Published: August 08, 2007 09:21 am         

Cuban Restaurant brings individuality, flair to the South Georgia area

When villagers in the back country of Haiti hear the word mambo, they imagine a voodoo priestess, a woman who serves them as soothsayer, spiritual advisor, counselor, healer, exorcist and so on. The term supposedly originated with the African slaves who were imported into the Caribbean.

In Cuba, the mere mention of the word mambo brings to mind the sounds of a fascinating rhythm and the movements of a sensational dance, results of Swing and Latin jazz coming together in wedded bliss. Fly, drive, swim and/or row several hundred miles north to South Georgia’s city of Valdosta and the term fortunately holds true to its Cuban, not its Haitian, roots, only it’s also synonymous with lots and lots of good food.

Located roughly eight miles northeast of Historic Downtown Valdosta, Wilson and Sherry Gutierrez opened Mambo Cuban Restaurant at 4644A Bemiss Road on Saturday, November 11, 2006. The couple spent more than two years creating a place where men, women and children could enjoy good food and good times with family and friends, a place with individuality and flair. They painted the walls with vibrant colors and then asked a local artist to recreate scenes typical of the Cuban landscape on them for customers to enjoy. A tile craftsman by trade, Wilson assumed responsibility for the floors and table tops, as well as other works of art.

When asked if she was nervous about opening a Cuban restaurant in a city full of people known for their love of barbecue and sweet and sour chicken, Sherry responded by saying, “Not one bit. While we were working on renovating the building, we had a number of people stop by and tell us how excited they were to have us. With Valdosta State University and Moody Air Force Base, we knew we had a strong customer base that had either lived in or visited various locations around the world. We knew they would appreciate what we had to offer, they would appreciate something different.”

Cuban cuisine may best be described as a fusion of Spanish, African and Caribbean cuisine. It’s not traditionally spicy, a stark contrast to its culture. Flavors are bold and dishes include lots of garlic, bell peppers and onions, which Sherry referred to as the Cuban trinity, as well as limes and olives.

“We tell people that if you’ve never tasted Cuban food, ask for samples,” she added. “Please, don’t be afraid to ask. You will certainly find something you like if you are at least willing to try it.”

Mambo Cuban Restaurant serves breakfast, lunch and dinner every Monday, Tuesday, Wednesday, Thursday, Friday and Saturday. Its menu is full of traditional Cuban favorites, each prepared fresh on a daily basis, personally selected by Wilson and Sherry, as well as their family and friends.

Every breakfast Mambo Cuban Restaurant offers includes cafe con leche (Cuban coffee and milk) and Cuban bread and butter. These two staples are served alongside the likes of fried eggs and ham, scrambled eggs with ham and cheese or ham and cheese omelets.



For lunch and dinner, Mambo Cuban Restaurant features a variety of sandwiches, including a bistec de palomilla sandwich (steak, cooked onions, tomatoes and potato sticks on hot pressed Cuban bread), a Cuban sandwich (ham, roast pork, Swiss cheese and pickles on hot pressed Cuban bread) and a croquette sandwich (two croquettes, ham, roast pork, Swiss cheese and pickles on hot pressed Cuban bread). Sherry said her customers really seem to enjoy the Cuban sandwich.

Men and women looking for something a little more substantial to fill their hungry bellies might order the fricase de pollo (dark meat chicken slow-simmered in a special sauce), the always popular ropa vieja (shredded beef cooked Cuban style in onions, tomatoes, and bell peppers) or the bistec de pollo (unbreaded or breaded chicken steak marinated in a Cuban sauce. According to the menu, each of these plates is served with either arroz blanco or arroz amarillo (white or yellow rice) and choice of two of the following: frijoles negros (black beans), maduros (sweet plantains), tostones (fried green plantains), papitas fritas (french fries), and yuca con mojo (cassava with mojo).

Mambo Cuban Restaurant also boasts a daily hot lunch and dinner special, which is available until gone and includes a free drink. For instance, the featured dish on Mondays is picadillo (ground beef cooked in a brown creole sauce). On Tuesdays its carne con papas (beef chunks simmered in creole sauce with potatoes). There’s even a small menu for kids and a host of Cuban pastries, which do not always last very long.

“Our ultimate goal is for each of our customers to feel like an extended part of our family,” Sherry said. “We want them to feel welcome when they walk through our doors and to feel satisfied and happy when they leave.”

Wilson and Sherry both want their customers to embrace the Cuban culture when visiting Mambo Cuban Restaurant, especially considering Cubans are known for their ability to enjoy themselves no matter the situation or occasion. They know how to relax and let their hair down when in the good company of family and friends.

“There’s no other place like this in Valdosta,” Sherry added.

In the very near future, a selection of beers and wines will be added to the menu at Mambo Cuban Restaurant. Beer or natural water is traditionally served with Cuban meals.