Traditionally most of these entrees would be served with arroz blanco (white rice) y frijoles negro (black beans), but we can substitute a potato and vegetable if you prefer. Also, any of our entrees can be made into appetizer sized portions.


Bistec en Casuela (Braised Steaks)

Our version of this Cuban favorite. Fork tender beef in a delicious sauce with olives, raisins, vegetables and spices.

Bistec de Palomila (Cuban Fried Steak)

Choice Sirloin Steak is pounded thin, then flash fried with onions.

Bistec Empanizado (Breaded Steak)

This simple, hearty steak was an everyday dish in most Cuban home of old. Maybe not exotic, but so delicious we think it deserves to be a dinner special.

Boliche Mechado (Stuffed Beef Tenderloin)

Roasted rare beef tenderloin stuffed with chorizo and ham served with black bean gravy.

Picadillo (Ground Beef Hash)

This simple, popular dish is sure to please. Ground beef, green olives and raisins in a savory sauce.

Rabo Encendido (Oxtail Stew)

Literally translated “Rabo Encendido” is “Tail on Fire.” Savory beef dish with vegetables in a mildly spicy tomato and red wine sauce. Delicioso!

Ropa Vieja (Shredded Beef)

Literally translated “Ropa Vieja” is “Old?Clothes.” Odd as its name may be, this classic Cuban dish is a winner. Flank steak is slow cooked in a rich tomato and vegetable sauce until fork?tender, then shredded.

Salpicon / Cuban Style Meatloaf

Similar to the American version, but with a subtle, delightful difference thanks to the Spanish spices.


Camarones al Ajillo / Garlic Shrimp

Shrimp are sautéed in our own mojo criollo (garlic, olive oil and citrus sauce).

Camarones Enchilados / Shrimp Creole

After the 1791 Revolution, many Haitians emigrated to Cuba. This spicy dish is an example of the French Creole cooking they introduced. Shrimp are sautéed in a spicy tomato and vegetable sauce.

Paella de Mucho Gusto

Our own special version of the Spanish classic — our recipe features chicken, chorizo, calamary, shrimp, mussels and vegetables. We substitute long grain rice for the traditional arroz valencia, which some consider a culinary mortal sin, but we like it better!

Pescado a la Horno con Ensalada Tropicale / Baked Fish

Fresh Fish Filets (the best available catch of the day — a mild tasting white meat fish, e.g. Striped Bass, Golden Tile, Halibut, Amber Jack or Red Snapper) are lightly breaded, pan roasted, then topped with a fresh tropical salad.

Pescado Estilo Sauté / Sautéed Fish

Fresh fish filets (the best available catch of the day) are pan sautéed with tomatoes, onions, white wine and cilantro.

Pescado Guisado con Vegetales / Fish Stew

Fresh swordfish and tuna, spicy sausage and vegetables in a spicy, hearty wine and tomato sauce.


Arroz con Pollo / Chicken and Rice

Savory chicken pieces, long grain rice, a delightful sauce and slow, careful cooking combine to make this Cuban favorite extra special.

Bistecito de Pollo / Chicken Steak

We pound boneless, skinless chicken breasts, marinate them in our delicious mojo, then pan sauté them over high heat to seal in the juices.

Fricase de Pollo / Chicken Fricassee

Chicken, potatoes and vegetables are slow?cooked with jugo de naranja agria (seville orange juice), white wine, herbs and spices until fork tender.

Masitas de Pollo / Fried Chicken Morsels

Chicken breast tenders are marinated in our own mojo criollo, then lightly ?breaded and fried.

Pollo Frito Criollo / Cuban Style Fried Chicken

We marinate the chicken pieces in a sauce of citrus juices, garlic, herbs and spices. Then fry it until crispy and golden. Very different than American fried chicken, but very delicious.


Chuletas de Puerco / Pork Chops

We marinate thick, center cut chops in a citrus and garlic sauce, then pan roast them at high heat to seal in the juices.

Fricase de Puerco / Pork Fricassee

Pork roast, potatoes and vegetables are slow?cooked with jugo de naranja agria, white wine, herbs and spices until fork tender.

Pierna de Puerco Asada / Roasted Leg of Pork

A traditional Cuban feast. Pork roast is marinated in our special sauce, studded with garlic cloves, then slow roasted for hours. Tender & juicy.

Costillas de Puerco Barbacoa / Barbeque Pork Ribs

Cuban style rub with mojo criollo salsa. Slow roasted for hours.


Vegetales ala Horno / Roasted Vegetables

We roast fresh garden vegetables until tender then top them with a delicious tomato, white wine and butter sauce.

Vegetales ala Parrilla / Grilled Vegetables

Fresh garden vegetables grilled to perfection, and tossed in our own mojo criollo – delicious served hot or cold.

Vegetales en tamal

Fresh garden vegetables in a hearty sauce in a vegetarian tamale pie.

Vegetales Estilo Sauté / Sautéed Vegetables

Fresh garden vegetables are sautéed with herbs and spices in a white wife and butter sauce.