rum, cynar, amaro montenegro, beet cordial, lime, mint, lime bitters

BEETLEJUICE! BEETLEJUICE! BEETLEJUICE!!!

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Clean the whole hen thoroughly under cold water and remove any feathers. Pat dry with paper towels.

Prepare the Hen

Peel and cut the yuca, potatoes, plantains, and carrots into large chunks. Cut the corn into halves or thirds.

Chop Vegetables

Mince the garlic, chop the onion, and dice the green bell pepper. Rinse the cilantro and set aside.

Chop Aromatics

In a large pot, add the cleaned hen and 8 cups of water. Bring to a boil over medium-high heat.

Start the Broth

Once boiling, add the minced garlic, chopped onion, diced green bell pepper, and half of the cilantro. Reduce heat to medium and let simmer for 15 minutes.

Add Aromatics

Stir in the salt, black pepper, cumin, and sazon seasoning. Mix well.

Add Spices

Add the yuca, potatoes, plantains, corn, and carrots to the pot. Stir gently to combine.

Add Vegetables

Cover the pot and let the sancocho simmer for about 30-40 minutes, or until the hen is cooked through and the vegetables are tender.

Simmer the Soup

Once cooked, taste and adjust seasoning if necessary. Remove the hen, shred the meat, and return it to the pot. Stir in the remaining cilantro just before serving.

Finishing Touch

Whole hen

Yuca (cassava)

Plantains

Potatoes

Corn on the cob

Carrots

Garlic cloves

Onion

Cilantro

Green bell pepper

Salt

Black pepper

Cumin

Sazon seasoning

Water