Cesar Ambrocio, Marco Estrada-Oropesa and Lucio Ambrocio are part of the close-knit team of owners backside Cubanito Express #2 in Riverside. | Melissa Elsmo/Nutrient Editor

Cuban meets Mexican in dishes at Cubanito Limited #2, 3222 Harlem Ave. The counter service establishment opened quietly on January. 17 and has since been churning out a bevy of bold pressed sandwiches to hungry locals vii days a week.

"There are 4 Ambrocio brothers plus our chef, Marco, who own the business together," said Lucio Ambrocio, co-owner of Cubanito Express. "Marco is like a brother to us, so yes, this is a family business."

Ironically, Cubanito Limited #2, is the first restaurant owned past the group of men. The brothers realized with five partners in the mix they had plenty manpower and feel to open two businesses at once.

In June of 2021 they signed the lease on the get-go Cubanito Express location at 47th and Pulaski in Chicago and leased the Riverside location in October of the same twelvemonth. Remodeling delays in the city combined with the polish procedure in Riverside, yet, immune the brothers to open the 2nd location first.

"Information technology was much faster to get through the process in Riverside," said Lucio Ambrocio. "The village president, Joseph Ballerine, personally guided me through the awarding process."

Lucio, Cesar, Vicente and Rafael Ambrocio grew up working in their parents' Mexican restaurant in Midlothian. Their parents have since retired, merely the brothers came to capeesh the thoughtful approach their parents had when it came to supporting their large family.

"Working in the restaurant was just a part of our childhood, merely now that we are adults, nosotros have learned the world is non an easy place," said Lucio. "We appreciate what our parents did with their restaurant. No thing if a eating place is big or small is comes with the advantages of self-reliance."

The brothers decided to re-enter the restaurant industry, but did non want to open a "directly Mexican" institution. Estrada-Oropesa brought a wealth of eating house feel and an arsenal of Cuban recipes to the business.

Every bit a result, Cubanito Express marries the Mexican recipes Francisca Ambrocio used at her family'south restaurant and the Cuban techniques Estrada-Oropesa has been perfecting over the years.

Today, the restaurant offers an assortment of breakfast sandwiches and a large assortment of salads and pressed sandwiches suitable for lunch or dinner. While the items acquit out well, many customers dine inside the atomic space at rails forth the windows and walls, hovering over generously sized Cubano, Ropa Vieja or vegan sandwiches.

Estrada-Oropesa is especially proud to offer five vegan sandwiches on the menu and notes community groups in Riverside have reached out to applaud their efforts to entreatment to vegans and non-meat eaters.

Carnivores, however, will capeesh his version of the classic Cubano sandwich. The chef marinates pork butt in a firm fabricated mojo (a mix of fresh citrus, garlic and oregano) before roasting the meat until it is meltingly tender.

The pork is crisped up on the flat top before being sandwiched on a french roll with boiled ham, Swiss cheese, mayo, mustard and pickles and pressed on a plancha, a Spanish-style loftier-rut grill used for pressing sandwiches.

Lucio Ambrocio recommends the guacamole streak sandwich for those looking to savour some amped-up Mexican flavors. Griddled steak is served on bun, hot off the plancha and slathered with firm fabricated guacamole, topped with chorizo, melted cheese and drizzle of chipotle mayo.

Folks looking to bask an accurate Cuban meal in sandwich class will exercise well to social club the pressed Ropa Vieja sandwich. This monster of a meal comprises braised beef in creole tomato sauce, house-made black beans and maduros (sugariness plantains). Whatsoever meal will exist fabricated more memorable by the addition of some plantain fries with a bit of garlic mojo for dipping.

In a twist on a Cuban tradition, Cubanito Express serves up a pressed Ropa Vieja sandwich featuring shredded beef in creole tomato sauce, house made black beans and sweet plantains. | Melissa Elsmo/Food Editor

Cesar Ambrocio, co-owner and cook, has been eagerly learning Cuban cooking techniques from Estrada-Oropesa. He is pleased how the cuisines intermingle on the carte and feels especially proud that every sandwich served at Cubanito Express comes with a container of his mother's accurate guajillo chili sauce.

"She came here to teach the states how to make it and now nosotros serve it every solar day," said Cesar. "Our mother is and so proud of u.s.a. and she will brag to anyone who will mind nearly this restaurant."

Cubanito Limited is more than your average catch-and-get establishment, The brothers and business partners behind the restaurant bring considerable centre to the performance and cutting very few culinary corners.

"We are more than than happy to exist in Riverside," said Lucio. "Nosotros've been surprised by how mannerly and welcoming this community has been. All the neighbors support local businesses and that gives us a good feeling. All the positive feedback means a lot to us."