By popular request, here's Chef Jami Erriquez's simple, easy to make ropa vieja recipe, that you can serve today.
Category - Food & Drink
The fusion of this traditional Jewish food with Cuban flavors and ingredients connects these two cultures perfectly. Your mouth will agree.
Edgardo Rodriguez was told his El Borikua seasoning was too Latin. Today it's his best seller.
My mother’s “agrio” is basically a watery sauce flavored with pickled radishes and onions.
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.
Finca Agroecológica El Paraíso shares the recipe for their famous flan with Cynthia Carris Alonso, the author of the cookbook A Taste of Cuba.
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.
Author Cynthia Carris Alonso shares two simple yet elegant seafood recipes from Trinidad's award winning paladar.
Chef Louie Estrada teaches his recipe for traditional ropa vieja from his home kitchen in Brooklyn.
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.
With the Waffleshot, an edible tacita, the question isn't whether or not you can eat your cafecito cup but rather, when you should eat it.
What happens when the Cuban ingredients you need for your favorite dish are difficult (or impossible) to find in the United States?
Lucky for you plant-based eaters, vegetarian-friendly restaurants have been popping up all over the Cuban capital as more and more private paladares open their doors.
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