Dig Into Chicharrones and Lechon Asado at Spanglish

New Cuban-American restaurant Spanglish is coming to food hall Workshop on May 1, and Eater has a copy of the menu (see below). Restaurateurs Tomas and Lynda Prado are originally from Miami and grew up eating Cuban food.

In preparation for the opening at NoMo’s Workshop, the Prados are hosting pop-ups at The Daily every Wednesday from 10 a.m. to 2 p.m., and on the first two Sundays in April, from 10 a.m. to 2 p.m.

Eater contributor Kenneth Andrews sampled Spanglish at lunch today and came back with some kind words:

The ham and cheese croquettes were surprisingly light and airy considering what they’re made of. Tomas used a béchamel style sauce inside, and it made for a great little snack. The Cuban sandwich was composed perfectly, from the bread that was toasted to the point it had the crunch but still gave way to the bite, to the great sourcing of fresh and pretty local ingredients, to the house-made mustard which stays with you for the entire experience giving the whole thing a nice spicy/tangy flavor.

It also came with plantain chips that were a great snack food as well (be glad they don’t family sized bags of these on grocery shelves. And finally I was able to try some of his rice pudding, where he nailed the combination of creamy and al dente rice, which Tomas gives heavy praise to Carolina Gold rice for making possible. In talking with him you could definitely tell that he both cared about the dishes, and the ingredients, which easily showed in what I ate.

And if that description doesn’t leave readers hungry, here’s the full menu.

• Spanglish — the Restaurant, Not the Movie — Opens at Workshop in May [CP]
• Kenneth Andrew [Instagram]