For being a southwest region that loves spice, Tucson is surely lacking in Caribbean cuisine options. Thankfully, Cuban Blaze has just entered the fray in Oro Valley at 10110 N. Oracle Rd., #180.
When co-owner and chef Ernesto Guzman was eight years old, he learned the ways of Cuban cooking in the family kitchen with his mom and grandma. After living in Miami, Kansas, and Chihuahua, he finally settled in El Paso in 2009 to begin his culinary career. Within eight months, he became a sous chef.
“I started cooking for the art,” Guzman said. “Then I focused on flavor once I realized how little the art of food can mean when there’s no flavor.” One of his biggest steps was working in a Thai restaurant, where he learned to harmoniously balance multiple bold flavors at once.
Guzman’s professional peers recognized his talent and encouraged him to travel to expand his skills, so he moved to Sante Fe. In 2013, he gained national attention at Casa Chimayo, featured on Diners, Drive-Ins and Dives with Guy Fieri.
From there, Guzman’s culinary skills expanded outside of the restaurant kitchen. He began providing live cooking demonstrations to audiences of over 1,000 people. Afterwards, he spent time catering and traveling as a personal chef.
TV Azteca in Tucson reached out to Guzman to appear as a guest on Nuestra Hora Con Lety. The host’s sister and camera operator Lourdes caught Guzman’s eye.
“Camera one, are you looking at me?” Guzman said flirtatiously to Lourdes. Before long, their relationship blossomed and he moved to Tucson.
Without much time to get grounded, Guzman found work selling cars for Jim Click at the Auto Mall. That stint didn’t last long, however.
Having been in Tucson for less than three months, Guzman quickly noticed the lack of Cuban cuisine. With the help of partner Maritza Duran, they purchased Blaze in Oro Valley, which officially became Cuban Blaze on July 25.
A friendly introduction to Caribbean cuisine is through the plantain, which is a starchier, less-sweet version of a banana. Tostones are twice-fried unripe plantains, eaten like French fries with a customary mojo de ajo, which is a tangy sauce potent with raw garlic. Maduros are fried sweet plantains, which are larger savory-sweet nuggets. For a non-plantain French fry-like bite, try the fried yucca.
For a Cuban classic, order the Congri Cubano y Chicharron. Black beans and rice are cooked with aromatics such as salt pork and bay leaf with a hit of vinegar tang, while the addition of chicharron provides a crunchy, rich textural contrast.
The Maritza Mojito Cuban Salad is one of Guzman’s creations. Spring mix is dressed with mojito flavors such as mint and lime, giving it a refreshing and tropical feel.
For a comfort entree, order the Picadillo. It’s like a Cuban version of the sloppy joe with minced beef in a tomato sauce seasoned with onions. However, it also has raisins for a hint of sweetness and is served with white rice rather than on a bun.
Guzman’s Cuban Sandwich comes with a side of his mom’s Cuban Slaw. The sandwich features fluffy and toasty Cuban bread, roast pork, ham, Swiss cheese, pickles, and mustard. The slaw features cabbage, red onion, and peppers.
The current fish special is cod marinated in sofrito sauce with Latin mango mint sauce over sweet ginger rice, which was inspired by Guzman’s days in Tampa selling ceviche with fishermen. It captures Guzman’s experience in Latin-fusion cuisine with Asian flavors.
Dessert offerings are flan tradicional and arroz con leche, which is served with raisins and cinnamon. For a mid-afternoon burst of caffeine, order a cafecito, which is Cuban espresso brewed with demerara sugar.
Though Cuban Blaze is sure to keep Guzman busy, he remains ambitious. He’s modified his grandpa’s chorizo recipe for distribution soon on retail shelves and he has a cooking show in the works, Cooking in Spanglish, which begins filming in September.
Try to stop in while he’s still easy to catch in the kitchen.
Cuban Blaze is located at 10110 N. Oracle Rd. #180 and is open Tuesday through Sunday. Keep up with Cuban Blaze on Facebook.
Stay in the Tucson Foodie Loop
Weekly digest of new openings, events, and guides. No spam.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
