When you order a dish of plátanos maduros, you want just the right mix of burnt and sweet. At Las Vegas Cuban Cuisine, the sweet plantains are always at that perfect equilibrium of ripe and substantial. The menu is consistent. Tostones are served fresh every single time — crisp on the edges but soft in the center — with garlic mojo sauce. Boiled yuca is topped with an equally pungent blend of onions and mojo worth every cent of that $3.75. And the entrées are just as savory as the sides. In addition to essentials such as vaca frita and churrasco steak with chimichurri sauce, one of the most original dishes is fillet of grouper encrusted with a breading of crisp plantain bits. At $14.95, camarones enchilados — seven jumbo shrimp sautéed in a creole sauce of olive oil, garlic, wine, green and red bell peppers, and onion — are the best bang for the buck. The red creole sauce also goes well with the accompanying rice and black beans and those sweet plantains. On top of such fair prices, the Spanish-speaking waiters provide exceptional and friendly service.