St. Louis, MOCuban

Tamara Landeiro started this family kitchen in 2019 and later moved it to the Central West End. The cooking follows recipes brought from Cuba, including her grandmother's arroz con pollo and ropa vieja simmered with tomato, onion, bell pepper and garlic. The menu also includes a plantains platter named Bartolo's.

Dayanna Herrera opened this Gravois Avenue kitchen in the former Appolonia space and makes most dishes in house. The Habanero Cuban sandwich layers ham, cheese and dill pickles on Cuban bread with yellow mustard. The menu also includes papas rellenas, ropa vieja and fried red snapper seasoned with garlic and citrus.

Tom Peterson modeled this 17-seat Soulard counter on the bodegas he visited in Miami. Sandwiches use Kenrick's meats on Companion bread. Order a medianoche with ham and Swiss pressed on brioche, a guava-and-cream-cheese pastelito, and a colada topped with sugar-whipped espumita.

Mandy Estrella brought her Cuban, Dominican and Puerto Rican cooking into the Midtown storefront on Olive Street while keeping the Mayo Ketchup name. The menu includes cheese-filled arepas, empanadas and Dominican-style fried chicken. Order the pernil bowl, citrus-and-garlic-marinated pork over arroz con gandules with onion, avocado and tostones.