Cubana Restaurant owner and head chef Mariolis Mora draws on the culinary skills she cultivated in Santiago de Cuba to craft a menu of traditional Cuban cuisine. She grills shredded beef and tosses it with garlic and lime juice to forge her ever-popular vaca frita, and she presses roasted pork, spanish chorizo, and serrano ham between hot bread to build classic cuban sandwiches. For dessert, a cup of cuban espresso offsets the sweetness of housemade flan or bread pudding.
Lauded by the Courier-Journal as a “beach paradise,” Cubana Restaurant’s interior complements the authentic island cuisine. Palm trees pop against vibrant orange and turquoise walls, and the sound of Cuban music inspires impassioned air-bongo solos.
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