$8 for $16 Worth of Caribbean Fusion Cuisine at Dinner
Representing the chef's blend of southern smokehouse and Caribbean recipes, the menu features chicken with mai-tai sauce served alongside potato salad ($9.95) and mofongo—pulled pork-stuffed plantains ($9). Diners can also munch on empanadas ($4.95 for two) and Cuban sandwiches with their choice of one side, such as homemade mac & cheese ($8).
Xiomara Hall has been described as a "fast-talking woman with the giant personality and charm to match her even bigger foodie swag" by Inland Empire Weekly critic Nancy Powell. Hall comes by her culinary skills honestly—born in Puerto Rico, she was raised with the Caribbean flavors of her family's tropical cooking. When she moved to the United States, she soon discovered southern barbecue. Heavily influenced by the melding of these two worlds, she gives a taste of her personal history to diners each day at Tropical BBQ. "My life story is in that jerk sauce," Hall says of one of her five mojo sauces.
These sauces—including chimichurri (basil), spicy jerk pineapple, and jalapeño relish—add the finishing touches to plates that fuse the flavors of Puerto Rico, Cuba, Jamaica, St. Croix, and the American South. Hall pairs slow-cooked beef brisket, pineapple-jerk chicken and Puerto Rican pasteles with sides such as yucca fries or rice and beans. Her juicy ribs and tri-tips arrive fresh from the smoker to pair up with tropical refreshments including passionfruit juice, pineapple soda, coconut water, and mango juice.