The sweet plantain can often be found in many Caribbean dishes, largely because its size allows it to sneak in while its larger cousin, the banana, gets caught trying to do the same. Admire sneaky ingredients with today’s Groupon to Ramirez Restaurant in Orange Park. Choose between the following options:
- For $20, you get dinner for two (up to a $46.85 total value), which includes the following:
- One appetizer (up to a $7.95 value)
- Two entrees (up to a $29.90 value)
Two homemade sangria drinks (a $9 value)
- For $8, you get lunch for two (up to an $18.90 value), which includes the following:
- Two cuban sandwiches (up to a $15 value)
- Two tea or soda drinks (a $3.90 value)
Since 1995, Chef Ramirez has infused authentic Caribbean dishes with homemade seasoning blends and fresh ingredients to construct an intricate menu of authentic Cuban fare. After diners enter the bungalow-style eatery, they can begin island tasting tours with appetizers of tostones rellenos, which unite stuffed green plantains with roast pork, mixed seafood, or shrimp drizzled with sautéed adobo-garlic sauce. Entrees including pollo guisado—bone-in chicken stewed in caribbean salsa—and picadillo habanero—lean ground beef cooked with sofrito and served with sweet plantains—keep stomachs from harmonizing in growls. Homemade sangria dyes palates pink enough to make a baby girl’s nursery jealous. Ramirez Restaurant carefully selects all of its produce and rotisserie roasts whole pigs for signature roast-pork sandwiches, which arrive on fresh cuban bread with rice and beans. Sandwiches also include sirloin steak marinated in salsa with sautéed onions and swiss cheese, which duos can tear into on a tropical outdoor patio overlooking palm trees, festive umbrellas, and disoriented igloos.
Chef Pedro Ramirez can often be seen hovering over a crackling spit, tending to the pig that roasts over its flame in the open air. When the bounty is finished cooking, Ramirez whips it up into pork sandwiches and platters—a Ramirez Restaurant specialty for nearly two decades. A retired US Navy Chief, Ramirez now leads his kitchen staff as they craft fresh ingredients into authentic Cuban, Mexican, and Puerto Rican dishes infused with homemade spices akin to the ones used by Ramirez's ancestors from Santo Domingo. In the dining room, designed in the style of a beach bungalow, Latin paintings hang over tables topped with homemade sangria and margaritas, and an outdoor patio supports the tropical atmosphere with flags and strands of lights as powerful as a billionth of a sun.