Sunday, March 16, 2008

Cubano's tasting notes

different dining areas done in different bright colors - red, yellow and lime green.

got a weird look for ordering in Spanish. Order in English - they're assimilated here, even though all waiter-waiter conversations are en Espanol. pricey. top entree eighteen bucks. empanaditas (hardly diminuitive) in either picadillo beef or chicken are 5.95 for two. I ordered one of each, and got strange looks.

They brought us bread anyway. It was delicious inch-thick hunks of French baguette with a nice toast and subtle garlic on one side. One piece of the bowl survived.

After a decent wait for what was supposed to be an appetizer (probably because it's all we ordered) out came two plates of golden brown empanadas. Fried, dusted for some reason with parsley and covered in little bubbles, burst and not, from the frying.

I hate to make the sloppy joe comparison again but the beef has the nubbly texture and mildly tomatoey sauce, as well as a little onion and a nice vinegar tang. My notes read as follows: "beef red pepper chili vinegar yum." The beef empanadita had more of a thick, crunchy snap to the crust especially on the edges, while the chicken didn't hold its crunch through the trip home until the writing of this article.

fried empanadas for the win!

served on doilies. they didn't know what to make of us for just ordering two of the same appetizer. worth it to Metro it. Nicely refined, but now i want the best possible.

crunchy crust that comes only from making your crust with lard and then frying it hard. why the fuck was there parsley on these?

The chicken empanada, filled with shredded poultry, a little more onion, and a yellow (adobo?) tint, was equally as good. Bits of red pepper highlighted the tangled mess of chicken threads.

3 blocks from Silver Spring Metro.

white paper on white tablecloths.

light wood floors in the dining areas, big rustic red tile in the bar. They sat us near the cachaca. You haven't known temptation till you've sat near the cachaca.

The crust tastes like there's pig fat inside (a good thing) and is still crunch after six hours sitting on the counter. as I finish up the leftovers for this post and these notes.

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