Mojito: A User’s Guide
Latin American Cuisine | Cozy Atmosphere | Salsa Music and Dancing
Salad: pineapple, mango, jicama, and papaya tossed with housemade cilantro-lime dressing
Entree: citrus-marinated steak, broiled and served with white rice, black beans, yuca frita, tostones, and guasacaca
Drink: a Caribbean-inspired cocktail, such as a Tucán, with passionfruit, guava, mixed dark Jamaican rum, and lime
While You’re Waiting: Salsa music and other live Latin performances set the tone in this teeny, lively cafe. Don’t be surprised to see tables pushed aside to create a dance floor—and be ready for a server, bartender, or other friendly staff member to ask you to join them.
If you like tostones, you’ve come to the right place. Each plate is accompanied by a side dish of these sweet fried plantains that come topped with a spicy avocado dip.
Mojito serves up a mean version of its namesake Cuban cocktail. Bartenders mix fresh mint leaves, lime, and silver rum and serve it over crushed ice.
Caipirinha: a Brazilian cocktail made with the sugarcane-based spirit cachaca and lime juice.
Plantain: very popular in Caribbean dishes, these starchy fruits are a slightly larger cousin of the banana and must be cooked before serving.
Tostones: fried slices of unripe plantain; a common side dish in Latin America.