these guys cook so cuban, you’d swear you’re in havana having your meal!. i usually state that if one is a true aficionado of 'legitimate and traditional' cuban food, one must come to grips with the fact that there is almost no 'real' cuban cuisine to be found in the metropolitan washington area, even if few and far between, then only can your expectations be changed - in coming to 'cubanos' you realize that occasionally there is cuban food light at the end of the tunnel for those who live in the nation’s capitol region! the argument that because of the assimilation of the cuban diaspora within most metro areas outside miami, new york and chicago, that the best cuban victuals are relegated to nouveau cuisine, variations on a caribbean theme with the restraint and homogenization is pretty much put to rest by cubanos. their offerings of traditional dishes with traditional styles and traditional ingredients is heartwarming. their renditions of: puerco asado (roast pork); pernil (ham); yuca con mojo; ensalada (salad); mariquitas (fresh deep fried plantain chips); platanos maduros (fried sweet ripe plantains); moros y cristanos (cuban black beans mixed in white rice); tres leches (three milks) flan are a cuban cuisine connoisseur’s dream. highly recommended – we plan on continuing to eat their victuals.