The Wall Street Journal Heads To Cuba Libre

The Wall Street Journal just gave the thumbs up to Cuban cuisine in Philadelphia. Here’s what Elva Ramirez had to say about Cuba Libre and Alma de Cuba:

Cuba Libre:

“The warm toasted flatbread is served with a heavenly mango butter. The fire-and-ice ceviche – tuna steeped in coconut milk, ginger and jalapenos, served in a coconut shell over dry ice – turns heads when it comes to the table. For entrees, the saffron-infused arroz on pollo (chicken with rice) and ropa vieja (shredded beef stewed with tomatoes) are Cuban comfort foods raised to high art.”

Alma de Cuba:

“In addition to an extensive rum menu, Alma de Cuba has three versions of mojitos, using different types of rum. Consider any of the fresh ceviches, such as the sweet Ecuadorian shrimp with roasted tomatoes, to start. The vaca frita is a twice-fried skirt steak served with sweet onions over a fragrant white rice. The lechon asado is a crispy pork with garlic mojo served over a creamy yuca mash. Don’t skip the chocolate cigar, an almond-cake and chocolate-mousse confection, for dessert.”

Philadelphia’s Upscale Cuban Cuisine [WSJ]
Cuba Libre [MenuPages]
Cuba Libre [Official Site]
Alma de Cuba [MenuPages]
Alma de Cuba [Official Site]


The Wall Street Journal Heads To Cuba Libre