Dale Street Food

A man pouring a sauce on a dish on a plate

Dale serves up homey street food staples based in Cuban traditions with asian tecnique, crafted with a culinary approach, think savory guava and cheese gyoza, smoky soy-glazed croquetas yakitori and a soft roll stuffed with pulled pork Aka Pan can lechon, a classic cuban street food.Monika Domínguez interned at the renowned Pujol in Mexico City and in 2017 joined KYU, where she was developed into Head Chef and charged with the opening of KYU Mexico. After that experience, she returned home to explore her Cuban roots as Executive Chef under Miami hitmaker Michael Beltran, the Michelin and James Beard-awarded chef behind Ariete and Chug’s Diner, among others. Oriel Dominguez, a hospitality veteran with nearly a decade of experience working at Fontainebleau Miami Beach, Seaspice, Swan and others and the spark and brain behind Dale’s brand. As a stall at the outdoor market Smorgasburg Wynwood, the concept took off. It wasn’t until March of 2022 that Dale Street Food came to life.