A few years ago while enjoying the great outdoors and having some Mexican food at a neighbourhood restaurant, the owner had mentioned a nearby Cuban restaurant that he thought I would enjoy. The name he gave was Paladar, at 2252 N. Western Avenue. Like a lot of recommendations, I filed the name and then forgot about it until recently when I was walking along Western Avenue. Let me just start by saying that I should start taking recommendations seriously.
Arriving early before the lunch crowd on a Saturday afternoon, I perused the menu, deciding on a common appetizer and leaving the main dish up to my server’s recommendation. To wet my palate, the first cocktail I had was a guava mojito. Reminding myself not to down it like I was thirsting for water, it was hard to fight the temptation to turn it up and finish it in a few gulps because it was mixed just that well. Not heavy-handed with alcohol, it was apparent that the recipe had a good bit of it by the time I got halfway through the drink.
Along with the guava mojito, I had a flight of empanadas. There was a guava with cheese that was the best of that kind that I’ve had at any other Cuban restaurants in Chicago. The shredded chicken was flavourful enough that I made it a point to order several for take-away. The same applied to the beef empanada that I ordered in equal quantity to enjoy later. All served with three sauces — house barbecue, spicy avocado, and habanero — these baked treats were worth indulging what most would consider usual fare at Latin American restaurants.
Usually when I go to Cuban restaurants I order what I consider safe dishes (e.g., ropa vieja sandwich or ropa vieja plate, arroz con pollo, or chuletas). This time I deviated by accepting my server’s recommendation for chivo. Having eaten more than my share of curried goat, the slow cooked goat stew served with congri and sweet plantains at Paladar was all the reminder I needed to develop a new love for this stew. From the meat falling off the bone without any help to the nice kick from the habanero to the sweet plantains that were caramelized rather than dry to yucca that fell apart on the fork, it should not have taken this long for me to indulge a plate of such an outstanding dish. And the mango mojito that I had with the main dish was a case of a bartender’s concoction done correctly.
For the finale, I opted for bomba. More like Italian tartufo, this came to the table as an ice cream ball of chocolate and vanilla ice cream encasing a maraschino cherry and slivered almonds, covered in a dark chocolate shell. I countered the cold with a café con leche, a perfect ending to a perfect meal. Perhaps I shall have traditional flan, bread pudding, or guava with cheese on my next visits, but the ice cream was a plus for my first pass.
During the first few times I had walked past Paladar, the restaurant seemed empty. On entry during my proper sit-down visit, the restaurant still seemed vacant, but then I realized there are two rooms in the restaurant. I sat in the front room, which filled in quickly after I had arrived and ordered. Noting the various cadences of Spanish spoken in the front room, I detected sing-sing Cuban Spanish, rapid fire Puerto Rican Spanish, easy-come-easy-go Mexican Spanish, and the ting-ting-ting of silverware on my plate. Given Chicago’s many Cuban restaurants on its landscape, it’s fantastic having one in Logan Square landscape that’s within short distance to home. I will need to get some more empanadas when I run out of the ones that I ordered to take home with me. Hint, hint.