SAVOR | Food & Drink
4
By Tim Engstrom
things you didn’t know about
Cuban food
The Cuban Island Restaurant opened in October and since then word has spread about the quality of the cuisine. Owner Lyan Martinez escaped Cuba eight years ago on a small boat. He and others didn’t head north across the Straits of Florida like most refugees from the communist-controlled island. They headed south out of the Gulf of Batabano and then westward across the Caribbean Sea seeking Mexico. Why? Cuban authorities patrol waters to the north more than waters to the south.
However, the trip to Florida is 90 miles. The trip to Mexico is 300 miles. He said they were afloat for eight days before being picked up by a Mexican vessel. Then he spent time in a Mexican jail before securing his release through his father in Florida. He eventually made his way to relatives in Albert Lea, where he dreamed of opening up a restaurant. The Cuban Island Restaurant is his American dream. Martinez shared five interesting aspects of Cuban cuisine: • It’s not spicy hot like Mexican food. It has its own distinct flavors, like sweet, salty or citrusy — or all three. “Lots of Mexicans come in here to eat Cuban food for the first time and say, ‘Oh, it’s good. It’s different.’” • Cuban food has more in common with Caribbean cuisine than with Mexican. People won’t find burritos and tacos. They will find dishes like “old clothes,” which is shreds of meat and vegetables that resemble strips of rags, as well as fricasseed food — cut into pieces and stewed in gravy. • The food at his restaurant is made with all-natural spices. Nothing is premixed from a can. It’s all made from scratch. • Cuban food typically has a different sauce for each meat, rather one sauce for everything. He said it is how they make food at home.
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Lyan Martinez loves to share his food.
What drinks do local bartenders like to make? A friend once told us: “Always know your bartender.” Good advice. Albert Lea Magazine took a drive around to the local bars one Friday night and asked bartenders, “What is your favorite drink to make?” Here are their answers: Chelsea Hanson, Wedgewood Cove: Jack Daniels straight up Andrew Tait, Big Island Grille & Bar: White Russian Myrna Wegner, 112 on Broadway: Hammer (Bacardi Limón rum and water) Kathy Stuart, American Legion Club: Cherry Bomb Lauri Lindschmidt, Nasty Habit: 4:20 (She invented this drink. It is 2 parts watermelon schnapps, 2 parts peach schnapps, 1 part Southern Comfort, a dash of Coke, a dash of Sprite and a dash of orange juice, then shaken.) Steve Hagen, Eagles Club: Margarita on the rocks Veronica Zuniga, Aragon Bar: Long Island Iced Tea Dave Nelson, Chubby’s: Kryptonite (16 oz. mug of beer, a shot of Apple Pucker schnapps, topped with 7-Up, then chugged) Jenna Riggle, 112 on Broadway: Water Moccasin shot Lisa Adams, Moose Lodge: Colorado Bulldog Tara Simmons, Applebee’s Neighborhood Grill: Perfect Margarita Becky Morgan, Green Mill: Long Island Iced Tea or Margarita Ashlyn Nasby, Harold’s Bar: layered shots, like Bob Marley
Voted Best Liquor
1617 W. Main St. • Albert Lea 32 | ALBERT LEA | MARCH/APRIL 2014