Rick G.
Yelp
There's just less than a handful of traditional, really good, delectable, and authentic Cuban Restaurants in the Valley, plus a few wannabe or extreme fusion composites and I must say hands down, Cubanitas Kitchen is our top of the wrung, top of the hill, A Numero uno Cuban eatery. Take it from a Cuban American who is constantly on the prowl for great, traditional and homemade Cubano throughout the state if Arizona! From Miami, FL, to New York, NY, to Chicago, IL to Portland, OR and Phoenix, I've chased Cuban Cuisine everywhere! In the words of Guy Fieri "this is the real deal"! My wife and I recently visited again and went whole hog (pardon the pun) with such traditional Cuban Cuisine as Puerco Asado, Bistec de Cerdo with Congri, ensalada along with Yuca con Mojo, Platanos Maduros Fritos, a side of Yuca Frita, Empanadas de Guayaba and de Picadillo (Guava and Minced Meat pastries), along with Cuban Sandwiches to go! We also splurged on a can of Materva, one of Jupiña and I had a traditional yummy Batido de Mamay! I had the privilege of being there when an off-menu special was added - a long standing, underrated, little-known and little-appreciated childhood fave dish my grandmother used to make called Ajiaco! This relaxed, Caribbean comfort food incorporates jerked beef (salted meat), pork, bacon, corn, yam, plantains, cassava, sweet potato, pumpkin, onion, garlic, lemons, Cuban creole sauce and lard, into one of the most fascinating stews on earth! despite stuffing ourselves and taking home a bunch of leftovers, we never did get to try their vast assortment of culinary delicacies on the menu such as: Ropa Vieja; Puerco Asado; Pollo a la Plancha; Pan con Bistec; Pan con Croqueta; Pan con Lechon; Tostones; Papa Rellena; Croquetas de Jamon; Yuca Frita; Chicharritas; Tostones Rellenos; Cortaditos; Café Cubano; Flan Regular, Guayaba o Coco; Batidos de Mango, Guayaba, or Malteada. With only one exception to my 5-start rating is their Cubano - yes, there is no Cuban Bread available in the area, and that's forgivable. But their traditional take on the sammich lacks in depth of mojo and length of marinade time, has a lackluster swiss cheese and the omission of mustard - is sacrilege! Yet co-owners Lennis Montero, Angel Renteria and Keeon Pullen should be commended going from food truck to brick and mortar to a new location in such a short period of time! And Lennis' fantastic cooking, Chef and ability to translate from her heart and soul the true, traditional, delish and homey Cuban fare to the Valley. You guys are a much-needed boon to our community, along with showing just how fabulous really good, tasty and hearty real Cuban food is. Buen provecho ya'll!