The sweet potato fries ($2 extra with the Cuban sandwich) were really enjoyable, cooked to the ideal outside crispness while retaining a soft interior. The accompanying garlic sauce tasted like a mild Thousand Island dressing infused with just the right amount of garlic.
What caught my eye in the island cuisine section of the menu was the Panama shrimp ($12.95) because it was described as containing bell peppers, tomatoes and garlic sautéed in wine. I was anticipating something light and delicate but it was swimming in a sauce that was well spiced because the tomatoes were cooked to a thick and rich consistency. Not what I was expecting but really lively and scrumptious — it reminded me of a Cuban variation on traditional cacciatore.
The shrimp dish was accompanied by Caribbean-flavored rice, black beans, tortillas and a small salad with pieces of lettuce topped with the same pico de gallo that came with our chips. Their rice is reminiscent of what you’d find in a traditional Mexican restaurant but more yellow in color than I’m used to, and the taste is a bit sweeter. That same dash of sweetness was also true of the black beans.