The first thing you need to know going into Mambo Jambo is that you can't worry about ordering too much. You will. You also needn't worry about being embarrassed carting out a doggie bag. It's de rigueur.
The first thing you need to know going into Mambo Jambo is that you can't worry about ordering too much. You will. You also needn't worry about being embarrassed carting out a doggie bag. It's de rigueur.
About the only real worry when you're in the mood for upscale Latin American fare is which Mambo Jambo to choose, but it's a rather happy dilemma.
In Weston, the original occupies a warm, dark room that exudes Old World charm. Wood-bladed ceiling fans fluff the air, and you might think you're in a Merida cafe.
The Coral Springs edition is cool and bright, radiating hip. One wall is devoted to wine racks, another to a funky mural. It also has a lovely bar, and you might think you've wandered into a South Beach club.
Both offer live entertainment on weekends and, although Mambo Jambo founder Jorge Quesada sold the Weston operation to a pair of Venezuelan restaurateurs earlier this year, they offer the same menu. That, as you may have guessed, is where the trouble -- and fun -- begins.
Start with a lime-marinated Peruvian ceviche with fish, shrimp or mussels -- or the mixto, which comes with all of the above.
The ceviches are also offered as entrees, so if you go that route, start with empanadas (a sampler of chicken, beef and spinach) and fried calamari, served with a spicy creole sauce and a cilantro mayonnaise, both divine.
Keep in mind that you're just getting started, and hold off till next time on the pork tamale, the papas rellenas (stuffed potatoes with beef creole), the yuca fritas (fries) and, please stop me, the portabello quesadilla with tomatoes and goat cheese.
Skip the salads unless you're a practicing vegetarian, in which case the ensalada Mediterranea or Griego (Greek) is likely to catch your eye, or unless you're planning to call it quits right there. Tempting as they are (we're partial to the Oriental with peanut chicken), one ensalada equals one meal squared.
Instead, move on to the house specialties, our favorite being the mixed grill -- something of a Cuban version of a Brazilian churrascaria plate with steak, pork chunks, chicken breast and a snappy chorizo smothered with grilled onions and peppers. Not enough? Add shrimp or lamb chops for 10 bucks more. Better yet, if you're dreaming of lamb, just go for the costillas de cordero, lamb chops marinated in a teriyaki mojo and served with sweet-potato fries.
Mambo Jambo's house specialties include two seafood paellas (the Valenciana adds chicken and chorizo) and an array of creative fish choices such as Key lime-glazed salmon, banana-rum snapper and shrimp enchiladas.
The more adventurous may want to try the lovely pato a la frambuesa, half a duck marinated in citrus and served with a sesame raspberry sauce (also done with chicken), or the gamey, garlicky pierna de puerco asada (traditional Cuban roast pork) that's served Wednesdays, Saturdays and Sundays.
Dessert, of course, is out of the question, but both Mambo Jambos cruelly display their sweets in glass cases. We packed up our leftovers and went straight for the bread pudding.
