- Looking for the Best Cuban Cookbook?
- Two great choices: "Three Guys From Miami Cook Cuban" and "Three Guys From Miami Celebrate Cuban"
HOURS: Tuesday through Friday 11:00 AM to 2:30 PM | Tuesday through Thursday 5:00 to 11:00 PM | Friday and Saturday 5:00 to 11:30 PM | Sunday 4:00 PM to 10:00 PM | Closed Monday
PRICES: Moderate
DRESS: Casual
BAR: Full
CARDS: American Express, Visa, Mastercard
Glenn Lindgren: Although he still misses some of his Miami favorites, Neil does appreciate the many great Cuban restaurants in the Tampa Bay area.
Jorge Castillo: One close to Neil’s house is the Tio Pepe Restaurant in Clearwater.
Glenn Lindgren: Like many restaurants of this type, Tio Pepe is more Spanish than Cuban. You’ll find several continental style dishes that cater to the tourist crowd.
Jorge Castillo: The seafood dishes in particular tend to be more European – a seafood flambé and stuffed pompano are just two examples.
Raúl Musibay: One thing that is very Cuban is the Cuban sandwich. They make it here in the Tampa style with salami, and if you’re not careful they’ll ruin the whole thing with mayonnaise, so be sure to say “hold the mayo!”
Glenn Lindgren: The bread the use here is wider and heavier than is used on the traditional sandwich Cubano.
Raúl Musibay: They make escabeche with salmon -- it tastes great – and Spanish chorizo sautéed with Rioja wine.
Jorge Castillo: They serve a decent caldo gallego here and on a hot day it’s hard to say no to Tio Pepe’s gazpacho.
Glenn Lindgren: The Gambas Rellenas a la Pepe are large shrimp stuffed with lobster, diced shrimp, amd crabmeat.
Jorge Castillo: I love the Mariscada de Jesús, a delicious combination of lobster, shrimp, scallops, and mussels in a delicious tomato-based sauce.
Raúl Musibay: Finish your meal with a crème catalan, the Spanish version of crème Brûlée. Crack through the burnt sugar topping and scoop out a spoonful of rich creamy flan.
Yes, You Can Cook Cuban Food! It's Easy!
We Show You How in Two Great Miami Cuban cookbooks:
WHY NOT BUY BOTH OF THESE GREAT CUBAN COOKBOOKS TODAY?
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