Grilled skirt steak / Cranberry beans / Avocado

Skirt steak Brochetas

Maduros Gelato

Slow – cooked pork ribs / Guava BBQ / Citrus slaw / Yuca fries

Guava BBQ Pork Ribs

Braised skirt steak / Black beans / Ripe plantains / Cotija

Braised skirt steak

Chilled shredded chicken breast, watermelon, red onions.

Copitas de Cangrejo

Three white cornmeal mini arepas, skirt steak, chicken.

Sampler Carnicera

Skirt Steak

ARROZ CON POLLO

COPITAS

BOLIYUCAS

Braised flank steak / Black beans / Papa criolla / Maduros / Salsa criolla

SOBREBARRIGA A LA CRIOLLA

Mussels / Tomato & Red pepper broth / Garlic / White wine / Lime / Herbs

MEJILLONES A LA MARINERA

MADURO GELATO

FLAN DE MARACUYA

Whole fried fish / Arroz titoté / Patacones

PESCADO FRITO

Sauteed gulf Cilantro / Annatto / White wine

COPITAS DE PLATANO

Corn / Cotija / Butter LA / Lime / RUEDA / Salsa

MAIZ

U12 Gulf Shrimp / Citrus / Jalapeños / Tomatoes / Chilled shredded chicken breast / Avocado / Red Onions / Cilantro / Avocado / Plantain chips

DE CAMARON

Gulf fish / Passion fruit / Leche de PESCADO Tigre / Onions / Plantain / Cilantro chips

CEVICHE

Gulso / Papa Criolla / Aji marinated and roasted

CALEÑAS

Lime Watermelon vinaigrette / Com salad / MARINERA Citrus red cabbage slaw / Cilantro & Grilled U12 gulf shrimp

COPITAS crab meat

DE CANGREJO

EMPANADAS

Ensalada

In a medium bowl whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 teaspoon brown sugar, minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper until combined.

Prepare marinade

Trim excess silver skin from the skirt steak and cut the steak crosswise into 1 1/2–2 inch wide strips (shorter length so they fit onto skewers). Place strips into a shallow dish or resealable bag and pour marinade over them, turning to coat. Refrigerate and marinate at least 30 minutes and up to 4 hours.

Marinate steak

If using wooden skewers, soak them in water 20–30 minutes. Preheat a grill or grill pan to medium-high (about 425–450°F / 220–230°C). Thread marinated steak pieces onto skewers, leaving a little space between pieces so heat circulates.

Skewer and preheat grill

Lightly oil the grill grates. Grill the skewers 2–3 minutes per side for medium-rare to medium, turning once to develop good char (internal temp ~125–135°F for medium-rare to medium). Avoid overcooking — skirt steak is thin. Total cook time per skewer will be about 6–8 minutes depending on thickness.

Grill brochetas

Transfer cooked skewers to a cutting board and let rest 5 minutes. Remove meat from skewers and slice thinly across the grain into bite-sized pieces (if desired) before plating.

Rest and slice

While the steak rests, make the bean salad. In a bowl combine 1 cup cooked cranberry beans, 1/4 cup finely diced red onion, 1/2 cup halved cherry tomatoes and 2 tablespoons chopped cilantro.

Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper; pour over the beans and toss gently to combine. Taste and adjust seasoning. Keep at room temperature or chilled briefly until serving.

Halve, pit and slice the avocado just before serving. Fan or dice to preferred shape and sprinkle with a pinch of flaky sea salt.

Plate the dish: arrange a spoonful of cranberry bean salad on each plate, top with sliced skirt steak brochetas (or pieces from skewers), and place avocado alongside. Garnish with remaining cilantro leaves and lime wedges. Serve immediately.

skirt steak

olive oil (for marinade)

lime juice

soy sauce

brown sugar

garlic cloves, minced

ground cumin

smoked paprika

red pepper flakes

salt

black pepper, freshly ground

wooden or metal skewers

cooked cranberry beans (or canned, drained & rinsed)

red onion, finely diced

cherry tomatoes, halved

cilantro, chopped

olive oil (for bean salad)

lime juice (for bean salad)

salt (for bean salad)

black pepper (for bean salad)

ripe avocado

lime wedges (for serving)

fresh cilantro leaves (for garnish)

flaky sea salt (to finish)

Peel and chop ripe plantains into 1-inch pieces. Place them in a medium saucepan with 1/3 cup of the whole milk (reserve remaining milk). Cook over medium heat, stirring frequently, until the plantains are very soft and begin to break down, about 10–12 minutes. If they start to stick, add a tablespoon or two of the reserved milk. The mixture should be soft and slightly caramelized.

Cook plantains

Stir in the granulated sugar and light brown sugar into the warm plantains until dissolved. Transfer the mixture to a blender or food processor. Add remaining whole milk and pulse/blend until very smooth, about 1–2 minutes. Scrape into a bowl and set aside to cool to warm (not hot).

Sweeten and blend

In a medium saucepan, combine heavy cream, remaining milk (if any left; if you used all for blending, just use 1 cup cream + 1 cup milk total earlier), cinnamon, and kosher salt. Heat over medium until it just begins to steam and small bubbles form at the edge (about 175°F / 80°C), do not boil.

Heat cream

Whisk the 4 egg yolks in a bowl until smooth. Gradually whisk about 1/2 cup of the hot cream mixture into the yolks to temper (slowly raise temperature), then pour the tempered yolks back into the saucepan with the remaining hot cream, stirring constantly.

Temper egg yolks

Cook the custard over low to medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon and registers 170–175°F (77–80°C), about 3–6 minutes. Do not let it boil or the eggs will scramble.

Cook custard

Remove the saucepan from heat. Stir in vanilla extract and lime juice (if using). Let the custard cool for 5 minutes.

Finish custard

Slowly whisk the warm plantain puree into the slightly cooled custard until fully combined and smooth. Taste and add dark rum or rum extract if using; adjust sugar or salt if needed.

Incorporate plantain puree

Pass the combined mixture through a fine-mesh sieve into a clean bowl to remove any fibrous bits for an ultra-smooth gelato. Cover the bowl with plastic wrap (press plastic onto the surface to limit skin) and refrigerate until thoroughly chilled, at least 4 hours or overnight. Chilling time improves texture.

Strain and chill

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve gelato consistency, usually 20–30 minutes. During the last 2–3 minutes of churning, add toasted chopped nuts if using.

Churn

Spoon the churned gelato into a shallow, airtight container. Smooth the top, press a piece of parchment over the surface to minimize ice crystals, and seal. Freeze for 2–4 hours to firm to scoopable texture.

Harden

Let gelato sit at room temperature for 5 minutes before scooping. Serve in bowls or cones and finish with a light sprinkle of sea salt flakes if desired.

Serve

ripe plantains (maduros), peeled and chopped

whole milk

heavy cream

granulated sugar

light brown sugar (packed)

egg yolks

vanilla extract

kosher salt

ground cinnamon

fresh lime juice (optional, to brighten)

dark rum or rum extract

toasted chopped pecans or walnuts

sea salt flakes (for finishing)

Preheat oven to 275°F (135°C). Pat ribs dry with paper towels. If not already removed, slide a knife under the membrane on the bone side and peel it off to allow better flavor penetration and tenderness.

Prepare ribs

Combine the dry rub: in a small bowl mix kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder and cumin until evenly distributed.

Apply rub: rub the spice mixture evenly over both sides of the ribs, pressing to adhere. Let rest at room temperature 20–30 minutes or refrigerate up to overnight (cover) for stronger flavor.

Wrap and slow-cook: place each rack on a large sheet of heavy-duty foil (meat side up). Add a splash of water (about 2 tbs per rack) to the foil to create steam, then seal tightly into foil packets. Place packets on a rimmed baking sheet and bake in the preheated oven for 2.5–3 hours, or until ribs are tender (meat pulls away easily but not falling apart).

Make the guava purée: chop the guava paste into small pieces and place in a small saucepan with 1/2 cup water. Warm over medium heat, stirring and mashing with a wooden spoon until melted and smooth. If thicker than desired, add up to 2 tbs additional water to reach a saucy consistency.

Build the sauce: add ketchup, apple cider vinegar, soy sauce, brown sugar, lime juice, grated ginger, minced garlic and red pepper flakes to the puréed guava. Stir to combine and bring to a gentle simmer over medium-low heat.

Simmer and finish: simmer gently 6–8 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Taste and adjust: add a pinch more salt, a splash more lime, or 1 tsp honey if you want it sweeter. Stir in 1 tsp vegetable oil to give sheen. Remove from heat and set aside 1/2 cup warmed for serving.

Optional blender step: for an ultra-smooth sauce, cool slightly and blitz in a blender or use an immersion blender until completely smooth.

Glaze and broil: when ribs are tender, open foil carefully (watch steam) and brush both sides generously with guava BBQ sauce. Set oven to broil (or preheat a 425°F / 220°C grill). Place ribs uncovered on the baking sheet and broil 3–5 minutes until sauce is caramelized and bubbly, watching constantly to prevent burning. Alternatively, finish on a hot grill 4–6 minutes, basting and turning once.

Rest and slice: remove ribs and let rest 5 minutes. Slice between bones into individual portions. Reserve extra warmed guava BBQ sauce for serving.

Make the dressing: in a bowl whisk together mayonnaise, Greek yogurt, lime juice, orange juice, honey, salt and black pepper until smooth.

Toss slaw: combine shredded green and red cabbage, carrot, red onion and chopped cilantro in a large bowl. Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning—add more lime or salt if needed. Chill until ready to serve (at least 15 minutes) so flavors meld.

Parboil yuca: place peeled and cut yuca pieces in a large pot with 6 cups water and 1 tsp salt. Bring to a boil, reduce to a simmer and cook 10–12 minutes until yuca is just tender (a fork slides in with slight resistance). Drain well and let pieces cool slightly. Remove central fibrous core from each piece and then cut into fries if not already cut.

Fry yuca: heat oil in a heavy skillet or deep fryer to 350°F (175°C). Fry yuca in batches 3–5 minutes until golden and crisp. Transfer to a paper towel–lined tray and sprinkle with 1/2 tsp finishing salt. Alternatively, toss parboiled yuca with 1–2 tbs oil and roast at 425°F (220°C) 20–25 minutes turning once until crisp.

Assemble: place 3–4 sliced rib pieces per serving, drizzle or brush with extra warmed guava BBQ sauce, add a generous scoop of citrus slaw and a handful of yuca fries.

Garnish: sprinkle chopped cilantro over the ribs and slaw, and serve lime wedges on the side.

pork baby back ribs (trimmed, membrane removed)

black pepper (freshly ground)

brown sugar (packed)

garlic powder

onion powder

cumin

guava paste (or guava concentrate)

water

ketchup

apple cider vinegar

soy sauce or tamari

lime juice (fresh)

fresh ginger (grated)

garlic (minced)

vegetable oil

green cabbage (finely shredded)

red cabbage (finely shredded)

carrot (julienned or grated)

red onion (thinly sliced)

cilantro (chopped)

mayonnaise

Greek yogurt (or sour cream)

orange juice (fresh)

honey

black pepper

yuca (cassava), peeled and cut into fries

water (for parboil)

salt (for parboil)

vegetable oil (for frying)

salt (to finish)

lime wedges (optional, to serve)

fresh cilantro (chopped)

extra guava BBQ sauce (warmed for serving)

Pat the skirt steak dry with paper towels. Trim any excess fat and optionally cut into two pieces to fit your pot. Season both sides evenly with 1½ tsp salt and ¾ tsp freshly ground black pepper. Heat a heavy Dutch oven or large ovenproof skillet over medium-high heat and add 2 tbs vegetable oil. When oil is shimmering, sear the steak 2–3 minutes per side until deeply browned. Remove steak to a plate and set aside.

Prepare and sear steak

Reduce heat to medium. Add the diced onion to the pot and cook 4–5 minutes until soft and translucent. Add 4 minced garlic cloves, 1 tbs chopped fresh oregano (or 1 tsp dried), 1 tsp ground cumin and 1 tsp smoked paprika and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes, scraping up browned bits.

Build braising base

Pour in 1 cup dry red wine (or omit and use an extra cup of beef stock) to deglaze the pan, scraping the bottom to loosen fond. Let wine reduce 2–3 minutes. Add 2 cups beef stock and 1 bay leaf; bring to a simmer. Return the seared skirt steak to the pot and spoon some of the braising liquid over it so the meat is partly submerged (liquid should come about halfway up the steak). Cover the pot with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise until fork-tender, about 1 hour to 1 hour 15 minutes depending on thickness.

Deglaze and braise

Remove the pot from the oven. Transfer the steak to a cutting board and tent with foil to rest 10 minutes. Place the pot over medium heat on the stove and simmer the braising liquid to reduce slightly, 4–6 minutes. Stir in 1 tbs fresh lime juice and adjust seasoning with remaining ½ tsp salt and ¼ tsp pepper as needed. Slice the skirt steak thinly against the grain before serving and spoon a few tablespoons of the reduced braising sauce over the slices.

Finish braising and rest

While the steak is braising, prepare the beans. Heat 1 tbs olive oil in a medium skillet over medium heat. Add ½ small finely diced onion and cook 3–4 minutes until translucent. Add 2 minced garlic cloves and ½ tsp ground cumin and cook 30 seconds until fragrant. Add 2 cups cooked black beans and stir to combine. Pour in 2–4 tbs water or reserved bean liquid to create a loose, saucy consistency and simmer 4–5 minutes until heated through. Season with ½ tsp salt, ¼ tsp black pepper and ½ tsp lime juice. Stir in 1 tbs chopped fresh cilantro if using. Keep warm until ready to serve.

Peel the ripe plantains and cut on the diagonal into 1/2-inch thick slices. In a heavy skillet, heat ½ cup vegetable oil over medium-high heat until shimmering but not smoking. Fry the plantain slices in batches for 1½–2 minutes per side until golden brown and caramelized. Transfer to a paper towel–lined plate and sprinkle lightly with ¼ tsp salt. For a slightly softer result, after frying, cover and let rest 2 minutes; for crispier, flip and fry a few seconds more.

Arrange a bed of warm black beans on each plate. Top with several slices of the braised skirt steak and spoon some of the reduced braising sauce over the meat. Add 3–4 pieces of fried ripe plantain alongside. Sprinkle crumbled Cotija cheese over the steak and beans, and scatter 1 tsp chopped cilantro per plate. Serve with lime wedges on the side for squeezing.

skirt steak (trimmed)

yellow onion (medium, diced)

garlic cloves (minced)

fresh oregano (or 1 tsp dried)

tomato paste

beef stock (or low-sodium broth)

dry red wine (optional)

bay leaf

cooked black beans (canned, rinsed and drained or home-cooked)

olive oil

onion (small, finely diced)

lime (juice)

fresh cilantro (chopped, optional)

ripe plantains (yellow with black spots)

crumbled Cotija cheese

fresh cilantro (coarsely chopped)

lime wedges

Poach the chicken: place the chicken breasts in a medium saucepan and add enough cold water to cover by about 1 inch (approximately 1.5 L). Add 1 tablespoon kosher salt. Bring to a gentle simmer over medium heat; once small bubbles rise to the surface, reduce heat to low so the water is barely simmering. Poach until the internal temperature reaches 74°C (165°F), about 12–15 minutes depending on thickness.

Prepare an ice bath while the chicken poaches: combine ice cubes and cold water in a large bowl. When the chicken reaches temperature, transfer breasts immediately to the ice bath to stop cooking and chill, about 5 minutes. Reserve 2 cups of the poaching liquid if desired for thinning the filling (optional).

Shred the cooled chicken with two forks or by hand into bite-sized pieces. Measure 2 cups shredded chicken and chill in the refrigerator until assembly.

If not already done, seed and dice the watermelon into small (about 1/4-inch) cubes; measure 1 1/2 cups. Thinly slice 1/2 cup red onion and separate slices so they are not clumped.

In a mixing bowl combine the shredded chilled chicken, diced watermelon, thinly sliced red onion, 1/4 cup chopped fresh cilantro, and the minced seeded jalapeño.

Make the dressing: whisk together 3 tablespoons fresh lime juice and 1 teaspoon extra-virgin olive oil in a small bowl. Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust — add up to 1 teaspoon honey if you prefer a touch of sweetness to balance the lime (optional).

Pour the dressing over the chicken-watermelon mixture and toss gently to combine, being careful not to break up the watermelon. Chill the combined filling for at least 10 minutes so flavors marry and everything is cold.

Arrange 12 mini tortilla cups or endive leaves on a serving platter. If using tortilla cups, warm them briefly in a 350°F/175°C oven for 3–4 minutes if desired, then cool; they should be crisp and room temperature or chilled before filling.

Spoon about 2 heaping tablespoons of the chilled chicken-watermelon filling into each cup or leaf. Fill gently so cups don't crack.

Garnish each copita with a small sprig of cilantro or a few microgreens and, if using, a pinch of crumbled queso fresco. Serve with lime wedges on the side for an extra squeeze.

Serve immediately while filling is chilled. Leftover filling can be stored in an airtight container in the refrigerator for up to 2 days (watermelon will release some juice — stir and drain a little before serving again).

Skirt Steak Brochetas

Maduros Gelato

Guava Bbq Pork Ribs

Braised Skirt Steak

Copitas De Cangrejo

Sampler Carnicera

Skirt Steak

Arroz Con Pollo

Copitas

Boliyucas

Sobrebarriga A La Criolla

Mejillones A La Marinera

Maduro Gelato

Flan De Maracuya

Pescado Frito

Copitas De Platano

Maiz

De Camaron

Ceviche

Caleñas

Copitas Crab Meat

De Cangrejo

Empanadas

Ensalada