Alberto Gonzalez may have left Cuba, but he brought his grandmother's recipes so he could continue to cook rich and savory Cuban cuisine. Guy was impressed by the balance of flavors found in the fricase de pollo served with rice, beans and maduros. The slow-roasted pork pleased Guy.
This trip, Guy's slammin' on the breaks for some enticing eats. In Chicago, the authentic Cuban joint platin' up family recipes like the fricase de pollo. In Memphis, a high-end chef taking low-down Southern staples to whole new level like the chorizo meatloaf with green tomato gravy. And in Annapolis, Md., the sidewalk shack worth stopping for, with dishes like chipotle habanero barbecue pork sandwich.
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