Lightly breaded chicken breast topped with homemade marinara sauce, honey ham & melted swiss cheese. Served with white rice, black beans and sweet plantains.

Milanesa de Pollo

Guava and cheese turnovers stuffed with cream cheese and guava paste.

Guava & Cheese Empanadas

Delicious shrimp served with a special sauce.

Shrimp

Assorted sandwiches served on toasted Cuban bread.

Sandwich Platter

Arroz Blaco

Milk vanilla custard topped with a caramel glaze

Flan

Grilled citrus marinated sirloin thinly sliced topped with sautéed onions

Bistec Palomilla

Guava and cheese turnovers stuffed with cream cheese and guava paste

Guava & Cheese Empanadas (20)

Salad

Assorted Sandwiches

Savory shrimp cooked with assorted bell peppers, onions and tomatoes

Camarones Enchilado

Empanadas

Croquetas

Guava and cheese turnover stuffed with cream cheese and guava paste

Guava & Cheese Empanada

Milk vanilla custard with coconut, topped with caramel glaze

Flan de Coco

Yellow sponge cake deluged in three milks topped with sugar meringue

Tres Leche

Flan de Leche

Frijoles Negro

Red beans cooked with ham hock, applewood bacon and Spanish cured sausage

Frijoles Rojo

White rice and black beans cooked together with ham hock and applewood bacon

Congri

Arroz Blanco

Fried cassava served with a mojo garlic sauce

Yuca con Frita

Papas Fritas

Boiled cassava topped in a mojo garlic sauce

Yuca con Mojo

Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet. This helps them cook evenly.

Prepare the Chicken

Set up a breading station with three shallow dishes: one with flour mixed with salt and pepper, another with beaten eggs, and the third with bread crumbs.

Breading Setup

Dredge each chicken breast first in the flour, then dip in the beaten eggs, and finally coat with bread crumbs, pressing gently to adhere.

Bread the Chicken

Heat the olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for about 4-5 minutes on each side, or until golden brown and cooked through. Drain on paper towels.

Cook the Chicken

Top each chicken breast with a slice of honey ham and a slice of Swiss cheese. Cover the skillet to melt the cheese slightly, about 2 minutes.

Assemble the Milanesa

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

Sauté Garlic

Add canned crushed tomatoes, oregano, salt, and pepper. Stir well and let the sauce simmer for about 15-20 minutes until thickened.

Make the Sauce

Stir in fresh basil just before serving for added flavor.

Finish the Sauce

Rinse the white rice under cold water until the water runs clear. In a pot, combine rice with 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is cooked.

Cook the Rice

Heat black beans in a saucepan over medium heat until warmed through, about 5-7 minutes. Season with salt and pepper to taste.

Prepare Black Beans

Peel the sweet plantains and slice them diagonally. In a skillet, heat oil over medium heat and fry the plantain slices for 2-3 minutes on each side until golden brown. Drain on paper towels.

Fry the Plantains

chicken breast

all-purpose flour

eggs

bread crumbs

salt

black pepper

olive oil

honey ham

Swiss cheese

garlic cloves

canned crushed tomatoes

dried oregano

fresh basil

white rice

black beans

sweet plantains

In a large bowl, combine the all-purpose flour and salt. Mix well.

Mix Dry Ingredients

Add the unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

Incorporate Butter

Gradually add water, one tablespoon at a time, mixing until the dough comes together. It should be soft but not sticky. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Add Water

In a medium bowl, combine the cream cheese, guava paste, powdered sugar, and vanilla extract. Mix until smooth and well combined.

Mix Filling Ingredients

On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.

Roll Out Dough

Place a tablespoon of the guava and cheese filling in the center of each dough circle. Fold the circle in half and press the edges together to seal. Crimp the edges with a fork to ensure they are secure.

Fill Empanadas

In a small bowl, whisk together the egg and tablespoon of water. This will be used for the egg wash.

Prepare Egg Wash

Brush the tops of the empanadas with the egg wash to give them a golden finish when baked.

Apply Egg Wash

Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until they are golden brown.

Bake Empanadas

unsalted butter

water

cream cheese

guava paste

powdered sugar

vanilla extract

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sautéing the Shrimp

Add the shrimp to the skillet. Season with salt and black pepper. Cook for 2-3 minutes on each side or until the shrimp turn pink and opaque.

Cooking the Shrimp

Once the shrimp are cooked, drizzle the lemon juice over the shrimp and toss to combine. Remove from heat.

Adding Lemon Juice

In a small bowl, combine the mayonnaise, chili sauce, garlic powder, lemon zest, and chopped parsley. Stir until well blended.

Mixing the Sauce

Serve the sautéed shrimp on a platter with the special sauce on the side for dipping.

Serving the Shrimp

Shrimp (peeled and deveined)

Olive oil

Garlic (minced)

Lemon juice

Salt

Black pepper

Mayonnaise

Chili sauce

Garlic powder

Lemon zest

Fresh parsley (chopped)

Gather all the fillings: sliced ham, roast pork, Swiss cheese, pickles, turkey, tomato, and basil leaves. Slice the tomato if not pre-sliced.

Prepare the Fillings

Preheat a pan or grill over medium heat. Slice the Cuban bread loaves in half lengthwise. Brush the insides of each half with olive oil.

Toast the Bread

On the bottom half of each Cuban bread, layer the sliced ham, roast pork, Swiss cheese, sliced pickles, and yellow mustard. Add sliced turkey, tomato, and basil leaves on top.

Layer the Fillings

Sprinkle salt and black pepper over the fillings to taste.

Season

Place the top half of the Cuban bread on each sandwich to close.

Close the Sandwiches

Place the assembled sandwiches on the preheated pan or grill. Press down with a heavy skillet or grill press. Grill for 3-5 minutes on each side or until golden brown and crispy.

Grill the Sandwiches

Once grilled, remove from heat, slice into halves or quarters as preferred, and serve warm.

Serve

Cuban bread

Sliced ham

Sliced roast pork

Sliced Swiss cheese

Sliced pickles

Yellow mustard

Sliced turkey

Sliced tomato

Fresh basil leaves

Place the white rice in a fine-mesh strainer and rinse under cold running water for about 1-2 minutes, or until the water runs clear. This helps to remove excess starch.

Rinse the Rice

In a medium saucepan, add the rinsed rice, water, salt, and butter or oil. Stir gently to combine the ingredients.

Combine Ingredients

Place the saucepan over medium-high heat and bring the mixture to a boil. Once it reaches a rolling boil, reduce the heat to low.

Bring to a Boil

Cover the saucepan with a tight-fitting lid and let it simmer on low heat for about 18-20 minutes. Do not lift the lid during this time, as this can let steam escape.

Simmer

After the cooking time is up, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Then, use a fork to fluff the rice gently.

Fluff the Rice

Transfer the fluffy white rice to a serving dish and serve warm as a side dish or as a base for your favorite meals.

White Rice

Water

Butter or Oil

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until steaming, but not boiling. Remove from heat and set aside.

Heat Milk and Cream

In a large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, and a pinch of salt until well combined and smooth.

Whisk Eggs

Slowly pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Mix until fully combined.

Combine Mixtures

Strain the custard mixture through a fine-mesh sieve into another bowl to remove any cooked egg bits.

Strain Mixture

In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a golden brown color. Be careful not to burn it.

Make Caramel

Immediately pour the caramel into the bottom of a flan mold or individual ramekins. Tilt to coat the bottom evenly before it hardens.

Pour Caramel

Preheat the oven to 350°F (175°C). Pour the custard mixture over the set caramel in the mold. Place the mold in a larger baking dish and add hot water to the baking dish until it reaches halfway up the sides of the flan mold. Bake for about 50-60 minutes, or until the flan is set but still slightly jiggly in the center.

Bake Flan

Remove the flan from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best results.

Cool and Refrigerate

To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate and let the caramel sauce drizzle over the top. Slice and enjoy!

whole milk

heavy cream

granulated sugar

large eggs

In a large bowl, combine the orange juice, lime juice, minced garlic, oregano, cumin, salt, and black pepper. Mix well.

Prepare the Marinade

Place the sirloin steak in the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.

Marinate the Steak

In a skillet, heat the olive oil over medium heat. Slice the onion thinly and add it to the skillet. Sauté until the onions are translucent and slightly caramelized, about 8-10 minutes. Set aside.

Sauté the Onions

Preheat the Grill

Remove the steak from the marinade and discard the marinade. Place the steak on the grill and cook for about 4-5 minutes on each side, or until it reaches your preferred level of doneness.

Grill the Steak

Once cooked, remove the steak from the grill and let it rest for 5 minutes before slicing.

Rest the Steak

Thinly slice the steak against the grain. Top with the sautéed onions and garnish with fresh cilantro and lime wedges. Serve immediately.

Milanesa De Pollo