CubanCube: New Chapter for Family Biz

Eileen Andrade has taken her family’s Cuban restaurant on the road with her food truck, CubanCube. Her brother Jonathan (pictured on right) joins in on the fun as one of the truck’s cooks. (Courtesy Eileen Andrade)

SOBE FOOD FEST: For Cuban food truck owner, fest is new chapter for family biz

Sweet Asian-style steamed buns stuffed with crispy Cuban ham croquetas topped with a swirl of creamy maple bacon sauce are just one of the exciting offerings at CubanCube, an innovative food truck in Miami that specializes in traditional Cuban food with a modern Asian flair. It’s the brainchild of head cook and president Eileen Andrade, who at 23-years-old is putting her stamp on the Miami food truck scene with a unique, delicious take on the Cuban flavors she grew up with.

“I wanted to continue my parent’s legacy but wanted something of my own,” explains Andrade, whose truck is one of 15 that will be parked at this Friday’s Trucks on the Beach event at the South Beach Food and Wine Festival. Andrade grew up at her family’s popular Miami restaurant Islas Carnarias, a cozy spot with two locations where locals go for a taste of Cuba through generous servings of ropa vieja, arroz moro and the restaurant’s famous croquetas, served up hot and crispy regardless of the hour. Although Andrade studied visual art and fashion in college – “Garnishing and presentation are my favorite elements of food service,” says Andrade – her love of food inspired her take the family business on the road.  She opened CubanCube in August 2011 and since then, the mobile restaurant has caught the attention of Miami’s food truck devotees, who religiously check the truck’s location on Twitter and flock in droves accordingly.

The “cowich” is one of CubanCube’s most popular offerings and sandwiches savory vaca frita between two crispy plantain tostones (Courtesy Eileen Andrade)

“I feel like the children of Cubans who emigrated here still love that traditional Cuban comfort food, but want it in a different way, with different flavors,” says Andrade. “Even my parents love it now and they’re so happy that I’m continuing their legacy but with my own business.”

Here’s Andrade’s recipe for the Cowich – a CubanCube favorite which layers marinated beef between between savory tostones – which she’ll by serving up by the hundreds at this Friday’s event.

Cowich

Serves 4

 Ingredients:

1 lb Flank Steak

6 Limes

5 Tomatos

1 Red Onion

2 Green Plantains

Cilantro

1 oz Ginger

1 oz Celery

1 tsp Salt

1 oz Cucumber

6 Garlic Cloves

2 Bay Leaves

½ White Onion

Vegetable Oil

Pico de Gallo

De-seed and finely dice tomatoes. Finely dice cucumber and red onion (rinse onion under running water after dicing) and transfer all ingredients to a bowl. Blend 1clove of garlic, ginger, 1 tsp of salt, celery and 4 freshly squeezed limes until liquefied and strain into bowl.

Vaca Frita

Bring water to a boil and submerge flank steak, 3 chopped garlic cloves and bay leaf. Reduce heat and let simmer until tender (about 1 hr). Let cool at room temperature. Once cooled, place flank steak, 2 chopped garlic cloves, white onion, 2 limes, and salt to taste in a container. Let sit for 3 hours. Remove flank steak from marinade and chop into small cubes. Heat vegetable oil on a skillet at medium-high heat and fry flank steak until outer layer is brown and crispy.

Tostones

Peel and cut each plantain into 4 equal pieces. Fry on medium heat for about 2 min. Remove plantains and flatten with a plate by pressing down. Re-fry green plantains on high heat for about 2 min. Assemble Cowich as soon as tostones are crispy.

Cowich

On a tostone, add vaca frita and chopped tomato salad. Top with a tostone and garnish with cilantro. Top with cilantro aioli.

Cilantro Aioli

Makes 1 Cup

Ingredients:

1 Cup Mayonaise

½ Cup Fresh Chopped Cilantro

½ Tsp Cumin

3 Limes

1 oz Fresh Chopped Ginger

1 Tsp Minced Garlic

½ Tsp Salt

Place all ingredients into a food processor or blender. Pour into a bowl and add teaspoon of olive oil and whisk.

NINA TERRERO, NBC LATINO STAFF