Detroit, MI — During the week between Christmas and New Years, I issued a poll on the MI Foodie Adventures social media pages to help determine my next adventure. The two options were between a cool taco joint and a Cuban-inspired eatery. The responses overwhelmingly favored the Cuban restaurant on both my personal and MI Foodie Adventure socials. Truth be told, my culinary sights were already set on one of the two destinations before I opened the poll to my friends and followers: Frita Batidos.

I discovered the Cuban-inspired concept during foodie research for eateries near or close to the stadiums for Detroit’s sports teams. I immediately noticed the restaurant when it became evident that Frita Batidos is one of the highest-rated restaurants per Google Reviews in the Foxtown district of downtown, which is just south of and across the freeway from Little Caesar’s Arena. This Cuban-inspired restaurant just a door down from the Fox Theater is Chef/Owner Eve Aronoff-Fernandez’s second location. Eve opened the first Frita Batidos in Ann Arbor in 2010.

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After scanning the Frita Batidos menu online and seeing some of the photos of the food, I knew a foodie adventure was calling! One of the most exciting aspects of this adventure was that I would be trying other popular Cuban dishes and street food outside of the revered and more commonly found Cubano. I learned from the Frita Batidos website that the establishment’s name itself is actually the two feature items served. The Frita is typically a chorizo-based burger (sometimes mixed with beef) mixed with spices and shoestring fries on top, served on a Cuban bread roll. Batidos are popular Latin American smoothies/milkshakes, usually made with fresh fruit, crushed ice, and sweetened milk.

Unfortunately, my trip to Frita Batidos was delayed a week due to a nasty sinus infection I came down with just days prior to my planned visit. After several days of congestion and sinus bombardment, I felt much better and was ready to have a proper adventure unhampered by illness. I was communicating with Eve and one of her managers, Jessica, via e-mail throughout this process, so I was very grateful that they were so understanding when I was sick and able to accommodate me after I was feeling better.

I arrived at the Fox Garage in downtown Detroit just shy of 1 p.m. on Friday, eager and with an empty stomach! I walked down and around the corner onto Columbia Street, which is a cordoned-off walkable entertainment area for people to pass through or stop into one of several restaurants or storefronts along the former roadway. I love walking through this area because just on the other side of Woodward Avenue, staring back at you, is the prominent Comerica Park, where the Detroit Tigers play. This area is teeming with Detroit’s resurgence and energy, filled with numerous restaurants and bars, all within walking distance of the sports team stadiums. And located right in the middle of this block is Frita Batidos! 

After quickly gathering (it had already gotten quite cold outside ahead of the impending snowstorm) my exterior video and photos, I walked inside. I was graciously greeted by Jessica, one of the managers I had been e-mailing with to coordinate my visit. Jessica gave me a tutorial on the menu and explained all of the cool facets within and about Frita Batidos. For example, I thought it was really cool that every table came designed with center sections offering water, cups, and sauce bottles. On top of that, every table had a bowl containing dominos, which could be used to play coincidingly with a type of table game that involved flicking a little soccer ball against an opponent. As Jessica led me to my table, I couldn’t help but also note the cleanliness of the establishment and how attentive and quickly the staff rushed to clean off and clear patrons’ tables post-meal. I sat down at a nice, lengthy table that looked like it could host quite a number of plates — I was ready to eat!

Since I was quite cold, even after just a few minutes outside shooting video, I ordered the Mocha Cubano to help warm up. Jessica highly recommended the hot beverage, informing me that it was made with Frita’s cold brew warmed up, finished with a spoonful of chocolate Español and a dollop of house-made horchata fluff, with a splash of Spaulding coffee. I had yet to have any caffeine for the day, so this one-of-a-kind brew was just what I needed! I really enjoyed Frita’s brew, which was smooth and robust. The chocolate Español added the mocha essence, while the horchata fluff contributed sweetness and the fun, gooey addition of texture. This drink warmed and woke me right up. I would later learn from Eve that Frita’s former coffee program will potentially return to the menu soon, so keep an eye out for updates on that, my fellow coffee enthusiasts!

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As I gathered interior video and photos, Jessica and the friendly staff came by at times to check on things or to bring the next dish or drink. The staff at Frita Batidos in Detroit were so amazing and hospitable, and their professionalism and enthusiasm made the visit even more enjoyable. There’s a sense of pride felt in the level of efficiency that emanates from Jessica and the staff at Frita Batidos.

While all of this was going on, Eve was on her way to the Detroit Frita after opening the Ann Arbor location that morning. I was excited to interview Eve and hear her story! Thankfully, Jessica kept me on pace with the menu items so that I would have sampled a few things by the time Eve arrived. This was one of those adventures where I was glad I went on an empty stomach because this entire menu packs a seriously delicious punch!

The Food

Kid you not, the name of this side dish really is ‘The Best Snack Ever,’ and I would soon find out why! It turns out that this side pays homage to a snack that Eve and some of her longtime colleagues used to make and eat at a former restaurant they all worked at and was often referred to as ‘the best snack ever’ by the staff. This legacy snack contains layered coconut-ginger rice, black beans, melted Muenster cheese, and a cilantro-lime salsa to garnish.

Barring any dietary restrictions, most would probably agree that combining beans and melted cheese (of any sort) in a dish is already an instant win, but the coconut-ginger rice is the unexpected game-changer elevating this classic dynamic! Taking a bite with every ingredient included was a cheesy and hearty bite of sheer excellence. The ginger-infused rice was accentuated by the lime in the salsa, which lent its hearty chunks of tomato and acidity to balance out the extremes of the flavors. I thought the Muenster an interesting choice at first but found that it actually paired perfectly with the earthy beans, only for it all to be layered between a refreshing salsa and zesty rice.

This burger was not only visually appealing, but it was quite hefty, too! The chorizo patty was smothered with Muenster, sweet chili mayo, and topped with a cilantro-lime salsa, thick shoestring fries, and an egg served sunny side up. Holding this burger was definitely a two-handed job and a lot to take a bite out of!

I decided to be bold and started off by pressing the slightly toasted egg bun down, bursting the golden yolk bubble beneath, and further engulfing the burger. I smushed the burger as thin as I could get it to take a fully encompassed bite of everything and was respectfully blown away by the explosion of flavors. This Cuban burger brings the heat, an abundance of cheese, and the enjoyment of softened fries moistened by the egg yolk. The heat and salty profiles aren’t overwhelming and balance each other out well, while the cilantro-lime salsa is a nice moderator in the middle between the two flavor profiles.

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Obviously, from the delicious sweet chili mayo on the bottom and the melted cheese and egg yolk on top, this burger’s buns do become quite soft and saturated fast, so make sure you’re stacked on napkins for this feast! I’ve never been one to shy away from a messy burger in the pursuit of a great meal, and I certainly found just that in this marvelous cultural adaptation.

From what I can find online, the Frita Cubano originated in Cuba sometime in the 1930s as a popular street food item. By the 1960s, it had made its way to Miami and became popular across South Florida as Cuban immigrants came to the United States. During her visits to her grandmother in Miami, a young Eve became introduced to Cuban cuisine and Latin culture, which would go on to have a major influence on her culinary journey.

I enjoy the occasional upgrade from plain fries when eating out, usually jumping at any opportunity for sweet potato fries or garlic, when prompted. This was one of those occasions where I’m glad I explored the upgraded fries. I was pleasantly surprised at the amount of garlic absorbed by each fry, for every fry was pungent in taste and delicious. These fries made their presence known; they were so soft and drenched in garlic, with copious cilantro showered over. Every bite of fry was infused with zesty garlic, with the cilantro providing a lemony and peppery finish.

I genuinely loved these fries; they nearly stole the show in terms of the overall meal! With the aioli on the side, these Garlic-Cilantro Fries were some of the best I’ve ever had. While the burger is probably more than enough to fill someone up, these fries are a great addition to a meal if you’re really hungry or to split between two people.

That’s right! The frita can also be served over coconut-ginger rice, salad, or as a sandwich on a brioche bun. The above-and-beyond kind folks at Frita ended up serving me some of the best pulled pork I’ve had since my barbecue series from my Arizona Family Foodie days at the CBS affiliate in Phoenix! I would later learn from Eve that Frita Batidos utilizes a 48-hour marinade before they slow cook their pork, which is another lengthy but remarkably top-tier end result. Not only that, but this item found its home on the menu after initially starting off as a temporary special. The dish became a major hit with the Frita Batidos staff and community, ultimately cementing its place on the menu.

The coconut-ginger rice by itself was tasty and cooked very well. The sweet rice paired perfectly with the tropical slaw garnish, which was creamy and very fresh. Between those two ingredients and the pulled pork, this less messy version of the Frita Cubano is something I would wholeheartedly recommend and say is a must-try. The sticky and sweet sauce on the pork was sensational and aligned with the other sweet and tropical flavors from the rice and slaw. The pork was very tender and so soft that it pulled apart beautifully. Like the Garlic-Cilantro Fries, this dish surprised me with its explosive flavor. This pulled pork is definitely one of the things Frita Batidos should be known for and winning awards for!

Chef Eve

As I was finishing my meal and chatting with Jessica about several highlights, I noticed that Eve arrived at the restaurant. I thoroughly enjoyed everything I tried and happily repeated my favorite notes about the food to Eve that I had just discussed with Jessica. After such an impressive meal and a walkthrough of everything by Jessica, I was ready to interview Eve. Jessica was wonderful throughout my visit to Frita Batidos, answering any questions I had about the food or beverages and explaining the various cooking methods and menu items.

Meeting Eve was an absolute delight, and I could tell right away why the vibes and energy in Frita Batidos were so positive and encouraging — even before sitting down for the interview, Eve checked to ensure that the meal was good and that I had enjoyed the experience thus far. I could have honestly sat and talked about food and restaurants with Eve all day; she’s so friendly and engaging! I quickly pieced together why and how Frita Batidos came to be, a collaborative effort led by a passionate group dedicated to great food and service.

Watch the video below for highlights from my interview with Chef Eve:

Frita Batidos is the first foodie adventure for 2024 and has already become a treasured one. Sometimes, there’s an extra layer of joy when that new eatery you stumbled upon surprises and surpasses every expectation you have. The high reviews from the community on Google and Yelp are well deserved by Eve and her team, who are churning out some seriously dynamite pulled pork, sides, and Cuban burgers.

Got a suggestion? Let me know!

While the food quality alone should warrant a visit, the welcoming staff round out the experience with their dedicated passion. And, of course, there’s Chef Eve Aronoff-Fernandez — who is a great inspiration for anyone working to achieve their dreams and goals in life. It’s chefs like Eve who inspire me to publicly chronicle my foodie endeavors because I feel compelled to share the stories of chefs like Eve. Where this creative endeavor takes me remains to be seen, but I do have dreams and aspirations to take this to a much higher level where I can someday share the countless stories of wonderful chefs and foodies around the world.

So, whether you’re in downtown Ann Arbor at the original location and college-town hot spot or find yourself in downtown Detroit, perhaps for an event or one of the nearby sports venues, stop into Frita Batidos alongside the Fox Theatre for some great Cuban-inspired cuisine!

For more information on Frita Batidos, click here.