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" 1. Heads-on Carolina and gulf shrimp are cooked slowly in a court bouillon and let cool. The shrimp are peeled just before service, then the sauce is added with a dash of Spanish L&amp;#039;Estornell olive oil. The preparation is deceptively simple, an approach Bernstein inherits from her Jewish Argentine mother. &amp;quot;When I do a chilled beet soup, it&amp;#039;s like the best borscht you&amp;#039;ll ever have,&amp;quot; she says. &amp;quot;I cook brisket the way my mother did, and it&amp;#039;s juicy and fabulous.&amp;quot; 2. A sauce called Peruvian huanca\u00EDna is made with yellow chiles, cream cheese, saut\u00E9ed shallots, garlic, olive oil, evaporated milk, and crumbled-up Saltine crackers as a thickener. At Sra. Martinez, set on two tiers of a 1920s art-deco post office in Miami&amp;#039;s Design District, Spanish tapas are done with Caribbean spark. &amp;quot;I can&amp;#039;t make traditional Spanish tapas as well as the Spanish,&amp;quot; Bernstein admits, &amp;quot;so I have to give it some Latina fire.&amp;quot; (The spice, incidentally, is a perfect setup for her best dessert: crisp, steaming churros dipped in melted chocolate as thick as pudding, then in a shot of 151-proof rum.)  3. A little soy sauce is drizzled on, then corn nuts and chopped celery. Odd ingredients for tapas? Not for Bernstein, who five years ago was chef at one of America&amp;#039;s great fusion restaurants, Azul. 4. Lastly, fresh popcorn is placed on top for more texture. The restaurant serves tropically colorful plates, each so masterfully planned for a savory balance and texture \u2014 this is where accents like popcorn come in \u2014 that it&amp;#039;s hard to imagine anyone but Bernstein coming up with the ideas. For example: &amp;quot;Patatas bravas \u2014 angry potatoes \u2014 is a tapas classic,&amp;quot; she says, &amp;quot;but I wasn&amp;#039;t impressed when I made them. So I took tiny new potatoes, scooped them out, stuffed them with yellow chiles and aioli, fried them up crisp, and stuck them with pieces of Serrano ham, cilantro, and lime. Now that&amp;#039;s an angry potato.&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/restaurants/reviews/a6536/sra-martinez-miami/>