Great for light bites at any gathering
Golden medallion twice-fried green plantains. Crunchy, salty, and perfect for dipping.
Mashed potato balls stuffed with seasoned ground beef, breaded and fried until golden. Crispy outside, comforting inside.
Boiled yuca topped with onions and garlic citrus mojo. Rustic and bold.
Sweet, ripe plantains caramelized to perfection.
Classic Cuban ham croquettes—creamy inside, crispy outside. A true party favorite.
Crispy malanga fritters made from hand-grated taro root seasoned with herbs. Earthy, nutty, and naturally gluten-free.
Flaky pastries filled with sweet guava, cream cheese or picadillo. A bite of Cuban nostalgia.
Lechón, ham, Swiss cheese, pickles, mustard, and buttered Cuban bread—pressed to golden perfection.
Juicy roast pork, onions and mojo on Cuban bread. Simple and satisfying.
Thin-sliced marinated steak, grilled with onions and mojo, layered on Cuban bread with crispy potato sticks for that signature Cuban crunch.
Shredded beef in tomato, pepper, and garlic sofrito, served hot on pressed Cuban bread. A hearty twist on the classic dish.
Shredded beef slow-cooked in tomato, garlic, and peppers.
Ground beef simmered with tomato, bell peppers, olives, and raisins.
Chicken stewed in a citrusy tomato sauce with potatoes, peppers, and olives.
Tender beef and potatoes in garlic-tomato sofrito.
Braised oxtail in a smoky tomato-wine sauce.
Shrimp in tomato-based creole sauce with peppers, onions, garlic, and a touch of spice.
Lechon, Moros (rice and black beans), sweet plantains, and a fresh side salad. Comfort in every bite.
Lechon, Moros (rice and black beans), sweet plantains, tostones, boiled yuca, croquetas and a fresh side salad. Sweet pastelitos for dessert. Comfort in every bite.
Shredded flank steak simmered in a tomato wine base sauce with sweet pepper over a bed of Jasmin rice and sweet plantains, with a fresh side salad.
Mojo grilled chicken, Moros (rice and black beans), sweet plantains, and a fresh side salad.
traditional velvety caramel custard
Cuban rice pudding with cinnamon and citrus zest.
Sponge cake soaked in three milks, topped with whipped cream.
Twisted yucca fritters soaked in almíbar—spiced syrup with star anise, cinnamon, and citrus peel.
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