The bakery case here holds a nice selection of crispy treats, but the sandwiches are the main attraction. Start with pan con lechón and work your way around to the El Cubanito burger. Don't forsake the daily specials, such as arroz mariscos and fried sea bass.
Armed with a wealth of cherished family recipes for fresh, home-style Cuban cuisine, the menu's opening salvo may be Masas fritas, or chunks of mojo criollo-marinated pork fried in lard, golden outside and succulent within. Lechon asado gets the same marinade and hours in a slow oven until it gets so tender it melts in your mouth. Pollo al horno is a marinated chicken leg quarter that is roasted with onion and red bell peppers, turning it moist and juicy.
Rising from the ashes of a fire, Habana SoCo has returned bigger and stronger. The lechon asado is a must, as is the Cuban sandwich with its lighter bite, and there are lots of appetizers to go with the drinks.
It's true that the roti here isn't the rolled version typically served in the West Indies. Here it is flat, piled with meat or vegetables. The curried lamb and chicken are both lavished with the kind of spice that clings to the cheeks.
Projected opening date: Late 2018
This new venture, poised to open right next door to the Ramen Tatsu-Ya on S. Lamar, promises to be a happy variation on the theme. The Tatsu-Ya team promises funky interpretations of classic Tiki drinks like the Zombie and the Singapore Sling, plus brand new creations mixing Tiki’s aesthetic exuberance with Japanese flavors, as well as their take on Tiki cuisine.
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