Part Deux, it delivers.

Ku-va. Home run. This is the hole in the wall experience. In the airport! The chairs, plastic. The décor, nearly sterile except things you wish you didn't notice. Some accent color walls and low lighting. The service? Fast! Cuban restaurant success. I ordered the roast pork. Comes with rice, beans, fried plantains, and with sauteed onions and in "mojo" sauce. Accompanied by a Cuba Libre.

The shredded pork is delicious. De-lish-eeus. Surprising quantity, I couldn't finish the plate. If you want to know what kind of impact a single ingredient can make, particularly onions. I've never seen it quite so clearly before. The onions are done so right. Caramelized, sweet, and quintessentially flavorful. The mojo sauce, is effectively the brine, not something drizzled over. Onion, garlic, lime, vinegar. It's not spicy, but it sings. I squeezed the lime seen over it and the rice.

This meal saved me from the mediocrity I was otherwise to be subjected to. It gives a hint of a Carolina pulled pork just not quite so vinegar heavy, and as seen a touch of cilantro. I'm not normally a big bean fan, and I was sceptical of the soupy side bowl, but it was actually quite good, even if I kicked it with the provided tobasco.

Finally, who doesn't like fried plantains? Caramelized, sweet, punchy, welcome in any 'equatorial and below' dining. I don't even like Bananas, but I LOVE me some plantains.

Only strikes? Cuba Libre with "house rum", they offered Bicardi, then Captain Morgan. I probably paid a lot extra for the authentic sounding rum, but come on. I was going to mention the fault of "the rumble". Which is, there's a slight background noise and tremor you can feel in your feet that seems like your are still on the plane (though perhaps a nicer plane). Now that I'm sitting at my terminal (where my 8pm flight is now a 11:30 flight) it's here too. Oh well...thanks Miami.