Costillas

(Chicken Stew) Chicken Stew with potatoes and carrots

Pollo Guisado

OXTAILS

ROPA VIEJA

(Beef Stew) Diced Beef Chunks w/Potato seasoned garlic and peppers

CARNE CON PAPAS

FRESH BAKED SALMON

(Cuban Lasagna) Ground beef. swiss cheese and Sweet Plantains

PASTELON

BISTEC ENCEBOLLADO

TILAPIA

BISTEC CON PIMIENTOS

Grilled Chicken marinated in garlic & onions

POLLO A LA PLANCHA

Ground beef in garlic tomato broth w/ Roasted potatoes, onions & peppers

PICADILLO

TRES LECHES

GUAVA CHEESECAKE

POLLO AL HORNO

Oven roasted pork shoulder seasoned with roasted garlic & lemon juice

PERNIL

FLAN

GRILLED CHICKEN SALAD

STEAK SALAD

Romaine, tomatoes, chickpea salad, onions, and garlic mojito dressing topped with fresh baked Salmon Filet

Salmon Salad

Preheat the Oven

Remove the membrane from the back of the pork ribs for better flavor and tenderness.

Prepare the Ribs

In a small bowl, mix together olive oil, garlic powder, onion powder, paprika, brown sugar, salt, and black pepper. Rub this mixture all over the pork ribs, ensuring they are well coated.

Season the Ribs

Wrap the seasoned ribs tightly in aluminum foil to create a sealed packet, which will help retain moisture during cooking.

Wrap in Foil

Place the foil-wrapped ribs on a baking sheet and bake in the preheated oven for about 2.5 to 3 hours until tender.

Bake the Ribs

In a small bowl, mix together BBQ sauce and apple cider vinegar. Set aside.

Prepare the BBQ Glaze

After 2.5 to 3 hours, take the ribs out of the oven, carefully unwrap them, and brush the BBQ glaze over the top of the ribs.

Glaze the Ribs

Return the ribs to the oven (uncovered) and broil on high for about 5-7 minutes until the glaze is caramelized and bubbly.

Broil for Crispiness

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

Serve

Pork Ribs

Olive Oil

Garlic Powder

Onion Powder

Paprika

Brown Sugar

Salt

Black Pepper

BBQ Sauce

Apple Cider Vinegar

In a large pot, heat the olive oil over medium heat. Season the chicken thighs with salt and black pepper. Once the oil is hot, add the chicken thighs to the pot and brown them on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Prepare the Chicken

In the same pot, add the chopped onion, minced garlic, and chopped bell pepper. Sauté until the onion is translucent, about 3-4 minutes.

Sauté the Vegetables

Return the browned chicken to the pot. Add the diced potatoes, sliced carrots, tomato sauce, chicken broth, bay leaves, cumin, oregano, and more salt and pepper to taste. Stir well to combine.

Add Remaining Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the chicken is cooked through and tender, and the vegetables are soft.

Simmer the Stew

Once cooked, remove the bay leaves and discard. Adjust seasoning if necessary. Serve the pollo guisado hot, garnished with fresh cilantro.

Finish and Serve

Chicken thighs, bone-in, skinless

Potatoes, peeled and diced

Carrots, sliced

Onion, chopped

Garlic, minced

Bell pepper, chopped

Tomato sauce

Chicken broth

Olive oil

Bay leaves

Cumin

Oregano

Black pepper

Fresh cilantro, chopped (for garnish)

Rinse the oxtails under cold water and pat them dry with paper towels. Season generously with salt and black pepper.

Prepare the Oxtails

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the oxtails in batches, searing them on all sides until they are browned. Remove the oxtails and set them aside.

Sear the Oxtails

In the same pot, add the chopped onion, minced garlic, sliced carrots, and chopped celery. Sauté for about 5-7 minutes, or until the onions are translucent.

Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.

Add Tomato Paste

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 3-4 minutes, allowing the alcohol to cook off.

Deglaze with Red Wine

Return the seared oxtails to the pot. Add the beef broth, bay leaves, dried thyme, and more salt and pepper to taste.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2.5 to 3 hours, or until the oxtails are tender and the meat is falling off the bone.

Cook the Oxtails

Once cooked, remove the bay leaves. Serve the oxtails with the vegetables and sauce over rice or mashed potatoes.

Oxtails

Celery stalks, chopped

Tomato paste

Beef broth

Red wine

Thyme, dried

Rinse the flank steak under cold water and pat it dry with paper towels.

Prepare the Beef

In a large pot, heat the olive oil over medium-high heat. Add the flank steak and sear it on both sides until browned, about 4-5 minutes per side.

Sear the Beef

Remove the steak from the pot and set aside. In the same pot, add the sliced onion and bell pepper. Sauté for about 3-4 minutes until they are softened.

Add Vegetables

Stir in the minced garlic, cumin, oregano, salt, and black pepper. Cook for another minute until fragrant.

Add Garlic and Spices

Return the seared beef to the pot. Add the tomato sauce, beef broth, and bay leaves. Stir to combine all ingredients.

Cover the pot and reduce the heat to low. Let it simmer for about 2-3 hours, or until the beef is tender and easily shreds with a fork.

Simmer

Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef back to the pot.

Shred the Beef

Stir in the sliced green olives and capers. Allow everything to heat through for an additional 10 minutes.

Add Olives and Capers

Remove the bay leaves. Serve the Ropa Vieja hot, garnished with fresh chopped cilantro.

Garnish and Serve

Flank steak

Onion, sliced

Bell pepper, sliced (red or green)

Green olives, sliced

Capers

Fresh cilantro, chopped

Begin by gathering all the ingredients. Peel and dice the potatoes, chop the onion, mince the garlic, and dice the bell peppers.

Prepare the Ingredients

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced beef chunks and season them with salt, black pepper, and paprika. Brown the beef on all sides, about 5-7 minutes.

Brown the Beef

Once the beef is browned, add the chopped onion, minced garlic, and diced bell peppers to the pot. Sauté for about 3-4 minutes until the vegetables are softened.

Add Aromatics

Add the diced potatoes to the pot, followed by the beef broth. Stir well to combine all ingredients.

Add Potatoes and Broth

Add the bay leaves and thyme to the pot. Bring the mixture to a boil, then reduce the heat to low.

Season the Stew

Cover the pot and let the stew simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the potatoes are cooked through.

Remove the bay leaves before serving. Taste and adjust seasoning with more salt and pepper as needed. Serve hot.

Diced beef chunks

Bell peppers, diced

Thyme

Rinse the salmon fillets under cold water and pat them dry with paper towels.

Prepare the Salmon

In a small bowl, mix together the olive oil, minced garlic, salt, and black pepper. Brush this mixture over the salmon fillets.

Season the Salmon

Slice the lemon into thin rounds. Place the lemon slices on top of the salmon fillets. Sprinkle fresh dill over the fillets.

Add Lemon and Dill

Place the salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.

Bake the Salmon

Remove the salmon from the oven. Let it rest for a minute before serving. Enjoy your fresh baked salmon warm with your choice of sides.

Salmon fillets

Lemon

Garlic

Fresh dill

Peel the sweet plantains and cut them diagonally into 1/2-inch thick slices. In a large skillet, heat oil over medium heat and fry the plantain slices until golden brown on both sides. Remove from the skillet and set aside.

Prepare the Plantains

In the same skillet, add more olive oil if necessary, and sauté the diced onion, bell pepper, and minced garlic until softened. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat.

Cook the Ground Beef

Stir in the tomato sauce, cumin, salt, and black pepper. Let the mixture simmer for about 5-7 minutes until heated through.

Add Seasoning

Preheat your oven to 350°F (175°C). In a baking dish, layer half of the fried plantains at the bottom. Next, add half of the ground beef mixture on top, followed by one cup of Swiss cheese. Repeat the layers with the remaining plantains, beef, and top with the remaining cheese.

Assemble the Pastelon

In a bowl, beat the eggs and pour them evenly over the top layer of cheese. This will help bind the layers together.

Add Eggs

Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the cheese is melted and bubbly, and the top is golden.

Bake

Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy your delicious Pastelon!

Sweet Plantains

Ground Beef

Swiss Cheese

Onion

Bell Pepper

Tomato Sauce

Ground Cumin

Eggs

In a bowl, combine the soy sauce, lime juice, ground cumin, black pepper, and salt. Whisk until well mixed.

Prepare the Marinade

Place the thin steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is well coated. Cover or seal and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

Marinate the Steak

While the steak is marinating, slice the yellow onions into thin rings and mince the garlic cloves.

Slice Onions and Garlic

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the steak from the marinade (discard the marinade) and cook the steak for about 3-4 minutes per side, or until cooked to your desired doneness. Remove the steak from the skillet and let it rest on a cutting board.

Cook the Steak

In the same skillet, add the remaining 2 tablespoons of olive oil. Add the sliced onions and sauté for about 5 minutes, or until they are softened and slightly caramelized. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.

Sauté Onions and Garlic

Thinly slice the cooked steak against the grain. Return the sliced steak to the skillet with the sautéed onions and garlic, tossing to combine. Cook for an additional 1-2 minutes to heat through. Garnish with fresh cilantro before serving.

Slice and Serve

thin steak (sirloin or flank)

yellow onion

garlic

olive oil

soy sauce

lime juice

ground cumin

black pepper

salt

fresh cilantro (for garnish)

Rinse the tilapia fillets under cold water and pat them dry with paper towels.

Prepare the Tilapia

In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs mixed with paprika, garlic powder, salt, and black pepper.

Set up the Breading Station

Dredge each tilapia fillet in the flour, shaking off excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, coat the fillet with the seasoned breadcrumbs, pressing gently to adhere.

Coat the Tilapia

In a large skillet, heat the olive oil over medium heat until shimmering.

Heat the Oil

Carefully add the breaded tilapia fillets to the skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 145°F).

Costillas

Pollo Guisado

Oxtails

Ropa Vieja

Carne Con Papas

Fresh Baked Salmon

Pastelon

Bistec Encebollado

Tilapia

Bistec Con Pimientos

Pollo A La Plancha

Picadillo

Tres Leches

Guava Cheesecake

Pollo Al Horno

Pernil

Flan

Grilled Chicken Salad

Steak Salad

Salmon Salad