Before there was the oh so sophisticated South Beach Crowd, there was the city and it's latin flavors. They weren't hot. They didn't cost $25 a plate. They were feautred in small Cuban or Cuban-American or Nicaraguan, or Honduran restaurants all over town. A Cuban steak with black beans and rice (with onions on top) cost 4.95...add a Schlitz and you were looking at $6.50 plus tip. This book comes out of that tradition. It's Miami Spice like it was 20 years ago.
It was given to me as a gift. Have used maybe one or two of the recipes, I'm not much of a cook. But would recommend it to anyone who wants to get a feel for Latin American, Cuban and Caribbean cuisine.