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Entries tagged with 'cuban'

Slow Cooker Ropa Vieja With Black Beans and Rice

Serious Eats Jennifer Olvera 10 comments

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. More

Grilled Mojo-Marinated Skirt Steak

Serious Eats Jennifer Olvera 4 comments

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. More

Crispy, Shredded Cuban Beef With Pan-Fried Onions and Plantains

Serious Eats Jennifer Olvera 2 comments

Twice-cooked, crispy, shredded flank steak teams up with white rice, pan-fried onions, and caramelized plantains. More

Cuban Beef Casserole with Black Beans and Cumin Rice

Serious Eats Jennifer Olvera 2 comments

Ropa vieja-style beef, black beans and cumin rice combine for this Cuban take on a meaty casserole. More

Cuban Fritas (Seasoned Cheeseburgers with Shoestring Potatoes and Spicy Sauce)

Serious Eats J. Kenji López-Alt 1 comment

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. More

Baby Back Ribs With Mojo Barbecue Sauce

Serious Eats Jennifer Olvera 2 comments

The flavors of Cuban mojo inspired these kicky, baked, then grilled, barbecue ribs. More

Cuban Picadillo

Serious Eats María del Mar Sacasa 4 comments

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. More

Cuban Medianoche Sandwich

Serious Eats María del Mar Sacasa 1 comment

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... More

Grilled Cuban Sandwich

Serious Eats Caroline Russock Post a comment

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. More

Serious Heat: My Love for Mojo Sauce

Serious Eats Andrea Lynn 8 comments

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. More

Dinner Tonight: Black Bean Soup with Fried Egg

Serious Eats Blake Royer 15 comments

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... More

Dinner Tonight: Grilled Pork Chops Marinated in Mojo

Serious Eats Blake Royer 3 comments

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... More

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