For the Cuban cook, the shelves hold the key to keeping their culinary history alive. The varieties range from common tuna to sardines to octopus to clams to sprats. I particularly enjoy the smooth, soft and subtle mango jam, however you can choose from peach, plum, guava, mango, Seville orange marmalade, vanilla, pineapple, pear and quince, which are labeled very invitingly. Our senses are teased with ingredients for making hot or cold drinks from tamarind to the tropical fruits to the Mexican cocoa. Tropical fruits are found fresh, canned or frozen and the restaurant also offers batidos made of these luscious fruits.
Shelves groan with dry and canned beans.
Even though the vegetable and meat section are modest, the essentials are fresh and well represented. Try their homemade Colombian sausage with colorful flecks of cilantro showing through the casing for a wonderful treat. Hard white cheese, used by Brazilians, is available also. Corn and corn products account for a large portion of display room. Holding their own are the numerous sauces, condiments, oils, dry seasonings, spices and herbs.