We were trying to go have dinner at Sabor a Spain last night, but they were closed so we opted for this Puerto Rican Restaurant.
I have to write that I was really dissapointed all in all.
With so many times passing here, seeing it packed and the very fact that they had to open a second location due to this very popularity - I had high hopes.
We ordered a Cuban sandwich, a Jibaro (fried, flattened Plantain "bread" & steak sandwich inventied by PR immigrants in Chicago) with salad, rice and beans, the Special: Picadillo and the Tostones con queso and tomato as an appetizer (upon the recco of the woman taking our order).
The Jibaro was the only worthwhile dish of the bunch and I could see myself coming back for this alone. The unusual combonation really worked - crisp, hot, and salty plantain with the sweet fried onions and thin medium juicy steak.
The greens were nice in the olive oil and lemon dreessing.
The Tostones con queso would have been decent if it were not for the copious amont of jack cheese melted over it. A Judicious sprinkling would have been much better.We kind of ate around the edges . I liked the garlic and olive oil mojo undercurrent - once you got past the queso.
I don't really want to mention the pathetic cuban. Barely pressed,, flooded with ballpark mustard which drowned out any other flavor. Scraps of roast pork rather than slices of juicy meat. One afterthought of thin ham and measly pickle. Dont order this.
The picadillo was ok, Thats it. It was written as ground beef but I kind of think it may have been ground pork. Not much of a sauce - and nothing to that little sauce. No spice, herb element. Pretty boring.
One thing I did like with a major disadvantage (high salt level) was the beans. They were brothy pinto beans with maybe a little ground pork, potatoes, peppers and -what I really enjoyed- manzanilla pimento stuffed olives. They were actually served us 2 ways - with the picadillo in a little wooden bowl, rice alongside/ with the jibaro - over the white rice.
The Jibaro's beans over the rice were much more edible because the rice cut the salt. The presence of the spanish olives should be taken in mind when seasoning the beans.
So I think I'll stick with El Rey Pakal next time I'm in town.