Raynold Mendizábal grew up in Havana, immersed in its rich culture—including the cuisine. He was so inspired by the flavors that he made a career out of cuisine. A few weeks ago, he finally realized his ultimate dream of opening an eatery dedicated entirely to Cuban food and drink, El Sapo.
After one sip of the hibiscus sangria, you’ll understand why El Sapo already has a loyal following. The sangria features Carta Blanca beer in lieu of wine, mingling with hibiscus and ginger. It’s a subtly sweet alternative to the classic mojito, another popular cocktail on the menu. Pair your chosen libation with one of the fresh, colorful ceviches, beef-stuffed empanadas, or a specialty entree like the Puerco Asado. It’s Cuba’s national dish of roasted pork smothered with a bitter orange mojo sauce.