Chefs at La Cocina pick fresh ingredients sourced from the surrounding area to build Mexican and Cuban plates as colorful as the eatery's bright orange walls or a firework-filled piñata. After rounds of fresh ceviche or ham croquetas, rustic wooden tabletops fill with made-to-order rice dishes such as the palomilla empanizada—thin-pounded top sirloin steak breaded and pan-fried—or stone mortars known as molcajete filled with chorizo or seafood and fresh cheese. For dessert, chefs hand-craft creamy flan or natural shakes made with mango or tropical mamey fruit. A tiled chair rail runs along the restaurant's tangerine walls, which are studded with Mexican-style art and framed photographs of famous burritos that have visited the restaurant.
In the kitchen of Bella Cuba Restaurant, flames slowly sauté and season traditional Cuban dishes. Chefs season root vegetables with mojo—a sauce made from hot olive oil, lemon juice, raw onions, garlic, and cumin—before sautéing accompanying meats in citrus marinades. The smells of the sizzling pork steaks, meat pies, and yellow tail snapper sizzling in a coconut sauce infuse the whole restaurant with the smells of Cuba, helped along by the smoke of handcrafted cigars plucked from the dining room’s humidor. After a dessert of super-moist tres leches cake, guests can sip on Cuba libres and classic Cuban mojitos that, much like a splash in a neighbor’s bird bath, give relief on a balmy day.
El Criollo creolizes a menu of classic, authentic Cuban cuisine with a contemporary cast of flavorful influences. Test out the waters with a tamal cubano appetizer, a homemade yellow corn pork tamale delicately decorated with minced garlic and olive oil ($3.95). Exquisite Cuban entrees include the lengua guisada, beef tongue stewed in a fusion of fresh herbs and spices ($11.95), and the slow-roasted lecbón asado, a marinated pork leg cloaked in caramelized onions ($13.95). Diners can dive into the pescado sudado, boneless white fish steamed in a tomato-creole purée ($14.95), or the pollo en salsa de ajo, stewed chicken smoldered in a medley of garlic, white wine, olive oil, onion, and cilantro ($11.95). Wash down lingering spices with a glass of the house sangria ($6), or share a pitcher of beer ($16-$18) with a group of friends, Romans, and countrymen.
El Rincon Criollo's expansive menu presents Cuban flavors in dishes starring seafood, pork, and chicken. Grilled salmon wears a blanket of garlic sauce ($12.95), breaded top sirloin steak ($11.95) combines a starchy texture with a meaty tenderness, and pollo asado instills roasted chicken with an aura of garlic ($11.95 for a half chicken). El Rincon Criollo penchant for the classics is apparent with the Cuban-style roast pork, which unites sweet grilled onions with shredded, roasted pork and garlicky goodness ($10.95).
Just a block west of Ocean Boulevard, there's a casual Cuban café, where Ropa Vieja sandwiches and fresh coconut smoothies saunter out onto a patio, finding a shady spot beneath a big umbrella. Above the open doors, the sign reads 'Tropicalata Cuban Café,' leading inside, where a menu of Cuban classics is served alongside authentic Cuban-style espresso, pastries, and the occasional under-the-table cigar.
Chef Javier Prado personifies the American dream. In 1972, he traded the familiarity of his Mexican hometown for the bright lights and chatty celebrity wax statues of Los Angeles. He was initially without money, family, or friends, but soon landed a job working in the Beverly Hills Club restaurant. It was there that he met Chef Jon Bernadoux who took Javier under his wing, teaching him his craft until 1989 when Javier swung open the doors to Prado Restaurant.
At Prado, Javier fuses the flavors of his mother's Mexican cooking with classic Caribbean and New Orleans cuisine. The aromas of spicy black pepper sauces and Jamaican spices stretch out onto the quaint sidewalks of Larchmont Village, teasing the palates of frequent visitors and curious passersby alike. Inside, Javier makes good on the promises of those aromas, completing a spicy fusion menu underneath 18th century-style pastel ceilings painted in celestial scenes. Diners pair selections from the ample wine list with appetizers of jamaican tamales, entrees such as pollo negro—a grilled chicken breast slathered in a spicy black-pepper sauce beneath fresh gems of pineapple—and combination feasts such as the latin sampler platter, which grants tastes of the Caribbean-tinged carioca chicken, mesquite-grilled steak argentina, and spicy shrimp negros.