Chimi Dominicano con Papas Fritas

Pechuga de Pollo a la Parrilla

Mofongo de Pernil is a traditional Puerto Rican dish made from mashed green plantains mixed with garlic and olive oil, and typically served with shredded pork shoulder (pernil). This version features tender, flavorful pernil that complements the smooth, garlicky plantain mash, creating a hearty and satisfying meal. Here's how to prepare it at home.

Mofongo de Pernil

Coconut Rum, Bacardi 151, Blue Curacao, and Pineapple Juice.

EL LICEISTA

Piña Colada Topped with Mini Hennessy Boulle

HENNY COLADA 20 OZ

Frozen Margarita Topped with 2 Coronitas or Mini Heineken Choice of Flavor (Strawberry or Passion Fruit)

BULLDOG 36 OZ

Arroz con Mariscos

Blue Curazao

Mofongo de Costilla

Mofongo con Filete

10 pieces of chicken with choice of side Tostones or French Fries

10PCS Combo

9 pieces of chicken with choice of side Tostones or French Fries

9PCS Combo

8 pieces of chicken with choice of side Tostones or French Fries

8PCS Combo

7 pieces of chicken with choice of side Tostones or French Fries

7PCS Combo

6 pieces of chicken with choice of side Tostones or French Fries

6PCS Combo

5 pieces of chicken with choice of side Tostones or French Fries

5PCS Combo

2 pieces of chicken with choice of side Tostones or French Fries

2PCS Combo

Mac & Cheese topped with chopped crispy chicken tenders, and french fries

Loaded Mac & Cheese Pica Pollo Fries

Chicken tender, cole slaw, and pickles on a brioche bun

Crispy Chicken Sandwich

8 pieces of chicken with Large Rice, Medium Beans, Tostones, and 2 Liters Soda

8PCS Combo Familiar

4 pieces of chicken with choice of side Tostones or French Fries

4PCS Combo

3 pieces of chicken with choice of side Tostones or French Fries

3PCS Combo

Perrier Water 11.15 Oz

Tropicana Juice 10 Oz

chimi dominicano with fries

In a large bowl, combine the ground beef, garlic powder, onion powder, salt, black pepper, and chopped cilantro. Mix until well combined.

Prepare the Patties

Divide the mixture into two equal portions and shape them into burger patties, approximately 7 oz each.

Form the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach your desired doneness.

Cook the Patties

Spread mayonnaise and ketchup on the bottom half of each burger bun. Add lettuce, tomato slices, and red onion on top of the condiments. Place the cooked patty on top and finish with the other half of the bun.

Assemble the Burger

While the burgers are cooking, heat oil in a deep fryer or a large pan. Cut potatoes into sticks and fry until golden brown and crispy. Drain on paper towels and season with salt to taste.

Prepare the Fries

Serve the chimi burgers with a side of hot fries.

Serve

Ground beef

Garlic powder

Onion powder

Salt

Black pepper

Cilantro (chopped)

Lettuce leaves

Tomato (sliced)

Red onion (sliced)

Mayonnaise

Ketchup

Burger buns

In a bowl, whisk together olive oil, lemon juice, garlic powder, paprika, salt, and black pepper.

Prepare the Marinade

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Chicken

Preheat the Grill

Remove the chicken from the marinade and discard the marinade. Grill the chicken breasts for 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh parsley before serving.

Garnish and Serve

Chicken breasts

Olive oil

Lemon juice

Paprika

Fresh parsley

Roast pork mofongo - Garlic-Flavored Mashed Plantains With Pork

Peel the green plantains and cut them into 1-inch thick slices. In a large pot, bring salted water to a boil. Add the plantain slices and cook for about 15-20 minutes, or until tender.

Prepare the Plantains

Drain the plantains and return them to the pot. Add the minced garlic, olive oil, salt, and black pepper. Mash the ingredients together until you achieve a smooth consistency.

Mash the Plantains

Incorporate the shredded pernil into the mashed plantains. Gradually add chicken broth to reach your desired consistency, mixing well.

Combine with Pork

Using a mold or your hands, shape the mofongo mixture into a mound or ball. Place it on a serving plate.

Shape the Mofongo

Garnish with fresh chopped cilantro. Serve hot as a side dish or main meal.

Green plantains

Pork shoulder (pernil), cooked and shredded

Garlic cloves, minced

Chicken broth

Fresh cilantro, chopped

In a cocktail shaker, combine the coconut rum, Bacardi 151, blue curacao, and pineapple juice.

Mix the Ingredients

Add ice to the shaker, cover, and shake vigorously for about 15 seconds.

Shake it Up

Strain the mixture into a tall glass filled with ice.

Strain and Serve

Garnish with a pineapple wedge and a maraschino cherry.

Garnish

Coconut Rum

Bacardi 151

Blue Curacao

Pineapple Juice

Pineapple Wedge (for garnish)

Maraschino Cherry (for garnish)

In a blender, combine pineapple juice, coconut cream, white rum, and crushed ice. Blend until smooth and creamy.

Blend the Ingredients

Pour the blended mixture into a 20 oz glass.

Serve the Drink

Slowly pour the Hennessy cognac on top of the blended mixture to create a layered effect.

Add the Hennessy

Garnish with a pineapple wedge and a maraschino cherry on top.

Serve immediately and enjoy your refreshing Henny Colada!

Enjoy

Coconut Cream

White Rum

Hennessy Cognac

Crushed Ice

Rim a large 36 oz glass with lime juice and dip it into salt to create a salted rim.

Prepare the Glass

In a blender, combine the tequila, triple sec, lime juice, simple syrup, strawberry or passion fruit puree, and ice. Blend until smooth and slushy.

Blend the Margarita

Pour the blended margarita into the prepared glass. Carefully place the two Coronitas or Mini Heineken bottles upside down into the margarita for a fun presentation.

Pour and Garnish

Serve immediately with a straw and enjoy your Bulldog margarita!

Tequila

Triple Sec

Lime Juice

Simple Syrup

Strawberry Puree or Passion Fruit Puree

Salt (for rim)

Coronitas or Mini Heineken

In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper, and sauté until the onion is translucent.

Prepare the Base

Stir in the rice, paprika, and saffron threads. Cook for 2-3 minutes, stirring frequently. Pour in the chicken broth and bring to a boil. Reduce heat to low and cover the pan.

Add Rice and Broth

After about 10 minutes, add the seafood mix, diced tomato, and green peas. Season with salt and black pepper to taste. Stir gently to combine.

Cook the Seafood

Cover the pan and let it simmer on low heat for another 10-15 minutes, or until the rice is cooked and the liquid is absorbed.

Simmer

Once cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve with lemon wedges.

Arroz (rice)

Seafood mix (shrimp, mussels, calamari)

Garlic, minced

Onion, finely chopped

Red bell pepper, chopped

Green peas

Tomato, diced

Saffron threads

Fresh parsley, chopped

Lemon wedges, for serving

In a cocktail shaker, combine the Blue Curacao liqueur, vodka, lemon juice, and simple syrup. Fill the shaker with ice cubes.

Shake the cocktail shaker vigorously for about 15-20 seconds to mix and chill the ingredients.

Shake Well

Strain the mixture into a tall glass filled with ice cubes. Top with soda water and stir gently.

Garnish with a lemon wedge on the rim of the glass.

Blue Curacao Liqueur

Vodka

Lemon Juice

Soda Water

Ice Cubes

Lemon Wedge

In a large pot, add the pork ribs and cover them with chicken broth. Bring to a simmer and cook for about 1.5 hours or until the ribs are tender. Remove from heat and let them cool slightly before shredding the meat.

Cook the Ribs

Peel the green plantains and cut them into 1-inch thick slices. In a deep skillet, heat olive oil over medium heat. Fry the plantain slices until golden brown (about 5-7 minutes). Remove and drain on paper towels.

Fry the Plantains

In a large bowl, add the fried plantains and crushed garlic cloves. Mash them together until they form a chunky paste. Season with salt and black pepper to taste.

Add the shredded pork rib meat to the mashed plantains and mix until well combined.

Combine with Ribs

Using a small bowl or mold, pack the mofongo mixture tightly and then invert it onto a serving plate.

Garnish the mofongo with chopped cilantro and serve with lime wedges on the side.

Pork ribs

Garlic cloves

Chopped cilantro

Lime wedges

Peel the green plantains and cut them into thick slices. Heat oil in a frying pan and fry the plantain slices until golden brown, about 3-4 minutes on each side.

In a large bowl, mash the fried plantains with garlic, pork cracklings, and salt. Gradually add chicken broth until you reach your desired consistency.

Mash the Mofongo

Shape the mashed mixture into small bowls or mounds and set aside.

Form the Mofongo

Rub the beef steaks with garlic powder, onion powder, black pepper, and salt.

Season the Steak

Heat olive oil in a skillet over medium-high heat. Cook the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Cook the Steak

Place the mofongo on a plate and top it with the cooked steak. Enjoy!

Green Plantains

Garlic

Pork Cracklings (Chicharrón)

Olive Oil

Chicken Broth

Beef Steak (Filete)

Garlic Powder

Onion Powder

Black Pepper

In a bowl, mix salt, black pepper, garlic powder, and paprika. Rub this spice mixture all over the chicken pieces.

Prepare the Chicken

Heat olive oil in a large pan over medium heat. Add the seasoned chicken pieces and cook for about 10-15 minutes on each side or until fully cooked and golden brown.

Chimi Dominicano Con Papas Fritas

Pechuga De Pollo A La Parrilla

Mofongo De Pernil

El Liceista

Henny Colada 20 Oz

Bulldog 36 Oz

Arroz Con Mariscos

Blue Curazao

Mofongo De Costilla

Mofongo Con Filete

10pcs Combo

9pcs Combo

8pcs Combo

7pcs Combo

6pcs Combo

5pcs Combo

2pcs Combo

Loaded Mac & Cheese Pica Pollo Fries

Crispy Chicken Sandwich

8pcs Combo Familiar

4pcs Combo

3pcs Combo

Perrier Water 11.15 Oz

Tropicana Juice 10 Oz