I found myself standing outside Versailles Restaurant, one of the most iconic Cuban spots in Miami, known for its rich history and vibrant flavors. Nestled in the heart of Little Havana, this restaurant is a love letter to Cuban culture, where locals and tourists alike gather to savor traditional dishes that have become a staple in Miami’s culinary scene.
The Atmosphere: Timeless Cuban Charm
Walking into Versailles, I was immediately struck by the vintage Cuban decor. The gilded mirrors, patterned tiles, and classic chandeliers create an old-world ambiance that transports you to the heart of Havana. The restaurant’s large windows let in natural light, casting a warm glow over the bustling dining room filled with lively chatter and the irresistible aroma of Cuban spices.
The waitstaff, dressed in crisp uniforms, greeted me with genuine warmth, reflecting the welcoming spirit that Cuban hospitality is known for. While the restaurant can get crowded, there’s a sense of community that makes the experience feel intimate, like stepping into someone’s home for a hearty meal.
Plantain Pie with “Picadillo”
As I scanned the extensive menu, I decided to start with the Plantain Pie with “Picadillo.” This dish perfectly embodies the balance of savory and sweet that Cuban cuisine is famous for. The mashed plantains were creamy and slightly sweet, serving as the base for the picadillo, a flavorful ground beef mixture simmered with tomatoes, onions, and Cuban spices. Each bite was a delightful contrast of textures and flavors, the sweetness of the plantains complementing the rich, savory beef. The picadillo had a slightly tangy undertone from the olives, which cut through the richness and added a depth that kept me going back for more.
It’s the kind of comfort food that makes you feel like you’re in a Cuban kitchen, enjoying a dish passed down through generations. The portion size was generous, and though it was hearty, I couldn’t help but savor every bite.
Crisp and Creamy Yuca Fries
Next came the Yuca Fries, which were a perfect accompaniment to the main course. The yuca was fried to golden perfection—crispy on the outside with a soft, creamy interior. Dipped in the garlic mojo sauce, the fries had a satisfying crunch that gave way to the mild, starchy flavor of the yuca. The garlic and citrus in the mojo balanced the natural sweetness of the root vegetable, adding a zesty kick that left my taste buds dancing.
These fries were a refreshing change from the typical potato variety, offering a uniquely Cuban twist on a familiar side dish. Their crispiness and the robust flavors of the mojo sauce made them an unforgettable part of the meal.
A Taste of Tradition
What stood out to me most during this meal was how Versailles Restaurant stays true to its roots. The flavors, the service, and even the ambiance all reflect a deep respect for Cuban tradition. The dishes are unpretentious yet rich with history and culture, offering a culinary experience that is as much about storytelling as it is about flavor.
The Plantain Pie and Yuca Fries gave me a glimpse into the heart of Cuban cuisine—bold, flavorful, and made with care. Versailles isn’t just a restaurant; it’s a landmark, a gathering place where food brings people together to celebrate the vibrant spirit of Cuba.
A Taste You Can Recreate: Plantain Pie with “Picadillo” at Home
After experiencing the delicious Plantain Pie with “Picadillo” at Versailles, I couldn’t resist the idea of trying to recreate this comforting dish at home. The rich combination of mashed plantains, savory ground beef, and melted cheese was so satisfying that I wanted to capture that same magic in my own kitchen. Below is a simple recipe to bring the flavors of this Cuban classic to your table.
Delicious Caribbean Plantain Beef Pie
Dive into the rich flavors of the Caribbean with this delightful Plantain Beef Pie! Combining sweet plantains with savory spiced ground beef and a luscious tomato sauce, this dish is a perfect blend of sweet and savory. It’s an easy-to-make recipe that will transport your taste buds to a tropical paradise. Perfect for family dinners or special occasions, this pie is sure to impress!
4
servings20
minutes1
hour15
minutes450
kcal5
minutes1
hour40
minutesKeep the screen of your device on
Ingredients
6 ripe plantains, peeled and chopped into 1-inch pieces
1 can (7.6 oz) table cream (media crema)
1 tsp sea salt
1 pound lean ground beef
1/2 small yellow onion, finely diced
2 garlic cloves, minced
1 cup tomato puree
1 beef bouillon cube, crushed
1 cup shredded mozzarella cheese, divided
- Alternative Ingredients:
Plantains: Sweet potatoes or yams for a different flavor profile.
Ground Beef: Ground turkey or chicken for a leaner option.
Media Crema: Heavy cream or coconut milk for a dairy-free option.
Mozzarella Cheese: Cheddar or Monterey Jack cheese.
Directions
- Boiling Plantains – Place the chopped plantains in a large saucepan and cover with water. Bring to a boil over high heat, then reduce to medium and cook for about 30 minutes until tender. Drain the water, add table cream and salt, then mash until smooth. Set aside.
- Preheat Oven – Preheat your oven to 375°F (190°C).
- Cooking Beef Mixture – In a large skillet over medium-high heat, cook the ground beef with diced onion and minced garlic until the beef is browned and no longer pink, about 10 minutes. Stir in the tomato puree and crushed bouillon cube; cook for another 8 minutes until the liquid evaporates. Remove from heat.
- Assembling Pie – In a 13 x 9-inch baking dish, spread half of the mashed plantain mixture evenly on the bottom. Sprinkle with half of the shredded mozzarella cheese. Layer the beef mixture on top of the plantains. Sprinkle the remaining cheese over the beef layer. Finish by spreading the remaining mashed plantains over the top.
- Baking – Bake in the preheated oven for about 30 minutes until the top is golden and bubbly. Let it rest for 5 minutes before serving warm.
Equipment
- Chef’s Knife
- Cutting Board
- large saucepan
- large skillet
- baking dish
- Mixing Bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 800mg
- Potassium: 900mg
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 15g
- Protein: 25g
- Vitamin A: 20IU
- Vitamin C: 25mg
- Calcium: 20mg
- Iron: 15mg
Final Thoughts
If you’re in Miami and looking for a truly authentic Cuban meal, Versailles is a must-visit. Whether you’re a local or a traveler like me, the dishes here will make you feel like you’ve taken a journey to the heart of Havana. The Plantain Pie with “Picadillo” and Yuca Fries are perfect examples of how this restaurant continues to serve up the best of Cuban culinary traditions, and I left feeling both satisfied and eager to return for more.
