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Modern Cuban Cuisine


Voted OC's Best Cuban Restaurant

562 694-4169

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Modern Cuban Cuisine


Voted OC's Best Cuban Restaurant

562 694-4169

Moros Cuban Restaurant is a modern restaurant inspired by Cuban, Spanish, and Latin cuisine. We offer an elegant, delicious dining experience including an outstanding selection of the finest food quality and service at an affordable price. Whether you’re coming for lunch, dinner, or late night, Moros will quickly become your favorite place for authentic food and drinks. 

 

Ropa Vieja

 

Garlic Shrimp

 

Arroz con pollo borracho

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Eat Together


Every plate achieves that elusive, cuisine-defining balance of salty, and sour.

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Eat Together


Every plate achieves that elusive, cuisine-defining balance of salty, and sour.

Cuban cuisine has been influenced by many cultures; including Spanish, Arabic and Latin.  A majority of dishes are sautéed or slow-cooked over a low flame.  Most cooking relies on a few basic spices, such as garlic, cumin, oregano and bay laurel leaves.  

Sofrito, used as the basis for seasoning in many dishes, consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito is what gives certain foods their distinctive flavor.  

 

Meats and poultry are marinated in citrus juices, such as lime, sour oranges, and then roasted over low heat until meat is tender and literally falling off the bone.

To make every dish surpass your expectations, are finished with famous Mojo sauce; a mix of savory slides raw onions, garlic, olive oil, and lemon juice.

Moros offers a wide variety of modern yet traditional dishes that will bring your tastebuds alive.  Moros is dedicated to using the most fresh and natural ingredients to bring out only stye best from our kitchen to your table.

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The Kitchen


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The Kitchen


Sean Saafan

EXECUTIVE CHEF

Born and raised in the suburbs of Maadi, Cairo, Egypt. At the age of 19 moved to the Big Apple where  he attended the French Culinary Institute of New York, graduating top in his class.He learned everything the city had to offer in the restaurant  and catering business, 

David Avan

CHEF DE CUISINE

Duis mollis, est 

Jose Mondragon

SOUS CHEF

Cras .

Special of the week


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Special of the week


 

 

 

 

Chicharon de Mar 15

Crispy mix seafood shrimp, sea bass and calamari .

Tostones Rellena 10

Green plantains topped grilled crispy beef, cheese and avocado.

Sea Bass 22

Grilled sea bass filet, shrimp yucca mash and tomato escabeche. 

Rice with Lamb  24

Our saffron rice mix with lamb, sautéed in a cast iron 

skillet topped with lamb chops.

Churrasco De Havana 22

Skirt steak, lemon garlic shrimp, Moros rice and plantains.

Mango Mojito Shrimp  17

Pan seared shrimp, wild mushrooms 

in a mango mojito sauce.

Chocolate Ganache 6

Dark rich chocolate cake whipped  Cream.

from our kitchen to your table