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  • Who We Are-Quienes Somos

    La Rosa Restaurant Miami -1970-

    Cuban cuisine is a fusion of Spanish, African, and Caribbean cuisine. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences, with strong similarities with the cuisine of the neighboring Dominican Republic and Puerto Rico.

    La Cocina cubana es una fusión de la cocina españoles, africanos y caribeña. Recetas cubanas comparten las especias y las técnicas con la cocina española y africana, con un poco de influencia caribeña en las especias y el sabor. Esto da como resultado una mezcla única, interesante y sabrosa de las diferentes y diversas influencias culturales, con fuertes similitudes con la cocina de la vecina República Dominicana y Puerto Rico.

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    Our History-Nuestra Historia

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    Our Reviews-Comentarios

    Yelp.com - read more

    "After reading some of the reviews i wanted to check this place out myself and today (Friday) my husband, my in laws and I...

    Trip Advisor.com - read more

    "La Rosa offers the best of Cuban influenced home cooking, comfortable ambience, friendly and confident service and a piano player...

    AllMenus.com -read more

    "Service is excellent and the food is good. I had the roasted pork and mash which unfortunately were cold when served to me. We also ordered the Lentil soup..

    Urbanspoon.com -read more

    "Back in August, we were staying at Springhill Suites, and they offered a sheet of recommendations of types of restaurants in the area around the Miami airport...

    Dining Guide.com - read more

    "La Rosa features fine Cuban cuisine in pleasant surroundings at one of Miami's premier Cuban restaurants serving South Florida since 1970...

    Citysearch.com -read more

    "Serves up traditional Cuban favorites in a welcoming setting with live music....

    Zagat.com -read more

    "Perhaps the best Cuban food in town. whenever you are there, you'll be sure to see multi-generations dining, as well as...

    Yahoo.com -read more

    "For the finest and best Cuban cuisine, where else, but La Rosa! La Rosa Restaurant is a casual dining joint that is perfect...

  • Online Reservation

    Reservation Policy

    * We require 24 hours for online reservation.

    * Your reservation will be confirm either by Phone or Email.

    * Reservation on Friday, Saturday, Sunday and a Holiday or Special Days - Such as Valentine Day, Good Friday, Eastern, Mother's Day, Father's Day, require a minimun of 4 person per reservation.

    * A party 2 will be handle on a first come first serve basis.

    * Your reservation could be canceled by arriving 15 min late.



    * If you do click and receive an error massage, please refresh the page and try againe.

  • About Our Catering


    Our Catering Menu

    Pork Leg Roasted
    Pierna Asada
    (18-20 Lbs)$65.00

    Pork Paleticas Roasted
    Paleticas Asada
    (8-9 Lbs)$35.00

    Roasted Turkey (Whole)
    Pavo Asado Entero
    (20-24 Lbs)$70.00

    Stuffed Turkey (Whole)
    Pavo Relleno Entero
    20-24 Lbs)$75.00

    Roasted Chicken (Whole)
    Pollo Asado Entero
    $11.00

    Special Spiral Ham
    Jamon Spiral Especial
    10-12 Lbs)$70.00

    Fried Pork Chunks
    Masitas de Cerdo Fritas
    $8.50

    Chicken Chicarrones
    Chicharrones de Pollo
    $9.50

    2 Portion Sides
    2 Raciones Acompanantes
    $11.95

    Our Familiar Menu

    Turkey with 2 Sides
    Pavo con dos Acompanantes
    (10 persons) $65.00

    Turkey with 2 Sides
    Pavo con dos Acompanantes
    (25 persons) $140.00

    Turkey with 2 Sides
    Pavo con 2 Acompanantes
    (50 persons) $280.00

    Pork Leg w/2 Sides
    Pierna con 2 Acompanantes
    (10 persons) $65.00

    Pork Leg w/2 Sides
    Pierna con 2 Acompanantes
    (25 persons) $135.00

    Pork Leg w/2 Sides
    Pierna con 2 Acompanantes
    (50 persons) $270.00

    Our Side Menu

    Arroz Moro

    Yuca Hervida

    Arroz Blanco

    Ensalada

    Pure de Papas

    Platanos Maduros

    Frijoles Negros

  • Contact Us

    Telephone: +1 305 541 1715
    E-mail: Reservation@LaRosaRestaurantMiami.com
    E-mail: WebMaster@LaRosaRestaurantMiami.com

    Our Location

    4041 NorthWest 7 Street
    Miami, Florida 33126
    UNITED STATES
  • Privacy Policy

    Your privacy is very important to us. Accordingly, we have developed this Policy in order for you to understand how we collect, use, communicate and disclose and make use of personal information.The following outlines our privacy policy.

    Before or at the time of collecting personal information, we will identify the purposes for which information is being collected.

    We will collect and use of personal information solely with the objective of fulfilling those purposes specified by us and for other compatible purposes, unless we obtain the consent of the individual concerned or as required by law.

    We will only retain personal information as long as necessary for the fulfillment of those purposes.

    We will collect personal information by lawful and fair means and, where appropriate, with the knowledge or consent of the individual concerned.

    Personal data should be relevant to the purposes for which it is to be used, and, to the extent necessary for those purposes, should be accurate, complete, and up-to-date.

    We will protect personal information by reasonable security safeguards against loss or theft, as well as unauthorized access, disclosure, copying, use or modification.

    We will make readily available to customers information about our policies and practices relating to the management of personal information.

    We are committed to conducting our business in accordance with these principles in order to ensure that the confidentiality of personal information is protected and maintained.

  • Information about Cuban Food - Informacion sobre la comida Cubana

    Cuban cuisine is a fusion of Spanish, African, and Caribbean cuisine. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences, with strong similarities with the cuisine of the neighboring Dominican Republic and Puerto Rico. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions along with them.

    La Cocina cubana es una fusión de la cocina Española, Africana y Caribeña. Recetas cubanas comparten las especias y las técnicas con la cocina española y africana, con un poco de influencia caribeña en las especias y el sabor. Esto da como resultado una mezcla única, interesante y sabrosa de las diferentes y diversas influencias culturales, con fuertes similitudes con la cocina de la vecina República Dominicana y Puerto Rico. Una pequeña influencia china pero notable también puede tenerse en cuenta, principalmente en el área de La Habana. Durante la época colonial, Cuba fue un importante puerto para el comercio, y muchos españoles que vivían allí trajeron sus tradiciones culinarias, junto con ellos.

    As a result of the colonization of Cuba by Spain, one of the main influences on the cuisine is from Spain. Along with Spain, other culinary influences include Africa, from the Africans that were brought to Cuba as slaves, and Dutch, from the French colonists are that came to Cuba from Haiti. Another important factor is that Cuba itself is an island, making seafood something that greatly influences Cuban cuisine. Another contributing factor to Cuban cuisine is the fact that Cuba is in a tropical climate. The tropical climate produces fruits and root vegetables that are used in Cuban dishes and meals.

    Como resultado de la colonización de Cuba por España, una de las principales influencias es la cocina española. Junto con España, otras influencias culinarias incluyen África, de los africanos que fueron traídos a Cuba como esclavos, y los holandeses, de los colonos franceses que llegaron a Cuba desde Haití. Otro factor importante es que la propia Cuba es una isla, y los mariscos influyen mucho en su cocina. Otro factor que contribuye a la cocina cubana es el hecho de que Cuba se encuentra en un clima tropical. El clima tropical produce frutas y hortalizas de raíz que se utilizan en sus platos.

    A typical meal would consist of rice and beans, cooked together or apart. When cooked together the recipe is called either "Congri" (red beans and rice) or "Moros" or "Moros y Cristianos" (black beans and rice). If cooked separately it is called "Arroz con/y Frijoles" (rice with/and beans). A main course (mainly pork or beef), some sort of vianda (not to be confused with the French viande which stands for "meat", this term encompasses several types of tubers, such as yuca, malanga, and potato, as well as plantains, unripe bananas and even corn), a salad (usually simply composed of tomato, lettuce and avocado, though cucumber, carrots, cabbage and radish are not uncommon). Curiously, typical criollo meals largely ignore fruit, except ripe plantains, which are usually consumed together with the rice and beans. Tropical fruit could be served, however, depending on each family's preferences. Usually, all dishes are brought together to the table at once, except maybe for desserts.

    La comida típica consiste en arroz y frijoles, cocidos juntos o separados. Cuando se cocinan juntos la receta se llama "congrí" (frijoles rojos y arroz) o "Moros y Cristianos" (frijoles negros y arroz). Si se cocinan por separado se le llama "arroz con Frijoles" . Un plato principal (principalmente carne de cerdo o ternera), algún tipo de vianda (que no debe confundirse con la viande francesa que significa "carne", este término abarca varios tipos de tubérculos, como yuca, malanga y papa, así como los plátanos, los plátanos verdes y el maíz), una ensalada (por lo general simplemente compuesta de tomate, lechuga y aguacate, aunque pepino, zanahoria, col y rábano son comunes). Curiosamente, las comidas típicas criollas en gran medida no contienen frutas, excepto los plátanos maduros, que suelen ser consumidos junto con el arroz y los frijoles. Las frutas tropicales podrían ser servidas, sin embargo, dependiendo de las preferencias de cada familia. Por lo general, todos los platos se sirven en la mesa a la vez, excepto tal vez para el postre.

    Rice and beans are a culinary element found throughout Cuba, although it varies by region. In the eastern part of the island, "arroz congri oriental" is the predominant rice and bean dish. White rice and red kidney beans are cooked together with a sofrito and then baked in the oven. The same procedure is used for the above mentioned Congri (also known by the terms Arroz Moro and Moros y Cristianos - literally "Moors and Christians") which instead uses black beans. Although the process of preparing the black bean soup contains basics (onion, garlic, bay leaf, salt) each region has their tradition of preparing it.

    El arroz y los frijoles son un elemento culinario que se encuentra en toda Cuba, aunque varían según la región. En la parte oriental de la isla, "el arroz congrí oriental" es la predominante de arroz y un plato de frijoles. El arroz blanco y frijoles rojos se cocinan junto con el sofrito y luego se hornean. El mismo procedimiento se utiliza para el mencionada congrí (también conocido por los términos Arroz Moro o Moros y Cristianos"), que en su lugar utiliza frijoles negros. Aunque el proceso de preparación de la sopa de frijol negro contiene elementos básicos (cebolla, ajo, laurel, sal), cada región tiene la tradición de su propia preparación.

    Meat, when available on ration book is usually served in light sauces. The most popular sauce, used to accompany not only roasted pork, but also the viandas, is Mojo or Mojito (not to be confused with the Mojito cocktail), made with oil, garlic, onion, spices such as oregano and bitter orange or lime juice. The origin of Cuban mojo comes from the mojo sauces of the Canary Islands. Cuban mojo is made with different ingredients, but the same idea and technique is used from the Canary Islands. Of course with so many Canary Islander immigrants in Cuba, the Canary Islander influence was strong. Ropa vieja is shredded beef dish (usually flank) simmered in tomato-based criollo sauce until it falls apart. ropa vieja is the Spanish name meaning "old clothes", in which the dish gets its name from the shredded meat resembling "old clothes". Ropa vieja is also from the Canary Islands, as is many of the origins of Cuban food. Boliche is a beef roast, stuffed with chorizo sausage and hard boiled eggs.

    La carne, cuando esté disponible en la libreta de racionamiento se sirve generalmente en salsas ligeras. La salsa más popular, utilizado para acompañar no sólo carne de cerdo asada, sino también las viandas, es Mojo o el Mojito (que no debe confundirse con el cóctel Mojito), hecha con aceite, ajo, cebolla, especias como el orégano y la naranja agria. El origen de mojo cubano, proviene de las salsas de mojo de las Islas Canarias. El Mojo Cubano, está hecho con diferentes ingredientes, pero la misma idea y técnica proviene de las Islas Canarias. Por supuesto, con tantos inmigrantes de islas Canarias en Cuba, la influencia canaria era muy fuerte. Ropa vieja es un plato de carne picada (generalmente de Falda) cocinada a fuego lento en salsa de tomate, hasta que se deshace completamente. EL Plato ropa vieja es también de las Islas Canarias, al igual que muchos de los orígenes de las comidas cubanas. Boliche es un asado de carne de res, relleno de chorizo y huevos duros.

    Equally popular are tamales, although not exactly similar to its Mexican counterpart. Made with corn flour, shortening and pieces of pork meat, tamales are wrapped in corn leaves and tied, boiled in salted water and served in a number of different ways. Tamales en cazuela is almost the same recipe, although it does not require the lengthy process of packing the tamales in the corn leaves before cooking, but rather is directly cooked in the pot. Tamales as well as black bean soup, are among the few indigenous foods that have remained part of the modern Cuban cuisine.

    Igualmente populares son también los tamales, aunque no es exactamente similar a su contraparte mexicana. Elaborado con harina de maíz, manteca y piezas de carne de cerdo, los tamales son envueltos en hojas de maíz y se atan con un cordel de algodon, se hierve en agua con sal y se sirve de diferentes maneras. El Tamal en cazuela es casi la misma receta, a pesar de que no requiere el largo proceso de embalaje de los tamales en las hojas de maíz antes de cocinar, sino que está directamente cocido en la olla. Los tamales, así como la sopa de frijol negro, se encuentran entre los pocos alimentos indígenas que han permanecido en parte de la cocina cubana de hoy.

    Stews and soups are common. These are usually consumed along with white rice or gofio (a type of corn flour, also from the Canary Islands), or eaten alone. Corn stew, corn soup (guiso), caldosa (a soup made with a variety of tubers and meats), are popular dishes as well. Also common when available are the popular white bean Spanish stews, such as Caldo Gallego (Galician stew), Fabada Asturiana (Asturian Stew) and Cocido de Garbanzos (chickpea stew).

    Guisos y sopas son comunes. Estos suelen ser consumidos junto con el arroz blanco o el gofio (un tipo de harina de maíz, también de las Islas Canarias), o se come solo. Guiso de maíz, sopa de maíz (guiso), caldo (una sopa hecha con una variedad de tubérculos y carnes), son platos populares. También es común cuando estan disponibles los populares frijoles blancos, como el Caldo Gallego, la Fabada Asturiana y el cocido de garbanzos.

    Source: Wikipedia.org