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.
Directions:
- 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.
- Cut the ribs into individual ribs. Cut the flank steak into 1 inch strips.
- Cut the pork into 1-inch pieces.
- Place the tasajo and ribs in a stock pot and cover with water. Season the water with salt and pepper.
- Cook the meat for about 1 hour or until the ribs are tender. Remove from the heat and drain.
- 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.
- Saute the mixture for 2 to 3 minutes. More...
Cuban Stuffed Potatoes (Papas Rellenas) is a very popular Cuban dish, you can serve it as snack, lunch or dinner.
INGREDIENTS:
- 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
DIRECTIONS:
- Boil potatoes until they are fully cooked More...
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...
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...
While many a Cuban cookbook features a frita recipe, few mention its history, in part because it remains unclear. What is known is most often tied to the wistful memories and anecdotes of exiles long gone, the kinds of stories I grew up hearing in my own family. Fritas, my elders would say, were Cuba’s original street food, sold at propane-fueled carts—a precursor to the food truck!—that lined busy Havana sidewalks or parked in front of sporting events. They were the national snack.
By the 1960s, along with the many Cubans who fled the island’s second revolution, the frita found its way to Miami. Long dominated by a generation of elders, the city’s most popular frita restaurants have been around for some 30 years: There’s El Mago de las Fritas which is not to be confused with El Rey de las Fritas, which is different from Frita Domino, which claims to be Miami’s first frita stand, dating back to 1962. More...
We’ve never been the kind of guys to worship outdoor grilling gear and technology. When we were growing up, But recently we picked up a trick from a Dallas chef that has rocked our minimalist approach to its foundation: We cook meats directly on the coals.
No, the precious porterhouses do not incinerate, even though the heat is consistently 800 to 1,000 degrees. The char is robust and earthy, but never too ashy or excessive, even when we use thinner cuts like hanger and skirt. More...
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 Cookbook
A great Cuban recipe is at the heart of every
memorable meal. Browse our recipes for inspiration!
Directions:
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.More...
Directions:
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.More...