Sombra Café

Four ounces of sweet espresso and a stack of thimble cups. Meant to be carried back to the shop and split five ways. Ask for extra cups; we always have extra cups.

Espresso cut with scalded evaporated milk. Sugar whipped into the first dark drops off the machine until it turns pale — that foam is the whole point.

Twelve ounces, steamed milk, served with buttered Cuban toast for dunking. Add $2.

Back when the fruit is right. We do not fake it with syrup.

Ham croquetas pressed into a Cuban sandwich. A lunch that requires a nap.