Rice Pudin with Milk


We put the rice to cook in a pot with water, which should be twice the measure of rice, for about 10 minutes.

Meanwhile, in another pot or container that is sufficiently deep, over low heat add the milk with the sugar, the lemon peel and the cinnamon stick, stirring constantly to prevent it from sticking.

When it starts to boil, wait for 1 minute and remove the cinnamon. and the lemon peel.

Immediately add all the rice and let it boil for another 15 minutes, stirring constantly, until all the milk is absorbed, remember that it should not dry out too much.

Now remove it from the heat and serve it in a bowl or deep dish, sprinkling the cinnamon powder. It is preferably consumed cold.


    1 quart of milk
    1 cup of rice
    2/3 cup of sugar
    Peel or skin of 1 lemon
    1 cinnamon stick
    2 tablespoons of ground cinnamon

Cuban Cold Salad


Boil the elbows in a pot with enough water and a pinch of salt, over high heat for 10 or 15 minutes until they are fully cooked.

While they boil, chop the ham, cheese and pineapple into small pieces, and reserve for later.

When the elbows are ready, drain them well and reserve in another dry container.

Now it is the turn to mix all the ingredients, the ham, the pineapple, the cheese, the elbows and the mayonnaise.


 1 Package of macaroni elbows
 1 Cup of mayonnaise
 1 pound of ham
 1 pound of white cheese
 1 pineapple
    Olives (optional)
    Salt to taste

Cuban Pot Roast - Carne Asada


Combine cumin and garlic; press onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.

Squeeze lime wedges over steaks. Carve steaks; season with salt. Serve with guacamole.

To broil: Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 17 minutes for medium rare to medium doneness, turning once.


2 Boneless beef strip steaks, cut 1-inch thick (1-1/4 lb.)
2 Teaspoons ground cumin
2 Cloves garlic, minced
2 Lime wedges
Salt to taste

Pan Seared Pork Chops

The key to tender and juicy pork is to make sure that you aren’t over-cooking it. The sure-fire way to cook it just right is to use a meat thermometer. When the pork chops reach an internal temperature of about 145 (up to 160 degrees, but I found 145 to give me the perfect result), they are done! You’ll remove the pork chops from the pan and let them rest for about three minutes. The result will be a perfectly cooked, tender and juicy piece of pork with just a hint of pink in the center that you’ll find irresistible!

This is an easy and quick recipe that will delight. Serve with asparagus and compliment your meal with a bottle of Chardonnay, which goes perfectly with this recipe. More...

Cuban "Ajiaco" Stew

Every Cuban should be proud of its Ajiaco, one of the most delicious and distinctive culinary "Criollo" dishes. I think we can say that it is the soul of Cuba turned into delicacy. In it are synthesized more than 500 years of history, irreversible mixture of races, cultures and idiosyncrasies, which could not escape the kitchen. This recipe is one of the many variations of the dish that we hope you'll enjoy.


  1. Soak the tasajo overnight in cold water, changing the water at least twice. Remove the tasajo from the water and cut into 1-inch pieces.
  2. Cut the ribs into individual ribs. Cut the flank steak into 1 inch strips.
  3. Cut the pork into 1-inch pieces.
  4. Place the tasajo and ribs in a stock pot and cover with water. Season the water with salt and pepper.
  5. Cook the meat for about 1 hour or until the ribs are tender. Remove from the heat and drain.
  6. In a stock pot, heat the olive oil. When the oil is hot, add the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper.
  7. Saute the mixture for 2 to 3 minutes. More...

Cuban Stuffed Potatoes - Papa Rellenas Recipe

Cuban Stuffed Potatoes (Papas Rellenas) is a very popular Cuban dish, you can serve it as snack, lunch or dinner.


  • 6 potatoes, peeled and quartered
  • 1 tsp. salt & garlic powder
  • Parsley for garnish
  • 2 Tbsp. Warm milk
  • Picadillo  (you can find the recipe here)  The picadillo is the filling for the Papas Rellenas.
  • 2 eggs, beaten with 1 Tbsp. Water
  • 2 cups breadcrumbs
  • Oil for frying


  1. Boil potatoes until they are fully cooked  More...

New Shrimp Summer Recipe

Make the shrimp stock as per the instructions following.

Make the sauce. Use a 3-quart saucepan and melt the butter over medium-low heat until it just begins to brown.

Whisk in the flour quickly to make a smooth paste.

Add 1 cup shrimp stock and the wine, blending with your whisk to avoid any lumps. Simmer over low heat, stirring constantly until the sauce thickens. Remove from direct heat, but cover and keep warm for later.

Sauté the onion in the olive oil in a large sauté pan over medium heat, until it begins to soften.

Add the shrimp and continue to sauté for a minute or 2 only, flipping frequently (Do not overcook).

Add the tomatoes and the garlic and cook for an additional 3 to 5 minutes stirring occasionally. Salt and pepper to taste.

While the shrimp is cooking, finish your sauce. Add the cream with a whisk and blend in thoroughly. Increase heat to medium to bring the sauce up to serving temperature. Stir constantly and do not let the sauce come to a boil.

Remove sauce from heat and add the chopped fresh cilantro. Pour the sauce over the shrimp and vegetables in the sauté pan, turning with a spoon to blend.

Serve immediately over white rice.


2 1/2 pounds shrimp, peeled and deveined, reserve shells
1/2 stick of salted butter
1/4 cup flour
1 cup shrimp stock (as per the following recipe)
1/2 cup onion, chopped
1/4 cup olive oil
1 cup Italian tomatoes, seeded and chopped
4 cloves garlic, chopped
Salt and pepper to taste
1 cup heavy cream
1/4 cup white vermouth
1/3 cup fresh cilantro, chopped

Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.

When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.

The shells of the 2 1/2 pounds of shrimp
1  quarts plus 1 cup cold water
1/2 cup coarsely chopped onion
1/4 cup chopped carrots
1/4 cup chopped celery
1/4 tablespoon garlic, roughly chopped
1/2 cup mushroom trimmings
Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 2 parsley stems

For Your Next Barbecue, A Bottle of Red

By mid-summer, drinking rosé day and night can tire even the most seasoned wine drinker. The obvious alternative is a dry and crisp white wine, but you’re truly missing out if you ignore light, chilled reds as your summer companion for barbecues and patio hangouts.
An entire genre of young and refreshing red wines, largely coming from northern appellations in France, are an excellent answer to hot-weather drinking. In particular, certain French varieties like Gamay, Pineau d’Aunis, and Grolleau form the basis of these low-alcohol, high-acid, earthy red wines, which will quench your thirst without weighing you down. We’re talking about what the French call glou-glou or vin de soif—literally, wine for thirst. And they are best served with a chill.

Jason Wagner, wine director and partner at the Lower Manhattan restaurant Fung Tu, features several light reds at the restaurant, which serves rich and spicy Chinese cuisine. More...

The Cuban Pork Chop with mojo

In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Garnish with watercress, tomatoes and avocado. More...