Long before Alan and Nairelys Lopez built a growing collection of colorful Cuban restaurants across New Jersey, their story began in a small Cuban town.
The two grew up in the same community, attended the same school, and even shared an unlikely connection: Nairelys’ mother was Alan’s teacher. But it wasn’t until both made their way to New Jersey in 2001, while still in their early 20s, that they reconnected. They began dating, eventually married, and started building a life — and a restaurant business — together.
Today, the couple lives in Franklin Lakes with their two children and is behind Rumba Cubana, which has grown to six New Jersey locations, with additional restaurants on the way, including the brand’s first expansion into Florida. Rumba Cubana’s history describes the company as built on “sacrifice, resilience” and a connection to the couple’s Cuban roots.
Starting From the Ground Up
There was no restaurant empire waiting for the Lopezes when they arrived in New Jersey.
Alan learned the business from the bottom up, beginning as a dishwasher and working his way through restaurant jobs including barback and host. He eventually helped his family open Rumba Café, a casual cafeteria-style Cuban restaurant in Jersey City.
Nairelys initially followed a different path, working as an accountant before eventually joining Alan in the restaurant business.
Then, in 2009, the couple made the decision that would set Rumba Cubana on its current course.
Rather than replicate the cafeteria model that had already proven successful, Alan and Nairelys wanted to create a full-service Cuban restaurant — a move their family cautioned them against.
They took the chance anyway.
Rumba Cubana was born, combining the Cuban cooking they knew with lively dining rooms, warm hospitality, and an atmosphere designed to make dinner feel like a celebration.
The gamble paid off.
Five additional locations followed, and Rumba Cubana now operates six restaurants, with two more expected before year’s end, the company says.
A Little Piece of Cuba in New Jersey
Despite its growth, Rumba Cubana remains very much Alan and Nairelys’ operation.
Alan focuses heavily on the food, ensuring standards remain consistent from restaurant to restaurant, while also overseeing construction as new locations take shape. Nairelys brings her eye to the guest experience, selecting furnishings, tableware, and design elements that give the restaurants their colorful, tropical personality.
It’s a fitting division of responsibilities because Rumba Cubana isn’t meant to be just about what’s on the plate. The restaurants are designed to deliver a complete experience: energetic, welcoming, and unmistakably Cuban.
Of course, the food remains at the center of it all.
What to Eat at Rumba Cubana
For first-timers, the Trio de Empanadas is an easy place to begin. The made-to-order empanadas come with a choice of fillings including picadillo, chicken, guava and cheese, and spinach and cheese. Other Cuban bites include traditional Croquetas de Jamón, fried cassava, and crispy pork.
Then there’s the Sandwich Cubano, the classic pressed combination of slow-roasted pork, ham, Swiss cheese, and pickles on Cuban bread.
But some of the dishes that best tell Rumba Cubana’s story are the traditional entrées.
Ropa Vieja, one of Cuba’s most recognizable dishes, features braised shredded beef cooked with tomatoes, peppers, olives, and sherry wine. Vaca Frita takes shredded flank steak in a different direction, searing it until crispy after marinating it in citrus mojo, garlic, and red onion.
There’s also Lechón Asado, Cuban-style roasted pork with mojo and grilled onions, and Bistec de Palomilla, thin-cut sirloin marinated with sour orange and garlic, cooked a la plancha and finished with grilled onions.
Save room for dessert. Rumba Cubana keeps things traditional with Tres Leches, Flan and Churros a lo Cubano, fried until crisp, tossed in cinnamon sugar and served with condensed milk and guava sauce for dipping.
A New Focus on Cuban Cocktail Culture
The food may be rooted in tradition, but Rumba Cubana is also investing in what goes into the glass.
The restaurant group recently brought beverage director Loiver Hernandez Crespo on board to develop its cocktail program. Born and trained in Cuba, Hernandez Crespo previously worked at Miami’s acclaimed Café La Trova.
It’s a natural evolution for a restaurant devoted to Cuban culture. Cuba played an outsized role in cocktail history, particularly through rum drinks that became international classics, including the Mojito and Daiquiri.
At Rumba Cubana, the new beverage direction draws from that history while also introducing more contemporary cocktails and playful presentations, giving guests another way to experience the flavors and spirit of the island.
What’s Next for Rumba Cubana
More than 25 years after Alan and Nairelys arrived in New Jersey, the story they started here continues to grow.
Rumba Cubana currently has restaurants in Rochelle Park, Haledon, Clifton, Guttenberg, North Bergen, and Jersey City, with a Teaneck location on the way. The company is also preparing to make its first move outside New Jersey with a restaurant planned for Florida’s West Palm Beach area.
It’s an impressive expansion for a business whose roots trace back to a dishwasher job and a small Jersey City cafeteria.
Yet perhaps the most important thing Alan and Nairelys have preserved through that growth is what made the concept work in the first place: Cuban food, generous hospitality, and the feeling that when you sit down at Rumba Cubana, you’re there to eat — but you’re also there to have a good time.
Rumba Cubana New Jersey Locations
- Rochelle Park: 55 NJ-17 South
- Haledon: 396 Haledon Avenue
- Clifton: 2 South Parkway
- Guttenberg: 6909 JFK Boulevard East
- North Bergen: 1807 45th Street
- Jersey City: 235 Pavonia Avenue
- Teaneck: 1405 Teaneck Road — coming soon
Looking for more standout dining destinations? Explore our guide to the Best Restaurants in New Jersey.
