But first…a Mojito!

Our Lyft driver recommended Padrino’s Cuban Restaurant while my cousin and I were vacationing in Ft. Lauderdale. We made reservations and set out for an adventure in Cuban cuisine! The restaurant was immaculate, not only in cleanliness, but also in decor. Our server seated us immediately. When we mentioned we wanted to try a Mojioto, she suggested their summer mojito. The drinks were works of art delivered in beautiful glassware adorned with fresh mint. The first taste was incredible, so smooth, tropical and not overly boozy, despite the rum AND tequila; not too sweet, but sweet enough, a vacation for your tastebuds for sure. Every detail down to the ice cubes seemed to be expertly thought out. You really wanted to sip and savor this drink, despite it being delicious enough to gulp.

With help from our server we decided on an appetizer sampler to start, wanting to experience as many different options as possible. Combination Cubana was presented on a gorgeous green platter resembling a large palm leaf. Each item popped with vibrant color and a unique presentation. The mariquitas- long curled fried plantain chips for dipping in an incredible black bean salsa. If you think you don’t like black bean salsa, let me assure you, you’re wrong. My cousin kept asking how does this not even taste like beans!? Also on the platter was a tiny, little unassuming condiment in a black ramekin. It appeared to be finely diced onion in oil. A first little spoonful just to decide what the heck it was and we were hooked! Oh it was onion alright and oil, but it was also lovingly swimming in garlic with a tiny bit of salt. Why is this not sold in stores? My cousin exclaimed it could literally even go on just a hot dog. It was the most delicious little flavor explosion that we smeared on many appetizer items. We immensely enjoyed the Croquetas de jamon that were like a mozzarella cheese stick’s sophisticated cousin, the Picadillo empanadas were a flavorful spiced meat in a fried dumpling. And the Fiesta tostones made me think of spicy crispy Cuban pizza bites.

After almost devouring the entire sampler, our entrees were delivered. I decided on Vaca Frita and I am not embarrassed to admit I still daydream about that meal to this day. The lovely sounding name, the flavor, the spices, the textures, and the rustic beauty of a plate, so simple, but complex in flavor at the same time. The rice was sticky like Jasmine rice, full of texture and flavor, not mushy. The beans had a long simmered taste with subtle spices and minimal heat, balanced and comforting. The rice and beans could have made a delicious meal in their own right. I’m not sure if you’re supposed to mix them together, but that’s what I did and I’m not sorry. There were three tasty sweet fried plantains I greedily devoured right off the bat, the texture chewy and sweet and sticky was addictive.

Then drum roll please...the meat, Vaca Frita- which I found out later means fried cow was a unique flavor combination of gentle and warm spices. The texture of the shredded meat made you think of slow simmered pot roast or pulled beef bbq. Each bite was flavorful and juicy and just when your mouth thought it had been surprised enough, there were fried, crispy bits on the ends and throughout. A wonderful contrast in texture and flavor. I have since scoured the internet for recipes so that I can attempt to recreate something I hope is half as delicious.

Although we literally had zero room left, we decided to order dessert to take back to our hotel. Those styrofoam containers set empty and lonely, never making it back to the hotel. The flan was served on a lovely flowered plate drizzled in a delectable caramel sauce. Sweet, but not too sweet, soft, sumptuous, decadent and sexy, a cross between a pudding and cheesecake. Then the Tres Leches, a subtly spiced sponge cake soaked in what else, but 3 milks, delightful, bite after bite until it was gone.

We left Padrino’s thoroughly satisfied and delighted. A truly special experience that I highly recommend!!!