Chinese. Italian. Greek. Thai. Mexican. Pan-Asian. Spanish. Japanese. Caribbean. Jamaican. Indian. Vietnamese. “Irish Pub Fare.” South American. Mediterranean. French. Middle Eastern… And the list goes on and on. Refine your search of restaurants on OpenTable for a list of cuisines to fulfill any craving. The possibilities are virtually endless when it comes to ethnic cuisine, and while a few may fall on the side of “exotic” for some in terms of food adventures, others have become staples in American households. Pizza on Fridays, Taco Thursdays (or so we like to call them), and Chinese on any and every night that you don’t feel like cooking.
For this food enthusiast (that would be me), one of the greatest joys of traveling to new states and countries is the opportunity to explore new food choices, combinations and delicacies. Lucky for me, one of the perks of living in the tri-state area is the fact that I am able to enjoy all of these food options without having to travel too far.
In particular, being of Cuban descent myself, Narn and I are always on the lookout for restaurants that remind me of “abuelita’s” cooking, and I think we have found just the place. In fact, our new food obsession, Casual Habana Café on Main St. in Hackensack outdoes even the well-known Cuban eateries of Son Cubano and Victor’s Café in NYC. Don’t get me wrong, I am as happy to eat at either of these restaurants as if Narn got me a new pair of Christian Louboutin’s (hint, hint), but the fact that I am able to get my favorite dishes practically in my backyard? Not to mention the fact that Casual Habana is BYOB. Yes, that is what I like to call perfection.
We have eaten at Casual Habana Café about four times since it was recommended to us by our neighbors and it has been consistently spot-on each and every time. On our initial trip the owner, Benny, recommended a unique concoction called “Bistec Casual Habana.” It reinvents traditional Cuban flavors into what I like to call the Cuban Parmigiana. It is a top sirloin breaded to perfection and topped with sweet plantains, tomato sauce and melted parmesan cheese, and it is amazing! The plantains add sweetness to the dish that complement the breading and the gooey cheese nicely. And to invalidate any skepticism I may have had, the tomato sauce was a nice touch without being too overpowering, which is always my worry when ordering anything a la Parmigiana.
But we have now become regulars at Casual Habana and like with any restaurant we fall in love with, we have established a list of “favorite dishes” that we can’t not order if we go there. And here they are in no particular order:
Appetizers:
- Beef Empanadas (Cuban-style turnovers stuffed with beef)
- Mariquitas de Platano Hawayano Con Salsita de Ajo (Hawaiian Plantain Chips with Garlic Sauce)
The beef in the empanadas is perfectly seasoned and I love the fact that the dough is so “dough-y” for lack of a better word. Likewise, I have to put a muzzle on in order to stop eating the entire batch of plantain chips by myself, especially with the garlic aioli, which I have contemplated guzzling with a straw. As sauces would go, this one reminds me of what The Melting Pot likes to call their “Green Goddess Sauce” because it goes well with just about anything. While the old lady in Patch Adams wanted to swim in a big pool of noodles, I would like to swim in a big pool of garlic aioli from Casual Habana. It is just that good.
Entrees
- Bistec Empanizado (Traditional Cuban-style breaded beef sirloin)
- Lechon a la Patria (Slow-roasted pork pan-seared with onions and fresh lime juice)
I have not taken Benny’s advice again since the first time I ordered the “Bistec Casual Habana,” not because I didn’t enjoy it, but because the steak is so well breaded that it can stand alone so well. It is comfort food at its finest for me, and is one of the dishes that reminds me most of my “abuelita.” Not to mention that all entrees come paired with your choice of two sides. Sticking to the traditional, I cannot forgo the platanos maduros and arroz moro, which is essentially “dirty rice,” or a combination of black beans, pork and white rice.
Dessert
- Flan
One word: Delicioso!
When I travel I like to live by the motto, “when in Rome (eat) as the Romans,” but I am quickly realizing that the same applies to my eating experiences here at home. So my request to you, all my loyal readers (insert ::sarcasm:: here), is, as Benny’s Casual Habana t-shirts say, “Cubanisate!” which roughly translates to Cuban-ize yourself, if there is such a word. Transport yourself into your eating experience: skip the chain restaurant, pretend you booked a relaxing and luxurious trip to the location of your heart’s content, and taste what the local restaurants have to offer when it comes to international cuisine. You may be surprised at what you find.
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