Appetizers must begin a Cuban dinner: Tamal, like a Mexican tamale in concept, meat wrapped in cornmeal dough, but seasoned Cuban-style; Tostones (I am addicted), pounded slices of green (unripe) plantain (they look like giant bananas) that are deep-fried and served with mojo, a very garlicky sour orange juice-oregano sauce; Mariquitas or Chicharritas (same), full-length green plaintain strips fried crispy and sometimes served like nachos; Empanadas, half-moon shaped pies filled with seasoned meat or soft cheese, baked or fried; and Croquetas, one of Cuba’s favorite street snacks, rolled cylinders of meats and/or cheeses, dipped in breadcrumbs and fried.
Side dishes are as important as the entrée itself. Sweet (maduros) plantain chunks, black beans, white rice, rice and beans mixed — arroz moro –or yellow rice, seasoned with red annatto seeds from the achiote tree, an important Caribbean cooking staple. Hint: Ask for lime wedges to squeeze onto everything!
Most restaurants feature a house steak as well as sautéed beef/chicken/pork/or shrimp with peppers and onions, but look for classics like Steak Palomilla, grilled round steak, the popular Cuban cut used in most dishes, served with grilled onion; Steak or Chicken Empanizado, flattened, breaded and fried and served with raw onion on top; Steak or Chicken a la Milanesa, flattened, deep fried, and covered with Creole sauce, ham and mozzarella (the popular Cuban version of cutlet Parmigiana); and Boliche, Cuban pot roast.
