I live on the other side of town from Conflict Kitchen and have been very eager to try the current Cuban cuisine. Finally had the opportunity and I'm sorry to report that I was disappointed. \n\nMy mother came from Cuba to the U.S. at age 15, and I grew up eating her delicious meals along with some amazing Cuban food in Miami and Atlanta. Needless to say, the bar has been set very high. Over the weekend, I went with friends to C.K. and we ordered a huge variety; Picadillo, Ropa Vieja, Shredded Pork, Yuca, Tostones, Maduros, black beans and rice and some guava and cream cheese pastries. \n\nOne word of advice Conflict Kitchen...never, ever, ever add cinnamon to Picadillo! It doesn't belong there and it is too overpowering. Good Picadillo is easy to make ... I can make it! The raisins, green olives, cumin, garlic, onion and green peppers are all that is needed to season the beef. The shredded beef and pork were decent. The yuca (kinda like a potato) was perfect, except for the portion size of about 3 tablespoons served over a filler of black beans and rice. Honestly, we had more meat in our order than yuca! Someone in a previous post mentioned that the Tostones had the texture of cardboard, but that is kind of typical for tostones. I thought they were very good - as well as the sweet plantains (Maduros). Loved the lime/garlic sauce served with the tostones. The pastries were okay, but kinda dry. Come to think of it, a lot of the food seemed \"dry\". Maybe C.K. should try to use a little more oil.\n\nStill searching for Cuban food, as I know it, in Pittsburgh. Can't seem to be found:( \n\nI give Conflict Kitchen props for the concept and very much enjoyed reading the literature that was handed out.
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