Pizza VIP

Sándwich cubano

Pan con croquetas

Fish Pargo Entero

Pizza peperoni

Dulce de leche cubano

Yuca con mojo

Pollo entero 1/2

Jugo guayaba

Hamburguesa simple Beef

Pan con minuta fish

Sándwich Beef

Ice Cream preparado

Sándwich de pollo

Pizza jamón

Hamburguesa Beef

Sandwich con Bistec Cuban style

Cuban sandwich with ham and cheese, Don Pepe style

Sándwich Jamon y Queso Don Pepe

Espaguetis Jamón

Cuban style Spaghetti with red sauceJamón y Queso

Espaguetis Queso

Batido con crema

Jugos Jumex guayaba

Refrescos - Aguas

Completa Minuta

In a large bowl combine warm water, sugar, and instant yeast. Stir and let sit 3–5 minutes until foamy. Add olive oil, then add about 2 cups of flour and the salt. Stir until a shaggy dough forms.

Activate yeast & mix

Turn the dough onto a lightly floured surface and knead 6–8 minutes, adding the remaining flour a little at a time until the dough is smooth and slightly tacky. Alternatively, use a stand mixer with a dough hook on low for 4–5 minutes.

Knead

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 1–1.5 hours or until doubled in size.

First rise

Punch down the dough and divide if making two smaller pizzas (this recipe yields one large 12–14" pizza or two medium). Let rest 10 minutes, then on a cornmeal-dusted peel or baking sheet stretch or roll the dough into a 12–14 inch round, leaving a slightly thicker rim for the crust.

Shape

Make the sauce while the dough rises. In a bowl whisk crushed tomatoes with tomato paste, olive oil, minced garlic, oregano, salt, pepper and chopped basil. Taste and adjust seasoning. No cooking required — the sauce should be bright and slightly thick. Set aside.

If you don't have pre-caramelized onions, slice one medium onion and cook in 1 tsp olive oil over medium-low heat for 15–20 minutes until soft and caramelized. Slice roasted peppers, halve olives, and slice or tear the mozzarella. Shred fontina/provolone if not pre-shredded.

Prepare toppings

Preheat oven to highest temperature (475–500°F / 250–260°C) and place a pizza stone or heavy baking sheet inside while it heats for at least 30 minutes. Lightly dust peel or baking sheet with cornmeal. Spread a thin layer (about 1/2–3/4 cup) of tomato sauce over the stretched dough, leaving the rim clear. Distribute fresh mozzarella pieces evenly, sprinkle shredded fontina, then scatter caramelized onions, roasted red peppers, olives, and salami/prosciutto slices. Finish with a light sprinkle of grated Parmesan and red pepper flakes to taste. Drizzle 1 tsp olive oil over the top.

Assemble pizza

Slide the pizza onto the preheated stone/baking sheet. Bake 8–12 minutes (depending on oven and thickness) until the crust is golden and cheese is bubbly with some brown spots. If using a broiler, finish 1–2 minutes to add char — watch carefully to avoid burning.

Bake

Remove pizza from oven. Immediately scatter fresh arugula over the hot pizza, drizzle balsamic glaze and the remaining 1 tsp olive oil on top. Let rest 2–3 minutes, then slice and serve. Optionally add a few more shavings of Parmesan or an extra pinch of red pepper flakes.

Finish

Serve hot. Leftover pizza keeps refrigerated up to 3 days; reheat in a warm oven or skillet to preserve crust texture.

bread flour (or all-purpose)

warm water (about 105–115°F / 40–46°C)

instant dry yeast

fine sea salt

olive oil

sugar (or honey)

canned crushed tomatoes (or passata)

tomato paste

extra-virgin olive oil

garlic (minced, about 1 clove)

dried oregano

salt

black pepper

fresh basil (chopped) or 1/2 tsp dried

fresh mozzarella (sliced or torn)

shredded fontina or provolone

Parmesan (grated)

Italian cured salami (thin slices) or prosciutto

roasted red peppers (sliced)

caramelized onions

kalamata or black olives (pitted, halved)

arugula (for finishing)

balsamic glaze (for finishing)

red pepper flakes

olive oil (for drizzling)

cornmeal or semolina (for dusting)

Whisk together orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, kosher salt, and black pepper in a bowl to make the mojo marinade.

Prepare marinade

Place the pork shoulder in a zip-top bag or nonreactive container and pour the marinade over it. Refrigerate and marinate at least 4 hours, preferably overnight, turning occasionally so pork soaks evenly.

Marinate pork

Preheat oven to 325°F (160°C). Transfer pork and marinade to a roasting pan, cover with foil and roast until internal temperature reaches 195°F (90°C) and meat is very tender, about 2.5–3 hours for 1.5 lb. Remove foil for last 20–30 minutes to brown lightly.

Roast pork

Let pork rest 10–15 minutes, then shred or thinly slice to yield about 8 oz for sandwiches. Reserve juices to moisten meat if needed.

Shred and slice

Prepare bread: Cut the Cuban bread horizontally to create top and bottom halves. If using a baguette, split lengthwise. Remove some interior crumb if bread is particularly thick so sandwich layers fit together well.

Spread mustard: Evenly spread about 1 tablespoon of yellow mustard on the inside of each half (top and bottom).

Layer ingredients: On the bottom half, layer half the Swiss cheese slices (3 slices). Top with all the thinly sliced roasted pork (about 8 oz), then the sliced ham (4 oz). Place the dill pickle slices evenly over the meat. Finish with remaining Swiss cheese slices on top of the pickles (this helps the pickles stick when pressed).

Close and butter: Place the top half of the bread over the assembled fillings. Spread the softened unsalted butter evenly on the outside of both bread surfaces (top and bottom).

Heat sandwich press or skillet: Preheat a sandwich press (panini press) or a heavy skillet/griddle over medium heat. If using a skillet without a press, have a heavy skillet or cast-iron pan ready to weigh the sandwich down (use foil-wrapped bricks or another skillet).

Grill: Place the sandwich on the grill or skillet. If using a press, close and press down firmly; cook until bread is golden brown and cheese is melted, about 3–5 minutes. If using skillet + weight, cook 3–4 minutes on the bottom until golden, then carefully flip and press, cooking another 3–4 minutes until cheese is melted and both sides are golden and crisp.

Rest and slice: Transfer the sandwich to a cutting board and let rest 1 minute. Slice the sandwich into 2 or 3 portions on the bias (diagonal) with a sharp knife so layers hold together.

Serve: Serve immediately while hot and cheese is melted.

Cuban bread or soft baguette

Deli-style roasted pork (mojo-marinated preferred), thinly sliced

Honey baked ham, thinly sliced

Swiss cheese, sliced

Dill pickles, thinly sliced lengthwise

Yellow mustard

Unsalted butter, softened

Pork shoulder (boneless)

Fresh orange juice

Fresh lime juice

Olive oil

Garlic, minced

Ground cumin

Dried oregano

Kosher salt

Black pepper

In a medium heavy-bottomed saucepan, heat the butter and olive oil over medium heat until the butter melts and begins to foam. Add the minced onion and cook, stirring frequently, until translucent and soft but not browned, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sweat aromatics

Sprinkle the 5 tbsp flour over the softened onions and stir constantly for 2–3 minutes to cook the raw flour taste. The mixture should look pasty and absorb the fat.

Form the roux

Slowly whisk in the warm milk in two additions to avoid lumps. Bring the mixture to a gentle simmer over medium-low heat, whisking constantly, until it thickens to a soft, thick béchamel-like paste that holds its shape on a spoon, about 6–8 minutes. If it becomes too stiff, add up to 2 tbsp more milk to adjust.

Add milk and thicken

Remove the pan from heat. Stir in the chopped jamón (or cooked ham), grated cheese, chopped parsley, nutmeg, salt, and black pepper until evenly distributed. Taste and adjust seasoning. Spread the mixture into a shallow dish, cover with plastic wrap touching the surface to prevent a skin, and chill in the refrigerator for at least 1.5 hours (or until firm) — overnight is fine.

Finish filling

When the filling is well chilled and firm, use a spoon or small ice-cream scoop to portion roughly 2 tbsp (about golf-ball size) of filling. Roll each portion between lightly floured palms into a smooth cylinder or ball shape. Place on a baking sheet and chill 20–30 minutes to firm again; this helps them hold shape while breading.

Shape croquetas

Arrange three shallow bowls: one with 3/4 cup flour, one with the beaten eggs, and one with the breadcrumbs. Season the flour and breadcrumbs lightly with a pinch of salt and pepper.

Set up breading station

Working in batches, dredge each chilled croqueta first in flour, shaking off excess, then dip into the beaten eggs, then coat evenly with breadcrumbs. Press the crumbs gently so they adhere. Place breaded croquetas on a tray and keep refrigerated for 10–15 minutes while you heat the oil.

Bread croquetas

Pour oil into a deep skillet or heavy frying pan to a depth of about 1 inch and heat over medium-high until a small breadcrumb sizzles on contact (about 350°F / 175°C). Fry croquetas in batches without crowding for 2–3 minutes per side, turning as needed, until deeply golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining batches.

Fry until golden

Split the rolls or mini baguettes and butter the cut sides lightly. Toast buttered cut sides on a griddle or in a skillet over medium heat until golden and crisp, about 1–2 minutes per side.

Prepare bread

Spread about 1 tablespoon of garlic aioli on the bottom half of each toasted roll. If you prefer a lighter touch, use less.

Spread aioli

Place 2 croquetas per roll (or 3 smaller ones) on top of the aioli. Add a few slices of pickled peppers or piquillo (optional) and a small handful of arugula or lettuce. Spread a little aioli on the top half of the roll and close to serve. Serve immediately while croquetas are hot and the bread is crisp.

Stack croquetas and finish

unsalted butter

extra virgin olive oil

yellow onion, finely minced

garlic, minced

all-purpose flour

whole milk, warm

grated Manchego or mild cheddar

jamón serrano or cooked ham, finely chopped

fresh parsley, finely chopped

nutmeg, freshly grated

all-purpose flour (for dredging)

large eggs, beaten

plain breadcrumbs (panko or fresh)

neutral oil for frying (vegetable or sunflower)

small crusty rolls or mini baguettes

unsalted butter, softened (for toasting)

garlic aioli or alioli

pickled peppers or piquillo peppers, sliced (optional)

fresh arugula or lettuce

Pat the whole pargo dry with paper towels inside and out. Trim any leftover fins. With a sharp knife, make 3 shallow diagonal cuts on each side of the fish about 1/2 inch deep — these help the marinade penetrate and promote even cooking.

Prepare and score fish

In a bowl combine lime juice, olive oil, minced garlic, chopped cilantro, parsley, oregano (if using), sea salt, black pepper, ground cumin, and smoked paprika. Whisk until homogenous.

Make marinade

Rub half of the marinade all over the exterior of the fish, making sure to get into the score marks and inside the cavity. Place the fish on a plate, cover, and refrigerate for 30–45 minutes (up to 2 hours) to allow flavors to penetrate. Reserve the remaining marinade for basting.

Marinate fish

If roasting: preheat oven to 220°C (425°F). If grilling: preheat grill to medium-high. If pan-frying: heat a large heavy skillet over medium-high heat and have an oven available if you plan to finish in oven.

Preheat cooking surface

While fish marinates, slice tomato, onion, and green pepper into thin slices. Stuff the fish cavity with tomato slices, onion rings, bell pepper, lime/lemon slices, bay leaves, and herb sprigs. Tuck some chopped cilantro into the cavity as well for extra aroma.

Prepare stuffing

Roasting method: place the stuffed fish on a rimmed baking sheet or in a shallow roasting pan lined with foil. Brush the exterior lightly with the reserved marinade and 1 tbs olive oil. Roast in the preheated oven for 18–25 minutes, depending on size, until flesh is opaque and flakes easily with a fork and internal temperature at the thickest part reads about 60°C (140°F).

Roast or grill whole pargo

Grilling: oil the grill grate well. Brush fish with oil and the reserved marinade. Place fish directly on the hot grate (use a fish basket if available) and grill 6–8 minutes per side, turning carefully once, until skin is charred in places and flesh flakes easily. If the skin sticks, give it an extra minute until it releases.

Grill method

Pan-fry: heat 1 tbs oil and optional 1 tbs butter in a large ovenproof skillet over medium-high. When hot, add fish and sear 3–4 minutes per side until golden. Transfer skillet to the preheated oven and finish for 8–12 minutes until cooked through.

Pan-fry then oven finish (alternative)

During the last 5 minutes of cooking, brush the fish with any leftover marinade or melted butter once more to glaze. When done, transfer fish to a serving platter and let rest 5 minutes so juices redistribute.

Baste and rest

Sprinkle coarse sea salt and chopped cilantro leaves over the fish. Serve whole with lemon wedges on the side. Offer a side of boiled potatoes, rice, fried plantains, or a simple salad. To portion, slide a spatula under each side of the fillet and lift from the backbone to serve individual portions.

Finish and serve

whole red snapper (pargo) - cleaned, scaled, gutted

fresh lime juice

garlic cloves, finely minced

fresh cilantro (coriander), chopped

fresh parsley, chopped

fresh oregano or marjoram, chopped (optional)

sea salt

black pepper, freshly ground

ground cumin

smoked paprika (or sweet paprika)

bay leaves

ripe tomato, thinly sliced

yellow onion, thinly sliced into rings

green bell pepper, thinly sliced

fresh lime or lemon slices (for cavity)

fresh thyme or sprigs of rosemary (optional)

olive oil or neutral oil for pan / brush

butter (optional, for basting)

coarse sea salt (for finishing)

lemon wedges (to serve)

fresh cilantro leaves for garnish

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Activate yeast

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 5–7 minutes by hand.

Mix dough

Knead the dough on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

Lightly oil a large bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1–1.5 hours.

Punch down the risen dough, turn out onto a lightly floured surface and divide if making two smaller pizzas (this recipe makes one large 12–14" pizza or two 9–10" pizzas). Let rest 10 minutes, then shape into a round by pressing from the center outward, leaving a slightly thicker rim.

Prepare sauce while dough rises: In a bowl, combine crushed tomatoes, tomato paste, 1 teaspoon olive oil, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Stir until smooth and taste-adjust seasoning. No cooking required for a fresh pizza sauce; if you prefer a cooked sauce, simmer gently for 10–15 minutes and cool before using.

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available (475–500°F).

Preheat oven

If using a pizza peel, dust it with cornmeal or flour to prevent sticking. If using a baking sheet, lightly oil it or dust with cornmeal.

Prepare peel or pan

Brush the shaped dough lightly with 1 tablespoon olive oil. Transfer dough to the prepared peel or pan. Spread 1/2 to 3/4 cup of the prepared sauce evenly over the dough, leaving a 1/2"–1" rim. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Arrange sliced pepperoni evenly on top (about 30 slices for a large pizza). Sprinkle grated Parmesan if using.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F, or until crust is golden and cheese is bubbling and slightly browned. Baking time will vary by oven and thickness of dough.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top if using, slice, and serve.

Pizza Vip

Sándwich Cubano

Pan Con Croquetas

Fish Pargo Entero

Pizza Peperoni

Dulce De Leche Cubano

Yuca Con Mojo

Pollo Entero 1/2

Jugo Guayaba

Hamburguesa Simple Beef

Pan Con Minuta Fish

Sándwich Beef

Ice Cream Preparado

Sándwich De Pollo

Pizza Jamón

Hamburguesa Beef

Sandwich Con Bistec Cuban Style

Sándwich Jamon Y Queso Don Pepe

Espaguetis Jamón

Espaguetis Queso

Batido Con Crema

Jugos Jumex Guayaba

Refrescos - Aguas

Completa Minuta