Mojitos: A Fiesta of Flavors

When dining at newly opened Mojitos Restaurant and Rum Bar, I was treated to a mélange of taste sensations from Cuba and the Caribbean. I had to try their popular mojito a rum drink made with crushed mint, lime juice, and freshly squeezed cane juice. They also make flavored mojitos; Raspberry, Blueberry, Mango, Coconut, Ginger, Orange, and Pineapple. I found the mango mojito to be light, not overly sweet with a subtle flavor of mango and just a finish of carbonation to tease the tongue.

The restaurant is decorated in earth tones of brown and tan with exposed brick and tufted upholstery. It occupies the site of the former Xiomara’s and still continues some of their menu items, but Mojitos stands on its own with Executive Chef Robert Humphreys, adding new dishes to their menu.

Our meal began with an assortment of bread, but what bread! Thin fingers of warm, fragrant Cuban bread was accompanied by a savory black bean spread, what a wonderful change from the usual butter. Also served were crackers topped with bits of chipotle chili which gave them a nice bite. It took all my will-power not to over eat this tasty treat.

Appetizers were the Camarones; achiote coated and grilled prawns served over a savory white bean hummus with a chili enchilado sauce and Spicy Duck Ropa Vieja, which was served on a manchego cheese corn cake and accompanied by marinated Cuban style tomatoes and watercress. The prawns were smoky and savory with the achiote coating, while the white bean hummus was a good foil for the pronounced flavors of the prawns. The duck was surprisingly unduck-like, it wasn’t greasy or overpowering in its flavor. Mixed with bell peppers and spicy it was delicious and the sweetness of the corn cake complimented it wonderfully.

The salad course consisted of the Crispy Goat Cheese Salad, and the Cuban Caprese Salad. The goat cheese salad was really fantastic. Arugula with its peppery taste complimented by a sweet/sour prickly pear vinaigrette all topped off with creamy breaded goat cheese. The addition of candied pecans, which had a bite and tangy dried apricot was inspired. The Caprese salad was an interesting combination of soft, creamy buffalo mozzarella, with heirloom tomatoes, avocado, pesto and aged balsamic and virgin olive oil.

The main event was a specialty of the house a 20 ounce Prime Rib Bone-In Eye and a guest favorite the Grilled Escolar. The prime rib was cooked medium rare and served with sherry glazed mushrooms, yuca fries, and summer green beans. Rich, complex with the sherry glazed mushrooms this is a meal to savor. The grilled escolar (a mild white fish) was served in a luscious sherry-butter sauce with Spanish chorizo and fresh Manila clams. This is all placed over garlic spinach a melt-in-your-mouth taste treat.