*The following post was written by Kikita, la hija de Marta.*
Here in "The Bubble" (as Mami likes to call it), there is not much Cuban food to be had. That's why Mami posts recipes over on Babalú Blog. That's why we cook so much. If we want to eat out and we want to eat Cuban food, we have to take a road trip.
So, imagine my excitement when I hear that the Souplantation (which is known as Sweet Tomatoes in some states) is having a special where they will be serving Cuban Cuisine for two weeks in August!
Then I saw the menu, and I got worried. There was a whole lot of "chorizo" and nowhere did I see the word "platano."
Did I let that stop me?
Of course not!
Even though their list had me thinking that whoever planned there menu must have had Cuba confused with some other country (Spain, maybe) and that the person had never heard of the internet or how to do any kind of research (because if they had would they really have thought "Chorizo" said "Cuban Food" – nevermind that we put chorizo in boliche, that's not imporant right now), I decided I would go and give these plantation people a chance.
First up, the Havana Banana Salad.
No, the "Banana" was not platano. It was just your basic, everyday banana. And since it was a chip, it was really just acting as a tasteless crouton. Was the salad delicious? Of course. A delicious citrus blend of happiness. I daresay it tasted like summer. But it didn't taste Cuban, not even with the black beans added for effect.
Not ready to give up hope, I continued on and found this:
I'm sure there are ways to Cuban-ify potato salad, but this wasn't it. Switching out bacon for chorizo (which, again, says "Spain" before it says "Cuba", right?) and adding lime with that dash of cumin (which ARE two Cuban food staples, we just don't staple like that) only makes your potato salad taste limey. Yummy, if you're the type who likes potato salad, but not Cuban.
I held my breath as I continued on. Telling myself that there really was no way to mess up "Cuban beans and Rice." It's too traditional. It's impossible to get wrong. Impossible? Not for Souplantation!
E'CU'E ME!?!
Garbanzos?
Y que es turmeric? Isn't that an INDIAN spice?!
AGAIN WITH THE LIME?
And did they add the honey to make the beans sweet? They were the wrong color.
We call them Black Beans and White Rice for a reason. This reason must have been lost on the Sweet Tomatoes. If they were going for a Moros y Cristianos style, the were still the wrong color whether you make it with black beans or the red ones. Plus, all that lime was really pushing that "summer" taste. And if you like cold beans and rice, it was really quite delicious. An untrained palatte might even go so far as to call it "Tropical" because "Lime" really does scream "Tropical," but "Tropical" was not the scream I had bubbling up in my throat.
In a state of shock, I moved to the soups.
They're the Souplantation, right? So maybe they'll do better with that… or not.
Ay! Again with the chorizo! And sweet potatoes? Well… I guess that's the closest thing to boñato. (Technically speaking, sweet potatoes ARE in the boñato family, they just aren't the ones most commonly used in Cubano boñato dishes.) I was not fooled for one second. I was eating chili, without the cheese and with black beans and sweet potatoes thrown in to confuse me. A delicious chili, but I didn't come for a chili cook-off. I came for Cuban food.
I was grateful when I saw the sign that told me, this time, no one was trying to pretend this food was really Cuban. Just because you put the word "Cubano" in front of Focaccia, does not make your pizza Cuban.
I knew it was trying to be "just like the classic sandwich," but putting ham and more chorizo on top of a pickle pizza just makes it a pickle pizza with ham and chorizo. (Yes, I know Focaccia is not exactly pizza, but it's flat and there was cheese on it and it tasted like a pizza with ham and chorizo and pickle – a good pizza, but not even a Cuban pizza: which DOES exist, by the way.)
Once I got past my utter disappointment at not finding the promised Cuban food anywhere, I really did enjoy the taste sensations dancing on my taste buds.
All in all, the food was good, it just wasn't Cuban.
Thanks Souplantation & Sweet Tomatoes, if you ever think about adding a Cuban Cafecito to your menu, please call me, Kikita, first and let me teach you how to Taka Taka.
It will be more better. Te lo prometo.
I promise.
Loved the Post Amy!!!If Sweet Tomatoes tried that here in Miami, it would go out of business. Just saying….. 🙂 I can’t help to think what Mexican’s much have felt like when they invented the TexMex Cusine. I’m sure they were livid at first. Lol!!!!
One question, what was for dessert? And please don’t tell me it was churros with cinnamon, that’s just not authentic here in Morro Castle/Hialeah!!!! LOL!!!!
Love you!!
Ody
Oh my God, you have direct access to my mind and it’s thought processes!!! My husband, daughter and I went to Sweet Tomatoes ( aka Souplantation) in Coral Springs, FL, where we live during it’s August, “Cuban days”. All three of us, kept looking at each other during each of it’s dish surprises. My phrase that night was, ‘I’m not sure which Cuba they got these recipes from, but it sure ain’t my Cuba.’ Biggest, biggest flub was the rice and beans…not even close. It was a bad Desi Arnaz imitator doing a Bollywood musical…They sure need to work on their research.
Love your blog!
I guess it was Cuban inspired LOL. and about the Spain nothing in their screams Spain I doubt they used real Spanish Chorizo (made with Pimenton de la Vera) or any sorts LOL. looks more “Tex Mex”Cuban food crosses alot with Spanish food (all of the Potajes, the mixed yellow rice dishes, natilla, crema catalana, enchilado de mariscos is a variation of “Zarzuela”, Carne Con Papa is identical to “Estofado de Ternera”, Tortilla, the mojos we make are similar to the Mojos found in “Islas Canarias” generous olive oil etc. it over laps alot) my “Cuban” abuela is actually from Spain lol. but settles in Cuba many years ago til 1955 when she left. Granpa is Cubano but parents from Catalunia area of Spain, etc. so cultures over lap/ alot of Cuban Cuisine is Spanish Cuisine adapted to the ingredients found in Cuba.
TexMex is a whole different thing, though. They admit that they’ve taken the idea of Mexican food and added a Texas twist, right in the name.Now, I can see Mexicans getting upset at things like Taco Bell, though. 😉
They didn’t have a special “Cuban” dessert. It was just their regular line up of brownies, cookies, jellos and frozen yogurt.
I really do miss Morro Castle in Hialeh.
HAHAHA!OMG, that Desi Arnaz line has me crying I’m laughing so hard.
Thank you!
Cuban inspired? Nah, I think they liked the idea of Cuban from recent news stuff, but really had no clue what Cuban food is all about.Even if their “Passport” had been to Spain, I would not have expected “real” Spanish Chorizo. They ARE just the Souplantation.
And, yes, we all know that Cuban food has Spanish roots, just like we Cubans do (among other countries), but we definitely have some dishes that, when you first hear it you think “Oh, that’s Cuban.”
Someone says, “Good cigar” and everyone thinks “Cuban.”
Someone says, “Tacos” and everyone thinks “Mexican.”
Someone says, “Chorizo” and everyone thinks … well, they probably have different thoughts, but they for sure don’t think “Cuban.”
😉
?como? That’s insanity. Even in Texas we can get better Cuban food than that. Sorry!
Awesome post…it’s disgusting how some restaurant chains destroy Cuban Cuisine…the Black beans and rice? que coño es eso! I’m going to have to franchise Dos Cubanos Pig Roasts….
Jorge, I’d happily take over the one you decide to open in Orange County! 😉
Love your Cafecito video, I was just talking to my brother about how to make the espuma in the cafecito and neither of us knew how!! Gracias! I will be practicing it tonight!
What a great post, love it and the video is brilliant!
I love all your recipes, can you do one of garbanzos? PLEASE!