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PHOTO: Moxy South Beach
Flavors in Full Bloom: How Chef Dan Wood is Redefining Mexican Cuisine at Moxy South Beach
Chef Dan Wood is transforming Miami’s Mexican cuisine at Serena by blending traditional dried chiles with local ingredients to create authentic, innovative dining experiences
By MEZCULTURE / SEPTEMBER 2025
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EVENTS
Chef Dan Wood. PHOTO: Moxy South Beach
In the ever-evolving mosaic of Miami’s culinary scene, it’s easy to get swept up in the pageantry of bold flavors, Instagram-worthy dishes, and rooftop dining. But what Chef Dan Wood is quietly (and brilliantly) doing at Serena at Moxy South Beach goes far deeper than surface-level allure. He’s reshaping how Mexican cuisine is understood in a city that’s too often dominated by Tex-Mex shortcuts. With a deep respect for tradition and a toolkit of modern techniques, Chef Wood is infusing the city’s food culture with nuance, balance—and a whole lot of dried chiles.
Dried Chilis. PHOTO: Perambulator / Dreamstime.com
A Love Letter to Dried Chiles
For Chef Dan Wood, dried chiles aren’t just ingredients—they’re the emotional heartbeat of Mexican cuisine. They're smoky, earthy, sweet, fruity, fiery, and sometimes floral. Each variety holds centuries of culinary wisdom and regional character. But in Miami, he noticed a curious absence.
“The use of dried chiles is widely underutilized here,” says Wood. “Too often, Mexican food in Miami is reduced to overly familiar Tex-Mex staples. What gets lost are the soulful elements—those complex chile-based flavors that define so many traditional dishes across Mexico.”
At Serena, he’s changing that. The kitchen uses 12 different types of dried chiles, from the mild sweetness of pasilla to the rich, raisiny depth of ancho, and the bold smokiness of chipotle morita. These chiles are toasted, ground, blended, and infused into rubs, sauces, and marinades that anchor the menu’s most compelling offerings. It’s this dedication to the full flavor spectrum of dried chiles that makes each dish not only taste incredible but feel authentically rooted in place and heritage.
In dishes like his Whole Roasted Branzino—brushed with a house-made Oaxacan chile rub—these chiles do more than season. They tell a story, elevate the experience, and reintroduce diners to the vast and diverse landscape of true Mexican cuisine.
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PHOTO: Moxy South Beach
Culinary Crossroads: Local Meets Mexico
Chef Wood’s kitchen doesn’t just honor Mexican tradition—it embraces the vibrant bounty of South Florida. In fact, one of the most exciting aspects of dining at Serena is watching the seamless interplay between Mexican culinary heritage and Miami’s tropical, local ingredients.
“We use a lot of mangoes, which are practically falling off the trees here in summer,” he says. “They show up in unexpected ways—in bright salsas, acidic ceviches, or as the sweet counterpoint to a spicy mole.”
The Baja Fish Tacos—a perennial favorite—are another example of this fusion. They feature Mahi-Mahi, caught just offshore from the beach, marrying freshness with familiarity in a way that’s unmistakably Miami and unmistakably Mexican.
It’s not fusion for the sake of flash. It’s a thoughtful integration, designed to elevate regional identity without sacrificing the soul of the original dish. It shows a deep respect not just for Mexican cooking, but for Miami’s local terroir—proving that authenticity and adaptability can, in fact, thrive on the same plate.
Mole. PHOTO: Adrian Nastase / Dreamstime.com
What’s Next? Mole for Dessert and More
Looking ahead, Wood is excited about new ways to push boundaries—especially through Mexico’s most complex and revered culinary art: mole.
“We’ve been experimenting with moles in all colors—negro, rojo, amarillo, verde—and using them in unexpected applications,” he says. “You’ll start to see them appear in desserts, which might sound unusual, but the flavor combinations are absolutely incredible.”
It’s this spirit of experimentation, grounded in respect, that defines Serena’s ever-evolving menu. With 17 years of kitchen experience spanning global cuisines, Chef Dan and his team bring a depth of perspective that allows them to innovate while staying rooted in cultural authenticity.
Serena: A Space to Savor
Of course, food is only part of the Serena experience. The restaurant is built around a concept inspired by Oaxacan rooftops—an open-air oasis perched on the second floor of the Moxy. With vibrant greenery, live music, and the coastal breeze rolling in, Serena feels like an escape.
“It’s meant to take you off the busy streets and into a curated experience,” says Wood. “Between the food, the drinks, and the vibe—we want it to feel like a getaway.”
The menu is crafted for communal dining, with an emphasis on small, shareable plates that encourage conversation and exploration. Whether you're tearing into house made guacamole or sampling your way through platos pequeños, Serena invites guests to connect over bold flavors and warm hospitality.
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PHOTO: Moxy South Beach
Whether you’re a mezcal enthusiast, a culinary adventurer, or simply someone in search of unforgettable food, Serena is where Miami’s next chapter of Mexican cuisine is being written—one chile, one mole, and one shared plate at a time.