OUR CULTURE

Plain Arepa

Chorizo

Platano Maduro

Pork Belly Strip

Shredded Chicken

Bacon

Pickled Onions

Avocado

Rice

French fries

Steak

Mushrooms

Shredded Beef

Pickled Jalapeño

Tomato

Beans

Vanilla Bean Flan

Papaya, banana, apple, grapes, pineapple, mango with a scoop of vanilla ice cream and condensed milk.

Salpicon Con Helado

Papaya, banana, apple, grapes, pineapple, mango.

Salpicon

Arroz con Leche

Coffee & Whiskey 3 Leches

Rinse 1 cup of quinoa under cold water to remove its natural coating, saponin, which can make it taste bitter.

Rinse Quinoa

Chop the bell peppers, red onion, zucchini, and cherry tomatoes into bite-sized pieces.

Chop Vegetables

In a medium pot, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.

Cook Quinoa

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing for about 2 minutes until fragrant.

Sauté Vegetables

Add the chopped bell peppers, zucchini, and cherry tomatoes to the skillet. Sprinkle with cumin, paprika, salt, and black pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.

Add Remaining Vegetables

Once the quinoa has rested, fluff it with a fork and add it to the skillet with the sautéed vegetables. Mix well to combine all ingredients.

Combine Quinoa and Vegetables

Remove the skillet from heat. Stir in the chopped fresh cilantro and serve warm with lime wedges on the side for squeezing over the dish.

Garnish and Serve

Quinoa

Vegetable Broth

Olive Oil

Bell Peppers (mixed colors)

Red Onion

Zucchini

Cherry Tomatoes

Garlic (minced)

Cumin

Paprika

Salt

Black Pepper

Fresh Cilantro (chopped)

Lime Wedges

In a large mixing bowl, combine the pre-cooked cornmeal and salt. Gradually add warm water while stirring with a spoon or your hands until a soft, pliable dough forms.

Mix the Ingredients

Knead the dough in the bowl for about 2-3 minutes until it is smooth and no longer sticky. If the dough is too dry, add a little more water, one tablespoon at a time.

Knead the Dough

Divide the dough into 6 equal portions. Roll each portion into a ball and then flatten it to form a disc about 1/2 inch thick.

Shape the Arepas

In a large skillet, heat the vegetable oil over medium heat. Make sure the oil is hot but not smoking.

Heat the Oil

Carefully place the shaped arepas in the skillet. Cook them for about 5-7 minutes on each side until they are golden brown and have a crispy crust.

Cook the Arepas

Once both sides are golden brown, remove the arepas from the skillet and place them on a paper towel to drain any excess oil.

Finish Cooking

Allow the arepas to cool slightly before serving. They can be sliced open and filled with cheese, avocado, or any favorite filling.

Serve

pre-cooked cornmeal

warm water

salt

vegetable oil

Gather all the ingredients listed above. If using optional ingredients, chop the red bell pepper, onion, and cilantro.

Prepare Ingredients

In a large skillet, heat the olive oil over medium heat. Add the ground chorizo and cook, breaking it apart with a spatula, until browned and fully cooked, about 6-8 minutes.

Cook Chorizo

Add the minced garlic, paprika, cumin, oregano, salt, and black pepper to the skillet with the chorizo. Stir well to combine and cook for another 2-3 minutes until the spices are fragrant.

Add Aromatics

If using, add the diced red bell pepper and onion to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender.

Add Optional Vegetables

Remove the skillet from heat. If desired, stir in the chopped fresh cilantro before serving. Serve warm as a filling for tacos, burritos, or alongside rice.

Finish and Serve

Ground Chorizo

Garlic, minced

Oregano

Red Bell Pepper, diced

Onion, diced

Fresh Cilantro, chopped

Carefully peel the ripe plantains by making a slit along the skin and removing it. Make sure to remove all the skin as it can be tough.

Peel the Plantains

Cut the peeled plantains diagonally into thick slices, about 1 inch thick. This allows for a crispy exterior and soft interior.

Slice the Plantains

In a large skillet or frying pan, heat the vegetable oil over medium heat until hot but not smoking.

Carefully add the sliced plantains to the hot oil in a single layer. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy.

Fry the Plantains

Once fried, remove the plantains from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt while they are still hot.

Drain and Season

Ripe Plantains

Vegetable Oil

Start by preheating your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.

Prepare the Pork Belly

In a small bowl, mix together salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Rub this mixture all over the pork belly, ensuring it gets into the scored skin.

Season the Pork Belly

Place the seasoned pork belly on a baking tray lined with parchment paper, skin side up. Roast in the preheated oven for about 2.5 to 3 hours, or until the skin is crispy and the meat is tender.

Roast the Pork Belly

Every 30 minutes, baste the pork belly with its own rendered fat to enhance flavor and crispiness.

Baste the Pork Belly

In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring occasionally. Allow it to reduce for about 10 minutes until thickened slightly.

Make the Sauce

Once the pork belly is cooked and crispy, remove it from the oven and let it rest for 10 minutes before slicing. Serve drizzled with the prepared sauce.

Serve the Pork Belly

Pork belly

Black pepper

Garlic powder

Onion powder

Smoked paprika

Brown sugar

Soy sauce

Honey

Rice vinegar

Sesame oil

Fresh ginger, grated

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

Prepare the Chicken

In a small bowl, mix together the garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture evenly over both sides of the chicken breasts.

Season the Chicken

In a large skillet, heat the olive oil over medium heat. Once hot, add the seasoned chicken breasts to the skillet.

Sauté the Chicken

Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Cook the Chicken

Pour the chicken broth into the skillet, ensuring that the chicken is partially submerged. Cover the skillet and let it simmer for 10 minutes.

Add Chicken Broth

Remove the chicken from the skillet and let it cool for a few minutes. Use two forks to shred the chicken into bite-sized pieces.

Shred the Chicken

Chicken breasts

Chicken broth

Olive oil

Pepper

Choose your preferred type of bacon (regular, thick-cut, or turkey bacon) based on your taste and dietary needs.

Select Your Bacon

Preheat your skillet or oven to medium heat. If using an oven, preheat to 400°F (200°C).

Prepare Your Cooking Surface

Place the bacon strips in the skillet or on a baking sheet if using the oven. Cook for about 4-6 minutes on each side or until crispy, adjusting the time based on thickness.

Cook the Bacon

If desired, sprinkle with black pepper, drizzle with maple syrup, or sprinkle with brown sugar during the last minute of cooking to enhance flavor.

Add Seasonings (Optional)

Once cooked, remove the bacon from the skillet or oven and place it on a paper towel-lined plate to drain excess fat. Serve hot.

Drain and Serve

Maple syrup

Peel and thinly slice the red onions into rings. You can use a sharp knife or a mandoline for even slices. Place the sliced onions in a bowl.

Slice the Onions

In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, garlic cloves, bay leaf, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt have dissolved.

Prepare the Pickling Solution

Once the pickling solution is simmering, remove it from heat and pour it over the sliced onions in the bowl. Make sure the onions are fully submerged.

Combine Onions and Solution

Let the mixture cool to room temperature. Transfer the pickled onions and the pickling liquid to a clean jar or airtight container. Seal and refrigerate.

Cool and Store

The pickled onions can be served immediately, but for the best flavor, let them sit in the fridge for at least 1 hour before serving. They will keep in the refrigerator for up to 2 weeks.

Red onions

White vinegar

Water

Sugar

Black peppercorns

Garlic cloves

Bay leaves

Red pepper flakes

Carefully crack the eggs into a medium-sized bowl. Make sure no shell fragments get into the bowl.

Cracking the Eggs

Using a fork or a whisk, beat the eggs until the yolks and whites are well combined. Add salt and black pepper to the mixture and whisk until frothy.

Whisking

Place a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the surface of the pan.

Heating the Pan

Pour the beaten eggs into the skillet. Let them sit undisturbed for a few seconds until they start to set around the edges.

Cooking the Eggs

Using a spatula, gently stir the eggs from the edges towards the center. Continue this process until the eggs are mostly cooked but still slightly runny.

Stirring

If using, sprinkle the shredded cheese, chopped vegetables, and fresh herbs over the eggs at this stage.

Adding Optional Ingredients

Continue to cook for another minute or until the eggs are fully cooked but still soft and creamy. Remove from heat.

Final Cooking

Use the spatula to transfer the scrambled eggs onto a plate. Optionally, garnish with additional herbs or a sprinkle of cheese.

Plating the Eggs

Serve immediately while warm and enjoy your delicious scrambled eggs!

Enjoying

Eggs

Butter

Cheese (shredded)

Chopped Vegetables (e.g., bell peppers, onions, spinach)

Fresh Herbs (e.g., parsley, chives)

Cut the ripe avocados in half and remove the pit. Scoop the flesh into a mixing bowl.

Prepare the Avocados

Using a fork or a potato masher, mash the avocado to your desired consistency (smooth or chunky).

Mash the Avocados

Squeeze the juice of one lime over the mashed avocado to add flavor and prevent browning.

Add Lime Juice

Sprinkle in the salt and black pepper. If using, add chili flakes, garlic powder, and chopped fresh cilantro.

Season the Mixture

Use a fork to mix all the ingredients together until well combined.

Mix Well

Spoon the avocado mixture into a serving bowl or onto a plate.

Transfer to Serving Dish

If desired, garnish with additional cilantro or a sprinkle of chili flakes.

Our Culture