In this recipe, with West and Central African origins, plantains are mashed into a smooth paste and served with sauces or stews.
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.
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!
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? Not boycotting Goya? Either way, Chef Jami Erriquez shares some simple recipes to make your own sazón and adobo spice mixes.
Yes. You need this Cuban pizza recipe. Wait, do you know what Cuban pizza is?
Chef Jami Erriquez grew up underneath a mango tree in Florida so she put together three of her favorite recipes for Startup Cuba.
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