By Rose Reisman
One of the latest trends in food is Cuban cuisine which is a mix of Spanish, African and Caribbean tradition. Toronto already has a good selection of these Hispanic-style restaurants.
One of my favourites is La Cubana on Roncesvalles, owned by Corinna Mozo. Corinna has followed her grandfather’s ‘food’ prints, who owned a lunch counter in Havana before the revolution. The menu is comprised of daily lunches, dinners and a fantastic brunch menu, all of which keep the line ups to get in a regular occurrence.This popular west-end joint is also getting a second location, which has just opened on Ossington.
They have the best-tasting Cubano sandwich I’ve ever had, as well as a divine traditional medianoche, layered with molasses-rubbed pork, smoked ham and gruyere cheese, all at a low-price. The sides are include traditional Cuban fare, like a selection of rice and beans and fried plantains for just $4 per side. It’s a great, inexpensive family spot with a fantastic old-world atmosphere.
Try my version of a black bean soup at home:
Makes 4 servings
2 tsp vegetable oil
1 cup chopped onion
1 cup chopped carrot
2 tsp minced fresh garlic
1 19oz can black beans, drained and rinsed
2½ cups low-sodium chicken or vegetable stock
½ tsp granulated sugar
¾ tsp cumin
¼ cup chopped cilantro or parsley
¼ cup diced avocado and reduced-fat sour cream (optional)
Preparation time: 10 minutes
Cooking time: 20 minutes
Make ahead: Make the soup up to 2 days in advance. Add more stock when reheating.
Nutritional Information per Serving
Carbohydrates 25 g
Fibre 7.1 g
Protein 8.2 g
Total fat 3.2 g
Saturated fat 0.2 g
Cholesterol 0 mg
Sodium 460 mg
Source: The Best of Rose Reisman (Whitecap Books) By: Rose Reisman
Photo: Mike McColl, from The Best of Rose Reisman (Whitecap Books)