Recipes from our kitchen





  • 5 tablespoons olive oil
  • 2 Onions, chopped
  • 1 Green bell pepper, chopped
  • 4 Garlic cloves, chopped

Sofrito is a base for many Cuban dishes. To prepare the sofrito sauté the onions, peppers and garlic in a large pan on low heat. The idea is to infuse the flavors of the ingredients in to the oil.

  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 bay leaves

Sauté the onions and peppers for about ten minutes, until the onions and peppers have softened a bit. Add the dry herbs and sauté for another few minutes making sure not to burn the spices.

  • 1 tablespoon tomato paste
  • 1/2 cup dry white wine
  • 1 can diced tomatoes
  • 1/2 cup green olives

Add the wet ingredients to the pan, bring to a simmer and make sure to deglaze the bottom of the pan.

  • 2 pounds of ground chuck

Add the ground beef, cook on medium low for about 20 minutes. Stir the beef every few minutes to get rid of lumps of meat. Best served with white rice and black beans.

Ropa Vieja

THE quintessential CUBAN DISH

2 pounds chuck

Sear the meat in a large pot.

  • 1 large onion sliced
  • 1 of each large green red and yellow bell pepper, thinly sliced
  • Remove the meat and add the onions and peppers. Sauté with a tablespoon of olive oil.
  • 4 cloves minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon ground allspice
  • 2 bay leaves

Add the garlic and spices to the pot. Sauté for another 5 minutes on low heat making sure not to burn the spices.

  • 1 cup Beef broth
  • 1 can crushed tomatoes

Add the broth and tomatoes and deglaze the bottom of the pot. Add the seared chuck and bring to a simmer. Cook the chuck until tender, about 2-3 hours. When the meat is tender, remove it from the pot and place in a large bowl. Let the meat cool a bit and shred it with forks.

  • 1 cup green olives
  • 1/2 cup roasted red peppers drained

Add the shredded meat back to the pot and stir in the olives and roasted peppers. Bring to a simmer. Serve with white rice and freshly chopped parsley.

Guava Sufganyot


For the Jam

  • 5 Ripe Guava 
  • 2 Cups water 

Cut the guava in small pieces and cook until completely soft. Mash the guava to a paste and pass through a strainer to get rid of the seeds.

  • Guava paste
  • 2 Cups Sugar
  • 3 tablespoons lemon juice

Mix the paste, sugar and lemon and simmer on a low flame until the jam reaches a sauce like consistency. Cool the jam and keep it in the fridge.  

 For the Dough

  • 1 cup warm water
  • 1 tablespoon active dry yeast  
  • 1/4 cup sugar

Place in a large bowl, mix and let sit for ten minutes so that the yeast starts to activate.

  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 large egg yolks
  • 2 tablespoons vegetable oil 
  • 1 teaspoon vanilla extract

Add the rest of the ingredients to the bowl and mix well. The dough is a bit sticky, but don’t worry; it is supposed to be. Let the dough rise for at least an hour covered at room temperature so that it doubles in size.

Dust a clean surface with flour and form 20 balls of dough. Deep fry the dough in 350⁰F oil for about 3 minutes, make sure to flip the dough so that both sides become golden. Place on paper towels to drain the oil. 

Make a small hole with a knife on the side of each Sufganya for the jam. Fill each sufganya using a squeeze bottle or a piping bag. Dust generously with powdered sugar and serve.

Happy Hanukkah!

Caldo Gallego

Caldo Gallego


  • 2 large onions diced
  • 1 bunch of swiss chard
  • 2 cups of kosher salami cut in to cubes
  • 3 tbsp of olive oil

Slice the stalks of the swiss chard in to small strips and saute them in a large pot with the onions, salami and olive oil on medium heat until lightly browned.

  • 4 cloves of garlic
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 bay leaves
  • 1 tsp paprika (smoked if you like)

Add the garlic and herbs to the pot and saute on low heat for 3 minutes, making sure not to burn the spices.

  • Swiss chard leaves cut in to strips
  • 2 large potatoes cut in to cubes 
  • 1 can of white beans 
  • 2 liters of chicken stock
  • 2 marrow bones (optional)

Add the rest of the ingredients to the pot and bring to a boil. Simmer for an hour and serve with freshly chopped parsley.