Thank you for choosing to dine at Soul de Cuba Cafe.
You should know that we prepare our meals using family recipes passed down through the generations. My father, William Jesus Puerto, my aunt, Martha Gomez Bacon, and my abuela, Louisa Gomez, have shared with me and my team the most sacred of our family's heritage: their cooking techniques and childhood stories surrounding the preparations of meals. Here at Soul de Cuba Cafe, we also work eagerly to train our cooks in those same traditions, mindful of the importance of preservation of culture, tradition, and authenticity. We also encourage members of our kitchen teams to express their own creativity by creating more contemporary selections while keeping in mind the spirit of our Cuban heritage. Dine or cater with us and indulge in traditional favorites like Sopa de Frijoles Negros, Lechon Asado, Ropa Vieja, Fricase de Pollo, Rabo Encendido or Bistec Palomilla or try one of our contemporary dishes like our Soul de Cuba signature Black Bean Chili or our famous Pollo Soul de Cuba. So sit back, relax, and enjoy the sights, sounds, aromas and flavors at Soul de Cuba Cafe! Jesus Puerto, Co-Founder
Inquire about franchise opportunities at franchise.souldecuba.com
empanadas* light and crispy turnovers filled with your choice of seasoned beef, chicken or sautéed veggie. calamares fritos tender fresh squid marinated in citrus and garlic then breaded and lightly fried served with mojo aioli and honey mojo dipping sauce ceviche tender medley of shrimp and bay scallops cured in citrus juice with chopped mango, red onion, tomato and cilantro soul sampler try a variety of delicious appetizers all on one plate: devil crab, beef empanada, veggie empanada and garlic citrus mojo seared shrimp feeds 1-2 people
ensalada del mar flaky snapper fllet, plump shrimp and juicy scallops tossed with crispy calamares and white anchovies resting on a bed of romaine lettuce tossed in our house made spicy mojo ceasar dressing ensalada tropicana organic mixed greens, tossed with iceberg lettuce, tomato, red and green bell pepper, sautéed shrimp and candied walnuts in our house made mango and cilantro vinaigrette
eggplant milanesa 16 mouth watering mojo marinated eggplant thinly sliced, breaded and fried served under grated parmesan and tomato sauce over arroz blanco with frijoles negros and platanos maduros fricase de pollo* a favorite of the soul de cuba staff. marinated chicken sautéed with onions and spanish olives along with a combination of tropical and mediterranean spices. served over arroz blanco with frijoles negros and platanos maduros food for the soul! pollo soul de cuba our most popular item! marinated chicken breast breaded and lightly fried served under sweet and savory salsa made of mango, guava, black beans, pineapple and rum served with arroz blanco, frijoles negros and platanos maduros pollo de ajo y naranja* comida tipica [home cooking] juicy mojo marinated chicken breast served with caramelized onions arroz blanco, frijoles negros and platanos maduros bistec palomilla * mojo marinated pan seared sirloin steak covered with caramelized onions served with arroz blanco, frijoles negros and platanos maduros lechon asado* lean mojo marinated roast pork hand pulled and sautéed with onions served with arroz moro and platanos maduros rabo encendido* select lean oxtails seasoned and cooked in red wine sauce served with arroz blanco, frijoles negros and platanos maduros salmon en mojo y miel salmon filet rubbed with garlic and spices then soaked in citrus juices and honey served with garlic mashed potatoes and a medley of greens cangrejo y camarones enchilado spicy! white lump crab meat and tender shrimp in a sweet and spicy tomato and garlic sauce served over angel hair pasta pargo a la cubana* tender red snapper filet lightly simmered with cilantro, tomato, white wine and garlic served over arroz blanco with sautéed onions, frijoles negros and platanos maduros 15
soul cubano 13 the premium of Cuban sandwiches with Serrano ham, manchego cheese tender roast pork and salami dressed in cilantro and roasted garlic aioli served with organic mixed greens
Thoroughly cooking meats, poultry and fish will reduce the risk of food borne illness
*traditional Cuban fare indicated by asterisk
Restaurant Week New Haven November 7-12, 2010 Pre Fixe Menu: choose one item from each course $16.38 Lunch $29.00 Dinner
traditional Caribbean soup made with: tender beef, yucca, green plantains, corn served with white rice
soul de cuba style caprice salad made with roma tomatoes, fresh mint, shaved manchego cheese drizzled with extra virgin olive oil and balsamic reduction and accompanied by organic mescaline greens tossed in mojito vinaigrette
fritura de bacalao
salted cod croquettes, sofrito seasoned and puffed in hot oil, served with hot sauce
platillos principales [entrees]
Spanish style rice baked with shrimp, scallops, chorizo, chicken, mussels, red and green bell pepper and onion…..what a treat!!
lechon al horno
Spicy mojo marinated pork tenderloin wrapped in serrano ham and oven roasted, served in a brandy mushroom cream sauce with arroz moro
bistec en cazuela
tender palomilla steak simmered in tomato sauce with red and green bell pepper and onions served with arroz blanco, frijoles negros and platano maduro
[desserts] (available for dinner only)
flan café con leche traditional Spanish style custard blended with the perfect balance of Cuban coffee and steamed milk pastel soul de cuba tempura battered brownie lightly fried and served with raspberry crème anglaise ensalada de fruta mixed berries in cabernet reduction with whipped cream
please be advised: all dishes are prepared with Love and may lead to an increase in cheer, comfort, satisfaction and a general sense of well being
"Like stones rolling down a hill, fair ideas reach their objective despite all obstacles and barriers. It may be possible to speed or hinder them, but impossible to stop them." - Jose Marti, Statesman, Poet, Visionary and Cuban Revolutionary
Visions of the Soul de Cuba restaurant concept first came to Jesus Puerto in the mid 1980’s while attending college in Ybor City, Florida. Just outside of Tampa, Ybor City is rich with a history of pioneering Cuban, Italian and Spanish immigrants and is where Jesus’ great grandfather, Santiago Gonzalez of Guanabacoa, Cuba, first settled his family in 1898. Cubans had begun immigrating to Ybor City as a result of the flourishing cigar industry. Many of the Cubans of African and indigenous decent, including the Gonzalez family, brought with them traditional methods of preparing food and traditional ideas regarding spirituality. It was after his 1991 layoff in the wake of Eastern Airlines’ collapse that Jesus decided to invest in his vision by enrolling in a two-year restaurant management course.
“Let go and let God, Allah, Buddah, Obbatala or whoever is in charge … ’cause it surely ain’t me….” – Jesus Puerto, Co-Founder, Soul de Cuba Cafe
On Easter weekend 1993, Jesus was diagnosed with spinal meningitis. Doctors gave him a few hours to live and advised his family that the slight chance of survival would come at a cost -- loss of sight or hearing, or even mental impairment. In what doctors described as “without scientific explanation,” “a miracle” and “lucky,” Jesus survived and recovered without complications. In the Afro-Cuban tradition of spirituality practitioners believe the duties of miraculous healing are taken on by the Orisha (Angel), Babalu Aye. While in recovery, realizing his tremendous fortune, Jesus made a promise to dedicate his life to service and human enhancement. Though at first it wasn’t clear how, his will and perseverance helped to enlighten his journey. Since, Jesus has served as a Peace Corps Volunteer, a United Nations Volunteer, and as a Charter Board Member and Executive Director of Habitat for Humanity in Western Samoa. He also worked in the Peace Corps headquarters in Washington, D.C. where he served as country officer for Peace Corps programs in the Caribbean and Central America. Before opening the first Soul de Cuba Cafe he was recruited to work in New Haven, Connecticut by Paul Newman’s Association of Hole in the Wall Camps to develop and support programs and activities in Thailand, Southern Africa and Japan.
"Make of your life a bell that rings or a furrow in which the glowing trees of ideas flow and bear fruit." - Nicholas Guillen, Afo-Cuban Poet
In the summer of 2004 Jesus led the development of the first Soul de Cuba Cafe in New Haven, Connecticut, together with his partners Yoon Kim and Roberto Puerto. Two years later, in July of 2006, Jesus opened Soul de Cuba Cafe in Honolulu, Hawaii and launched Soul de Cuba Specialty foods. Soul de Cuba Specialty Foods is the first ever nationally distributed Cuban food product line. In 2010, the Soul de Cuba Cafe franchise program was launched. To learn more about Soul de Cuba Cafe, Soul de Cuba Specialty Foods and Soul de Cuba Cafe franchising opportunities, visit www.souldecuba.com
## The Soul de Cuba concept is rooted in the idea of promoting and preserving AfroCuban culture through sharing traditional Cuban and African food and art. The concept begins in a cozy dining-room setting that incorporates Cuban memorabilia, family photos, and Afro-Cuban religious artwork displayed over soft, earth toned painted walls. The ambiance is enhanced by the infusion of Cuban Salsa, Boleros, and Son music as well as traditional Yoruba Rhythms and African and American Jazz.