LANSING — There's a picture on the wall of Havana, Cuba's capital city.

"It's around 75 degrees there right now," said Illiana Almaguer-Tamayo, the co-owner and chef at La Cocina Cubana. She had checked her phone.

It was stark contrast from the freezing cold temperatures and heavy snow that was on its way to Lansing that Wednesday morning.

Almaguer-Tamayo is a Cuban-born chef who learned to cook from watching her grandmother on their farm. She has run La Cocina Cubana as a food truck for several years.

But, today she will open a restaurant at 123 S. Washington Square in downtown Lansing.

The restaurant will be located in the building that once housed Hot Chicken Kitchen, Tom + Chee and Great Harvest Bread Co.

"I love to cook. It makes me happy," Almaguer-Tamayo said. "And I like seeing the smiles on people's faces when they taste my food."

La Cocina Cubana, Spanish for the Cuban Kitchen, will serve up the same traditional, authentic dishes Almaguer-Tamayo grew up eating and loving as a little girl in Cuba.

"I'm using my mother and grandmother's recipes," she said. "They showed me everything I need to know about cooking."

Lechon asado, which is slow-roasted pork marinated in a mojo sauce and served with beans, rice and boiled yuca (a root vegetable similar to a potato), is one of Almaguer-Tamayo's favorites.

In Cuban cooking, mojo is a light sauce used to flavor dishes. It primarily consists of minced garlic, olive oil and various dried spices such as cumin and paprika.

"My husband tells me it's for the customer, not for you," she joked.

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Almaguer-Tamayo is one of three children. Aside from a cousin who resides in Michigan, the rest of her family is still in Cuba, including her son and three granddaughters, who range in age from three months to seven years old.

She emigrated from Cuba to the U.S. on April 23, 2004. Almaguer-Tamayo remembers the date because it was her birthday.

"Cuba is a beautiful island, relaxing," she said, "but it's hard (economically)."

In the U.S., Almaguer-Tamayo found employment at Peckham and Sohn Linen working in quality control. She never stopped cooking but also never dreamed of opening up her own place.

Until meeting the man who would become her husband, that is.

"I was always confident (Illiana) could open up a business because her food is very good, and she makes it with lots of love," said Tobia Uribe, Almaguer-Tamayo's husband and co-owner of La Cocina Cubana.

He emigrated from Mexico to the U.S. more than two decades ago, and he also handles the cooking for the restaurant.

"I'm very happy for her," he added, "but I'm also very tired because it's lots of work."

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Outside Miami, which boasts a large Cuban population, it can be difficult to find authentic Cuban food, so the couple tested the waters by bringing a food truck to East Grand River Avenue before finding a home on North Larch Street a couple years ago.

"Me and my husband both took some time off," Almaguer-Tamayo said. "We said, 'If the business is good, we won't go back to work.' People were lining up the first week."

The food truck, which is closed for the season and expected to return in April, will remain open after the restaurant opens. But there will be fewer options than before, with a focus on tacos, sandwiches and other yummy, portable foods.

New to Cuban food? It's a blend of cuisines from Spain, Africa, the island's indigenous Taino people and other parts of the Caribbean.

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"We use lots of herbs and dried spices like garlic, cumin and cilantro, but our food is not as spicy," Almaguer-Tamayo said. "We like a lot of rice and flour."

"I make everything fresh from scratch," she added. "Nothing frozen."

Making the transition from a tiny food truck over to a restaurant is a big leap, but Almaguer-Tamayo says she isn't nervous.

"Because I know my food, I know my business," she said. "Once people taste my food, they'll be back."

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And a new Cuban restaurant seems to be creating some buzz.

"A lot of state workers have been stopping by and asking when the restaurant will be opening," said longtime friend Brent Edwards.

"Illiana is a very giving person," he said, adding that she's focused on "quality food with her recipes."

The restaurant is small, quaint and will be open seven days a week for breakfast, lunch and dinner, but save room for dessert because flan and Cuban rice pudding are on the menu. And Cuban coffee and sodas.

Among the other Cuban foods she'll offer are empanadas, which are deep fried pastries stuffed with beef, chicken or guava and cheese, and the traditional Cubano sandwich –which is ham, roasted pork, Swiss cheese, pickles, mustard and mayonnaise on a loaf of Cuban bread.

And plantains – don't forget the fried plantains.

There are two types: tostones and maduros. Tostones are on the crispy side and similar to french fries when tossed in the fryer. Maduros, on the other hand, are sweet and can be served plain or as a dessert with sugar sprinkled over the top and a scoop of ice cream.

Almaguer-Tamayo prefers maduros. And she'll have you know that she likes them plain.

Edwards likes the "crispy ones," but one thing they'll agree on?

"Food brings people together," he said.

"Everybody's happy when you make them food," Almaguer-Tamayo added. "Especially good food."

La Cocina Cubana restaurant

123 S. Washington Square in downtown Lansing.

Hours: Noon to 8 p.m. Sunday, 10 a.m. to 9 p.m. Monday through Saturday.

Contact Reporter Princess Gabbara at pgabbara@lsj.com or (517) 377-1006. Follow her on Twitter at @PrincessGabbara.