Mojito Featured in the New York Times

At Mojito new dishes mix amiably with Cuban classics, fruity drinks haven’t pushed a selection of fine rums off the menu, and Cuban kitsch doesn’t overwhelm the Brooklynness of the place. The concoction is well balanced, like a good cocktail. -Peter Meehan, The New York Times

Located in the up-and-coming Forte Greene/Clinton Hill section of Brooklyn, not far from Brooklyn Heights, in a historic building that was once a chocolate factory, Mojito Cuban Cuisine promises to make the trip across the water worth your while. This cozy, casual yet fashionable (“Mojito’s loft-like space… has the industrial chic of a gallery.” -Tina Barry, Go Brooklyn) Cuban gem serves up generous portions of authentic cuisine in a warm, inviting atmosphere-at prices that won’t put a strain on your wallet. In the locally owned and operated business Cuban-born owner Katalina Arias expands upon recipes from the old country-many of which, like the tasty empanadas and irresistible cuatro leches (four milks) dessert, are her mother’s-with modem American touches thrown in.

Traditional Cuban fare like ropa vieja (shredded steak with onions, olives, and bell peppers), morns y cristianos (a mixture of black beans and rice), and Mojito’s delectable rendition of the Cuban sandwich mixes with more contemporary dishes, like the Mojito Churrasco Salad (grilled chicken over mixed greens with mango, white
cheese, avocado, tomato, vinaigrette and fried onions) and the Langostinos Mojito, one of our most popular dishes, which features grilled jumbo shrimp in coconut sauce with avocado juliennes. There are also delicious vegetarian selections, and food can be adjusted to suit even the pickiest of eaters.

Chef Marcelo Arias, who also happens to be Katalina’s husband, uses only the freshest ingredients: the chicken for the pollo a la brass (tender rotisserie chicken) is marinated in a delicious blend of pineapple and tropical fruit juices, fresh garlic, and mojo criollo (a Cuban sauce made with garlic, citrus and olive oil (?)) and the mojitos, cahipirinas (both the standard variety as well as strawberry, passion fruit, and blackberry), daiquiris, and numerous other specialty cocktails are always made with the pulp of fresh fruits. Beyond the signature mojito, served in a totuma, the fruit of the totumo tree, which grows exclusively in the Caribbean, and batidos, home-made tropical fruit shakes, we offer an extensive selection of fine Caribbean rums. Favorite Cuban desserts like the mouth-watering Key lime pie and traditional Cuban flan round off the menu, along with a variety of coladas (authentic Cuban espresso coffees).

Mojito Cuban Cuisine offers expert catering and is a regular participant in Brooklyn Eats, an annual tasting event featuring the borough’s best foods and beverages, and Restaurant Week Brooklyn. Mojito offers lunch specials on weekdays between 12:00 and 3:30 and a special prix fixe brunch buffet on Sunday from 11:a00 am to 3:00 pm. There are also daily specials that include an appetizer, entree, and dessert. Open Monday through Thursday 11:30 am to 11:00 pm and Friday and Saturday until 12:00 am, and Sunday from 11:00 am to 11:00 pm. We accept all major credit cards.

Source: The New York Times