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Conga's Cuban Cafe has opened in Charlotte in the former location of the old "Taste of Havana" restaurant. The completely remodeled restaurant features all of the Cuban standards -- a few with a new twist or two.

Menu highlights include some stellar chicken entrees. The chicharrones de pollo are crunchy morsels of mildly seasoned tender chicken. One item you don’t see a lot is the Havana chicken. Yes, many Cuban restaurants serve a version of this half-chicken entrée, but at Conga’s they serve it with a Creole beef gravy. That’s right, beef!

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La Segunda Central Bakery, baker of the best Cuban bread north of Miami, shocked the Cuban food world when it announced late last year that they were removing the beloved lard from their bread recipe.

The move was made to ensure that the bakery could continue to supply bread to local schools, which had issued an edict that demanded that food suppliers eliminate trans-fats from food products.

Purists were aghast at the news. How could they change the classic recipe that had been in use for more than 90 years?

The original bakery La Primera, or "the first," opened in 1915. La Segunda, "the second" was built after the original building burned down in 1957. The bakery has always remained a family operation, now run by the third generation of the Moré family.

The bakery has grown and it now turns out more than 6,000 loaves of Cuban bread each day, many bearing the distinctive charred remnants of a palmetto leaf that is indicative of a genuine La Segunda loaf. The palmetto leaves are placed on top of the loaves and brushed with water. During baking, the wet leaves hold the top of the bread together and create the distinctive cracking along the leaf line.

If you have ever eaten Cuban bread in Ybor City, chances are it came from La Segunda Central Bakery. Real diehards drive right to the source where you can buy fresh loaves directly from the bakery's retail store.

How does the new recipe stack up to the old classic?

The jury is still out on that one. Many people we talked to said that they cannot tell the difference, while purists tell us that the bread has lost a layer of flavor -- that oh-so-slightly-there pork flavor that gives the traditional loaf a unique taste and distinguishes it from a typical French loaf.

Have you eaten the new La Segunda loaf? Let us know what you think!

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“Three Guys From Miami Celebrate Cuban” is our latest book. Here you’ll find many classic Miami Cuban recipes, this time with an emphasis on dishes that are great for parties.

Although built around a Cuban party theme, "Three Guys From Miami Celebrate Cuban" is NOT just a party book! The recipes are just as easy to make for everyday eating. In fact, most of the recipes in our new book are simple and easy to prepare so you can make some great lunches and dinners at home.

So even if you're not in a party mood, you can treat yourself and your family to a delicious meal.

So which book is right for you? There is only one way to go -- buy both! In these two volumes you will have a great compendium of classic Cuban food recipes. We give you everything you need to start cooking some great Cuban dishes for your family and friends.

“Three Guys From Miami Cook Cuban” is our first book. It contains many classic Miami Cuban recipes and favorite dishes.

Recipes range from simple, country-style fare, to more elaborate dishes that are suitable for entertaining. Although we have added our own twists over the years, our recipes are rooted in the classic dishes of Cuba. You won't find any "Nuevo Latino" or Pan-Latin recipes here!