Slow-roasted pork shoulder, seasoned and cooked to perfection.

Pernil

Homemade dessert that is rich, moist, and delectable.

Tres Leches Cake

A delicious Dominican sandwich featuring a unique blend of flavors.

Merengue Chimi Sandwich

Savory pastries filled with a variety of delicious fillings.

Empanadas

A traditional Puerto Rican dish made of fried green plantains, seasoned and mashed with garlic and chicharrón.

Mofongo

Twice-fried green plantains served as a crispy side dish.

Tostones

Crispy and golden yuca fries, a perfect side dish or snack.

Yuca Fries

In a blender, combine garlic cloves, olive oil, adobo seasoning, black pepper, oregano, cumin, salt, and lime juice. Blend until smooth.

Prepare the Marinade

Using a sharp knife, make deep cuts in the pork shoulder. Rub the marinade all over the pork, ensuring it gets into the cuts. Place bay leaves on top. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Pork

Preheat the Oven

Place the marinated pork shoulder in a roasting pan. Cover with foil and roast for about 6 hours, or until the meat is tender and easily pulls apart.

Roast the Pork

Remove the foil and increase the oven temperature to 400°F (200°C). Roast for an additional 30-45 minutes, or until the skin is crispy and browned.

Crisp the Skin

Remove the pork from the oven and let it rest for at least 20 minutes before slicing. Serve warm.

Rest and Serve

pork shoulder

garlic cloves

olive oil

adobo seasoning

black pepper

oregano

cumin

salt

lime juice

bay leaves

In a bowl, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue to beat until stiff peaks form.

Whip the Cream

Spread the whipped cream over the soaked cake. Sprinkle with cinnamon if desired.

Top the Cake

Heavy whipping cream

Powdered sugar

Vanilla extract

Cinnamon (optional)

In a bowl, mix mayonnaise, sour orange juice, minced garlic, salt, and black pepper until well combined.

Prepare the Sauce

Slice the French bread loaf in half lengthwise and toast lightly if desired.

Prepare the Bread

Spread the sauce generously on both halves of the bread. Layer the shredded pork (or chicken), red onion, tomato slices, shredded lettuce, and avocado slices on the bottom half of the bread.

Assemble the Sandwich

Top with the other half of the bread, cut into individual sandwiches, and serve immediately.

Finish the Sandwich

French bread

Mayonnaise

Sour orange juice

Garlic cloves, minced

Cooked pork (or chicken), shredded

Red onion, thinly sliced

Tomato, sliced

Lettuce, shredded

Avocado, sliced

Salt

Black pepper

In a large bowl, mix flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg and water until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.

Make the Dough

In a skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic; sauté until softened. Add ground meat, cumin, paprika, salt, and pepper. Cook until the meat is browned. Remove from heat and let cool.

Prepare the Filling

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a cutter. Place a tablespoon of filling in the center of each circle. Fold over and crimp the edges to seal. Place on a baking sheet.

Assemble the Empanadas

Brush the tops of the empanadas with beaten egg. Bake for 25-30 minutes or until golden brown. Let cool slightly before serving.

Bake

all-purpose flour

unsalted butter

water

Peel the green plantains and cut them into 1-inch thick slices. Heat oil in a frying pan over medium heat and fry the plantain slices until golden brown and tender, about 4-5 minutes on each side. Remove and drain on paper towels.

Fry the Plantains

In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant but not browned, about 1-2 minutes. Remove from heat.

Prepare the Garlic Mixture

In a large bowl, combine the fried plantains, sautéed garlic, chicharrón, and salt. Use a potato masher or fork to mash the mixture together until well combined but still slightly chunky.

Mash the Plantains

Gradually add the chicken or vegetable broth to the mashed mixture, mixing until it reaches a consistency that is moist but not too runny.

Add Broth

Transfer the mofongo to a serving dish and shape it into a mound. Serve warm, optionally topped with additional chicharrón or a savory sauce.

Shape and Serve

Green Plantains

Garlic

Chicharrón (crispy pork skin)

Olive Oil

Chicken or Vegetable Broth

Peel the green plantains by cutting off the ends and making a lengthwise slit in the skin. Remove the skin and slice the plantains into 1-inch thick pieces.

Prepare the Plantains

In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the sliced plantains and fry for about 3-4 minutes on each side until they are lightly golden. Remove from the oil and drain on paper towels.

First Fry

Using the bottom of a flat surface (like a plate or a tostonera), gently flatten each fried plantain slice until about 1/2 inch thick.

Flatten the Plantains

Return the flattened plantains to the hot oil and fry again for an additional 2-3 minutes on each side until they are crispy and golden brown. Remove and drain again on paper towels.

Second Fry

Sprinkle the tostones with salt, garlic powder, and a drizzle of lemon or lime juice before serving. Enjoy them hot!

Season and Serve

Green plantains

Vegetable oil

Garlic powder

Lemon or lime juice

Peel the yuca and cut it into fry-shaped pieces. Rinse them under cold water to remove any excess starch.

Prepare the Yuca

In a large pot, bring water to a boil and add the yuca pieces. Boil for about 15-20 minutes or until they are tender but still firm. Drain and let cool.

Boil the Yuca

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Once the oil is hot, carefully add the boiled yuca pieces in batches to avoid overcrowding. Fry for about 5-7 minutes or until they are golden brown and crispy. Remove and drain on paper towels.

Fry the Yuca

While the fries are still hot, sprinkle them with salt, garlic powder, paprika, and black pepper. Serve immediately with your favorite dipping sauce.