Xiomara Ardolina has managed to concoct the holy grail of Mojitos at her eponymous Xiomara restaurants—no small feat in a town as Mojito-mad as Los Angeles. She slings as many as 450 of her specialty “Mambos” on a Saturday night, all of them made with her signature fresh-pressed sugarcane juice. “It is not the traditional Mojito,” the Cuban-born Ardolina points out, but an elixir born out of the sugarcane fields of Cuba, where workers would mix cane juice and rum. “They say it was an aphrodisiac,” Ardolina says with a throaty laugh. Andale!
69 N. Raymond Ave., Pasadena, Los Angeles, California
This story appears in the print issue of February 2007.
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