Sounds like you are in my community. All that you mention are standard fare here in Tampa and Ybor City. Filet Salteado and Boliche are my favorites. In fact, one of our streets that is lined with Cuban and Spanish restaurants and grocery stores is referred to as Boliche Boulevard.

I picked up clients at the airport, as we drove through downtown and to the office, there were signs here and there

Cubans $3

They were appalled but hesitant to ask about it until on the way back to the airport several days later. They had never heard of Cuban Sandwiches and certainly didn't know that it was as common for lunch as a burger.

Cuban sandwiches are the best!!!

I make them all the time. LOL

Linda

Another Cuban cuisine staple worth trying is Caldo Gallego. It's a soup with greens, beans, pork & garlic--what's not to like?

And one thing that will put you in Carbo Heaven is tostones, or twice-fried plantains.

Last time I was in Miami I wandered into a Cuban restaurant which served a rich shrimp-tomato stew (sort of like shrimp Creole) in a bowl made of tostones. Sheer ecstasy.

When I was on the jury last Thursday, I and another juror walked over to the Cuban cafe and had lunch there. We both had the same thing a chicken dish cooked in a Cuban wine with onions and saffron, served with white or yellow rice and black beans. I got the yellow version and she got the white version. Boy was it delicious! And it was really inexpensive, only 7.95. I drank water with lime in it. After all the tax was added my bill was only 10.00.

I don't eat pork anymore, but when I did, I loved Cuban sandwiches!

The black bean recipe I use is a Cuban recipe as well. That's about all I know for Cuban food, however. My city has a very large Hispanic population so you can get just about any ingredient you need in the regular grocery stores and there are lots of little restaurants around. I love it because I can always find the specific peppers and other ingredients that are called for when I decide to make something. There aren't many "pure" places that focus only on one country, altho there is Mexican restaurant that's great. I noticed a Guatamalan place opened recently but I haven't been there and know nothing about the cuisine. The rest are pretty much a mix of different Hispanic cultures. I like everything I've tried sofar tho!

Lisa

I could use a good black bean recipe. I cook a lot of different kinds of beans and cooking black beans would seem to be a simple thing, but I haven't been able to make them as good as the ones I have had at a restaurant. The best ones were glossy, inky black and very good eating.

Jim

I sent in all the left overs to my husbands construction site. Im sure they'll enjoy lunch today. I gave them Cubans,Arroz Con Gandules (rice with pigeon peas) and black beans. Jim: I use Daisy Martinez standard recipe: 1-lb BLACK BEANS 1 SMOKED HAM HOCK and 2 BAY LEAVES. Put dry beans (I dont soak but you can) in pot cover them by 2 inches with water Bring to a boil adjust heat and gently boil Cook beans by skimming foam off top cook 2 hours...keep an eye on the beans they should always be covered with liquid...when the liquid meets the level of the beans add 1/2 inch or so of cold water...repeat if necessary through the 2 hours. Daisy's recipe stops there...When mine are done I add a raw finely diced red onion fresh chopped cilantro and S&P to taste.

I make vegetarian picadillo, my favorite "rice and beans" dish. Here's one of my favorite Web sites.

Here is a link that might be useful: 3 Guys from Miami guide to Cuban food

Love that site too! Have 2 recipes from them that Im waiting to try.