The Tijuana from Corazon. Shrimp and octopus with other goodies. They also have amazing ceviche tostada’s there. It’s in public market in Santa Barbara.
Thanks!
One thing I miss most from current covid restrictions is salsa bars and huge jugs of crema. Now, in the places we frequent, you have to request the kind of salsa you want and are given individually packaged portions. Crema now in baggies. Not the same where you could mix and match salsas and drown in crema.
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Mahi Mahi might be my favorite fish for tacos 
What was the foam like?
And what are the red things?
Goji berries?
The red things look like pomegranate seeds to me.
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I think you’re right.
Yup.
I’ll take a lechona, platanos fritos and a coold Margarita. La Bamba , if I’m eating tacos.
I guess what I find a little odd is the lack of beans and seasoned rice to sidecar the stuff. White rice? I dunno.
You sure Mexicans are running this place? Aperitivo is usually the Spanish word for apps, not the Mexican term “botanas.” Maybe they’re just trying to fancy up a bit. Hope it’s good!
Steamed hams (hamburgers).
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And those of us who live in a region with heavy Cuban influence are cringing at their “Cubano” (ptooie)…and lechon isn’t confit. At all.
Lechon is crispy roasted. Didn’t notice the con fit tell you mentioned it. The crispy skin is like everything. How do you get that from con fit?
I just really miss fried plantains.
I love maduros but not a big fan of tostones…unless I go to the Cuban place in my town. Those are serious good (but a rare treat)
I’d like to know where the owners are from. This doesn’t read very Mexican Spanish to me. Nice small menu, but trying to tackle a lot of different foods from different cultures. “Pork belly confit” is how they describe lechon. Where would that come from. Sounds good; but sure doesn’t describe any lechon I’ve had. I’d guess these folks must be from the Caribbean. Interesting
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Nooooo… I live in part of the country heavily populated by Caribbean folks…Cuba, Puerto Rico, and all the smaller islands.
Lechon is NOT pork belly (if someone did a whole pig there would be belly in there, of course, but in 40 years of living on Cuban food I’ve yet to see it) I’d sooner think these are people who have had a Cuban sandwich once or twice and got a pie in the sky idea of what it should be rather than what it actually is.
The fact that they call the sandwich a Cubano is a big red flag, too. It’s just a Cuban in Miami and Tampa.
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Most places selling tacos aren’t owned or run by Mexicans where I live in Canada. I recently tried a taco spot a block away from a handful of good Mexican-run taco shops in Toronto. I mistakenly thought it might be Mexican- run - or at least Salvadoran-run- since they had birrea and Jarritos on the menu.
But as soon as we were seated on the patio, I knew it wasn’t. The staff wasn’t Spanish speaking, the client base wasn’t Mexican or Spanish-speaking, the serving of guacamole was WAY more stingy than any Mexican-run restaurant would serve if they wanted to keep their Mexican or Spanish-speaking client base.
Total poseur shop with a few fusiony dishes that didn’t really work. The food was okay. I have no idea who would return, knowing there are half a dozen other taco places nearby selling better tacos for less. The only thing this place had going for it is a nicer patio, with tables set further apart (which I do like better) , and a website.
After we ate, the 2 Mexican-run taco shops located a block away had full patios full of a mostly Spanish-speaking client base. Next time, I’ll get takeout tacos from the better places and eat them in a park.
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FYI, as someone from Miami (and still visits family there), I have always known the sandwich as a Cubano. So I found your statement curious. Had something changed since the last time I was there?
I looked on Google Maps and the first five places I spotted list the sandwich as a Cubano.
In the 40 years I’ve lived in Florida (and for work visiting a lot of industrial areas where thr employees, the customers, and the menus are entirely Spanish and you’re well served to speak enough Spanish to order lunch)…I’ve never seen it listed as anything other than a Cuban, no O.
Your credentials are impressive, which makes it even more perplexing that the menus in Miami consistently list the sandwich as a Cubano, just like the place in Toronto. Versailles, La Carreta, La Casita, La Rosa, Caribe, Latin Cafe, Perla del Sur, Kuban Kitchen, Latin American Bakery, Palacio de los Jugos, Todo en Uno…
Sarussi’s Subs is the only place I’ve come across so far that lists it as a Cuban on the menu. So you can either get a Cuban or Cheesesteak or Chicken Teriyaki sub.
My experience hasn’t been at big places like any of those… I’m talking a unit in an industrial park with a steam table and a couple of worn tables.
And nobody in Tampa (which most historians recognize as the birthplace of the sandwich) calls it that.
And none of them make a sandwich with pork confit or pork belly.
