Crispy fried chicken with a delicious crunch.

Chicharron de Pollo

Pernil

Chicken tossed in a sweet and spicy chili sauce.

Sweet Chili Chicken

Fresh shrimp prepared in a flavorful sauce.

Shrimp

Savory chicken marinated in a traditional adobo sauce.

Adobo Chicken

Juicy chicken glazed with a tangy BBQ sauce.

BBQ Chicken

A mix of seasonal vegetables sautéed to perfection.

Vegetable Medley

Pork chops seasoned and grilled to perfection.

Chuletas

Spicy mango habanero glazed chicken for a tropical twist.

Mango Habanero Chicken

Carne Frita

Grilled steak seasoned and cooked to your liking.

Steak

Succulent shrimp seasoned with black pepper for a spicy kick.

Black Pepper Shrimp

A hearty combination of your favorite proteins and toppings.

The Overload

In a large bowl, combine the buttermilk, lime juice, garlic powder, onion powder, paprika, cumin, salt, and black pepper. Add the chicken thighs and ensure they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

Remove the marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes. In a shallow dish, place flour for dredging.

Prepare for Frying

Take each piece of marinated chicken and dredge it in the flour, ensuring an even coating. Shake off any excess flour.

Dredge the Chicken

In a deep skillet or frying pan, heat oil over medium-high heat. Once the oil is hot, carefully add the dredged chicken pieces. Fry in batches to avoid overcrowding, cooking for about 5-7 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and drain on a plate lined with paper towels. Serve hot and enjoy your crispy Chicharron de Pollo!

Drain and Serve

Chicken thighs, boneless and skinless

Garlic powder

Onion powder

Paprika

Cumin

Salt

Black pepper

Lime juice

Buttermilk

In a blender, combine the garlic, oregano, olive oil, white vinegar, salt, black pepper, cumin, paprika, onion, and lemon juice. Blend until smooth.

Prepare the Marinade

Place the pork shoulder in a large bowl or resealable plastic bag. Pour the marinade over the pork, making sure it's evenly coated. Cover and refrigerate for at least 12 hours, preferably overnight.

Marinate the Pork

Preheat the Oven

Remove the pork from the marinade and place it in a roasting pan. Cover the pan tightly with aluminum foil. Roast for 4 hours, or until the meat is tender and falls apart easily.

Roast the Pork

After 4 hours, remove the foil and increase the oven temperature to 450°F (232°C). Roast for an additional 30 minutes, or until the skin is crispy and golden.

Crisp the Skin

Remove the pork from the oven and let it rest for 15 minutes before slicing. Serve with your favorite sides.

Rest and Serve

Pork shoulder (bone-in)

Garlic cloves

Fresh oregano

Olive oil

White vinegar

Onion

Lemon juice

Cut the chicken breasts into bite-sized pieces and season with salt and pepper.

Prepare the Chicken

In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes.

Cook the Chicken

In a small bowl, mix together the sweet chili sauce, soy sauce, minced garlic, and minced ginger.

Make the Sauce

Pour the sauce over the cooked chicken in the skillet and stir to coat. Let it simmer for an additional 2-3 minutes until the sauce thickens slightly.

Combine

Remove from heat, garnish with sliced green onions and sesame seeds, and serve hot.

Garnish and Serve

Chicken breasts

Sweet chili sauce

Soy sauce

Garlic cloves, minced

Fresh ginger, minced

Vegetable oil

Green onions, sliced

Sesame seeds, for garnish

Rinse the shrimp under cold water and pat dry with paper towels.

Prepare the Shrimp

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

Heat the Oil

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Sauté the Garlic

Add the shrimp to the skillet. Season with paprika, red pepper flakes, salt, and black pepper. Cook for 2-3 minutes on each side until shrimp are pink and opaque.

Cook the Shrimp

Stir in the lemon juice and cook for an additional minute.

Add Lemon Juice

Remove from heat, garnish with chopped parsley, and serve immediately.

Fresh shrimp, peeled and deveined

Garlic, minced

Red pepper flakes

Fresh parsley, chopped

In a large bowl, combine soy sauce, white vinegar, minced garlic, bay leaves, black peppercorns, and water. Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.

In a large skillet, heat olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.

Sauté the Onions

Remove the chicken from the marinade (reserve the marinade) and add to the skillet. Sear the chicken on both sides until browned, about 5-7 minutes. Pour in the reserved marinade and sprinkle sugar over the top.

Bring the mixture to a simmer. Reduce heat to low, cover, and let it cook for about 30 minutes, or until the chicken is cooked through and tender.

Simmer

Remove the bay leaves. Serve the adobo chicken with rice and garnish with fresh herbs if desired.

Serve

chicken thighs

soy sauce

white vinegar

garlic, minced

bay leaves

black peppercorns

water

onion, sliced

olive oil

sugar

Preheat your grill to medium-high heat. Pat the chicken thighs dry with paper towels. In a small bowl, mix olive oil, garlic powder, onion powder, salt, and black pepper. Rub the mixture all over the chicken thighs.

Place the chicken thighs on the grill and cook for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C).

Grill the Chicken

During the last few minutes of grilling, brush a generous amount of BBQ sauce on the chicken thighs. Turn them occasionally to allow the sauce to caramelize.

Add the BBQ Sauce

Remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh parsley before serving.

Chicken thighs

BBQ sauce

Fresh parsley (for garnish)

Wash and chop all the vegetables into bite-sized pieces.

Prepare the Vegetables

Heat the Olive Oil

Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

Add the chopped vegetables (bell peppers, zucchini, carrots, and broccoli) to the skillet. Stir well to coat with oil and garlic.

Cook the Vegetables

Sprinkle salt and black pepper over the vegetables to taste. Continue to sauté for 5-7 minutes or until the vegetables are tender but still crisp.

Season

Remove from heat, garnish with chopped fresh parsley, and serve immediately.

Bell peppers (red, yellow, green)

Zucchini

Carrots

Broccoli florets

In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, salt, black pepper, and lemon juice to create a marinade.

Place the pork chops in a shallow dish and pour the marinade over them. Ensure that the chops are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Pork Chops

Preheat the Grill

Remove the pork chops from the marinade and discard the marinade. Place the chops on the grill and cook for about 6-7 minutes on each side, or until they reach an internal temperature of 145°F (63°C).

Grill the Pork Chops

Once cooked, remove the pork chops from the grill and let them rest for 5 minutes before serving.

Pork chops

In a medium bowl, mix together the diced mango, chopped habanero, honey, soy sauce, lime juice, minced garlic, salt, and black pepper to create the marinade.

Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 1 hour, or up to overnight for best flavor.

Preheat your grill to medium-high heat and lightly oil the grates with olive oil.

Remove the chicken from the marinade, allowing excess marinade to drip off. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.

Remove the chicken from the grill and let it rest for a few minutes before serving. Drizzle with any leftover marinade if desired, and enjoy your spicy mango habanero chicken!

Mango (peeled and diced)

Habanero pepper (finely chopped)

Honey

Garlic (minced)

Cut the pork shoulder into bite-sized cubes and place in a large bowl.

Prepare the Pork

Add minced garlic, salt, black pepper, cumin, oregano, olive oil, and lemon juice to the bowl. Mix well to coat the pork evenly with the seasonings. Let it marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.

Season the Meat

In a large skillet, heat enough olive oil over medium-high heat to cover the bottom of the pan.

Heat the Pan

Add the marinated pork cubes to the skillet in a single layer. Fry for about 5-7 minutes on each side or until the pork is golden brown and crispy on the outside and cooked through.

Cook the Pork

Once cooked, transfer the carne frita to a plate lined with paper towels to drain excess oil. Serve hot with your choice of sides.

Pork shoulder

Oregano

Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes.

Prepare the Steak

Rub olive oil over both sides of the steak. Sprinkle salt, black pepper, garlic powder, and fresh herbs evenly on both sides.

Season the Steak

Preheat your grill to medium-high heat (about 450°F or 232°C).

Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting time for your preferred doneness.

Grill the Steak

Once cooked to your liking, remove the steak from the grill and let it rest for 5-10 minutes before slicing.

Rest the Steak

Slice the steak against the grain and serve immediately.

Olive Oil

Black Pepper

Garlic Powder

Fresh Rosemary or Thyme

In a bowl, combine the shrimp, black pepper, minced garlic, olive oil, lemon juice, and salt. Toss to coat the shrimp evenly. Let it marinate for 15-20 minutes.

Marinate the Shrimp

Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for 3-4 minutes on each side or until the shrimp are pink and opaque.

Remove from heat and garnish with chopped green onions. Serve immediately.

Shrimp, peeled and deveined

Green onions, chopped

In a skillet, cook the ground beef over medium heat until browned. Remove from heat and set aside.

Prepare the Proteins

In another skillet, cook the bacon until crispy. Remove and crumble into pieces.

Cook the Bacon

In the same skillet, cook the sausage until browned and cooked through. Remove from heat and slice.

Cook the Sausage

Grill the chicken breasts until fully cooked, about 7-8 minutes on each side. Let rest for a few minutes before slicing.

In a large bowl or platter, combine the grilled chicken, ground beef, bacon, and sausage. Mix well to combine.

Assemble the Overload

Plate the mixture and garnish with your favorite toppings such as cheese, lettuce, tomatoes, and sauces.

Chicharron De Pollo