The Cuban Corner By Ta-Pas

Choose ropa vieja for tender beef in a rich sauce or vaca frita for meat with crisp, browned edges. Pernil, stuffed potatoes, croquettes, and tostones make it easy to assemble a varied spread before dessert. At lunch, a Cuban sandwich and cortado deliver the same character in a quicker format, while dinner invites a longer tour of the menu.

Picks from Arizona Daily Star and Tucson Foodie

Ropa vieja and vaca frita show two sides of beef here, one saucy and slow cooked, the other crisp at the edges. Pernil asado, tostones, croquetas, and papas rellenas round out a menu designed for mixing small bites with full plates. A cortado and Cuban sandwich make the brick and mortar restaurant just as useful for lunch as dinner.

Picks from Arizona Daily Star