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Rachel Costa
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Rachel Costa

Contributor

AS SEEN ON
Miami New Times

Preston's Summary

Rachel Costa is a contributor at Miami New Times, where she covers the vibrant food scene in South Florida. With a background in beverage production and consumer travel, Rachel explores the intersection of food, drinks, and tourism, bringing her Brazilian heritage and local insights to her writing. Her work has been featured in Miami Times, INC., New Times Broward Palm Beach, Coral Gables Magazine, and NewsBreak.

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Geo Focus

Miami, United States (Local)

Coverage Attributes:

Beta
Informative: 48 %
Events: 15 %
Promotional: 12 %
Listicles: 6 %
Reviews: 6 %

Themes Covered:

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Most Recent Topics:

  • Beverage Production
  • Drinks & Spirits
  • Packaged Beverages
  • Business Conferences
  • Company Retreats
  • Networking Events
  • Tech Conferences
  • Trade Shows

Pitching Insights

Rachel Costa's coverage predominantly revolves around local food and beverage events, with a focus on Miami and its surrounding areas. She frequently features event coverage and seasonal topics related to the Miami food scene.

If you are looking to reach out to Rachel, consider offering her exclusive insights into upcoming or ongoing food and beverage events in the Miami area. For instance, if you have information about new restaurant openings, collaborations between chefs, or unique dining experiences in this locale, it could be of interest to her audience.

Additionally, since Rachel focuses on local events and seasonal content within the food & beverage industry in Miami specifically (and occasionally other house & home topics), ensure that your pitch aligns closely with these themes for optimal relevance.

This information evolves through artificial intelligence and human feedback. Improve this profile .

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Articles

Miami New Times

Bakan

Bakan

By: Nicole Danna, Rachel Costa

When you spot the decorative cacti out front, you'll know you've arrived at Bakan. This lovely Wynwood restaurant offers traditional Mexican dishes far removed from the taco joints that proliferate throughout Miami. Here you'll find Oaxacan mole dishes and whole grilled fish. If you're feeling adventurous, look for the “Los Insectos” section of the menu, where you'll find gusanos de maguey – pan-fried agave worms served with blue corn tortillas and a side of guacamole; and escamoles, a rare ant caviar sautéed with butter, serrano chilies, and epazote and then wrapped in a blue corn tortilla and topped with a spoonful of guacamole and pickled vegetables. Bakan also offers chapulines (a type of grasshopper native to Mexico and Central America) as a tostada dish. Pair your meal with a selection from Bakan's list of 200-plus tequilas and mezcals.

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