Yordan Café serves up a smorgasbord of authentic Cuban fare at all three meals, with hefty breakfast, lunch, and dinner menus. Mornings begin on the right spoon with hot café con leche ($2.20) and a sausage, egg, and cheese breakfast sandwich ($3.99). Latter-day appetites are put to rest with the authentic flavors of 8-inch cuban sandwiches, such as the pressed media noche packed with pork, ham and swiss cheese ($5.99). Yordan’s favorites include sautéed garlic shrimp served with black beans, rice and sweet plantains ($7.99). Dessert options such as natural-fruit smoothies ($2.20) and caramel flan ($1.99) offer as a grand finale a sugar-cane-derived delight.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop?then called Pete's Subway?proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world?almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.
At Tlaquepaque, the only thing more vibrant than dishes adorned with multicolored bell peppers and miniature mountains of salsa is the lively decor. While diners settle themselves at booths emblazoned with celestial paintings or upon chairs decorated with carvings of peacocks, the kitchen staff envelopes meat or seafood in chimichangas, braises carnitas, and prepares other Mexican classics. On the outdoor patio, the wait staff ferries shrimp quesadillas and chalupas to tables against the backdrop of a three-tiered fountain that lights up by night, illuminating a trio of stone frogs and the Marshalls, an unconventional-yet-loveable family of pennies.