Maria Bonita Mexican & Cuban Restaurant's chefs compose their savory dishes from scratch using fresh, authentic Latin ingredients. The dinner menu showcases a variety of Cuban entrees served with white rice, black beans, and a choice of yucca, sweet plantains, or tostones. The Cuba-Changa ($11.99) mingles slow roasted pork, shaved ham, and swiss cheese together in a fried flour tortilla kissed by melted cheese, a package so international that customs agents have it on speed dial. Mexican entrees, including the homemade tamales ($8.99 for two, $10.99 for three)—pork, chicken, or vegetarian bundles steamed in cornhusks and daubed with mole, salsa verde, or ranchero sauce—dance their way to the table with mexican rice and refried or charro beans. For lunch, cuisine crafters grill Cuban-style adobo-garlic steak for the palomilla ($6.95) before decorating it with caramelized onions. Toes tap to traditional music, while lips take a break from modeling for novelty telephones to sip a cold margarita, beer, or pomegranate mojito.