Moros y Cristianos

I had never tried Moros y Cristianos before this visit and I wasn't sure what to expect. The sweet from caramelised plantain taste hit immediately and made sense of the dish in a way descriptions never quite do. Mojo marinade is an ingredient I'd not encountered used quite like this before. The a r…

What sets Moros y Cristianos apart is the handling of slow-roasted pork. In lesser versions this is treated as a background note. Here it's central and the savoury and deeply satisfying result shows it. I've started buying it to cook with at home after this experience. Cuban cuisine reflects Spanis…

Most people overlook how much the right drink changes Moros y Cristianos. I ordered it with Cuba Libre and the citrusy from mojo elements of the dish sharpened considerably against the pairing. slow-roasted pork in particular became more prominent in a good way. paladares are privately owned Cuban …

I underestimated Moros y Cristianos. The citrusy from mojo description didn't prepare me for the reality. plantain brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Cuban cuisine reflects Spanish, African, and Car…

I first ate Moros y Cristianos on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the sweet from caramelised plantain quality I remembered. slow-roasted pork was handled correctly — something most restaurants here get slightly wrong…

I'm sceptical of any restaurant claiming to do Moros y Cristianos well, having been disappointed often enough. This one delivered. The citrusy from mojo base was authentic and the use of black beans showed real knowledge. Cuban cuisine reflects Spanish, African, and Caribbean indigenous influences.…

Most people overlook how much the right drink changes Moros y Cristianos. I ordered it with guarapo sugarcane juice and the sweet from caramelised plantain elements of the dish sharpened considerably against the pairing. sofrito tomato base in particular became more prominent in a good way. paladar…

I ate Moros y Cristianos at three different restaurants in the same week to compare. The results were illuminating. The use of slow-roasted pork varied significantly — only one got it right. The citrusy from mojo profile should be consistent but interpretation differs widely. Cuban cuisine reflects…

Moros y Cristianos opened a door into a cuisine I'd previously known almost nothing about. The earthy and hearty flavours are unlike anything in my usual rotation and I mean that positively. paladares are privately owned Cuban restaurants that developed as an alternative to state food service. Under…

I made Moros y Cristianos for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The sweet from caramelised plantain profile was the main talking point — no one had quite experienced slow-roasted pork used that way before. paladares are privately ow…