Los Cubanos Restaurant: A User's Guide
Slow-Cooked Cuban Cuisine | Acclaimed Oxtail | Pitchers of Sangria | Brazilian Influences | Outdoor Patio
Appetizer: yucca root deep-fried until its golden and crispy
Entree: rabo encendido—oxtail slow-cooked in Spanish red wine and tomato sauce so tender that one reporter "ate it with a spoon" according to his review in Metro Silicon Valley
Drink: malta—a traditional, molasses-like drink
When to Go: Head here during lunchtime, when the restaurant buzzes with energy and popular dishes, such as the roast pork and shredded beef, are served at a discounted rate.
The Chef: Los Cubanos Restaurant is not only Alcides Calvo's 17th restaurant, but it's also the passion project that pulled him out of retirement. Calvo opened his first eatery in Cuba at the age of 17. When he immigrated to the United States in 1970, he brought his native flavors with him, opening Cuban restaurants in LA and then San Jose.
While You're Waiting
Marvel at the collection of pre-Castro Cuban currency on the wall.
Study a painting of José Martí on horseback with his sword drawn.
Inside Tip: Although meat is certainly the star at Los Cubanos Restaurant, vegetarian options do exist. The vegetarian tamale, for instance, stuffs steamed veggies and yucca into a corn shell.
While You're in the Neighborhood: After your lunch or dinner, sip a microbrewed pilsner at Los Gatos Brewing Co. (163 W. Santa Clara Street)