Pulpeta has roots in many different countries. In Puerto Rico it's Albondigón or Butifarrón al horno. In Italy, it's called Polpettone and is made in a similar way as...
Author - Jami Erriquez
Jami Erriquez is a part-time chef, food stylist, and an avid cookbook collector from South Florida. She studied culinary arts at Le Cordon Bleu in Atlanta, Georgia. Her love for cooking came from her father, Danny. She is a traveler, a yogi, and a beach bum, and has been eating Cuban sandwiches and listening to Celia Cruz since she was seven!. When Jami isn't in the kitchen she is binge-watching Golden Girls and hanging out with her family and pet cat, Irma.
This yummy rustic cake is eggy and custardy and simple to make for mango season. Get ready to have your mind blown.
By popular request, here's Chef Jami Erriquez's simple, easy to make ropa vieja recipe, that you can serve today.
The fusion of this traditional Jewish food with Cuban flavors and ingredients connects these two cultures perfectly. Your mouth will agree.
In this recipe, with West and Central African origins, plantains are mashed into a smooth paste and served with sauces or stews.
Chef Jami Erriquez has given us a recipe for what is officially the best comfort food on the planet.
They’re especially enjoyed from Nochebuena through Three Kings’ Day, but we don’t need an excuse to make them all year long, especially during a pandemic!
It's been quite a year, so we may need not one but two traditional holiday drinks to send out 2020 with a bang.
This fall off the bone chicken dish is influenced by the Chinese laborers that migrated to Cuba beginning in the 1850s.
Boycotting Goya? Not boycotting Goya? Either way, Chef Jami Erriquez shares some simple recipes to make your own sazón and adobo spice mixes.