Arroz Chino-Cubano @ Cuban Kitchen in San Mateo

Driving through the Peninsula last week, we stopped at Cuban Kitchen in San Mateo to pick up dinner to-go. It's set up to bring orders out to cars parked in its lot, if you wish. We had called in the order once the online system had a blip with form of payment, and I stepped inside to take a look around. Cute patio on the street side, and lots of memorabilia of Cuban culture on display inside. The family that operates the restaurant is from Miami and this restaurant has been here for seven years. A first visit for me, it came to mind because I'd heard an episode on the mother-and-daughter podcast about the trials of owning a restaurant in these times.
https://www.qbacubankitchen.com/podcast

Of course we had to try a Cubano, $13.99, but what caught my eye was the Arroz Chino-Cubano. https://food52.com/blog/26732-cuban-c... I have long ago memories of eating at Cuban-Chinese restaurants in Manhattan as a twenty-something. Most of these places no longer exist as the community has climbed up the economic ladder. I was most curious to try a local take, described on the menu as:

"Made soy-free, this Cuban Kitchen spin on Fried Rice comes w/ egg our Veggie Medley - with double Broccoli as the "Veggie" option or add Chicken or Shrimp. *Chinese New Year, we will donate 30% of proceeds of sales from this dish and our Sake Mojito to support AAIP!" With the addition of shrimp, this added up to $17.99.

Glad we did, as this arroz frito was far more satisfying than the Cuban sandwich. Made properly starting with cold, day-old rice for the right level of firmness and individual grain, this was another example of non-Chinese restaurants doing a better job with this dish than many Chinese places. The egg-flecked rice was well-infused with singed shrimp flavors and aromas of wok hei, and not drowned in soy sauce. In fact, ordering some of the soy sauce offered on the side would be recommended as this could use just a touch more salt. Broccoli, sweet red peppers, and red onions added the vegetable component and some crunch. For the $4 supplement, the amount of sweet and firm shrimp was quite generous. Besides being delicious, the owners' donation of a portion of the proceeds to support the Asian American and Pacific Islander community was really touching.

The bread for the Cubano seemed too stiff and stale, and the roast pork component was not that flavorful. The pickle was the best part. The sandwich comes with a choice of sauces. And in retrospect, that kind of tells you that the sandwich and its own mojo needed an assist. Our side of maduros was fine. I preferred the dense and velvety flan to the guava pastelito in the dessert department.

Other opinions?

Cuban Kitchen
3799 S El Camino Real
San Mateo, CA
(650) 627-4636