Chef Talk: Albert Myara of Mojo's Real Cuban

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Austin, Albert and Adam Myara of Mojo's Real Cuban.

Austin, Albert and Adam Myara of Mojo's Real Cuban.

Restaurateur Albert Myara of Mojo’s Real Cuban (11161 E. State Road 70, #103, Bradenton, 756-0467; and (soon) 1830 S. Osprey Ave., #104, Sarasota; mojosrealcuban.com) takes a family-centric approach to serving the homemade cuisine of “old Cuba.” Myara runs his new eatery with sons Austin and Adam, and the Mojo’s concept (which was launched in Lakewood Ranch) is expanding to include a second location in Sarasota this summer.

Q: Mojo’s is just one of several of your local restaurant ventures. What are all of your current projects?

A: I have been in the restaurant business for about 40 years. I currently own four restaurants: the Bogey’s locations in Bradenton and Venice, Ed’s Tavern in Lakewood Ranch, and now Mojo’s in Lakewood Ranch. I am also building another Mojo’s on Osprey and Hillview in Sarasota, which is projected to open by June.

Q: How did you come up with the Mojo’s concept?

A: My vision was to tap into the fast-casual market, which is the fastest-growing segment of the restaurant industry today. My wonderful chef, William, is Cuban and has been is the United States for 20 years. He was a chef in Miami for 18 years. He brings so much to the menu. Mojo's opened about six weeks ago in Lakewood Ranch and we are exceeding our sales expectations already.

Q: What are some of the most popular dishes so far?

A: One of our favorites is the Cuban sandwich; it has slow-roasted pork, Swiss cheese, pickles and mustard, and it is the best you have ever had. The Medianoche is another great item, which is the amped-up traditional Cuban on a sweet roll. Other favorites are the Mojo pork and the Vaca Frita. We also have great desserts such as flan, tres leches and Cuban bread pudding. Our authentic sides dishes include tostones, yucca fries and empanadas.

Q: What makes Mojo’s a standout concept in the local dining scene?

A: What makes us unique is that we serve the best Cuban food around; it is authentic, reasonably priced and very quick. Mojo’s is also unique because it is a family-owned-and-operated business. With my passion for Cuban food, we created Mojo’s, and my sons have been instrumental in the creation and operation of the concept.

Q: At the end of the workday, how do you unwind?

A: I love soccer, working out and, most importantly, spending time with my family (including my two beautiful grandchildren).

MOJO’S FLAN

Ingredients:
5 eggs
¼ cup sugar
1 teaspoon salt
4 ounces condensed milk
4 ounces evaporated milk
4 ounces whole milk
1 tablespoon vanilla
Enough caramel sauce to cover the mold

Method:
Preheat the oven to 350 degrees. In a mixer, mix the milks until they are completely blended. Add the beaten eggs, sugar and vanilla, and mix thoroughly. Pour the caramel sauce into a mold and freeze it. Carefully pour the mixture into the caramelized mold and cover it tightly with foil. Put the flan into an oven-proof dish or baking pan, and fill it with hot water about halfway up the sides. Bake for 45 minutes at 350 degrees, or until a toothpick inserted into the center comes out clean. Keep an eye on the level of water, as it can easily evaporate. Remove the dish from the oven and the water bath, and let it cool completely. Refrigerate for at least 1 hour before serving. Run a knife around the edge of the mold, place it on a serving platter and invert it.

 

Mojo’s Real Cuban is at .

Last modified: April 19, 2016
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