Plantains are a staple in many Cuban dishes, from Fufu de Platano to Sweet Plantains and Tostones. But have you ever taken regular tostones to the next level? That’s where these stuffed plantain cups come in! Tostones Rellenos (or Cuban Stuffed Plantain Cups) are a popular Caribbean and Latin American appetizer. The term “tostones” refers to the flattened and twice-fried plantain slices, while “rellenos” translates to “filled” meaning they are stuffed with savory fillings. To make them extra Cuban *wink wink*, I made my vaca frita recipe as the filling for this recipe. That’s how my favorite ..read more

When you grow up in a Cuban family, enjoying a slice of cream cheese stacked on top of a slice of guava paste is a rite of passage. Once you taste that sweet combo, you’ll never be the same. I felt the same way when I tasted these delicious guava cheese empanadas. Now, don’t get me wrong, I’m not saying these empanadas are better than pastelitos de guayaba y queso by any means but, what I am saying is that there’s a place for both on the dessert table, along with guava cake bars (Cuban masa real), of course! I digress. The real focus here is on the timeless combination of guava and cheese, a c ..read more

In 1975, my mom bought a Cuban paperback cookbook. She had only been living in Miami for less than 5 years and didn’t even have a car! She had walked to a nearby pharmacy and picked up this little gem. This cookbook had a BUNCH of Cuban recipes including Arroz Con Pollo, Camarones al Ajillo (Garlic Shrimp Recipe), and Arroz Con Camarones (Yellow Rice with Shrimp). We’re talking vintage here. This book is now in SHREDS and I have the cookbook taped up in my kitchen. Here’s a photo of what it looks like today. Every year for Easter Sunday, while other families make baked ham and d ..read more

Growing up in a Cuban family meant Saturday mornings included trips to the local Cuban bakery to enjoy treats like croquetas de pollo and pastelitos de queso. You can say handheld treats were always kind of a big deal. Empanadas are no exception. While they are traditionally from Latin America, we love them too! But here’s the twist – our empanada dough isn’t your typical savory dough; it’s infused with a touch of sweetness thanks to a secret ingredient: brown sugar-cinnamon syrup! Now, picture this: tender shreds of seasoned chicken thighs, reminiscent of the flavors found in the classic Cuba ..read more

I don’t know about you but growing up in a Cuban family, the only vegetables I remember having on my plate were fried. Ha! While most families served broccoli and carrots as side dishes, we had yuca con mojo and crispy tostones which are twice-fried plantains. But I’ll tell you, if I had to choose a favorite side dish, it would be these sweet fried plantains. In Cuban cuisine, sweet plantains, known as “Platanos Maduros,” are the perfect complement to any savory meal. If you’ve ever had a sliced banana with your picadillo, then you know exactly what I’m talking about! Sweet plantains are a st ..read more

Welcome to the best marinade you’ll ever make! Growing up in a Cuban family, you basically marinate EVERYTHING with mojo criollo. From pollo a la plancha to lechon asado and palomilla steak, this tangy garlic-citrus marinade infuses meats with a burst of tangy goodness, perfect for grilling, roasting, and pan-frying. I’ve been enjoying mojo criollo since birth and I have to say, I never get tired of it. Maybe I’m biased. Mojo marinade (or mojo criollo), pronounced moh-hoh, is a Cuban citrusy, garlicky marinade that has a slightly sour flavor. I’ve seen several variations of this marinade but a ..read more

Growing up in a Cuban family meant Saturday mornings included trips to the local Cuban bakery to enjoy treats like croquetas de pollo and pastelitos de queso. You can say handheld treats are kind of a big deal. Empanadas are no exception. While they are traditionally from Latin America, we love them too! But here’s the twist – our empanada dough isn’t your typical savory dough; it’s infused with a touch of sweetness thanks to a secret ingredient: brown sugar-cinnamon syrup! Now, picture this: tender shreds of seasoned chicken thighs, reminiscent of the flavors found in the classic Cuban arroz ..read more

Growing up in a Cuban family, I’d go to the bakery with my mom every weekend. We’d grab croquetas and pastelitos but on the rare occasion, we’d grab a slice of a guava jelly roll cake or brazo gitano. Brazo gitano, which translates to “gypsy’s arm” in English is known for its whimsical name because it resembles the twisted shape of a gypsy’s arm. It’s a playful and endearing name for a dessert that’s as visually appealing as it is delicious (kinda like tres leches cake). In this easy-to-follow recipe, I’m walking you through the steps to create a soft, fluffy sponge cake that you spread with s ..read more

Growing up in a Cuban family, one dish that always brought comfort and a burst of flavor to our table was Fufu de Platano [pronounced foo-foo de pla-ta-no]. This Cuban classic, made from boiled and mashed plantains, is a true taste of home. Similar to maduros (sweet plantains) and tostones, this humble yet delicious concoction embodies the essence of Cuban cuisine, combining the natural sweetness of ripe plantains with a touch of savory goodness. Whether as a side dish or the star of the meal, Fufu de Platano’s versatility makes it a beloved favorite. Let me show you how to make it! Why You’ll ..read more

Growing up in a Cuban family, pork is typically at the forefront of our dinner table like when we make Masitas de Puerco or when we make Lechon Asado during the holidays. When we want snacks or deliciously easy appetizers, however, we usually aim to make croquetas de jamon, tostones, or this fried pork belly, affectionately known as “chicharrones.” I remember my dad would sometimes bring home these crispy, golden-brown morsels of heaven in a greased-stained brown paper bag from a Cuban spot. Other times, my mom would fry them up on a sunny Sunday afternoon. Chicharrones Cubanos have been a che ..read more