You may have heard of Ruben because of his generous heart and “Rueben’s Kids” -his charity on the island (more about this later) or you may know him for Ruben’s his little restaurant in Centro that has been putting out fabulous food since 2016. When you meet him, it is unlikely you will forget him for his exuberance for feeding people, taking care of islanders and life itself.

My sisters and I are cooks with three different styles. I am a “resourceful” cook (using leftovers and making recipe substitutions), Sister#3 is a trained cooked and is familiar with French culinary terms and techniques. Sister #2 is a decadent cook. She prepares food that tastes so good-adding extra cheese and sauce and her secret ingredient-butter! Ruben cooks just like Sister #2. His creations are all beautiful and carefully prepared but if he can elevate the taste with cheese, sauce or butter, he does and does so lavishly.

Case in point: Ruben’s guacamole at Chilito’s was amazing. It had something extra that I couldn’t put my finger on-lime juice, garlic or crème fraiche? The guessing did not dissuade us. We made short work of the guacamole while we sipped frosty cold beer, red and white wine.

The soup course was sublime. Ruben suggested we guess its ingredients and we weren’t even close. He wouldn’t share his secret proportions but he did tell us that it was a magical combination of spinach, zucchini and pablano chilies. The tastes were complex and yet beautifully melded. We decided we could all have returned the next day, just to indulge in that soup again.

Both R & M chose entrees of grouper in sweet tamarind sauces which they loved. I selected garlic grouper which was sparkling fresh and terrific.

Husband D chose the steak and langostino. Ruben apologised that they were out of filet and substituted a rib eye. Since D and I grew up in the steakhouse business, we know that a rib eye because of its proximity to the bone and increased marbling is a far tastier steak. When grilled properly (which this was) it can be just as tender as a filet. The sweet langostino was also beautifully prepared but just to be extra confident about the taste; Ruben had smeared herb butter over both.

The food was plentiful and so delicious that we all finished our plates and could not consider another morsel. But as we lingered over our beverages and chatted with Ruben, space was magically created and all of a sudden, two desserts and four forks appeared before us.

While my companions scooped up the flan which they thought was great, I indulged in bites of the petite slice of chocolate cake that I requested. But I had to put my fork down and surrender. Delicious as it was, I was done.

Further to Ruben’s charity news…while Ruben’s in Centro supports Ruben’s Kids, Chilito’s will support the seniors of the island. Ruben enthusiastically spoke of raising funds for wheelchairs and walkers. This is what makes Ruben so special and his restaurants places that you love to return to. In spite of his personal issues, he continues to love islanders and travellers alike with his excellent fare and he knows that at the end of the day it is giving back that makes this world go round.

PS Anybody know what a chilito is?

Kath’s quote: “I believe that we all have a responsibility to give back. No one becomes successful without lots of hard work, support from others, and a little luck. Giving back creates a virtuous cycle that makes everyone more successful”.-Ron Conway

Love never fails.

 

 

 

 

Share on Facebook