Although Francisco Galdamez is from the Pacific-bordering El Sal- vador, he has a love for the culinary delights of the Caribbean.
“The seasonings used in Cuban food are different — garlic, oreg- ano, cumin and dried herbs are highly used. Although Cuban food is seasoned, it is not hot spicy,” he said.
Galdamez took ownership of Havana Tropical Grill in Rogers last year and is taking little steps to bring the restaurant up to his expectations.
The menu consists of familiar Central American and Southwest- ern fare and introduces authentic Cuban cuisine to Northwest Ar- kansas.
Instead of beans and rice, the standard side is congri — a mixture of rice and black beans fried with tender pieces of pork.
The pork shoulder is marinated overnight and slow roasted until fork tender.
The empanadas are made-in- house and stuffed with a mixture of beef, potatoes, onions and to-
matoes. The croquetas are fried rolls
made from finely chopped smoked ham, bread, butter and seasonings; they are served with a special house sauce.
The nachos at Havana Grill dem- onstrate how a familiar dish can be prepared with a subtle and pleasant twist. Instead of chips, fried-to-or- der tortillas are sliced in half and topped with made-in-house refried beans, a blend of cheeses, choice of meat and jalapenos. The center of the plate presents sour cream and house-made guacamole and pico
de gallo.
House specialties in- clude chicken and rice (arroz con pollo), steak with sweet
plantains, braised steak (ropa vieja) and creole shrimp.
The Media Noche sandwich layers sliced smoked ham, salami, American cheese, pickles and a special sauce served hot with a side of tostones (green plantains) or sweet plantains.
Southwestern cuisine includes burritos, flautas, enchiladas and fajitas.
Havana Tropical Grill is located at 1207 W. Walnut Street