Cuba Libre in Orlando

Went to dinner at Cuba Libre at Pointe Orlando yesterday. It was a semi-long day after the first half day at the ADA 70th Scientific Sessions in Orlando. I easily secured a table for one ( a party with 12 had to wait for almost an hour) and since I was only here for 6 days (5 days after Friday), I had the 15 course sampler menu for $39. Sounds like quite a bit of food though my server assured me it was “tapas” portions so it was manageable.

When in Rome… so I started with a Mojito. The perfect blend of muddled lime, fresh mint, sugar and rum. In the case of the Primo Mojito, it was the house 5 year old rum (produced by El Dorado)… a great way to start a meal.

The first course of Cuban Bread and pepper – cream cheese spread arrived. It was basically Cuban bread or akin to a baguette buttered and pressed “panini” like to the thickness of fresh pita but warm and very good.

My appetizer plate started with a fried assortment of plantains, sweet potatoes and corn chips served with a trio of dips: a smoked marlin spread (as ono as marlin gets), a black bean “hummus” or mashed beans with spices and olive oil and a Haitian eggplant spread – like Baba Ghanoush but with more acid (lime juice)? All three were great on their own with both the fried chips and Cuban bread.

The main appetizer plate included a “CLT” or Corn, Lettuce and Tomato salad except the corn was fresh and the lettuce was micro green lettuce. Topped with a slice of Bleu Cheese,it was the perfect beginning. Next was the Guava BBQ Rib; in the 50th, guava is a common ingredient but mixed with the right spices and tomato puree, this was elevated a step… esp with the cubed jicama. The “Fire and Ice” was the 3rd sampler which consisted of raw tuna (ice) with a jalapeno and coconut milk dressing (fire from the jalapeno) and while fresh tuna (ahi) is a given in the 50th, this version was very good (and something I might try to replicate in the future) with the Chicken Empanada holding court – shredded chicken in pastry dough in a sweet jalapeno relish… also need s to replicated.

The entrée course consisted of a Skirt Steak with Chimichurri and Mushroom, a Grilled Shrimp with Avocado/Pineapple Relish and a Sauteed Mahimahi with Chipotle Sauce. All three more than fit the bill with the Skirt Steak being the fave with the other two close seconds…

Served with starches like Black Beans and Rice ans Fried Sweet Plantains...

Dessert was a trio of Rice Pudding (perfect with the 5 yr old rum), Guava Cookie and Fan with Mixed Berries.

Of course, when you offer a rum sampler with 5, 15 and 21 year old rums…. I HAVE to try the,. So I did! The 5 year old was best with desserts while the 15 and 21 year olds needed to be sipped on their own… like combining aged Scotch and Cognac… OH so GOOD!..

.

If in Orlando again, I’ll definitely be back!