Thank you for choosing to dine at Soul de Cuba Cafe. You should know that we prepare our meals using family recipes passed down through the generations. My father, William Jesus Puerto, my aunt,
Martha Gomez Bacon, and my abuela, Louisa Gomez, have shared with me and my team the most sacred of our family's heritage: their cooking techniques and childhood stories surrounding the preparations of meals.
Here at Soul de Cuba Cafe, we also work eagerly to train our cooks in those same traditions, mindful of the importance of preservation of culture, tradition, and authenticity. We also encourage members of our kitchen teams to express their own creativity by creating more contemporary selections while keeping in mind the spirit of our
Cuban heritage. Dine or cater with us and indulge in traditional favorites like Sopa de Frijoles Negros, Lechon Asado, Ropa Vieja,
Fricase de Pollo, Rabo Encendido or Bistec Palomilla or try one of our contemporary dishes like our Soul de Cuba signature Black Bean
Chili or our famous Pollo Soul de Cuba.
So sit back, relax, and enjoy the sights, sounds, aromas and flavors at
Soul de Cuba Cafe!
Jesus Puerto, Co-Founder

devil crab crab croquette seasoned with tomato sauce, cayenne peppers, onions and green peppers empanadas lightly fried pastry shells filled with your choice of seasoned beef, chicken or sautéed veggies tostones
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7 fried green plantains served with our home made mojo ceviche tender shrimp, scallops, and fish cured in citrus juice with chopped mango, red onion, tomato and cilantro calamares fritos tender fresh squid marinated in citrus and garlic then breaded and lightly fried served with mojo aioli and honey mojo dipping sauce
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9 soul sampler have a taste of each of our appetizers all on one dish! devil crab, beef empanada,
15 veggie empanada, and camarones en mojo sopa de frijoles negros abuela’s famous recipe of black bean soup made with exotic spices! bowl 5 cup 3 black bean chili bowl 5 cup 3 you won’t be disappointed!
our famous black bean soup infused with chili powder, spices and ground beef
ensalada de louisa named after abuela [grandmother]! chopped iceberg lettuce, tomato, green pepper, red onions, and avocado served with our house honey balsamic vinaigrette dressing
5 dollars extra to add pork, chicken or shrimp
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8 soul salad mix of mescaline greens, tomatoes, red onions, red and green bell peppers honey glazed walnuts and spanish olives served with our house honey balsamic vinaigrette dressing ensalada tropicana
5 dollars extra to add pork, chicken or shrimp our house special! mixed greens, tossed with tomato, red and green bell peppers, sautéed shrimp and yuca frita topped with our house made mango and cilantro vinaigrette ensalada de pollo strips of juicy mojo marinated chicken served on top of mixed greens with honey glazed walnuts in our house orange vinaigrette dressing
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(available until 5pm) lettuce, tomato added upon request / choice of sides: salad or potato chips cubano baked ham, marinated roast pork, salami, swiss cheese and pickles served on pressed
8 cuban bread with mayo and mustard media noche marinated roast pork served hot under pan fried onions, swiss cheese and pickles on pressed sweet bread with mayo pan con bistec thinly sliced mojo marinated steak with grilled onions served on pressed cuban bread with mayo pan con bistec de pollo marinated and lightly breaded or non-breaded chicken breast pan fried in olive oil served on pressed cuban bread with mayo pan con pescado fresh pan simmered or breaded and fried tilapia served under sweet red onions and dill pickles on pressed cuban bread with mayo
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fricase de pollo a favorite of the soul de cuba staff. marinated chicken sautéed with onions and spanish olives along with a combination of tropical and mediterranean spices. served over arroz blanco with frijoles negros and platanos maduros food for the soul!
15 pollo soul de cuba our most popular item! marinated chicken breast breaded and lightly fried served under chef robert’s special salsa made of mango, guava, black beans, pineapple and rum served with arroz blanco, frijoles negros and platanos maduros pollo frito en miel mojo
16 fried chicken breast tossed in honey mojo and topped with garlic and citrus carmalized onions served with arroz moro and platanos maduros bistec de pollo a la milanesa marinated chicken breast lightly breaded then fried served under smoked ham, grated
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17 parmesan and tomato sauce over arroz blanco with frijoles negros and platanos maduros pollo de ajo y naranja comida tipica [home cooking] juicy mojo marinated chicken breast served with arroz amarillo, frijoles negros and
17 planatos maduros
bistec palomilla mojo marinated pan seared sirloin steak covered with caramelized onions served with arroz blanco, frijoles negros and tostones picadillo seasoned minced ground beef cooked in a tomato sauce with spanish olives, onions, peppers, and capers over arroz blanco, frijoles negroes and platanos maduros platano relleno ripened plantains cooked with seasoned beef and a blend of cheeses served with arroz blanco, ensalada, and frijoles negros lechon asado lean mojo marinated roast pork hand pulled and sautéed with onions served with arroz moro and tostones ropa vieja a favorite amongst visitors to cuba! shredded beef cooked with onions in a light tomato sauce served with arroz blanco, frijoles negros and platanos maduros rabo encendido select lean oxtails seasoned and cooked in red wine sauce served with arroz blanco, frijoles negros, and tostones
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salmon en mojo y miel salmon filet rubbed with garlic and spices then soaked in citrus juices and honey served with garlic mashed potatoes and moj o sautéed veggies congrejo y camarones enchilado spicy! white lump crab meat with sautéed shrimp in a sweet and spicy tomato and garlic sauce served with pasta and cuban bread
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22 pescado a la cubana tender pan fried red snapper filet with cilantro, tomato, white wine and garlic served over arroz blanco with sautéed onions, frijoles negros and platanos maduros pargo con salsa de mango
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23 pan fried filet of red snapper cooked with fresh mango salsa served over arroz blanco with yuca frita banana crusted snapper a fresh catch of red snapper breaded with banana crumbs and pan fried served with a citrus cream sauce, arroz amarillo and mojo sautéed veggies over a bed of spinach pinchos de camarones
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18 two skewers of tender honey mojo basted shrimp and veggies served with arroz amarillo, frijoles negros and platanos maduros

Thoroughly cooking meats, poultry and fish will reduce the risk of food borne illnesses
"Like stones rolling down a hill, fair ideas reach their objective despite all obstacles and barriers. It may be possible to speed or hinder them, but impossible to stop them."
- Jose Marti, Statesman, Poet, Visionary and Cuban Revolutionary
The three founders of Soul de Cuba Cafe are Jesus Puerto, Robert Puerto, and Yoon Kim. Visions of the
Soul de Cuba restaurant concept first came to Jesus Puerto in the mid 1980’s while attending college in
Ybor City, Florida. Just outside of Tampa, Ybor City is rich with a history of pioneering Cuban, Italian and
Spanish immigrants and is where Jesus’ great grandfather, Santiago Gonzalez of Guanabacoa, Cuba, first settled his family in the early part of the twentieth century. Cubans had begun immigrating to Ybor City as a result of the flourishing cigar industry. Many of the Cubans of African decent, including the Gonzalez family, brought with them traditional methods of preparing food and traditional ideas regarding spirituality.
It was after his 1991 layoff in the wake of Eastern Airlines’ collapse that Jesus decided to invest in his vision by enrolling in a two-year restaurant management course. Robert Puerto, Jesus’ brother, soon bought into the dream and sparked his career in the restaurant industry.
“Let go and let God, Allah, Buddah, Obatala or whoever is in charge … ’cause it surely ain’t me….”
– Jesus Puerto, Co-Founder, Soul de Cuba Cafe
On Easter weekend 1993, Jesus was diagnosed with spinal meningitis. Doctors gave him a few hours to live and advised his family that the slight chance of survival would come at a cost -- loss of sight or hearing, or even mental impairment. In what doctors described as “without scientific explanation,” “a miracle” and
“lucky,” Jesus survived and recovered without complications. In the Afro-Cuban tradition of spirituality practitioners believe the duties of miraculous healing are taken on by the Orisha (deity), Babalu Aye. While in recovery, realizing his tremendous fortune, Jesus made a promise to dedicate his life to service and human enhancement. Though at first it wasn’t clear how, his will and perseverance helped to enlighten the path.
Jesus went on to earn a degree in International Relations then began a career in community development by serving as a Peace Corps Volunteer, a United Nations Volunteer, and as a Charter Board Member and
Executive Director of Habitat for Humanity in Western Samoa. He also worked in the Peace Corps headquarters in Washington, D.C. where he served as country officer for Peace Corps programs in the
Caribbean and Central America. Before opening the first Soul de Cuba Cafe he was recruited to work in
New Haven, Connecticut by Paul Newman’s Association of Hole in the Wall Camps to develop and support programs and activities in Thailand, southern Africa and Japan.
"Make of your life a bell that rings or a furrow in which the glowing trees of ideas flow and bear fruit."
- Nicholas Guillen, Afro-Cuban Poet
By 2005, Robert, had spent more than 10 years in the foodservice industry and worked in critically acclaimed establishments like “Pearl” and “Nemos,” in South Beach, Miami. He was a captain of the corporate training team for Romano’s Macaroni Grill (2000-2002). From 2002 to 2004, Robert held the position as executive chef at the Macaroni Grill in San Juan, Puerto Rico.
In the summer of 2004 Jesus met restaurateur Yoon Kim. From childhood Yoon assisted in the management and operations of his family's restaurant and was a graduate of the highly accredited Johnson
& Wales University with a degree in Hotel and Restaurant Management. After they befriended, Yoon shared with Jesus that he was interested in working on a project outside the family business. Within a few days,
Jesus received a call from Robert asking whether he was ready to revisit his dream of ten years earlier to start a restaurant. Was it synergy? Was it the work of the Orishas again? Either way, the three believed they were destined to collaborate and Soul de Cuba Cafe New Haven opened its doors less than six months later in January 2005. A year later, in July of 2006, Soul de Cuba Cafe opened its doors in
Honolulu, Hawaii.
Thanks to dharma, the Orishas and customers like you, Jesus, Yoon and Robert stand proudly on the corner of Crown and High Streets in New Haven and across from the Hawaii Theatre on Bethel Street in
Honolulu selling rice and beans to anyone interested in indulging.
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The Soul de Cuba concept is rooted in the idea of promoting and preserving Afro-Cuban culture through sharing traditional Cuban and African food and art. The concept begins in a cozy diningroom setting that incorporates Cuban memorabilia, family photos, and Afro-Cuban religious artwork displayed over soft, earth toned painted walls. The ambiance is enhanced by the infusion of Cuban
Salsa, Boleros, and Son music as well as traditional Yoruba Rhythms and African and American
Jazz.