Arroz con pollo (trans: rice with chicken) is a traditional dish common throughout Spain and Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica, and the Dominican Republic. It resembles Spanish paella, both in its ingredients and cooking…
Ropa vieja, which is Spanish for “old clothes,” is a popular Caribbean dish consisting of shredded beef (often skirt or flank steak), vegetables, and a sauce. The origin of ropa vieja is from the Canary Islands, which are Spanish islands…
Arroz con frijoles negros (rice with black beans) is one of the many rice and bean dishes that are extremely popular throughout Latin America, especially in the Caribbean. Most people serve meat or fish with rice and beans. However, it…
Ingredients Ham Pernil (pork leg) Swiss cheese, sliced Tomatoes, sliced Yellow deli mustard Onions, sliced Bread roll Lettuce Mayonnaise Dill pickle Spanish sausage (chorizo; optional) Procedure Assemble like a normal sandwich. Notes, tips, and variations Can be toasted. Lettuce and…
Ingredients 2 pounds ground beef ¼ cup olive oil, divided 1 cup diced Oso Sweet onions 1 green pepper, diced 1 tablespoon chopped garlic 1 can (15 ounces) tomato sauce 2 teaspoons ground cumin 2 teaspoons dried oregano ½ cup…
Boliche (pronounced bow-lee-chay) is a popular Cuban dish consisting of eye round roast stuffed with chorizo sausages simmered in a tomato sauce base. Ingredients 3–5 lb beef eye round roast 4 Goya chorizos, quartered lengthwise 2 tbsp Goya adobo seasoning…