Archives: Recipes

Flan

Posted on Jan 15, 2015

Flan

This is the traditional Cuban Flan recipe, a delicious, very sweet and rich dessert, made with caramel, eggs and milk (you can use condensed and evaporated milk). There are variations; may add coconut, dulce de leche, guava, cream cheese, and other toppings. It is very easy to make so follow the recipe you will not want to buy one of those sold in the market anymore! INGREDIENTS. • ½ cup sugar • Squeeze of lemon juice • 1 (14 oz.) can sweetened condensed milk • 1 can of water • 1 tablespoon Vanilla extract • 1 whole egg, lightly beaten • 4 egg yolks, lightly beaten • Cinnamon PREPARATION....

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Cuban Sandwich

Posted on Jan 15, 2015

Cuban Sandwich

Rumored to have originated in Cuba or Key West, the Cuban sandwich migrated to Tampa, Florida, and eventually to Miami, growing in popularity along the way. It’s traditionally made with Cuban bread, but Italian or ciabatta bread is an easy-to-find substitute. Ham, roasted pork loin, Swiss cheese, pickles, and yellow mustard are the nonnegotiable layers in a proper Cuban sandwich, but mayo and salami are also common additions, or even mortadella. For ease of preparation, the assembled loaf is cut in half here, each piece is wrapped in foil, and a heavy pot or pan is placed on top to compress...

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Ropa Vieja

Posted on Jan 15, 2015

Ropa Vieja

This dish is original from Spain, specifically Canary Islands. It is very popular in Cuba. There is a funny story (or legend) on how the name came to being. “A poor man had family for dinner. Since he was very poor, he had nothing to cook, so he went to his closet and took some old clothes, which he warmly embraced with great love. When he cooked them, his love for his family converted the old clothes into meat and this lovely dish was born. Total Time: 2 hr 30 min Prep: 30 min Cook: 2 hr Yield: 4 to 6 servings Level: Intermediate INGREDIENTS. 1 (2 1/2-pound) flank steak, halved lengthwise 2...

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Congrí

Posted on Jan 15, 2015

Congrí

According to Fernando Ortiz, famous Cuban historian, “Congrí is a name from Haiti where the black or red beans are known as congo and the rice is riz , from the French. Congrí comes from the voice of the Haitian creole which means “congos with rice”. INGREDIENTS. 6 cups water 1 cup black turtle beans 2 bay leaves 1 tsp ground oregano 1 tbsp salt 1/4 of green pepper , sliced 3 sliced bacon, chopped 1 medium onion, chopped 4 garlic cloves, chopped 2 cups long grain white rice 1 tbsp canola oil PREPARATION (Number of Servings: 6) 1. After cleaning and sorting thru the beans, place them in the...

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Plantains Ripen

Posted on Jan 15, 2015

Plantains Ripen

Plantains can be eaten at different stages of ripeness, their flavor and uses differ depending on how ripe they are. As the plantain ripens its high starch content changes to sugar and the peel changes to brown or black. The interior color of the fruit remains creamy and white to yellow in color, but it now has a sweet flavor and banana aroma. Do not refrigerate them unless they are at just the stage of ripeness you want to use, because the chill will stop them from ripening further. INGREDIENTS. As the plantain ripens, it gets sweet almost like a banana. When the plantain’s skin is dark...

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Spanish Omelette

Posted on Jan 15, 2015

Spanish Omelette

You absolutely cannot travel to Spain without trying its famous tortilla española (or tortilla de patatas), a simple but undoubtedly quintessential part of Spain’s gastronomy. Served hot or cold, as a meal or as a tapa, on its own or in a sandwich, the tortilla española is certainly a category of its own. The thick tortilla española is cooked in olive oil and features fried, thinly-sliced potatoes along with the eggs. You may also add other vegetables or chorizo, or ham – thrown into the mix for variety. INGREDIENTS. • 5 potatoes • ½ onion • salt (to taste) • 8 eggs • Olive oil...

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Empanadas

Posted on Jan 13, 2015

Empanadas

Ingredients. (serves 4 to 6 people) – 1lb ground beef – 1/2 teaspoon oregano in leaves – ¼ raisins – ½ teaspoon ground cumin – ½ onion, chopped – 1 cubanella, chopped into pieces – ½ tablespoon minced garlic – 1 chopped red pepper – 1 package of Pepe album – salt to taste Process. In a saucepan add the meat with garlic – onion – oregano – salt – cumin – peppers to stir and cover for 5 minutes. Stir and cover for 10 minutes over medium heat. Add raisins and stir and remove from heat. Fill the peppers and...

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Stuffed Chicken

Posted on Jan 9, 2015

Stuffed Chicken

This recipe is very typical of Guatemala during Christmas time. It is delicious and easy to prepare. It consists of a grilled chicken, but stuffed with pork, beef, and with lots of vegetables and other ingredients. Ingredients (serves 4 to 6 people) 1 Whole Chicken 5 Kilograms of Ground Beef ½ Kilogram of ground pork 2 Medium Garlic Tooth 1 Medium Onion Units 1 units of medium green Chile (not spicy) 500 grams of Tomato Paste 1 Cup of Water 220 grams of capers 220 grams of Olives 220 Grams of Chickpeas 220 Grams of Raisins (grapes) 1 Pinch of Pepper 1 Pinch of Sugar 1 pinch of salt 3...

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Torrejas (French Toast)

Posted on Jan 9, 2015

Torrejas (French Toast)

  The Torrejas are a typical Guatemalan dessert especially popular during Christmas and during Lent. Torrejas are common in many Latin American countries and every country makes them a little different. There are also many different versions of the Guatemalan recipe for Torrejas. I chose this version because it is somewhat easier and I made sure the ingredients are easy to find. It is customary to add rum to the syrup but I was going for a kid friendly recipe here. Sometimes Torrejas and Molletes are used interchangeably but in Guatemala these are two different dishes. The Molletes are...

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