Versailles Cuban Food - Los Angeles

This restaurant is just a few blocks from where I live, so I was there several times. Whenever I visit friends from the city, I would take them there to try the famous Versailles Garlic Chicken. Its unique garlic and citrus flavor is addictive. Do not like the overweight of the onions. Make sure you get the free butter toasts. This place is very casual and can be loud and crowded over weekends. It's a fun place to celebrate group birthdays. The service is fast and friendly. Free parking is available on site.

We were there with a big group and we were treated like a royal treatment! I couldn't tell you the last time I ate so much food. The owner Raymond explained to us every dish and I really felt that the Cuban vibes come as he spoke. He told us history and went into great details about the dishes. They are best known for their garlic 1/2 chicken and it would be light, addicted to it, but they have much more. Let's talk pork – they roasted it, roasted pan, baked and everything was wonderful. Then again, maybe I've never met a piece of pork I didn't like. I grew up on authentic black beans (long history, how a white girl from Chicago does that, but... it's true) and those were some of the best I cost in a while. Actually, I could just eat them. Great comfort food. You have an ox pig I think we have actually fought, covered with paprika. Very delicate. There's a seafood patella, but it wasn't my favorite thing. Huge portions though! Appetizers included a beautiful avocado salad, fried Yucca and ham Croquettes, which I would have taken home. For desserts, no good Cuban restaurant can go without curtains and that was very respectable. A wonderful evening and a great meal!

Flavorful and filling cuban food. great service, great food.

It seems that many people take Versailles for granted. It is the reliable neighborhood place for Cuban style garlic chicken. I like the local style of this restaurant where the walls are lined with photo art from Habana. The pictures were taken lovingly by Raymond, one of the family descendants, who had explained graciously, every article we tasted. I was lucky there twice in the last few months for tasting many of the dishes I neglected for my usual order of garlic roast chicken. There is much more to Versailles’ menu than I knew. Number one is: Cubans have their way with pork. For example, take her pig fat. It looks quite common until you notice that it is served with their home citrus (mojo) sauce. It brings the flavors in the Masa. I love it! I returned after my first visit and bought a bottle of sauce to serve on roast pork at home. Delicious! I also favor the masitas de Puerco, a crisp piece of marinated pork, flash roasted. This reminds me of Filipino crispy Pata or Mexican Carnitas. You must be a pig fan to love this stuff – and I am. Lechado Asada is a roasted shredded pork dish with thin sliced onions and, yes, mojo sauce. I also learned that Cubanos Hanker for lively aromas about hot and spicy. In point is the Rabo Encendido, who was a special favorite of almost all people at our table. It's worth coming back. It is oxtail, shimmered for hours in Cuban spices, paprika and a hint of tomatoes. It is on the plate with only a small sauce and the usual rice and black beans. It is so brownish and delicate that you want to pick it up with your fingers and sniff all this fleshy goodness from the juicy corners and claws. Okay, so – I and my unbelieving friends did exactly that! When I go back, I will order it with curtains on the side along with white rice and black beans. They also offer moro on the side that is a mixture of these two dishes. I love her thick but soups, black beans too much to mix them with something else. Next time I go back, I'll probably share the fried red snapper. At first glance, this court appeared too crispy. It looked dry, but if I had a little in it there was a certain succulence that was a good texture to what would otherwise be a boring dish. Did I say it's so good with the house sauce? Your paella is a little different from Spain and Portugal. Cubans serve a saucian version with hints of paprika, tomatoes, shrimp, chicken and chorizo. I like her version, it's cesty and not dry. My favorite dessert is the Guayaba with cream cheese, but most people love the flan. So I'll definitely go back. The prices are good. Garlic chicken is only 10.95 for 1⁄2 a bird. Rabo is 14.95 Most dishes are between 10 and 15 and Paella is 22. I realize a fleeting company is going on. In view of the plentiful portion sizes, I can see that a family shares a good meal for not too much. On my driving scale of 1 – 10 I would drive 10 miles for some delicious Comiday Cubana.

The food is good, but I'm not sure how out the way I would go to get it as it sounds like some people are. In fact, I recommend it as takeout to avoid any possibility of a line. I would definitely be back for the pig, empanadas and delicious plantains.