AND WE LOVE OUR FOOD HERE AT CHRONICLE. ♪ >> GUSTAZO MEANS GREAT PLEASURE IN SPANISH AND THIS RESTAURANT’S OWNER WANTS A MEAL HERE TO BE JUST THAT. >> THIS IS THE QUINTESSENTIAL CUBAN DISH. SLOWLY ROASTED PORK WITH RICE, CARAMELIZED ONIONS. >> SHE WAS A PROFESSIONAL DANCER BEFORE SHE LEFT CUBA WITH HER MUSICIAN HUSBAND AND MOVED TO MASSACHUSETTS IN 2001. >> WE SELL A LOT OF -- WE SAW A LACK OF CUBAN CUISIN REPRESENTATION IN BOSTON. >> THE PAIR GREW OUT OF THEIR STAYS TWICE AND OPENED A SECOND LOCATION IN CAMBRIDGE. >> I’M INTERESTED IN KEEPING THE BASIC CORE FLAVORS OF THE CUISINE BUT ALSO HOPEFULLY BE CREATIVE AND EXPLORE NEW THINGS. >> SHE MERGES CLASSIC DISHES WITH CONTEMPORARY GARNISHES. THERE IS ALSO HAM CROQUETTES WITH A ONLY AND BABY BACK RIBS WITH PINEAPPLE PUREE TOPPED WITH PICKLED BEETS. >> THERE IS A LOT MORE THAT GOES BEYOND RICE, BEANS, PLANTINGS, AND PORK. >> WELL SHE CURATES THE CUISINE, DE LA VEGA POURS HIS PASSION INTO THE DINING ROOM’S DESIGN. MOVIE POSTERS CREATED BY CUBAN ARTISTS LINED THE WALLS AND THE SUPPORT COLUMNS ARE WRAPPED LIKE CIGARS THEY WOULD >> A MAP OF CUBA -- CIGARS. >> A MAP OF CUBA BACK THERE. THE LEAVES REPRESENT THE MOST PROMINENT TOBACCO PLANTATION IN THAT PROVINCE. >> THESE CREATIONS ALSO CARRY SENTIMENTAL MEANING. >> TOBACCO HAS AN IMPORTANT ROLE IN MY LIFE BECAUSE WHEN I CAME INTO THOUSAND ONE, MY HUSBAND AND I, ALL WE CARRIED WAS CUBAN CIGARS AND RESOLD THEM AND THAT IS ALL THE MONEY WE HAD. >> WHILE THEIR NATIVE COUNTRY REMAINS IN THE PAST, GUSTAZO HELPS KEEP THEIR CONNECTION TO THE CULTURE PRESENT. >> I HAVE BEEN GETTING CLOSER TO THOSE RATES THROUGH THE FOOD. >> MERENGUE IS HECTOR’S HOMAGE TO THE DOMINICAN REPUBLIC. >> WHEN PEOPLE WANT AUTHENTIC DOMINICAN, THEY COME TO MERENGUE. >> HE OPENED A SMALLER VERSION IN 1984 AND MOVED TO THIS LARGER SPACE INBOX FAIRLY IN 2001. MERENGUE IS THE FIRST OF THREE RESTAURANTS HE OPENED IN BOSTON, EACH DEDICATED TO A SPECIFIC ISLAND CUISINE. VEJIGANTES IS A TASTE OF WHAT RICO. HABANA IS CUBAN. IT IS ALSO THE FIRST LATINO OWNED RESTAURANT INSIDE A HOTEL IN MASSACHUSETTS. >> WE TRY TO REALLY, WHATEVER WE ARE DOING, BRING THE AUTHENTIC. >> THAT AUTHENTICITY IS PALPABLE ON THE PLATES AT MERENGUE. STARTING WITH THE MAFANGO. >> IT IS A CONCOCTION OF PLAN TAINTS, FOURTH GRAINS, A LITTLE BIT OF SALT. >> IT IS SERVED WITH A SIDE OF CHICKEN BROTH USED TO SOFTEN IT. THERE IS ALSO THE FRIED CHICKEN WITH A LATIN FLAIR. >> IT BRINGS A UNIQUE FLAVOR. >> A SWEET SIDE FOR THE TABLE. >> MY FAVORITE IS MY FRIEND, DAVID ORTIZ. >> MERENGUE’S MENU HAS FILLED THE STOMACHS OF MANY CELEBRITIES , POLITICIANS, AND PROFESSIONAL ATHLETES. >> I THINK IT HAS BEEN 20 YEARS. >> LIKE THE FAST-PACED MUSIC AND DANCE, MERENGUE HAS THE POWER TO TRANSPORT YOU TO THE DOMINICAN REPUBLIC WITHOUT LEAVING BOSTON. >> WHEN PEOPLE EAT HERE, SOME DISHES BRING THEM BACK, THE MEMORY OF THEIR GRANDMOTHER OR MOTHER. ♪ >> HECTOR IS ABOUT TO EMBARK ON HIS FOURTH RESTAURANT VENTURE, CILANTRO LATIN KITCHEN, A FAST CASUAL RESTAURANT THAT WILL OFFER A LIGHTER LATINO FARE. IT’S SCHEDULED TO OPEN LATER THIS YEAR ON TREMONT STREET IN ROXBURY. AND BACK TO THE CUBAN RESTAURANT WE SHOWED YOU -- THEY’RE EXPANDING THE WALTHAM SPOT. THEY’RE RENOVATING A SPACE IN THE BACK WHERE THEY HOPE TO HOST LIVE MUSIC AND THEY’RE ADDING ADDITIONAL PATIO SPACE FOR DINING. NEXT, AUTHENTIC