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Natalia Molina

Islas Canarias

A tiny space packed with hungry patrons who know what Cuban food is all about. It may take three people to finish the bistec uruguayo, a breaded palomilla steak filled with Swiss cheese and ham. All the daily specials are wonderful and are gone quickly. Suggestions: half chicken with mojo, pigs' feet la andaluza, oxtail stew, and fried whole snapper. If there's room, try the deceitfully delicate tocino del cielo, a flan made with egg yolks and cinnamon syrup -- sublime.

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