About Mi Cuba Café
To say this place has the best Cuban sandwich in the area isn’t saying much in a city that’s never had a Little Havana. But its rendition of roast pork, ham, and pickles on a pressed, buttered roll could compete anywhere. So could the picadillo, a beef hash that has the lusciously soft texture most versions are missing. This is as hole-in-the-wall as it gets, but the food is worthy of a festive, cocktail-fueled night out.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
