Ropa vieja, the classic Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce, is a natural choice for the slow cooker, stewed all day and served with rice and beans.
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Skirt steak, with its coarse texture and hearty grain is a great cut for marinating, particularly when the marinade is a garlicky mix of lime and orange juice. As it chars over a hot flame, the interior ends up buttery and rich.
Twice-cooked, crispy, shredded flank steak teams up with white rice, pan-fried onions, and caramelized plantains.
Ropa vieja-style beef, black beans and cumin rice combine for this Cuban take on a meaty casserole.
The frita is a classic regional American burger created by Cuban immigrants in South Florida. While the standard is a thin, griddled patty with a spiced ketchup-based sauce, my take on it is a slightly larger version designed for the backyard grill with a boldly seasoned pork and beef patty, a creamier sauce, and more vegetables. The crisp shoestring potatoes that are the hallmark of a traditional frita remain the same.
The flavors of Cuban mojo inspired these kicky, baked, then grilled, barbecue ribs.
Picadillo is a Cuban-style hash made with ground pork, ground beef, or both. Layers of flavor in this traditional dish come in the shape of olives, capers, and raisins.
Medianoches are usually made with "pan suave," a soft, sweet bread. Since it is not widely available, I've substituted it with 6 inch-long challah rolls, which are sweet and soft like the original. About the author: María del Mar Sacasa...
On paper the ingredients for a Cuban sandwich are fairly run of the mill—ham, Swiss, roast pork, mustard, and pickles—but when pressed and grilled together within a loaf of Cuban bread, sandwich magic happens. Coming from Cuban roots, Lourdes Castro, author of Latin Grilling, knows a thing or two about this particular sandwich. She's adapted an authentic version for those of us who don't have the luxury of living in prime Cuban sandwich territory, i.e., South Florida.
My first introduction into the wonder of mojo sauce was one of the early seasons of Top Chef, where a contestant (the always entertaining, Howie from the Miami season) braised pork shoulder in a mojo sauce to rave reviews. But that's only the beginning of mojo, which I've discovered since then has many uses and variations. Mojo does triple-duty as a fiery marinade, a condiment, and as a tenderizer for meats, seafood and poultry.
I recently ate a bowl of phenomenal black bean soup at Bonita in Brooklyn and I've been on the hunt for a good recipe since. The soup was rich and deep with a healthy punch of spice and a mouthwatering...
This "mojo" sauce has nothing to do with the word for magic touch, but you could have fooled me: this is one of the most delicious marinades I've had in ages. The recipe comes from Our Latin Table, and describes...