Cuban Breeze | Little Falls, NJ

​The Oxtails were delicious and soft, natch.

Roast Pork was good as all roast pork is, but not flavored enough, needed citrus. Tostones, twice-fried plantains (starchy banana looking fruit).  These are peeled, which is very hard to do.  Then cut into @2” lengths, and deep fried.  Then they are smashed down, and fried again.  Unlike anything at home as has a starch-like taste, but more complexity and not much flavor.  I appreciate these as I recognize the effort it takes to make.  It’s a whole lot, to take a very hard-to-produce food item, and make it edible/palatable.  I do not profess to know how to eat them properly, as I am not from where these items are from, but I had to have them to appreciate them.

Yuca Fries, tasty, softer than a potato.  Yucca is a root vegetable.  Almost like a Jicama, just not so juicy.  Not much flavor, but creates a better French fry.

Red beans, plain.  If by now you realize that almost all the food items were either pork, or a starch, I guess we all get it.  Ingredients
to make these dishes are all from Cuba, and are what is available.  Things they can raise and grow, and there is hardly anything brought in for them.

Cuban tamale, even this needed help.  Just corn masa in a husk, steamed.  Had to add hot sauce to give it a chance. 

​I know I must have missed other things, but I did ask for recommendations from the server, but I fear he knew less than I. 
​There must have been more to this, hopefully condiments.  The sauces and toppings needed to make it more than what it was.
 

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