Pedro S.
Yelp
Step back in time on Ocean Dr with some of Miami's best homestyle Cuban cooking. There are a few Havana 1957 restaurants on Miami Beach, but this is the one to go to for the full experience. You really should go at least twice and sit inside once, and outside the other. They give you totally different experiences. The interior of this restaurant is where Havana 1957 sets itself apart from other Cuban restaurants in Miami. The booths, chairs and walls, especially around the bar area, have all been curated to look like Havana in the late 1950s. Even the thick leather material, the wood, the mirrors seem to be appropriate for the 1950s.
The food is no exception--they do it right! At this location, I have tried the Ropa Vieja, Lechon Asado, Havana 1957 Garlic Chicken, Masita de Puerco, Tostone cups with ropa vieja, the Super Mojito, and the Guacamole and Masitas appetizer with plantain chips. Let's got through them.
The Masita de Puerco (pork chunks) can be had as both an entree or as and appetizer in miniature version over guacamole with a side of plantain chips. I recommend the appetizer over the entree. The chunks they give you for the entree are about 2" thick and come over a bed of burning coals in a wooden grill box. It's a nice presentation, but your chunks will continue to cook and become dry quickly. My recommendation is that you remove the chunks from the burning coals once they bring them too the table to prevent over-cooking. Also, order a side of mojo with that to dip it. It's good, but they prioritized presentation. Take a picture and remove them from the fire--you'll free up valuable real estate on the table and enjoy your food more.
The Ropa Vieja (flank steak stew with onions and peppers) was perfect. The seasoning was traditional and the onions and pepper weren't overly cooked. You can get it both as an entree, or opt for it with the tostone cup appetizer.
The Lechon Asado (Roasted mojo pork ) is their best protein dish and the one I recommend you start with. Their citrus mojo dressing serves to bring out the pork flavor in layers--a must-have culinary experience. Oh, yeah, and they top it off with a slice of pork rind. If you get this with Moros (rice and black beans dish), and maduros (fried sweet plantains), your time travel to 1957 Havana will be complete.
There's a reason why they have named their chicken dish The Havana 1957 Chicken. It's a slow-cooked garlicky and citrusy chicken dish that's fork-tender and smothered with the flavorful garlic soffrito sauce. I enjoyed it. This one is best accompanied by the white rice and black beans separately, so you can control the moisture on the rice. It's good, but I still prefer their Lechon and ropa vieja protein options over this chicken.
At the time of this writing, their Super Mojito is $23. It's the super-sized version of their mojito, and it's worth it. You might try to convince yourself to just get a regular one, but you will regret it. Don't forget, you're in Havana during the 1950s, go big before the fall!
I will keep coming back to all the Havana 1957 locations. It's really the best restaurant for tourists to get the Cuban food experience when they're at Miami Beach, but it's also a great Cuban restaurant for locals like me.