Costilla Bbq

Arroz Con Gandules

Lomo De Cerdo Hawaiano, Champiñones, Bbq

Sobrebarriga is a tender flank steak, slowly braised to perfection, served with a rich sauce and accompanied by traditional sides.

Sobrebarriga

Arroz Moro, Arroz Con Vegetales

Posta O Boliche Relleno

Ensalada Verde, Ensalada Rusa

Arroz Con Pollo

Pure De Papa

Pernil

Lengua

Pechuga A La Francesa

Preheat your oven to 150°C (300°F). Remove the membrane from the back of the ribs and pat them dry with paper towels.

Prepare the Ribs

In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Rub this mixture generously all over the ribs.

Season the Ribs

Place the ribs on a baking sheet lined with aluminum foil. Cover with another piece of foil and bake in the preheated oven for 2.5 to 3 hours, until the ribs are tender.

Cook the Ribs

While the ribs are baking, mix the BBQ sauce with apple cider vinegar and olive oil in a bowl. Set aside.

Prepare the BBQ Sauce

After baking, remove the ribs from the oven and discard the top foil. Brush the ribs with the BBQ sauce mixture on both sides.

Glaze the Ribs

Preheat your grill to medium-high heat. Place the ribs on the grill and cook for an additional 10-15 minutes, basting with more BBQ sauce, until they are caramelized and have a nice char.

Finish on the Grill

Remove the ribs from the grill, let them rest for a few minutes, then slice between the bones and serve with extra BBQ sauce on the side.

Serve

Pork ribs

BBQ sauce

Brown sugar

Paprika

Garlic powder

Onion powder

Salt

Black pepper

Cayenne pepper

Apple cider vinegar

Olive oil

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the onion is translucent.

Prepare the Base

Stir in the gandules and sofrito. Cook for about 5 minutes, allowing the flavors to meld together.

Add the Gandules and Sofrito

Add the rice to the pot, stirring well to coat the grains with the mixture. Pour in the chicken broth, and add salt, black pepper, cumin, and bay leaves. Bring to a boil.

Cook the Rice

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice is fully cooked and the liquid is absorbed.

Simmer

Remove the bay leaves, fluff the rice with a fork, and stir in the fresh cilantro before serving.

Finish and Serve

Long-grain rice

Gandules (pigeon peas)

Onion, chopped

Garlic, minced

Bell pepper, chopped

Sofrito

Chicken broth

Cumin

Bay leaves

Fresh cilantro, chopped

In a bowl, combine the soy sauce, pineapple juice, minced garlic, black pepper, and salt. Mix well.

Prepare the Marinade

Place the pork loin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Marinate the Pork

In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes. Set aside.

Cook the Mushrooms

Preheat the Grill

Remove the pork loin from the marinade, allowing excess marinade to drip off. Place the pork on the grill and cook for about 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).

Grill the Pork

During the last 5 minutes of grilling, brush the BBQ sauce over the pork loin.

Add BBQ Sauce

Remove the pork from the grill and let it rest for 5 minutes before slicing. Serve topped with sautéed mushrooms and garnished with chopped green onions.

Pork Loin

Mushrooms

BBQ Sauce

Olive Oil

Garlic

Soy Sauce

Pineapple Juice

Black Pepper

Green Onions

Season the flank steak with cumin, paprika, black pepper, and salt. Let it marinate for at least 30 minutes.

Prepare the Flank Steak

In a large pot, heat some oil over medium-high heat. Sear the flank steak on both sides until browned, about 5 minutes per side.

Sear the Meat

Remove the steak from the pot and add garlic, onion, bell pepper, and tomato. Sauté until soft, about 5-7 minutes.

Add Vegetables

Return the flank steak to the pot, add beef broth, and bring to a boil. Reduce heat, cover, and let simmer for about 2 hours or until meat is tender.

Combine and Simmer

Once the meat is tender, remove it from the pot and shred it. Return the shredded meat to the pot, adjust seasoning with salt and lime juice. Stir in fresh cilantro before serving.

Finish the Dish

Flank steak (sobrebarriga)

Garlic cloves, minced

Tomato, chopped

Beef broth

Lime, juiced

In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, bell peppers, and carrot. Sauté for about 5 minutes until the vegetables are tender.

Prepare the Vegetables

Stir in the rice, cumin, paprika, salt, and black pepper. Mix well to coat the rice with the spices and vegetables.

Add Rice and Spices

Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.

In the last 5 minutes of cooking, add the green peas to the rice. Stir gently to combine.

Add Green Peas

Once the rice is done, remove from heat and let it sit for about 5 minutes. Fluff the rice with a fork, garnish with fresh cilantro, and serve warm.

Garnish and Serve

Vegetable broth

Red bell pepper

Green bell pepper

Carrot

Green peas

Onion, diced

Cumin powder

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Pasta Dough

In a skillet, sauté the spinach until wilted. In a bowl, combine the ricotta cheese, sautéed spinach, Parmesan cheese, and nutmeg. Mix until well combined.

Prepare the Filling

After resting, roll out the pasta dough on a floured surface until thin. Cut into squares or circles as per your preference.

Roll Out the Dough

Place a spoonful of the cheese and spinach filling in the center of each pasta square. Fold the dough over and seal the edges tightly to prevent the filling from leaking.

Stuff the Pasta

Bring a large pot of salted water to a boil. Carefully drop in the stuffed pasta and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Cook the Pasta

Place the cooked pasta on a plate and top with marinara sauce. Garnish with additional Parmesan cheese if desired.

All-purpose flour

Eggs

Ricotta cheese

Spinach

Parmesan cheese

Nutmeg

Marinara sauce

Wash and chop the romaine lettuce, cucumber, cherry tomatoes, and avocado into bite-sized pieces.

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.

Make the Dressing

In a large bowl, combine all the chopped vegetables, drizzle with the dressing, and toss gently to combine. Serve immediately.

Combine and Serve

Peel and dice the potatoes and carrots. Boil them in salted water until tender, about 15-20 minutes. Add green peas in the last 5 minutes of cooking.

Cook the Vegetables

Drain the vegetables and let them cool. In a large bowl, combine the cooled vegetables with mayonnaise, salt, and black pepper. Chop the hard-boiled eggs and olives, and fold them into the salad.

Mix Ingredients

Chill the salad in the refrigerator for at least 30 minutes before serving. Serve cold.

Chill and Serve

Romaine lettuce

Cucumber

Cherry tomatoes

Avocado

Lemon juice

Potatoes

Carrots

Mayonnaise

Hard-boiled eggs

Olives

In a large skillet or pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt and black pepper. Add the chicken to the skillet, skin-side down, and cook until browned, about 5-7 minutes. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

Prepare the Chicken

In the same skillet, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are soft, about 3-4 minutes.

Sauté the Vegetables

Stir in the diced tomatoes and cook for another 2 minutes. Add the rice and stir to combine, ensuring the rice is coated with the oil and vegetables.

Add Tomatoes and Rice

Pour in the chicken broth, add saffron, paprika, and salt. Bring to a boil.

Combine Ingredients

Return the browned chicken to the skillet, nestling it into the rice. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked and has absorbed the liquid.

Simmer with Chicken

In the last 5 minutes of cooking, add the frozen peas. Once done, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve.

Add Peas and Serve

Chicken thighs, bone-in and skin-on

Tomatoes, diced

Saffron threads

Frozen peas

Fresh parsley, chopped

Peel the Russet potatoes and cut them into quarters.

Prepare the Potatoes

Place the quartered potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Use a potato masher or ricer to mash the potatoes until smooth.

Drain and Mash

Add the butter and milk to the mashed potatoes. Mix until the butter is melted and everything is well combined.

Add Butter and Milk

Stir in the salt, black pepper, and garlic powder. Adjust seasoning to taste.

Season

If desired, top with chopped chives before serving.

Russet potatoes

Butter

Milk

Chives (optional)

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

Make small incisions all over the pork leg. Rub the marinade thoroughly into the meat, ensuring it gets into the incisions. Place the pork in a large resealable bag or dish, add bay leaves, and refrigerate for at least 12 hours, preferably overnight.

Preheat the Oven

Place the marinated pork leg in a roasting pan. Cover it with aluminum foil and roast in the preheated oven for about 4 hours, or until the internal temperature reaches 190°F (88°C).

Roast the Pork

Remove the foil in the last 30 minutes of cooking to allow the skin to crisp up. You can also broil it for a few minutes at the end if necessary.

Crisp the Skin

Once done, let the pernil rest for at least 20 minutes before slicing. Serve with your favorite sides.

Rest and Serve

Pork leg (bone-in)

Oregano

Lime juice

Rinse the beef tongue under cold water and place it in a large pot.

Prepare the Tongue

Add water, bay leaves, peppercorns, garlic, onion, and salt to the pot. Bring to a boil over medium-high heat.

Boil the Tongue

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 to 3 hours, or until the tongue is tender.

Remove the tongue from the pot and let it cool slightly. Once cool enough to handle, peel off the outer skin.

Cool and Peel

Slice the tongue into thin pieces. In a skillet, heat olive oil over medium heat and sauté the slices until browned.