Within the tropical green walls of La Parrilla Rotisserie & Grill, cooks caringly squeeze lemon and lime wedges over fresh shrimp and octopus morsels before passing the plates off to servers who run the tangy ceviche to awaiting diners. The cooks then turn toward their flame grill where they flay tender pork to join with juicy whole chickens that they slid off the rotisserie only moments ago. Their traditional Peruvian and Dominican dishes usually hit the table alongside fluffy yellow rice, plantains, and garlic potatoes.
La Bodeguita de Vero curates a diverse menu of traditional Cuban meals and specialty drinks, served up family style. Stuffed tostones ($7.50) jump-start digestive engines by delivering sizzling jolts of shredded beef, ropa vieja, or beef in salsa criolla. Placate growling stomachs with savory fillets of grilled salmon sidled next to boiled veggies ($13), or tooth-wrestle the fricase de cerdo–tender cuts of pork simmering alongside potatoes in a special Cuban sauce ($13.50). Sandwiches ($6+) volunteer to occupy restless jazz hands with meaty stacks of steak, fish, and chicken. To offset piquant mouthfuls, diners can corral energy-packed gulps of cortadito ($1.50) or a Cuban mango milkshake ($3.50).
our 18 restaurants have a loyal following for over 27 years thanks to the stability of meals, our friendly and amicable service in a clean family ambiance. Our prices are very reasonable and we pride ourselves in preparing every dish from scratch at every location. Locations throughout Dade, Broward, and Palm Beach.
Bongos Cuban Café is known for its delectable food—the eatery won the Pat LaFrieda award for Best Lechon at the South Beach Wine & Food Festival Swine & Wine Event in 2013. It's also known for its famous mojitos made with fresh mint and sugarcane. At Bongos Cuban Café, the energy of Old Havana pulses through the air with Latin music and aromas of authentic Cuban dishes. Vaca Frita with grilled onions, Ropa Vieja, Arroz con pollo, and Paella with fresh scallops, lobster, chorizo, chicken, and mussels are a few specialties.
It was in La Ceiba, Honduras, that Mario Flores first began associating food with family. His mother would cook for him and his siblings, and the family meals, which set the groundwork for good conversation, provided both a structure to daily life and a sense of comfort. He now hopes to emulate that same atmosphere at his own establishment, Mario's Catalina Restaurant, where he mans the kitchen.
His dishes harken back to old-world Cuba and Spain with appetizers of yucca, sides of fried plantains, and entrees of roast pork cooked in Jack Daniel's whiskey, which is a far more flavorful marinade than Jack Daniel's lukewarm water. His menu also includes "Mario's favorite": a red snapper fillet breaded in green plantains and accompanied by lobster sauce and jumbo shrimp.
Guests enjoy these dishes and a selection of wines and sangria inside the dining room, which, with its wall-to-wall paintings, softly lit lamps, shimmering chandeliers, and close tables, resembles a warm, cozy home.