Creamy Roasted Corn, Café Habana Cuban & Mexican Restaurant

Written/Compiled and Reported by Chi Binghui  Source/MOOK Editorial Department

 

Do you only associate roasted corn with the soy-sauce-flavored version from night markets? The taste of Mexican-style grilled corn is completely different. Café Habana slathers the corn with butter, mayonnaise, sour cream (Sour Cream), Mexican Cotija cheese, and a bit of chili powder, then grills it. The result is a dish with a rich, creamy cheese aroma and the sweet taste of corn. You can also drizzle it with lime juice for a tangy-sweet flavor. It’s a signature dish that almost every customer orders. In fact, just seeing everyone walking out with a skewer of corn shows how popular it is. The restaurant also serves exotic dishes from Cuba and Mexico, which are very popular with both locals and travelers.

Café Habana is located in the bustling SoHo district. Its most eye-catching feature is its blue color scheme. The prices are quite reasonable by local standards, but the space is small and reservations aren’t accepted, so there’s often a long line. However, almost everyone is there for the Mexican grilled corn—just look at how many people walk out holding one to see its appeal. The menu also features Cuban and Mexican dishes, which are beloved by both locals and visitors.

 

The Cuban Sandwich is the dish that best matches the restaurant’s name. It originated among Cuban workers who came to the United States. Made with Cuban bread, which has a texture similar to French bread, the sandwich is cut to about 10 cm in length, spread with mustard, and filled with tender, crispy grilled pork, ham, and Swiss cheese. The highlight is the specially marinated pork, which is especially flavorful and memorable.

Additionally, the Mexican-style soft tortilla wrap (Burrito) and Skirt Steak are also popular menu items. Skirt Steak comes from the section between the cow’s chest and belly and contains connective tissue. Though the muscle fibers are coarser, the marbling and marination process ensure that the grilled meat remains tender. This part of the cow, not commonly used for steaks, has gradually gained popularity in the U.S.