Glenn: From the looks of things, most people are here for the sandwiches. Although you won't find a true Cuban sandwich here -- we guess for a lack of true Cuban bread -- you can get a pretty decent medianoche.

Jorge: What they do serve here is a unique sandwich with Cuban influences. It's not like anything you'd ever get in Miami!

Raúl: But let me tell you, the sandwiches are good.

Glenn: The sandwiches are all assembled on a bakery roll with lettuce, cilantro, and a seasoned mayonnaise. You add your choice of meat -- pork, chicken, shrimp -- and they cover the whole works with a mound of sautéed onions. The cilantro is really a nice touch, it gives the sandwich a nice tangy bite.

Raúl: It's not Cuban, but it tastes great.

Glenn: There is a small counter and a few tables outside for outdoor dining. If you’re in Seattle on one of those rare days when it isn't raining, the outdoor table is a nice place to sit and watch the people go by.

Glenn: They actually have a few dishes where you need to specify the degree of "heat," something you'll never see in a Miami Cuban restaurant.

Jorge: You get a small corn on the cob with your meal, but the frijoles are tasty and worth the extra cost as a side item.

Glenn: The menu includes a Jamaican Jerk chicken sandwich and something we have never seen in a Cuban restaurant: tofu.

Jorge: This is Seattle after all!

Glenn: We're still trying to explain it to Raúl.

Raúl: What in the heck is tofu?

We Show You How in Two Great Cuban cookbooks: