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!
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.
It's been quite a year, so we may need not one but two traditional holiday drinks to send out 2020 with a bang.
Growing up in South Florida, guava paste was a staple in most households. If your parents had guests over for coffee, you would see a plate of soda crackers topped with...
Chef Jami Erriquez recounts her memories to recreate this traditional recipe.
This fall off the bone chicken dish is influenced by the Chinese laborers that migrated to Cuba beginning in the 1850s.
Boycotting Goya? Chef Jami Erriquez shares some simple recipes to make your own sazón and adobo spice mixes.
