Thursday, February 25, 2016


The smell of Arroz Con Gris(black beans and rice)makes my mouth water. Abeula’s home made Arroz Con Gris consists of cooked onion, peppers, cumin, bay leafs, and garlic. This deliciousness is made with white rice and the beans liquid to darken the rice. Abuela loves to make this dish accompanied with  fried Pork, Yucca, Fried Plantains and a lettuce and avocado salad. 

This deliciousness is made:
In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft, about 4-5 minutes. Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice Cover, reduce heat to low, and simmer 20 minute (don't peek). Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).
2 tsp olive oil
1/2 cup chopped green bell pepper, chopped
1/2 cup chopped red bell pepper, chopped
small onion, chopped
2 cloves garlic, minced
1 cup uncooked long grain rice
15 oz can black beans (don't drain)
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano

salt and pepper to taste

Friday, February 19, 2016


Tamales recognized as early as 5000 BC, some believe that even in the Pre-Columbian history (7000 BC).  Recognized as the warring tribes such as the Mayan, Aztec, and Incan cultures. In history it is said that women where who began to make them due to the large preaches taken to make the Tamales. But thanks to us women and our creativity THE TAMAL WAS BORN!  
4 lb
fresh corn scrapped from the cobs cut the corn kernals from the cob and weigh out about 4 lbs. grind corn in food processor after.
3 large
sweet vidalia onions or texas sweet onion diced small
3 large
sweet bell peppers diced small
12 clove
fresh garlic, smashed or put through a garlic press
3 lb
lean pork cut into small bite sized pieces
4 small
cans tomato sauce, You can use hunts or delmonte, use pure tomato sauce nothing with corn starch.
1 can(s)
(2) fire rosted peeled red pimentos from the can, diced small, you can do your own or buy in a can. drain all water
2 tsp
scant not heaping over, of dried oregano
2 tsp
cumin powder
1/2 tsp
ground bay leaves (powder)
3 small
packets of sazon goya seasoning, con culantro and achiote
3 tsp
salt or more to suit your taste
2 small
jalapenos, seeds and veins removed, diced fine (optional)
1 Tbsp
goya adobe seasoning (leval not heaping over)
2 tsp
ground black pepper
1 1/2 c
pure white pork lard, or shortening of you choice, do not use any type of oil
2 tsp
garlic powder
3 large
bags of dried corn husks ( 5 lbs) opened, seperated and cleaned of the corn silk
1 large
spool or roll of butchers twine
1/4 c
It Gets worse!!!!! 
The steps to make the tamales..I think you don't even wan't to know. However this can be accompanied by my other delicious recipe (Carne en salsa) Abuela is the best at this!

Thursday, February 11, 2016


         Carne Con Papas (Meat and potatoes) consists of beef seasoned with many specimens,accompanied by backed potatoes to give a nice and juicy flavor. My Abuela (Grandmother) likes to add a little hot sauce at the end to give it an extra tangy taste. This recipe does not consist of many ingredients however ends up with a delectable taste! Carne con papas is a traditional meal cooked in Cuba. This meal is best served with white rice and black beans. Enjoy!

      1 1/2 lb beef
      1 1/2 lb potatoes
      4 tomatoes
      1 green bell pepper
      1 onion
      3 garlic cloves
      2 tablespoons tomato paste
      1 cup white wine
      1 tablespoon paprika
      1 teaspoon oregano
      A few sprigs of parsley
      A few sprigs of cilantro
      Cut the beef into medium size cubes and fry in hot oil in a large pot over medium / high heat until browned all sides, then add the onion, reduce the heat and stir for 5 minutes until the onion becomes translucent.
      Add the green bell pepper, cut into strips and sauté for 5 minutes.
      Then add the peeled and seeded chopped tomatoes, chopped garlic cloves, paprika, oregano, parsley and cilantro. Season with salt and pepper.
      Stir for a few minutes, then pour the white wine and simmer for 10 minutes.
      Add the peeled and cut potatoes. Cover with water and bring to a boil. Then reduce heat, cover and simmer for 30 minutes .
      Recipe from (

Friday, February 5, 2016


Ropa-Vieja means “old clothes”, it consists of torn slices of meat, similar to old clothes. Ropa-Vieja originates from Spain, Canary Islands. Immigrants from the Canary Islands would migrate to Cuba and would take their delicious spices, and cultures along.
     Ropa Vieja, is made from flank steak and then the meat is shredded and then boiled. It is usually cooked along with green peppers and onions to add flavor. This deliciousness is devoured accompanied by “Arroz con Frijoles” rice and black beans and “platano maduro” fried plantains for a perfect combination! 
      1 tablespoon vegetable oil
            2 pounds beef flank steak
            1 cup beef broth
            1 (8 ounce) can tomato sauce
            1 small onion, sliced
            1 green bell pepper, seeded and sliced into strips
            2 cloves garlic, chopped
            1 (6 ounce) can tomato paste
            1 teaspoon ground cumin
            1 teaspoon chopped fresh cilantro 

            1 tablespoon olive oil
            1 tablespoon white vinegar