The authenticity of Cuba Libre is untouched. The ambiance, decor, & cuisine is an uncanny resemblance to the culture in La Havana, Cuba.
I enjoyed a dinner at Cuba Libre last night on International Women’s Day, but I’d like to discuss my first dining experience there. Let me set the scene for you –
When I visited Cuba last year, I was impressed by the rich & colorful culture, a feeling I have since been searching to resonate with again. The 7th Magazine last issue was titled, ‘Cuba Libre’. Since then, I’ve been utterly obsessed with everything Cuban related. I spent the Christmas season in Cuba enjoying the culture in its traditional form, then New Years in Miami experiencing all things modern within the Cuban scene, & now once again I am engulfed in an array of Cuban inspiration through Cuba Libre. Sufficed to say, I was excited yet nervous for my first dining experience there. The reason being, is that throughout all my Cuban endeavors, often times there weren’t any vegan options readily available for me. I thought I’d go in with an open mind & source through all options presented.
When the informative waiter attended the table, he introduced himself as William & asked if it was in fact my first dining experience. I agreed, thus he explained the concept while emphasizing the authenticity of traditional Cuban dishes. While studying the menu, there were more than enough vegan & vegetarian options to choose from –
Now, I’ll have to admit – I never told the waiter I was vegan. I simply asked about the options that enticed me & impeccable service was presented. William listened & picked it up based on my menu questions. He then shared recommendations while informing me of the ingredients on the Cuba Libre specialty dishes & drinks.
My experience in its entirety was phenomenal so I’m passionate about communicating the message that you may enjoy a plant-based diet at my new favorite Cuban restaurant! Being healthy can be luxurious, as everything comes down to a matter of choice, & these were my favorite choices –
Tropical Chips and a Trio of Dips consists of plantain & malanga chips. Served with Black bean hummus, Haitian eggplant salad and Cuba Libre salsa.
If you missed our Instagram story, Chef Jose explained: “The famous Cuba Libre salsa is made with an ‘enchilado’ in-house; a really beautiful sauce with peppers and onions, & then we process it to make a salsa. It’s sweet with a savory taste! The Black Bean Hummus is a twist on the traditional chickpeas hummus & substituted with black beans. While the Haitian eggplant salad has ingredients of sesame seeds and sesame oil.”
Grilled Vegetable Paella consists of broccoli, zucchini, cauliflower, leeks, eggplant, wild mushrooms, artichoke hearts, saffron long grain rice. Asparagus and roasted piquillo pepper salad. *My personal favorite* which I paired with the Sandito (Watermelon Mojito) made with Brinley Gold Shipwreck Spiced Rum & fresh watermelon juice.
Cuba Libre is dedicated to a continued exploration of
Cuban heritage, art, music, flavors, & traditions.
Visit them at one of their 4 locations – click here to visit their website!