I have been a fan of Ramses Garcia’s authentic Cuban and Latin cuisine since he first took over the original Las Palmas in the Pebble Creek Collection more than a decade ago.
Like so many of their loyal customers, Jannah and I followed Ramses and his wife Ana to the relocated Las Palmas in the plaza at the intersection of County Line Rd. and Bruce B. Downs (BBD) Blvd. that also includes LA Fitness and Five Guys Burgers & Fries.
And yes, we also frequently took out from the Las Palmas food truck in the same parking lot after the restaurant had to close following a major kitchen fire three years ago.
But now, ten months after Ramses and Ana sold the food truck and reopened the new Las Palmas Latin Grill in the same space in the plaza last October, they are happy to announce that they are now also able to serve cerveza (beer) and homemade sangria and Ramses and many of his loyal customers couldn’t be more excited about it.
“People have been asking me, ‘When are you going to serve alcohol?’ from the day we first opened,” Ramses says. “We would love to be able to sell full liquor, but we’re happy to have cerveza and sangria and believe it will help business.”
The long-time local mom-&-pop favorite — which has consistently finished in the top three Favorite Latin Restaurants in New Tampa & Wesley Chapel in our annual Reader Dining Survey & Contest — should definitely get a boost from beer and wine.
“Right now, we have Corona, Presidente, Coors Light and Heineken beer,” Ramses says, “but we will add more in the future. And, our customers tell me our sangria is pretty awesome, too.”
And yes, yours truly agrees.
New Entrées, Too!
Although I still have some old favorites that I will order forever at Las Palmas (see below), Ramses has added a couple of new entrées that will now be in my regular rotation whenever we visit (or take out from) the restaurant.
Although I know a lot of people (including Jannah) won’t eat anything that’s looking back at you, if you’re already a fan of whole snapper, you honestly can’t beat the crispy outside, flaky inside whole snapper at Las Palmas.
I’m also a big fan of the recently re-added churrasco steak, served with Ramses’ homemade chimichurri sauce. The flank steak is tender, with just the right amount of garlic and the tangy chimichurri is a perfect complement.
“We had to take the churrasco off the menu until I found the right supplier with the right steak,” Ramses says. “The new churrasco is fire.”
And, like all of the entrées at Las Palmas, the whole snapper and churrasco are served with your choice of two delicious sides, from black or red beans, yellow or white rice, boiled yuca, French fries, sweet or savory plantains, green beans or salad with Las Palmas’ signature creamy herbal dressing.
Start your meal with beef or chicken empanadas, deviled crab, ham croquettes, savory tostones bites (crispy green plantain bites stuffed with your choice of beef picadillo or mojo pork) or the “Fan Favorite” golden brown fried yuca sticks served with creamy, tangy cilantro sauce.
Many of Ramses’ customers still come in for his award-winning pressed Tampa Cuban sandwich, with ham, Swiss cheese, roasted pork, salami, mustard-mayo sauce and pickles. Or, try the Miami Cubano (with no salami and mustard only), or the slow-roasted pork sandwich cooked with onions and garlic-lime mojo.
My favorite entrées are still the merluza a la Rusa — a tender basa filet in panko-spiced blend and served with the traditional “Russian-style” sauce — and the vaca frita (tender beef, marinated in garlic and lime and “grilled-fried” until crispy).
There’s also ropa vieja (Spanish for “old clothes), with shredded beef slow-cooked with tomatoes, bell peppers and onions; roasted chicken on rice (arroz con pollo), grilled pork chops (chuletas) and fried pork bites (masitas). Jannah also loved the huge “crumbed” pan-fried chicken breast coated with a seasoned panko-crumb mixture. and topped with sautéed onions (called pechuga empanizada). There’s also a golden seared chicken fillet with fresh herbs and spices if you’re looking for a delicious chicken dish that’s grilled.
I also should not forget to mention to the slow-roasted “lechon asado” mojo pork. Yum!
And, although I still can’t eat shrimp, Charmaine flipped for the shrimp in garlic sauce (gambas al ajillo) in a fragrant garlic-lime and butter sauce, with a touch of white wine and fresh herbs.
Your kids will love the chicken nuggets and fries, which are served with ketchup and savory dipping sauces.
I also recommend saving room for coffee and dessert at Las Palmas. Try any of the flaky guava or guava and cheese pastries in the display case by the cash register. And, don’t forget to try the Cuban-style vanilla flan and Ana’s homemade tres leches cake — a delicious, light and airy sponge cake soaked in a luxurious blend of three milks. And, definitely enjoy any of these desserts with an authentic café con leché.
Catering also is available from Las Palmas, which has an extensive catering menu, with many more available options than what’s on the restaurant menu, including a gourmet mixed seafood paella (minimum of 20 servings per order).
Las Palmas Latin Grill (6431 E. County Line Rd., Suite 104) is open every day except Sunday for lunch and dinner. The hours are Monday-Thursday, 11 a.m.-8 p.m., and 11 a.m.- 9 p.m. on Friday & Saturday. For more info, visit LasPalmasLatinGrill.com, or follow them on Facebook or Instagram and please tell Ramses, Ana and their crew I sent you!
The award-winning Tampa Cuban.
The “crumbed” pan-fried chicken fillet. All entrées at Las Palmas are served with your choice of two sides.
When you taste his food, you’ll be smiling along with Las Palmas owner & chef Ramses Garcia.
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