Chuleta empanizada con fufú de plátano 🔥 aka crispy fried pork chops with cuban mashed plantains 🤤🇨🇺 Ingredients Pork chops: 2 boneless pork chops, pounded thin  1 cup AP flour 3 eggs beaten 2 cups of breadcrumbs 4 cloves of garlic, finely minced 3 tbsp. Olive oil  1 tsp. Oregano 1 tsp. Cumin Juice of 2 limes 1 tsp. salt Fufu de platano: 2 green plantains, skin removed and cut in 2 inch rounds Juice of 1 lime 2 cloves of garlic 1/2 a red onion (thinly sliced) ½ cup of crispy bacon  3 tbsp. of reserved bacon fat  1-2 tsp. of salt  A few tablespoons of reserved plantain water Instructions Make your marinade by mixing together the olive oil, lime juice, minced garlic, oregano, cumin & salt. Add your pork chops to the marinade & let this sit in the fridge for 2-4 hours.  Once ready, set up your dredging station. To a bowl add your beaten eggs, to another bowl your flour and the other one your breadcrumbs. Dip your pork chops first into the flour, then the egg and then finally the breadcrumbs.  Add vegetable oil to a medium saute pan over medium heat. Once the oil is hot, add one pork chop at a time, cooking it for a few minutes until golden brown and flip. Once ready, remove them and place on a paper towel lined plate to drain excess oil. Add some maldon salt as soon as they come out of the hot oil.  For the fufu: Boil your plantains for 20-30 minutes until fork tender (make sure to reserve the cooking liquid) Fry up your bacon & once ready, remove it from the pan and drain over paper towels. Be sure to reserve the bacon fat for later use. In a pestle and mortar, mash your garlic. Add your mashed garlic to a frying pan with your reserved bacon fat and your onions. Sauté over medium heat until the onions are translucent, about 5-7 min. Now to this add your lime juice.   Once your plantains are tender, remove from the heat and move the plantains to a large bowl.  Begin mashing your plantains. Slowly add in the onion and garlic mixture as well the water the plantains cooked in until you get the desired consistency, about ¼ cup of the water. Now fold in the crispy bacon. Continue mashing until minimal lumps are left. Taste for salt and adjust accordingly.

Tostones hawaianos 🔥 Extra Crispy & creamy in the center 🤤 You’ll never want to eat regular Toston again 😏

Easy to make croqueta preparada sliders 🔥 Bite sized goodness you’re gna want to make for your next gathering 🤤 Hawaiian rolls Mayo Mustard Lechon Swiss cheese Sweet ham slices Potato sticks Pickles Garlic butter to brush on top Assemble and brush with your garlic butter & Bake at 350F. For 10 min. Until your cheese has melted and tops are golden 🤩 #croquetapreparada #cubanfood

I’ve partnered with No 3 Gin to bring you guys these delicious & refreshing cocktails from the @Miami Open 🎾 My favorite being the Raspberry Rally which I will be making pitchers of for my next get together 😍 Courtside Cooler 3 fresh basil leaves 2 oz. of No.3 Gin 1/2 oz fresh lime juice 1oz. simple syrup 
Top with Club Soda Raspberry Rally 5 fresh raspberries 2 oz. No.3 Gin 
1/2 oz fresh lime juice 
1/2 oz. simple syrup 
Top with Ginger beer 
 Muddle your basil or raspberries depending on the cocktail then add No.3 Gin, lime juice & simple syrup, add some ice and top it off with club soda or ginger beer 🤤 #No3Gin #No3MiamiOpen #No3GinPartner #UnrivalledMastery

Pollo asado con arroz verde 🔥 Perfect way to kick off the week with this weeknight favorite at our house 🤤 Ingredients For the chicken: 2 pds. of chicken quarters or thighs 3 garlic cloves, finely minced 1 tbsp. aji amarillo paste  2 tbsp. soy sauce Juice of 1 lime 1 tbsp. of freshly grated ginger 1 tbsp. honey  1 tsp. Coriander  1 tsp. Smoked paprika 1 tsp. Cumin 1 tsp. salt 2 tbsp. Olive oil  For the rice: 1 ½ cup long grain white rice 2 ¼ cups of chicken broth  ½  a large bunch of fresh cilantro 2 cloves of garlic, finely minced 1 small yellow onion, diced  2 tsp. aji amarillo paste 1 cup of frozen peas 1 cup of finely diced carrots Instructions Make your marinade: To a large bowl, add your olive oil, garlic, aji amarillo paste, ginger, honey, coriander, paprika, cumin, salt & lime juice and stir. Taste and adjust seasonings to your liking. To this now add your chicken and mix so that every piece of chicken is fully coated. Cover and let this marinate in the fridge for a minimum of 2 hours.  Preheat the oven to 350F. Remove the chicken from the marinade and add it to a large baking dish, skin up. Pat the skin dry and add a little bit of olive oil to it. Bake this for 40-45 min. Until nice and golden brown and reaches an internal temperature of 165F. Broil if necessary to get that crispy skin at the end.  Make your rice: To your blender, add the cilantro and chicken broth and blend on high for a few minutes until it's nice and green. Now, to a small dutch oven, add some olive oil, garlic, aji amarillo and onions. Cook this over medium heat for a few minutes until your onions are translucent. To this now add your washed rice, carrots, cilantro broth & salt generously. Place over high heat and once it boils, immediately drop the heat to low and cover. Let this cook for 18 min. Then uncover, add your peas & stir. Cover again and let this cook for another 5 min. Or until fully cooked.