Those who meet Tamara Landeiro are immediately captured by her warmth and charm.

Those who dine at her restaurant, Havana’s Cuisine, are hooked on Cuban food happily ever after.

A native of Cuba, Tamara immigrated to the US with her family in 2014.  As her youngest daughter was a chess protégé, the family headed directly to St Louis, the city considered the chess center of the USA.

At the time, Cuban food was hard to find in the Midwest, so Tamara set out to change that. She started selling Cuban specialties at a stall in Soulard Farmers Market, then evolved to a food truck and finally opening Havana’s Cuisine restaurant in a downtown location. In 2025 she moved the restaurant to its present place in St. Louis’ popular Central West End neighborhood.

 

 

Although quick to say that she is not a chef, Tamara has a food background. Her Grandparents and father owned a restaurant in Cuba and her grandmother taught her to cook. She loves Cuban food and is dedicated to bringing the St. Louis community the best. Indeed her Cuban sandwiches are already prize winners, vegetarian options are plentiful and the sweet caramelize plantains can send you right to heaven.

But no visit to Havana’s Cuisine is complete without a taste of black bean soup — a Cuban staple that’s both comforting and flavorful.

The restaurant serves the soup as a side to entrees and sandwiches and pours it over rice to create a special all its own.

With each spoonful of this rich, savory soup, you’ll taste the love and legacy that Tamara brings to every dish — a traditional taste of vibrant Havana right in the bowl.

BLACK BEAN SOUP

(Adapted from a recipe provided by Tamara Landeiro)

Yield: 4 to 6 servings.

16 ounces dry black beans (Tamara likes the Goya brand.)

Water

1 yellow onion, chopped

¾ cup green bell pepper, thinly sliced

½ cup red bell pepper, thinly sliced

1/3 cup minced garlic

1 cup olive oil, divided

¼ cup wine

1 tablespoon white vinegar

1 tablespoon ground cumin

½ tablespoon sugar

1 teaspoon dried oregano

1 bay leaf

Salt to taste

1 cup chopped cilantro

Cooked rice, for serving (optional)

Chopped red onion, for garnish (optional)

Rinse beans. Put beans and 8 cups of water in a pressure cooker and cook for 40 minutes (or soak beans overnight and the next day cook the soaked beans in their liquid until soft, about 1 hour). (Tamara does not call for more water, but more water may be necessary to cook the beans until tender.)

Put ¾ cup olive oil, onion, green and red bell peppers, and garlic in a large skillet. Set skillet over medium heat and cook, stirring occasionally for 4 minutes.

Transfer tender beans and their cooking liquid to a pot. Add the pepper-onion-garlic mixture, wine, vinegar, bay leaf, cumin, oregano, sugar, salt (and more water if beans look “dry”). Cook, stirring occasionally, over medium heat until thickened, 10 minutes or longer.  Add remaining ¼ cup oil and cilantro. Stir. Cook 2 minutes more.

Serve hot, either on its own or over white rice. Garnish with chopped red onion if desired.

See more information about Tamara and a Mojito recipe on WWW.immigrantWomenChefs.com.

 

Find more information about Havana’s Cuisine HERE.