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PECHURINA

RES MOLIDA

CERDO AZADO

PAELLA CON LANGOSTA

BAKED ZITI

SOPAPOLLO + ACOMPAÑAMIENTO

PAELLA

MONDONGO + ACOMPAÑAMIENTO

CHIVO GUISADO

PATICA CERDO GUISADA

RABO GUISADO

LOCRIO CERDO O POLLO

ESPAGUETTI CON CAMARONES

POLLO GUISADO

CHOFAN CON CAMARONES

CHIVO HORNEADO

SANCOCHO + ACOMPAÑAMIENTO

GALLINA GUISADA

PECHUGA SALSA ALFREDO/HONGOS

BACALAO

PERNIL

ESPAGUETTI ROJO (SOLO)

MOLLEJITAS

ALBONDIGA

In a bowl, mix olive oil, minced garlic, paprika, cumin, salt, black pepper, and lemon juice to create the marinade.

Prepare the Marinade

Place the chicken thighs in a large resealable bag or a dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Chicken

Preheat the Oven

Arrange the marinated chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and has a nice golden color.

Bake the Chicken

Remove the chicken from the oven, sprinkle with chopped fresh parsley, and serve hot.

Garnish and Serve

Chicken thighs

Olive oil

Garlic cloves, minced

Paprika

Cumin

Salt

Black pepper

Lemon juice

Fresh parsley, chopped

Chop the onion, bell pepper, and mince the garlic.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until they are soft. Add the minced garlic and cook for an additional minute.

Cook the Vegetables

Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 7-10 minutes.

Brown the Ground Beef

Stir in the tomato sauce, ground cumin, chili powder, salt, and black pepper. Let the mixture simmer for 10 minutes.

Add Spices and Sauce

Serve hot, garnished with fresh cilantro if desired.

Serve

Ground beef

Onion, chopped

Garlic, minced

Bell pepper, chopped

Tomato sauce

Ground cumin

Chili powder

Fresh cilantro, chopped (for garnish)

In a bowl, mix together minced garlic, olive oil, orange juice, lime juice, cumin, paprika, salt, and black pepper to create a marinade.

Place the pork shoulder in a large resealable bag or dish and pour the marinade over it. Make sure the pork is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

Marinate the Pork

Place the marinated pork shoulder in a roasting pan. Add bay leaves around the pork and cover the pan with aluminum foil. Roast in the preheated oven for about 3 hours, or until the pork is tender.

Roast the Pork

Remove the foil and increase the oven temperature to 200°C (400°F). Roast for an additional 30 minutes to brown the top. Let rest for 10 minutes before slicing and serving.

Finish and Serve

pork shoulder

garlic cloves, minced

olive oil

orange juice

lime juice

cumin

paprika

salt

black pepper

bay leaves

In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and red bell pepper, cooking for another 2-3 minutes until softened.

Prepare the Base

Add the diced tomato and saffron threads to the pan, stirring to combine. Cook for another 3-4 minutes until the tomatoes soften.

Add Tomatoes and Spices

Stir in the rice, ensuring it is well coated with the mixture. Pour in the fish stock (or water), and season with salt and black pepper. Bring to a simmer.

Add Rice and Stock

Reduce the heat to low and let the rice cook without stirring for about 15 minutes, or until most of the liquid is absorbed.

Cook the Rice

Nestle the halved lobster tails into the rice and sprinkle the peas over the top. Cover the pan with a lid or aluminum foil, and cook for an additional 5-7 minutes until the lobster is cooked through and the rice is tender.

Add Lobster and Peas

Remove from heat and let it rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges.

onion, chopped

red bell pepper, chopped

tomato, diced

saffron threads

rice (Bomba or Arborio)

fish stock or water

lobster tails, cleaned and halved

peas (fresh or frozen)

lemon wedges, for serving

fresh parsley, chopped

In a large pot, bring salted water to a boil. Add the ziti pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add ground beef or sausage, cooking until browned. Drain excess fat.

Prepare the Meat Sauce

Stir in marinara sauce, basil, oregano, salt, and pepper into the meat. Let it simmer for about 10 minutes.

Combine with Sauce

In a large bowl, combine ricotta cheese, 1 cup of mozzarella cheese, and ½ cup of Parmesan cheese. Mix well.

Mix the Cheeses

Preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of the meat sauce on the bottom. Layer half of the cooked ziti, followed by half of the ricotta mixture, then half of the remaining meat sauce. Repeat the layers and finish with the remaining mozzarella and Parmesan cheese on top.

Assemble the Ziti

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Bake

Let the baked ziti cool for a few minutes before slicing. Serve warm and enjoy!

Ziti pasta

Ricotta cheese

Mozzarella cheese, shredded

Parmesan cheese, grated

Ground beef or Italian sausage

Marinara sauce

Basil, dried

Oregano, dried

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chicken breasts, cumin, paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-7 minutes per side. Remove from heat and let it rest.

Prepare the Chicken

In a large bowl, combine flour, baking powder, and salt. Gradually add water and mix until a dough forms. Knead the dough for about 5 minutes until smooth.

Make the Dough

Divide the dough into small balls. Roll each ball out into circles about 1/8 inch thick. Cut into triangles or squares.

Roll and Cut the Dough

In a deep skillet, heat oil for frying. Carefully drop in the dough pieces and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Sopapillas

Slice the cooked chicken and serve on top of the crispy sopapillas. Drizzle with honey and lime juice. Enjoy your Sopapollo with your choice of side dishes!

Chicken breasts

Flour

Baking powder

Water

Honey

Lime juice

Gather all the ingredients and prepare them by chopping the bell peppers, onion, and tomato. Mince the garlic.

In a large paella pan or a wide skillet, heat olive oil over medium heat. Add the chicken thighs and chorizo, cooking until the chicken is browned on all sides. Remove and set aside.

Cook the Chicken and Chorizo

In the same pan, add the diced onion, bell peppers, and minced garlic. Sauté until the onion is translucent.

Sauté the Vegetables

Stir in the Bomba rice, paprika, salt, and black pepper. Cook for 1-2 minutes until the rice is lightly toasted.

Add Rice and Spices

Pour in the chicken broth and add the saffron threads. Bring to a boil.

Add Liquids and Saffron

Return the chicken and chorizo to the pan. Add the diced tomato and frozen peas. Stir gently to combine.

Combine Everything

Reduce heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the rice has absorbed the liquid and is tender.

Cook the Paella

In the last 5 minutes of cooking, add the shrimp on top of the mixture, covering the pan again until the shrimp are pink and cooked through.

Add Shrimp

Remove from heat and let it sit for a few minutes. Fluff the rice with a fork and serve hot.

Bomba rice

Chicken thighs, boneless and skinless

Chorizo sausage, sliced

Shrimp, peeled and deveined

Bell peppers, diced

Green peas, frozen

Onion, diced

Tomato, diced

Chicken broth

Saffron threads

Clean the beef tripe thoroughly under cold water. Cut the tripe, pork belly, and chorizo into bite-sized pieces.

In a large pot, heat some oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are soft and fragrant.

Sauté the Aromatics

Add the tripe, pork belly, and chorizo to the pot. Cook for about 5 minutes, stirring occasionally.

Add the Meats

Add the diced carrots and potatoes to the pot, along with the tomato paste, cumin, oregano, salt, and black pepper. Stir well to combine.

Incorporate the Vegetables

Pour in the water and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 2 hours, or until the tripe is tender.

Simmer the Stew

Taste and adjust seasoning if necessary. Serve hot with rice or avocado on the side.

Beef tripe

Pork belly

Chorizo sausage

Onion

Garlic cloves

Bell pepper

Carrot

Potatoes

Tomato paste

Oregano

In a large bowl, combine the goat meat with cumin, paprika, salt, and black pepper. Mix well to coat the meat evenly. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.

Marinate the Goat

In a large pot, heat the olive oil over medium heat. Add the chopped onions, garlic, and bell pepper. Sauté until the onions are translucent, about 5-7 minutes.

Add the marinated goat meat to the pot. Brown the meat on all sides, about 10 minutes.

Brown the Goat Meat

Stir in the chopped tomatoes and add the water or broth. Bring to a boil, then reduce the heat to low.

Add Tomatoes and Liquid

Cover the pot and let it simmer for about 1.5 to 2 hours, or until the goat meat is tender. Stir occasionally and add more water or broth if needed.

Simmer

Once the meat is tender, stir in the chopped cilantro. Taste and adjust seasoning if necessary. Cook for an additional 5 minutes.

Pechurina

Res Molida

Cerdo Azado

Paella Con Langosta

Baked Ziti

Sopapollo + Acompañamiento

Paella

Mondongo + Acompañamiento

Chivo Guisado

Patica Cerdo Guisada

Rabo Guisado

Locrio Cerdo O Pollo

Espaguetti Con Camarones

Pollo Guisado

Chofan Con Camarones

Chivo Horneado

Sancocho + Acompañamiento

Gallina Guisada

Pechuga Salsa Alfredo/hongos

Bacalao

Pernil

Espaguetti Rojo (solo)

Mollejitas

Albondiga