Santiago's Cuban Cuisine

Crispy, thinly sliced green plantain chips, lightly salted.

Fresh red snapper, red onions, cubanelle pepper, lime juice and herbs.

Sauteed shrimp in our homemade garlic sauce. Accompanied with toasted cuban bread sliced into points.

Tostones topped with our black bean dip, queso blanco and slices of churrasco with a touch of chimichurri sauce. Served with oiur spicy pica sauce on the side

Spanish chorizo sautéed with garlic, onions, and a splash of white wine. Served with pressed Cuban toast.

Yuca fries served with Cilantro Lime Dip

Mixed greens, cucumber, tomato, black beans, crumbled queso blanco, avocado, red onion and roasted corn w/signature citrus dressing and our plantain crumbles.

Finca dressing, sautéed red onion, roasted red peppers, red and green leaf lettuce, shredded cabbage and carrots, crispy yuca croutons.

Avocado paired with sliced heirloom tomatoes and thinly sliced red onion. Enjoy this classic with Spanish extra virgin olive oil & red wine vinegar

Our famous Cuban sandwich. Roasted pork, smoked ham, Swiss cheese, pickles, mustard, and mojo sauce on authentic Cuban bread from La Segunda Bakery in Tampa, FL. Also available on gluten-free bread.

Sliced churrasco steak with chimichurri, onion, tomato, lettuce, and potato sticks on Cuban bread.

Shrimp cooked in our homemade Criollo sauce. Onions, bell peppers, garlic, white wine, tomatoes, and shrimp stock. Served with Yellow rice and Tostones

Boneless fillet of Red Snapper grilled and served with a rich coconut broth. Accented with tender onion and Cubanelle peppers, finished with a touch of aromatic culantro.

Cuba' s National Dish. Shredded flank steak, stewed in a rich tomato sauce with onions, peppers, and garlic. Comes with maduros and yellow rice.

Vegan twist on the classic Picadillo (Beef Hash). Made with high-quality, plant-based Textured Vegetable Protein. Served with white rice and Black beans.

The classic Cuban Christmas Eve dinner. Served year-round. Our slow-roasted Cuban-style pork shoulder served with Congri and Yuca with mojo and sautéed onions.

Chicken breast, pounded thin and prepared on the the grill. Served with Yellow rice, Red Beans, Maduros and our Pica Sauce

Our house made black bean soup. A family recipe shared for generations.

Aunt Elsa’s family recipe. Red beans are slowly cooked with sofrito, chorizo, pork and tropical root vegetables.

Ripe plantains with a chewy outer crust and soft creamy interior that melts in your mouth.

Green Plantain fritters, crispy and savory. Served with Salsa Rosada and Cilantro Lime Dip.

Matchstick-cut potato fries with a side of salsa rosada (pink sauce)

Fresh mixed greens with red onion, tomato, and plantain crumbles. Served with our homemade citrus dressing.

Avocado served with sliced tomato, thinly sliced red onion, finished with Spanish extra virgin olive oil and red wine vinegar, and sprinkled with sea salt.

White rice

Yellow rice seasoned with our house blend of Sazon.

Rice and black beans cooked together to create a distinctive dark color and a deep, savory taste. Contains pork.

Cilantro, lime zest, garlic, sour cream and mayo. A perfect dip for tostones, fries or our Yuca Frita

Our signature sauce and marinade, exclusive to Santiago’s. A blend of garlic and citrus that elevates anything with wow factor.

Our homemade Classic Chimichurri. Cilantro, parsley, garlic, fresh lime juice and red pepper flakes. Herbaceous with a slight bite. Perfect on just about anything.

Our spicy pica sauce adds some heat to anything. Habanero and serrano peppers, scallions, tomato and fresh lime juice.

Black beans and their broth blended with seasonings and chipotle powder for a slight kick.

Pineapple, mango, red onion, cucumber, tomato, jalapeno and cilantro.

Our house fry sauce. Mayo, ketchup and seasonings.

Abuela Nancy’s family recipe. Without this incredible woman there might not be a Santiago’s at all. Her indomitable spirit along with her recipes weaves its way through our very foundation. We are so very honored to have this recipe, that goes back 4 generations, to grace our menu. This light, silky egg custard is baked perfectly in a caramel sauce and served like Abuela would, cut into a pie slice with a spoonful of the decadent caramel sauce over the top. The namesake would be very proud.

A rich and soupy sponge cake soaked in three milks (evaporated, condensed, and whole), topped with whipped meringue that is toasted for a rich complex flavor that contrasts the sweetness of the cake underneath it. As is tradition, a maraschino cherry graces the top.

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