Kitchen Secrets with Our Cuban Chef – Frita Cubana
The frita cubana is a beef and chorizo patty under a pile of shoestring potatoes. Here is how we make it, from our Cuban kitchen in Tampa, step by step.
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Kitchen Secrets with Our Cuban Chef – Medianoche Sandwich
The Cuban medianoche: roast pork, sweet ham and Swiss pressed on soft egg bread. The bread, the late-night origin and the method from our Tampa kitchen.
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Kitchen Secrets with Our Cuban Chef – Frituras de Malanga
Grated malanga fritters, crisp outside and soft in the middle. The Cuban method, step by step, from the kitchen at Kiki’s Restaurant Lounge in Tampa.
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Kitchen Secrets with Our Cuban Chef – Platanos Maduros
Sweet fried plantains done the Cuban way: ripe fruit, low heat, deep amber edges. The full recipe and the mistakes to avoid, from Kiki’s kitchen in Tampa.
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Kitchen Secrets with Our Cuban Chef – Pollo a la Plancha
Pollo a la plancha the Cuban way: chicken breast pounded thin, marinated in garlic mojo and seared on a flat top. The recipe from our Tampa kitchen.
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Jama, Jamar and How Cubans Talk About Eating
Jama, jamar, arroz con mango, buchito: a short honest glossary of Cuban slang for food, with pronunciation and where each word really comes from.
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How Much Cuban Food to Order for a Party
Per-person amounts of rice, beans, pork and plantains for a Cuban party, plus tray math and sample orders for 20, 50 and 100 guests in the Tampa area.
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The Cuban Breakfast: Buttered Tostada and Café con Leche
How the Cuban breakfast works: bread split, buttered and pressed into a tostada, cut into batons, dunked in café con leche, plus the egg plates.
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The croqueta preparada: croquettes inside the pressed sandwich
Ham croquettes pressed inside a Cuban sandwich: how the croqueta preparada is built, where it came from, and the bakery counters that sell it.
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Chino-cubano: the Chinese Cubans who changed the menu
From the Guangdong contract laborers of 1847 to Havana’s Barrio Chino and the chino-cubano diners of New York: the Chinese influence on Cuban food.