Start with the avocado salad — cool, ripe chunks garnished with thin slices of raw onion and dressed with splashes of vinegar and torrents of good Spanish olive oil; then a heaping plateful of thin, pounded circles of unripe plantains, fried crisp as potato chips and dusted with salt. Next, boiled yucca; a big plateful of moros y cristianos (Moors and Christians), a tasty miscegenation of black beans and rice fried with garlic and gobbets of fat pork; piles of fried fresh ham, pierna de puerco, crisp and brown on the outside and meltingly tender within, topped with an immoderate portion of caramelized onions. For dessert: good flan and torpor — and strong Cuban espresso.
Cuisines: Caribbean, Cuban
Payment Type: All Major Credit Cards
Parking: Lot Available, Meters
Reservations: Accepted, Not Necessary