and chicken were ready for us! The beef shoulder was incredibly tender and perfectly salted. The char on the outside was excellent. It was different from the slow-cooked fogo de chao style I had in Brazil, but was still very juicy!
It takes real skill to make beef shoulder this tender! They salt it because they typically eat the shoulder with yuca.
The loin was also very tender. Then it was time to eat the chicken, which was so juicy and tender, it was falling off the bone. The wings were excellent! The meat was also unreal. I couldn’t get enough of it!
After stuffing myself, Tammy let me pick some eggs to take home with me!
Where have you been?
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About Me:
My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,200 destinations in 81 countries, which I welcome you to check out on my KZread channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
P.S. Thank you for watching my videos and subscribing!