Crispy fried green plantains topped with garlic sauce.

Cuban Tostones

Americano

Vegetarian

Pollo Casado

Grita

Burger

Latin E

Frita Grilled Pork

Garlic Cuban Style

BODEGA G

Create your own or choose from one of our flavors

Juice

Chopped romaine with market veg, fruit, chili lime dressing

Market Salad

White Rice

Tofu, avocado, jicama, cucumbers, cilantro

Tofu

Cuban-style roast pork, garlic mojo, grilled onions, cilantro

Lechon

Bottled Water

Mexican Coke and Sprite

Iced Tea

Modelo Especial, fresh lime juice over ice with salted rim, clamato juice & hot sauce

Michelada

Modelo Especial, fresh lime juice over ice with salted rim

Chelada

Fresh-squeezed fruit, herbs, spices, Florida cane sugar & Pinellas seltzer

Flavors Change Daily

Cafe Americano

Cafe con Leche

Cortadito

Using a knife, carefully peel the green plantains. Cut them into 1-inch thick slices.

Peel and Slice the Plantains

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Once the oil is hot, carefully add the plantain slices in batches. Fry them for about 3-4 minutes or until they are lightly golden. Remove them from the oil and drain on paper towels.

Fry the Plantains

Using the bottom of a glass or a tostonera (a plantain press), flatten each fried plantain slice to about ½ inch thick.

Flatten the Slices

Return the flattened plantains to the hot oil and fry for another 2-3 minutes until they are golden and crispy. Remove and drain again on paper towels. Sprinkle with salt.

Second Fry

Prepare the Garlic

In a small bowl, whisk together the minced garlic, olive oil, lemon juice, and salt until well combined.

Combine Ingredients

Arrange the crispy tostones on a serving plate and drizzle with garlic sauce. Serve immediately for the best crunch.

Serve the Tostones

Green plantains

Vegetable oil

Salt

Garlic cloves

Olive oil

Lemon juice

Using an espresso machine, brew 2 shots of espresso. Ensure the coffee grounds are properly tamped to extract the best flavor.

Brew Espresso

In a kettle or using the espresso machine's steam wand, heat 6 ounces of water until just below boiling.

Heat Water

In a large coffee mug, pour the freshly brewed espresso shots and then slowly add the hot water. This creates the Americano.

Combine Espresso and Water

If desired, add sugar and cream to taste. Stir gently to combine.

Add Optional Ingredients

Espresso

Hot Water

Sugar

Cream

Rinse 1 cup quinoa and 1 cup brown rice under cold water. In a saucepan, combine quinoa with 2 cups of water and rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Cook Quinoa and Brown Rice

While the grains are cooking, chop 2 cups of bell peppers, 1 cup of zucchini, 1 cup of carrots, and rinse 2 cups of spinach. Set aside.

Chop Vegetables

Drain and rinse 1 cup of chickpeas and 1 cup of black beans. Set aside.

Prepare Legumes

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic (3 cloves) and sauté for 1 minute until fragrant. Add the chopped bell peppers, zucchini, carrots, and spinach. Sauté for 5-7 minutes until vegetables are tender.

Sauté Vegetables

Stir in the drained chickpeas and black beans into the skillet with the sautéed vegetables. Sprinkle with cumin, paprika, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.

Add Legumes and Spices

Add the cooked quinoa and brown rice to the skillet and mix well. Cook for another 2-3 minutes to heat through and combine flavors.

Combine with Grains

Remove from heat, stir in fresh basil, and adjust seasoning if necessary. Serve warm, either on its own or as a filling for wraps.

Garnish and Serve

Bell Peppers

Zucchini

Spinach

Carrots

Quinoa

Brown Rice

Chickpeas

Black Beans

Olive Oil

Garlic

Cumin

Paprika

Black Pepper

Fresh Basil

In a bowl, combine minced garlic, lime juice, olive oil, cumin, salt, and black pepper. Add the chicken breasts and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.

Marinate the Chicken

In a saucepan, bring 4 cups of water to a boil. Add the rice and salt, reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Rice

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened. Stir in the black beans and cumin, add salt to taste. Cook for about 5-7 minutes until heated through.

Prepare the Black Beans

In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced red bell pepper and zucchini, sautéing until tender. Season with salt and black pepper to taste.

Sauté the Vegetables

On a serving plate, place a scoop of rice, a portion of black beans, and sautéed vegetables. Top with marinated grilled chicken (grilled or pan-seared) and garnish with chopped cilantro and lime wedges.

Assemble the Plate

boneless chicken breasts

garlic cloves, minced

lime juice

olive oil

cumin

salt

black pepper

long-grain white rice

water

canned black beans

onion, chopped

red bell pepper, sliced

zucchini, sliced

fresh cilantro, chopped

lime wedges

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt. Whisk together until evenly mixed.

Mix Dry Ingredients

In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.

Combine Wet Ingredients

Pour the wet mixture into the dry mixture, and gently stir until just combined. Do not overmix; a few lumps are okay.

Combine Mixtures

Grease a baking dish or line it with parchment paper.

Prepare Baking Dish

Pour the batter into the prepared baking dish and spread it out evenly.

Pour Batter

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and let it cool for about 10 minutes. Cut into squares and serve warm, topped with fresh berries, whipped cream, and a dusting of powdered sugar.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Milk

Eggs

Vanilla extract

Cinnamon

Nutmeg

Powdered sugar

Fresh berries

Whipped cream

In a large mixing bowl, combine the ground beef and ground pork. Use your hands to gently mix until the meats are just combined.

Combine the Meats

Add the salt, black pepper, garlic powder, onion powder, and Worcestershire sauce to the meat mixture. Mix gently until the seasonings are evenly distributed.

Add Seasonings

Divide the meat mixture into two equal portions. Shape each portion into a patty, about ¾ inch thick. Make a slight indent in the center of each patty to prevent it from puffing up while cooking.

Form Patties

Preheat a grill or skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.

Preheat Grill or Skillet

Place the patties on the grill or skillet. Cook for about 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until the internal temperature reaches 160°F (71°C) for medium doneness.

Cook the Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty. Cover with a lid to help melt the cheese.

Melt the Cheese

Toast the burger buns on the grill or in a toaster until golden brown.

Prepare the Buns

On the bottom half of each toasted bun, place a lettuce leaf, followed by the cooked patty with melted cheese. Add a slice of tomato, pickles, ketchup, and mustard to taste.

Layer the Ingredients

Top with the other half of the bun. Serve immediately with your favorite sides.

Finish Assembly

Ground Beef

Ground Pork

Garlic Powder

Onion Powder

Worcestershire Sauce

Burger Buns

Cheddar Cheese

Lettuce Leaves

Tomato

Pickles

Ketchup

Mustard

Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove any bitterness.

Rinse Quinoa

In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed.

Cook Quinoa

While the quinoa is cooking, chop the red bell pepper and red onion into small dice. Rinse and drain the black beans and corn kernels. Chop the cilantro roughly.

In a large bowl, combine the cooked quinoa, diced red bell pepper, black beans, corn, red onion, and cilantro.

In a small bowl, whisk together the cumin, chili powder, olive oil, lime juice, salt, and black pepper. Pour this dressing over the quinoa mixture and toss gently to combine.

Add Spices and Dressing

Taste the salad and adjust seasoning with extra salt and pepper if necessary. Serve chilled or at room temperature.

Serve

Vegetable broth

Red bell pepper

Black beans

Corn kernels

Red onion

Cilantro

Chili powder

Lime juice

Black pepper

In a large bowl, combine the minced garlic, cumin, oregano, salt, black pepper, olive oil, orange juice, and lime juice to create a marinade.

Prepare the Marinade

Add the pork shoulder to the marinade, ensuring it is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for best flavor.

Marinate the Pork

In a separate bowl, combine the thinly sliced red onions, lime juice, salt, olive oil, and oregano. Toss to coat the onions well.

Prepare the Onions

Let the onions marinate for at least 30 minutes at room temperature to soften their flavor and enhance the taste.