This is accomplished even in the restaurant’s veggie Cuban, possibly one of the best meat-free sandwiches I’ve ever had. Monte layers a generous amount of portobello mushrooms -- marinated in a garlic, citrus, and olive oil sauce known as mojo -- with tender roasted cauliflower, and the same cilantro aioli, pickles, and melted Swiss for a sandwich that packs enough of a savory punch to make the knees of even the most carnivorous eaters buckle.
There was no doubt that I was full after navigating my way through the generously portioned sandwiches, but I was unable to stop myself from polishing off an order of Colada Shop’s spinach and cheese empanadas, each hot pocket brimming with bubbly cheese and tender greens. The crust, spotlessly grease-free, was practically empyrean and wholly addictive. By the time I looked up from finishing my spread, the crowd had rotated out for an entirely new set of customers. I stared at them with envy, jealous that they were just starting their meals.