A classic sandwich with Roasted pork, ham, cheese, mustard, mayo, and pickles pressed to perfection, served with one side.

Cuban Sandwich

Guava-infused mousse cake, served with mascarpone guava ice cream.

Guava Velvet Mousse Cake

Shredded, seasoned and crisp seared beef served with blackbeans puree, sweet plantains and white rice.

Vaca Frita

Grilled ribeye accompanied by two sides and finished with our signature steak sauce.

Ribeye

Select the classic Mojito or one of our flavor variations, coconut passion fruit, strawberry, spicy mango, guava or watermelon.

El Mojito Cubano

Slow-braised shredded beef in our traditional sauce, served with two sides of your choice.

Ropa Vieja

If preparing pork from scratch, combine minced garlic, orange juice, lime juice, olive oil, cumin, oregano, salt, and pepper in a bowl. Add pork shoulder, turn to coat, cover, and refrigerate at least 2 hours or preferably overnight.

Marinate

Preheat oven to 325°F (163°C). Place marinated pork in a roasting pan, cover with foil, and roast until internal temperature reaches 190°F (88°C), about 2–3 hours depending on thickness. Let rest 15 minutes, then shred or thinly slice. If using leftover cooked roasted pork, slice thinly and warm in a skillet with 1 tsp olive oil for 2–3 minutes before assembling.

Roast

Prepare rolls: Slice each roll lengthwise, keeping one side attached if desired, and lightly hollow out some bread from the interior to reduce bulk and help the sandwich press evenly.

Spread: On the bottom half of each roll spread 1 tsp yellow mustard evenly. On the top half spread 1 tsp mayonnaise.

Layer: On the bottom half over the mustard, place 2 oz (about 1/4 lb total across sandwiches) roasted pork per sandwich, then 2 slices of ham per sandwich, then 2 slices of Swiss cheese per sandwich. Arrange 2 dill pickle slices per sandwich on top of the cheese (or under the cheese if you prefer the tang warmed less).

Close: Place the top half of the roll over the layered ingredients and press gently to compact the sandwich.

Butter: Spread about 1 tbsp softened butter on the outside of each top and bottom roll surface (total 2 tbsp per sandwich) for grilling. If you prefer less butter, brush with oil.

Heat press/skillet: Preheat a sandwich press (panini press) to medium-high. If using a heavy skillet, place a second heavy skillet or a foil-wrapped brick on top to press. Place sandwiches in the press or skillet.

Press & cook: Cook sandwiches for 3–5 minutes in a panini press until bread is golden brown and cheese is melted. If using a skillet, cook 3–4 minutes on the bottom until golden, then place weight on top and cook another 2–3 minutes, flipping if needed to brown both sides. Internal temperature and cheese melt should be achievable in this time.

Rest & slice: Remove sandwiches from press, let rest 1 minute, then slice each sandwich diagonally in half.

Plate each Cuban sandwich with your chosen side (about 1–2 oz chips or 1 cup coleslaw). Serve immediately while warm and pressed.

Optional: Provide extra mustard or pickles on the side to taste.

cuban or bolillo rolls (about 6–7 inches / 15–18 cm)

roasted pork, thinly sliced

ham, thinly sliced (deli-style)

Swiss cheese, sliced

dill pickles, thinly sliced lengthwise

yellow mustard

mayonnaise

unsalted butter, softened (for grilling)

olive oil (optional, for warming pork)

pork shoulder (boneless)

garlic cloves, minced

fresh orange juice

fresh lime juice

olive oil

ground cumin

dried oregano

kosher salt

black pepper, freshly ground

potato chips

or coleslaw

Preheat oven to 350°F (175°C). In a medium bowl combine 1.5 cups graham cracker (or Maria cookie) crumbs, 2 tbs granulated sugar and 1/4 tsp fine sea salt. Pour in 6 tbs melted unsalted butter and stir until mixture resembles wet sand. Press the crumb mixture evenly into the bottom (and optionally 1/2" up the sides) of a 9-inch springform pan, using the back of a measuring cup to compact. Bake 8–10 minutes until fragrant and set. Remove from oven and cool on a rack while preparing mousse. Reduce oven to 0°F (or turn off) — no further baking required.

Prepare and press crust

Place 1/4 cup cold water in a small bowl and sprinkle 2 tsp unflavored powdered gelatin over the surface. Let bloom 5–10 minutes. Warm the bloomed gelatin gently (microwave 8–10 seconds or in a small saucepan over low heat) just until liquefied — do not boil. In a small saucepan combine 1.5 cups guava puree, 1/2 cup granulated sugar and 1 tablespoon fresh lime juice. Warm over medium-low heat until sugar dissolves and mixture is hot but not boiling (about 3–4 minutes). Remove from heat and whisk in the liquefied gelatin until fully combined. Set aside to cool to lukewarm (about 15 minutes).

Bloom gelatin and make guava base

In a clean, grease-free mixing bowl, whisk 3 room-temperature egg whites with 1/8 tsp fine sea salt on medium speed until soft peaks form. Gradually add 1/4 cup granulated sugar in a slow stream, increasing speed to high, and whip until glossy, stiff peaks form (meringue should hold a firm peak and be smooth).

Whip meringue

In a chilled bowl whip 1.5 cups chilled heavy cream with 1/2 tsp vanilla extract to medium peaks (soft-to-medium). Be careful not to overbeat — you want stabilized whipped cream that folds easily.

Whip cream

When the guava-gelatin mixture has cooled to lukewarm but still pourable, fold about 1/3 of the whipped cream into it to lighten the base. Next fold in the prepared meringue in two additions: gently but thoroughly until no streaks remain, maintaining as much air as possible. Finally fold in the remaining whipped cream until uniform and airy. If desired, check sweetness and adjust with up to 1–2 tbs powdered sugar or additional lime for balance (optional).

Assemble mousse

Pour the finished guava mousse over the cooled crust in the springform pan, smoothing the top with an offset spatula. Tap the pan lightly on the counter to remove large air pockets. Refrigerate for at least 4 hours, preferably overnight, until mousse is fully set.

Set mousse in pan

While mousse chills (or the night before), combine 8 oz softened mascarpone, 1/2 cup whole milk and 1/3 cup powdered sugar in a medium bowl and whisk until smooth. Stir in 1/2 cup guava puree, 1 cup heavy cream, 1/2 tsp vanilla extract and 1/8 tsp salt until fully combined. Taste and adjust sweetness if desired (add up to 1–2 tbs more powdered sugar).

Make ice cream base

Cover the bowl and chill the mixture in the refrigerator for at least 2 hours, until thoroughly cold (this helps the churn and texture).

Chill base

Process the chilled base in an ice cream maker according to the manufacturer's directions (typically 20–30 minutes) until it reaches soft-serve consistency. Transfer to a freezer-safe container, press plastic wrap directly on the surface to avoid ice crystals, and freeze for at least 2–4 hours to firm up.

Churn and freeze

When mousse is fully set, run a thin knife around the springform edge and unlatch the ring. If desired, warm the outside of the pan slightly with your hands or a hot towel for a few seconds to ease release. Transfer the cake to a serving plate using a large offset spatula.

Unmold and plate

Slice the Guava Velvet Mousse Cake with a hot, clean knife (wipe between cuts for clean slices). Serve each slice with a scoop of mascarpone guava ice cream on the side or on top. Garnish with 1–2 tbs fresh guava slices or a spoonful of guava preserves, a mint leaf, and a light dusting (optional) of 1 tsp powdered sugar per cake.

Slice and accompany with ice cream

Store leftover cake covered in the refrigerator for up to 3 days. Store ice cream in an airtight container in the freezer for up to 2 weeks; allow to soften a few minutes before scooping.

Storage

graham cracker crumbs (or Maria cookies, finely crushed)

unsalted butter, melted

granulated sugar

fine sea salt

ripe guava puree (seeded and strained)

cold water

unflavored powdered gelatin

egg whites, room temperature

granulated sugar (for meringue)

heavy cream, chilled

vanilla extract

mascarpone cheese, softened

heavy cream

whole milk

guava puree (seeded and strained)

powdered sugar

fresh guava slices or preserves, for topping

fresh mint leaves

powdered sugar (optional, for dusting)

Place the flank steak in a medium pot. Add beef broth, orange juice, lime juice, smashed garlic, bay leaves, 0.5 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer, cover, and poach 1 to 1¼ hours until fork-tender. Remove meat and let cool in its liquid for 10 minutes, then remove and reserve 1/2 cup of the cooking liquid. Discard bay leaves and garlic.

Poach the beef

Using two forks, shred the cooled beef into long, thin strands. Transfer to a bowl and toss with cumin, oregano, smoked paprika, remaining 0.75 tsp salt and 0.5 tsp black pepper. Add 1–2 tablespoons of the reserved poaching liquid if the meat seems dry to help distribute seasoning.

Shred and season

Heat 3 tbs olive oil in a large cast-iron or heavy skillet over medium-high heat until shimmering. Add the shredded beef in an even layer (work in batches if necessary). Press gently with a spatula and let cook, undisturbed, 3–4 minutes until browned and crisp on the bottom. Flip or stir and continue to sear 3 more minutes until edges are caramelized and crisp. Transfer to a plate and keep warm.

Crisp the shredded beef

In the same skillet, add 1 tbs vegetable oil if needed. Add thinly sliced onion and green pepper and sauté over medium heat 4–5 minutes until softened and just beginning to brown, scraping up any browned bits from the pan. Add the crisped shredded beef back to the skillet and toss to combine, warming through 1–2 minutes. Taste and adjust seasoning. Garnish with chopped cilantro if using.

Sauté onions and peppers

Heat 1 tbs olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and 0.25 tsp cumin; cook 30 seconds until fragrant. Add the drained black beans, 1/4 cup water or reserved bean liquid, 1/2 tsp salt and 1/4 tsp black pepper. Simmer 5 minutes to heat through.

Transfer the beans and cooking liquid to a blender or use an immersion blender and purée until smooth but still slightly textured. If too thick, add up to 2–3 tbs water to reach desired consistency. Keep warm.

Peel the ripe plantains and slice diagonally into 1/2-inch thick pieces. Heat 1/4 cup vegetable oil in a nonstick skillet over medium heat until hot but not smoking.

Add plantain slices in a single layer (work in two batches if necessary). Fry 2–3 minutes per side until deeply golden and caramelized. Transfer to a paper-towel lined plate and immediately sprinkle with 1/4 tsp salt. Keep warm.

Rinse 1 cup long-grain white rice under cold water until water runs clear. In a small saucepan bring 1.75 cups water to a boil with 1/4 tsp salt and 1 tsp olive oil or butter.

Add rice, stir once, reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Spoon a portion of white rice on the plate. Add a generous scoop of black bean purée beside the rice. Place a mound of vaca frita on the plate, topped with some sautéed onions and peppers. Arrange 3–4 slices of sweet plantain alongside. Garnish with chopped cilantro if desired and serve immediately.

flank steak (or skirt steak)

beef broth

garlic cloves, smashed

bay leaves

olive oil (for searing)

vegetable oil (for frying)

ground oregano (preferably Cuban or Mexican)

smoked paprika

salt

black pepper

yellow onion, thinly sliced

green bell pepper, thinly sliced

fresh cilantro, chopped (optional garnish)

canned black beans, drained and rinsed

onion, finely chopped

garlic clove, minced

cumin

water or reserved bean liquid

ripe plantains (black-spotted, very ripe)

long-grain white rice

water

olive oil or butter

Remove ribeyes from refrigerator 30–45 minutes before cooking and pat dry with paper towels. This promotes even cooking.

Bring to room temperature

Season both sides of the steaks evenly with kosher salt (about 1 tsp per side) and freshly ground black pepper. Rub in 1 tablespoon olive oil per steak to help form a crust.

Preheat grill to high heat (500–550°F / 260–288°C) for direct grilling. If using a cast-iron skillet, heat skillet over high heat until smoking.

Place steaks on the hottest part of the grill or in the hot skillet. For 1 to 1 1/4-inch thick ribeyes, grill 4–5 minutes per side for medium-rare (internal 125–130°F), 5–6 minutes per side for medium (135°F). Adjust time for thicker steaks. Do not move them excessively—let a crust form.

During the last 2 minutes of cooking, add butter, crushed garlic cloves and thyme to the skillet (or place butter and aromatics on top of steaks on the grill using a small heatproof pan). If using a skillet, tilt and spoon melted butter and aromatics over steaks continuously (basting) for extra flavor.

Remove steaks from heat when they reach 5–8°F below the desired final temp (carryover will raise temp). Tent loosely with foil and rest 8–10 minutes to allow juices to redistribute.

Slice against the grain and serve with a spoonful of the signature steak sauce on the side or lightly brushed on top.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and green pepper and sauté 4–5 minutes until softened and translucent.

Add minced garlic, ground cumin and dried oregano and cook 30–45 seconds until fragrant.

Add the drained black beans and bay leaf, stirring to combine. Pour in 1/4 cup water (or reserve a little bean liquid) and simmer gently for 8–10 minutes to meld flavors. Mash about 1/3 of the beans against the pan with the back of a spoon for a creamier texture, leaving the rest whole.

Stir in fresh lime juice, salt, and black pepper. Remove the bay leaf. Taste and adjust seasoning. Stir in chopped cilantro if using and keep warm until serving.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch; drain well.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the chopped onion and sauté 2–3 minutes until softened.

Add minced garlic and turmeric (or achiote) and cook 30 seconds to bloom the spice.

Add the drained rice and stir to coat the grains with oil and spices for 1 minute.

Pour in the chicken or vegetable broth, add the bay leaf and salt. Bring to a boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender.

If using peas, stir them in, re-cover and let stand 3–4 minutes off heat to warm through. Fluff with a fork and remove the bay leaf before serving.

Combine ketchup, red wine vinegar, Worcestershire sauce, soy sauce, brown sugar, Dijon mustard, smoked paprika, lime juice, hot sauce (if using), salt and black pepper in a small saucepan or bowl.

If using a saucepan: warm gently over low heat for 3–4 minutes, stirring, until sugar dissolves and flavors marry. Do not boil. Taste and adjust acidity or sweetness as needed. If making ahead, cool to room temperature then refrigerate; sauce will thicken slightly when chilled.

Serve a spoonful alongside the rested steak or brush sparingly onto slices just before serving.

bone-in ribeye steaks

freshly ground black pepper

unsalted butter

garlic cloves, crushed

fresh thyme sprigs

yellow onion, finely chopped

green bell pepper, finely chopped

bay leaf

chopped fresh cilantro (optional)

vegetable oil

small onion, finely chopped

ground turmeric or achiote (annatto) powder

chicken or vegetable broth

frozen peas (optional)

ketchup

red wine vinegar

Worcestershire sauce

soy sauce

brown sugar

Dijon mustard

hot sauce (optional)

In a sturdy highball glass, add the granulated sugar and fresh lime juice. Add the fresh mint leaves on top of the sugar. Gently muddle the mint leaves with a muddler or the back of a spoon 6–8 times — press to release oils but avoid shredding the leaves into tiny bits.

Prepare glass and muddle

Add the white rum to the glass. Fill the glass with crushed ice up to about 3/4 full, then stir vigorously for about 10 seconds to chill and dissolve remaining sugar into the liquid.

Add rum and ice

Top the cocktail with the soda water (approx. 2 oz) and gently stir once to combine. Slap a mint sprig between your palms to release aroma and use as garnish along with a lime wedge. Serve with a straw and optional extra mint.

Top with soda and garnish

After muddling the mint with sugar and lime as in the Classic Mojito Preparation, add the white rum plus the coconut rum (or 0.5 oz cream of coconut) and the passion fruit purée. Proceed with adding crushed ice, stirring to chill and integrate fruit, top with soda water, and garnish with a mint sprig and a thin lime wheel.

If using fresh strawberries, place them in the glass with sugar and lime and muddle together with the mint until the berries are broken down. If using purée, add it after muddling mint and sugar. Add rum, fill with crushed ice, stir well, top with soda, and garnish with a sliced strawberry and mint.

Add mango purée to the glass after muddling mint, sugar, and lime. Add one or two jalapeño slices into the muddle (adjust for heat). Add rum, crushed ice, stir to chill and distribute heat, top with soda, and garnish with a jalapeño slice and mint. Taste and adjust jalapeño amount on future drinks if too spicy.

After muddling mint with sugar and lime, add guava nectar or purée and the rum. Add crushed ice, stir thoroughly to combine, top with soda water, and garnish with a lime wheel and mint.

If using watermelon cubes, muddle them with the sugar, lime and mint until broken down and juicy. If using juice or purée, add it after muddling. Add rum, fill with crushed ice, stir well to combine, top with soda, and garnish with a small watermelon wedge and mint sprig.

white rum

soda water (club soda)

crushed ice

lime wedge (garnish)

mint sprig (garnish)

coconut rum (or add 0.5 oz cream of coconut)

passion fruit purée or juice

fresh strawberry purée (or muddled strawberries)

whole small strawberries (if muddling)

mango purée

fresh jalapeño slices (seeded for less heat)

guava nectar or purée

fresh watermelon juice or purée

small watermelon cubes (for muddling, optional)

Trim excess fat from the chuck roast and pat dry. In a small bowl combine minced garlic (6 cloves), ground cumin, oregano, smoked paprika, 2 tsp salt, 1 tsp black pepper, 2 tablespoons olive oil and 2 tablespoons lime juice. Rub the mixture all over the roast. Cover and refrigerate for at least 1 hour or up to overnight.

Marinate the beef

Remove the roast from the refrigerator 30 minutes before cooking. Heat a large Dutch oven over medium-high heat and add 1–2 tablespoons olive oil. When hot, sear the roast 3–4 minutes per side until well browned on all sides. Transfer roast to a plate and set aside.

Sear the beef

Reduce heat to medium. In the same Dutch oven add 2 tablespoons olive oil if needed. Add the thinly sliced onion (1.5 cups) and cook 5–7 minutes until soft and beginning to caramelize. Add the sliced green and red bell peppers (1 cup each) and cook another 4–5 minutes until softened. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.

Make the sofrito

Stir in 3 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add 14 oz crushed tomatoes, 1.5 cups beef broth and 1/2 cup dry white wine (optional). Scrape up any browned bits from the bottom of the pot. Stir in bay leaves, 1/2 cup sliced green olives, 1 tablespoon capers, 1 teaspoon sugar, 1 teaspoon salt and 1/2 teaspoon black pepper.