By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
If there is room for dessert after the meal, there is creamy, eggy flan, rice pudding, and delectable bunuelos Cubanos. These lightly fried twisted pastries are dusted with powdered sugar, served on a shallow pool of lusciously light anise-laced syrup, and go beautifully with a shot of café Cubano.
And for the rum-venturous with a sweet tooth, there's panatela borracha. More or less a drunken pound cake served cold and soaked in coconut rum syrup, Mimita's won't serve their version to go or to anyone under the legal drinking age. Be warned that a little bit of this borracha goes a long way — not just because of the alcohol, but the amount of sugar. Its laser-like intensity is enough to make your teeth pulsate and your fingers immediately start shakily searching your cell phone for the number of your dentist.
The most endearing part of Mimita's may be its staff. Cheery and easygoing, they are your new best friends when your enter the restaurant, waving you inside and explaining the various dishes with a familiarity that goes along with eating them frequently. There, in Mimita's bright and welcoming room with green patterned tablecloths topped with glass, brightly painted murals of Cuba on the wall, and Latin beats pulsating through the air, they deliver rounds of Iron Beer (a Cuban soft drink that tastes like creamy Dr Pepper) to thirsty patrons, tell you that the sandwich Cubano is good but lacks the Cuban bread they've had in Miami, and will consult with each other when asked what the flavor of a mamey (the national fruit of Cuba) milkshake tastes like.
1950 N. Arizona Ave.
Chandler, AZ 85225
"Mamey, tastes like . . . mamey!" they will answer laughing.
It does — and also a bit like sweet potato pudding.