"The ropa vieja at Habana is one of those items that looks like it isn't much food, but will leave your belly stuffed. The star of the show is slow-cooked, shredded beef simmered in a rich, tomato-based sauce with a blend of onions, peppers, garlic, and spices. The sides, in classic Cuban fashion, include white rice, black beans, and semi-sweet fried plantains. If you're unsure or new to Cuban foods, this is definitely a dish to start with."
"My first dish during a recent visit, the Peruvian Ceviche, proved to be a stunning medley that will go down as one of this year's best. I mean, come now: A weighty and substantial bowl holds a delicate tangle of sliced striped bass that mingles with onions, cilantro, aji limo (a citrusy chili) and the welcome crunch of fried sweet potato. Peruvian corn and cancha completed the dish, all of which gets bathed in a spicy leche de tigre."
September in Southern California brings seasonal fall flavors such as pumpkin spice and apple cinnamon, along with soup season and more charcuterie boards. Eateries across Los Angeles, Orange County, and the Inland Empire showcase notable dishes that reflect regional and international influences. Habana in Irvine serves ropa vieja: slow-cooked shredded beef in a rich tomato-based sauce with onions, peppers, garlic and spices, accompanied by white rice, black beans and semi-sweet fried plantains. Akashiro in Fullerton specializes in Nikkei-style Peruvian ceviche and inventive sushi, combining Peruvian and Japanese techniques with bold citrusy and spicy flavors.
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