San Francisco Chronicle
October 2011
Bargain Bites 2011
The warmed baguettes rest comfortably in the space between soft and chewy, but don't underestimate the substantial amount of meat they hold — generous amounts of pork in the sandwich Cuban, and a thick chicken breast in pollo asado. Sometimes, a sturdy, hot sandwich that hasn't been flattened within an inch of its life makes all the difference.
Ben Worthen
Wall Street Journal SF Bay Area
July 7, 2011
Paladar Café Cubano
Paladar's Cuban cuisine is a mix of African, Spanish and Caribbean styles. Standout dishes include a hot-pressed Cubano sandwich with roasted pork, ham, Swiss cheese and pickles; roasted pork with a lime-orange marinade; and a spicy ground beef dish called Picadillo Cubano Estilo Elena served with rice and plantains. [More]
San Francisco Chronicle
October 2010
Bargain Bites 2010
Dishes include a respectable take on the traditional sandwich Cubano, filled with roast pork, ham, Swiss cheese, pickles and mustard, then grilled and pressed. The hearty plato vegetariano includes nicely seasoned Cuban rice and black beans, a mixed green salad and gorgeously caramelized sweet plantains.
SF Weekly
John Birdsall, SFoodie Editor
September 10, 2010
Eat This: San Francisco's Best Cuban Sandwiches
Regular readers of SFoodie know we crush on Cuban sandwiches harder than a Log Cabin Republican lusts after Marco Rubio...Behold nine of San Francisco's finest...Paladar Cafe Cubano: Grade A [More]
Lick My Spoon
Stephanie Hua
July 8, 2009
Paladar: Cuban Sando, I think I love you
Rich, roasted, shredded Niman pork, boiled ham, melty Swiss, an even layer of sweet and tangy pickles, whole grain mustard, creamy mayo, and a buttery, crusty, fresh roll, hot pressed, melding it all together. Ah.MA.zing. No, seriously. If I could marry a sandwich, this would be it. Each bite of the Cubano gives you everything one could ever wish for in a sandwich. [More]
San Francisco Chronicle
Shannon Shafer
May 14, 2009
Paladar Café Cubano
Don't miss the Cubano sandwich, a grill–pressed gem with Niman ranch pork, ham, pickles, mustard and melted Swiss cheese served with a side salad. Side dishes include plátanos maduros, fried sweet plantains and congrí and Cuban black beans and rice. For a Cuban take on chips and salsa, try Charanga's yucca frita and chipotle aioli, crispy cassava accompanied by a spicy dipping sauce. [More]
SF Weekly
Robert Lauriston
August 29, 2007