The US embargo of Cuba has cloaked the island nation in mystery, and left Americans with a number of questions, like where do they get all those sweet classic cars? And why do they always seem so dangerously low on missiles? Answering all questions about how people there survive without McDonald's, Snout & Co.
From a resto vet inspired by the soul food his Cuban grandma used to make, S&C's rolling in a ninja-colored truck, arted only with the silhouette of a pig's nose paired, skull-and-crossbones-style, with a set of kitchen knives; inside they're cooking up traditional island eats built around meats rubbed with their blend of 19 spices, which means something wayyy different when discussed as part of a satellite subscriber's TV package. The menu starts with sandwiches like the pressed Cuban with pork flavored w/ a garlic and citrus marinade called Mojo; a South Carolina-style BBQ pork topped w/ coriander-apple slaw & habanero honey; and the Mojo pork/ red onion relish/ chimichurri mango sauce'd Seattle Cuban, also what you call someone who's irrationally depressed despite not actually living under a dictatorship. Not-sandwich offerings mean a ground beef/ veggie Picadillo-style hash served w/ fried plantains, and a Cuban Bowl w/ Mojo pork, black beans & smoked-tomatillo coconut sauce served over white rice, which, while super, isn't really the kind of bowl Steve Largent wanted to be in.
S&C's also doing sides like carne-style Collard Greens w/ smoked ham hock, black beans & rice, and smoked-tomatillo coconut sauce'd plantains that're twice-fried, something that hasn't even been risked once since the quarantine in '62.
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