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By Natalia Otero
Like thousands of Cubans, Edirberto Avila left Cuba in search of a better future. He worked in construction and Mexican restaurants, and in 2019 opened his own restaurant, Tacos los Amigos, in Kentucky. In August he opened a new version in Wichita, Kansas, and has added the flavors of his beloved Cuban food.
“I bring the roots of Cuban cuisine in my blood,” Avila says. “I named it Los Amigos because it is a suggestive name, due to the fact that all of us South Americans, Central Americans and North Americans are friends.”
A torta made with the roasted pig at Tacos Los Amigos
When planning his new location, he looked for the most economical option and opted for a food truck. During the week he serves a wide range of Mexican tacos and Cuban specialties such as Torta Cubano and Minuta de Pescado – but on Saturday morning he lights a wood fire outdoors and slow roasts a pig. When the meat is soft and the skin is crispy, he opens the place to serve Mexican tacos with Cuban touches.
“We turn the pork over the fire for five or six hours until it is golden brown and the meat is tender with a natural taste,” he explains. “We serve it with congri, which are beans with rice to which we add seasonings and finely chopped pork, such as pork rinds or bacon. It is a typical dish from eastern Cuba and something new for North Americans, which tastes very good. I serve it with yucca and cover it with a Cuban mojo that is made of garlic, white and purple onion and lime zomo. That's what makes these tacos, the perfect fusion with an authentic Cuban recipe.”
He says Saturday’s pig roast “brings the races together,” since his customers are a diverse bunch.
“For some people it’s something unusual, never seen before,” he says. “When Mexicans arrive they ask for the traditional [Mexican tacos], and I offer them Cuban-style roasted pork tacos, and they are completely amazed when they feel the taste of the freshly handmade corn tortilla, together with the roasted pork with toasted skin, onion, cilantro, radish and spicy green sauce, WOW, it is something spectacular!”
Since the pig roast is outdoors, customers have a pleasant time and don’t have to wait at a table. The atmosphere creates a friendly atmosphere among the diners, he says.
“I know it is something new because we are adding Cuban food, but I do see that the result of the union of cultures is very nice,” he says. “The biggest challenge was the insecurity of not knowing if it would be liked or not, we were not sure if they would accept Mexican food prepared by a Cuban. But, everything has been wonderful, we have had a good start. It is not a fortune what we have earned but, well, little by little we have been growing, and the greatest thing is to know that the public likes the menu and the Cuban food, and that they like the way I prepare it.”
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