Though they’re working 2,500 miles from Havana, Chan Chan Cafe Cubano’s chefs trim small sidewalk tables with sweet and spicy dishes inspired by the laidback eateries of the tropical capital. Shareable small plates of tapa capricho accent sweet plantains with black-bean sauce at small sidewalk tables or in front of an indoor accent wall bathed with the orange and purple shades of a Caribbean sunset or an oompa loompa after a fistfight. Shared sustenance makes way for personal servings of the corderdo borracho’s grass-fed lamb slowly simmered in beer, rosemary, and Michel spices.
The azure-blue sea and palm-tree-lined beach on El Nuevo Frutilandia's rustic painted sign hint at the Caribbean cuisine served inside. A modest menu highlights multiple courses of Cuban and Puerto Rican dishes, including meatless options such as mofongo vegetariano, a classic dish of fried plantains smashed together with olive oil and garlic. Pork is featured throughout the menu, whether roasted and sliced alongside ham and cheese in the Cuban sandwich, or fried as chops with a spritz of lemon and crown of onions.
El Pollo Supremo satisfies all appetites with its eclectic menu of Latin American fare. The bill of fare blends Cuban congri––beans and rice–– fried plantains, and Mexican burritos and tortas with a meal that deliciously unites all climes and cultures: charbroiled chicken, served with tortillas and homemade sauce.