served with fries (2) angus beef patties, white american, caramelized onion, potato sticks, chipotle aioli, brioche bun

Hamburguesa

lettuce, radish, pickled onion, cilantro, pepitas, queso fresco, lime vinaigrette add pork

Ensalada Havana

Empanadas Vallunas

Colombian – Style Chicharron

sweet plantain, black bean puree, queso fresco

Maduros

crispy plantain, lime salt, avocado – pistachio salsa verde

Tostones

Pan de Bono

Cazadores Canned Cocktail

mango – chili rum, guava, coconut, orgeat, peach bitters

Island Vibes

Southbeach

Una Empanada de Vegetal

Una Empanada de Pollo

pork, sweet plantain, black bean, oaxaca cheese

Una Empanada de Puerco

sliced ribeye cap steak, potato sticks, white american

Una Empanada de Bistec

beef patty, white american, ketchup, brioche, papas fritas

Hamburguesa con Queso

served with rice, black beans & sweet plantains

Vegetariano Ropa Vieja

(Vegan) served with rice, black beans & sweet plantains

Lechon de Yaca

Ropa Vieja

Lechon Cubano

chicken milanese, cheese, coleslaw, ketchup, brioche

Milanese

Mojito

coconut cream, roasted pineapple syrup, soda water

Piña Colada

grapefruit juice, rosemary syrup, soda water

Grapefruit Rosemary

banana rum, borghetti, fernet, orgeat, coconut cream

Mono y Amaro

Heat a large skillet over medium-low heat. Add butter and olive oil. Add the thinly sliced onions and a pinch of kosher salt. Cook gently, stirring every few minutes, until soft and deep golden brown, 20–30 minutes. If onions start to stick, add 1–2 tablespoons water. Stir in brown sugar and balsamic vinegar in the last 2 minutes, then remove from heat and keep warm.

cook onions

Whisk together mayonnaise, minced chipotle, lime juice, grated garlic, and salt in a small bowl until smooth. Taste and adjust heat or acidity as needed. Refrigerate until assembly.

In a medium heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the shoestring potato sticks in small batches until golden and crisp, about 1–2 minutes. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with a little sea salt.

fry shoestring potato sticks

In the same oil (or according to package instructions for frozen fries), cook the fries until golden and cooked through, 3–6 minutes depending on thickness. Drain on paper towels and season with sea salt.

cook fries

Divide the 1 lb ground Angus into four equal portions (makes two double patties: two patties per burger) and gently form into 4 patties about 4 inches across and 3/4 inch thick. Do not overwork the meat. Make a slight dimple in the center of each patty with your thumb to prevent doming. Season both sides with kosher salt and freshly ground black pepper just before cooking.

form patties

Heat a griddle or large skillet over medium-high heat and add 1 tablespoon vegetable oil, spreading to coat. When the surface is very hot, add two patties (for one burger) or cook two at a time without overcrowding. Cook for 3–4 minutes on the first side until a brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness). During the last 1 minute of cooking, place two slices of American white cheese over each cooked patty so it melts. If making both burgers, transfer finished patties to a warm plate and keep loosely tented while you toast buns and assemble.

cook patties

Butter the cut sides of the brioche buns. In a separate skillet over medium heat, toast buttered buns cut-side down until golden, about 1–2 minutes.

toast buns

Spread about 1/2 tablespoon chipotle aioli on the bottom half of each toasted brioche bun. Place one hot cheese-topped patty on the aioli, then top with the second patty (for a double). Spoon a generous portion of caramelized onions over the top patty. Add a handful (about 1/2 cup) of crispy shoestring potato sticks on top of the onions for crunch. Spread a thin layer of aioli on the top bun and close the burger. Serve immediately with fries on the side.

ground Angus beef (80/20)

kosher salt

black pepper, freshly ground

vegetable oil (for griddle)

American white cheese slices

brioche burger buns

yellow onions, thinly sliced

unsalted butter

olive oil

brown sugar (optional, for deeper color)

balsamic vinegar (optional, to finish)

mayonnaise

chipotle in adobo, finely minced

lime juice

garlic, grated

salt

shoestring potato sticks (frozen or fresh)

frozen shoestring fries or hand-cut fries

vegetable oil (for frying)

fine sea salt

butter (for toasting buns)

Place the thinly sliced red onion in a heatproof bowl or jar. Stir together 0.25 cup hot water, 2 tbs white wine vinegar, 1 tsp sugar and 0.25 tsp salt until dissolved. Pour the hot pickling liquid over the onions, press them down so they are submerged, and let sit at least 15 minutes at room temperature (can chill up to 2 hours). Drain before using. Reserve 1 tablespoon of the pickling liquid to add to the dressing if you want extra tang.

Make quick pickled onion

In a small bowl or jar combine 0.25 cup fresh lime juice, 0.25 cup extra-virgin olive oil, 1 tbs white wine vinegar, 1 tsp honey, 0.5 tsp Dijon mustard, 1 minced garlic clove, 0.5 tsp kosher salt and 0.125 tsp red pepper flakes (optional). Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning — add a pinch more salt or 1 tsp pickling liquid for brightness if desired. Keep refrigerated until assembly.

Prepare lime vinaigrette

Pat the pork dry with paper towels. In a bowl toss 1 lb pork with 0.5 tsp ground cumin, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, 0.75 tsp kosher salt and 0.25 tsp black pepper until evenly coated.

Season pork

Heat 1 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned pork in a single layer (work in batches if needed). Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes for small cubes or 4–6 minutes per side for thin slices. Reduce heat if excessive browning occurs. Toward the end, squeeze 1 tsp fresh lime juice over the pork, toss, and remove from heat. Let rest 3 minutes.

Cook pork

Toss greens: Place 6 cups torn romaine or mixed greens in a large bowl. Add 6 thinly sliced radishes, 0.5 cup chopped cilantro and 0.25 cup toasted pepitas.

Dress the salad: Drizzle about 3–4 tbs (or to taste) of the lime vinaigrette over the greens and toss gently to coat. Reserve extra dressing to serve on the side if desired.

Add pickled onion and cheese: Scatter 3 tbs quick pickled onion (or more to taste) and 4 oz crumbled queso fresco over the dressed salad.

Add pork (optional) and finish: If using pork, arrange the warm pork over the salad and sprinkle any resting juices over the greens. Season the assembled salad with 1 tsp sea salt and 0.5 tsp freshly ground black pepper evenly (or adjust to taste).

Serve: Garnish with a few extra pepitas and a few whole cilantro leaves. Serve immediately so greens remain crisp. Leftover dressing can be refrigerated up to 5 days; pickled onion keeps 3–5 days refrigerated.

Romaine lettuce (or mixed greens), washed and torn

Radishes, thinly sliced

Pickled red onion (see quick pickling in Dressing section if making fresh)

Fresh cilantro leaves, coarsely chopped

Pepitas (hulled pumpkin seeds), toasted

Queso fresco, crumbled

Sea salt

Black pepper, freshly ground

Fresh lime juice

Extra-virgin olive oil

White wine vinegar

Honey or agave syrup

Dijon mustard

Garlic, minced

Kosher salt (for dressing)

Red pepper flakes (optional)

Red onion, thinly sliced

Hot water (for quick pickle)

White wine vinegar (for quick pickle)

Sugar (for quick pickle)

Salt (for quick pickle)

Pork shoulder or boneless pork loin, thinly sliced or cubed

Ground cumin

Smoked paprika

Garlic powder

Olive oil (for cooking pork)

Kosher salt (for pork)

Black pepper (for pork)

Fresh lime juice (for finishing pork)

In a large bowl, whisk together the flour and salt until evenly distributed.

Add the cold, diced butter and the optional shortening to the flour. Using a pastry cutter or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Drizzle in the ice water, one tablespoon at a time, tossing gently with a fork until the dough begins to come together. Add just enough water so the dough holds when squeezed; avoid overworking.

Gather the dough into a ball, divide into two disks, wrap in plastic, and chill in the refrigerator for at least 30 minutes (preferably 1 hour). Chilling relaxes the gluten and firms the fat for flakier empanadas.

When ready to use, roll each disk on a lightly floured surface to about 1/8-inch (3 mm) thickness. Use a 4.5–5 inch (11–13 cm) round cutter to cut circles. Re-roll scraps as needed.

Beat the eggs with the milk to make an egg wash and keep it nearby for sealing and glazing the empanadas.

Heat the 3 tablespoons vegetable oil in a large skillet over medium heat until shimmering.

Add the finely chopped onion and red bell pepper. Sauté 5–7 minutes until softened and translucent.

Stir in the minced garlic, ground cumin, sweet paprika and optional achiote. Cook 30–45 seconds until fragrant.

Add the tomato paste and cook 1–2 minutes, stirring, to deepen the flavor.

Pour in the broth, scrape up any browned bits, and bring the mixture to a simmer. Reduce heat slightly.

Add the chopped green olives and raisins (if using). Simmer gently 2–3 minutes to meld flavors. Season with 1 teaspoon salt and 1/2 teaspoon black pepper; adjust later to taste.

In a separate skillet over medium-high heat, brown 1 lb ground beef, breaking it up as it cooks. Drain excess fat if necessary. Transfer the browned beef into the skillet with the filling base. Simmer together 5–8 minutes until liquid reduces and mixture is thick. Taste and adjust seasoning. Let cool to near room temperature before filling dough.

Beef Filling

Brown 1 lb ground pork in a skillet over medium-high heat, breaking up meat. Drain excess fat. Add cooked pork to the filling base and simmer 5–8 minutes until thickened. Adjust salt and pepper as needed. Allow to cool before assembling.

Pork Filling

If using shredded cooked chicken, toss it into the filling base and stir to combine. Simmer 4–6 minutes to absorb flavors. If the mixture seems dry, add up to 2 tablespoons broth. Adjust seasoning and cool slightly before using.

Chicken Filling

If using par-cooked diced potatoes, carrots, and peas, add them into the filling base. Gently toss and simmer 4–6 minutes so vegetables take on the flavors. Taste and adjust salt, pepper, and any spices. Cool before filling.

Vegetable Filling

Preheat oven to 400°F (200°C) if baking. If frying, heat oil in a deep skillet or fryer to 350°F (175°C).

Place a rounded tablespoon to 2 tablespoons of the cooled filling in the center of each dough circle. Do not overfill (empanadas should close without tearing).

Brush the edge of the dough circle with egg wash. Fold the dough over to form a half-moon and press edges together to seal.

Crimp the edges by folding small sections over themselves (repulgue) or press with a fork to seal. Trim excess dough if needed.

Place assembled empanadas on a baking sheet lined with parchment if baking. Brush each with egg wash for color. If frying, place a few empanadas carefully into the hot oil seam-side up and fry 2–3 minutes per side until golden brown and crisp, working in batches; drain on paper towel.

If baking, bake at 400°F (200°C) for 18–22 minutes or until puffed and golden. Optionally brush with melted butter as soon as they come out of the oven for shine.

Transfer to a wire rack to cool slightly. Sprinkle with chopped cilantro and serve with lime wedges. Empanadas are best warm.

all-purpose flour

unsalted butter, cold, diced

vegetable shortening (optional)

ice water

eggs (for wash)

milk (for wash)

vegetable oil

yellow onion, finely chopped

red bell pepper, finely chopped

garlic, minced

ground cumin

sweet paprika

ground achiote or annatto powder (optional, for color)

tomato paste

beef or chicken broth

green olives, chopped

raisin (optional)

black pepper

ground beef (80/20)

ground pork

cooked shredded chicken (rotisserie or boiled)

mixed vegetables (potato, carrot, peas), diced and par-cooked

lime wedges

fresh cilantro, chopped

vegetable oil for frying (if frying) or additional butter for brushing (if baking)

Trim the pork belly to remove any particularly thick fat pockets or ragged edges so it will lay flat. Pat the skin and flesh dry with paper towels. Using a sharp knife, score the skin in a shallow crosshatch or parallel cuts about 1/4 inch apart; be careful not to cut into the meat — the scores help render fat and crisp the skin.

Trim and score

In a small bowl, mix kosher salt (reserve about 1/2 tbs to rub into the skin at the end), ground black pepper, minced garlic, ground cumin, dried oregano, and lime juice. Rub the mixture over the meat side of the pork belly (not the skin). Lightly brush the skin with 2 tsp vegetable oil and sprinkle the reserved 1/2 tbs kosher salt into the scores on the skin. Place the pork belly uncovered in the refrigerator for at least 2 hours and up to overnight to dry the skin slightly — this helps achieve extra crispiness.

Season and marinate

Place the pork belly in a large heavy skillet or saucepan and add 3 cups water, bay leaves, whole peppercorns, and 1 tablespoon salt. Add enough water to mostly submerge the meat but not cover the skin entirely (skin should remain mostly exposed). Bring to a gentle simmer over medium heat, then reduce heat and simmer gently for 25–30 minutes. This poaching step renders some fat and firms the meat without toughening it.

Poach to render fat

Carefully remove the pork belly from the poaching liquid and place on a wire rack set over a sheet pan. Pat dry thoroughly with paper towels. Let cool to near room temperature, then refrigerate uncovered for 30–45 minutes if possible to further dry the skin. Meanwhile, heat neutral oil in a deep heavy pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature.

Dry and cool

Cut the pork belly into 1–1.5 inch pieces (bite-size chicharrones) or larger pieces depending on preference. Working in batches to avoid crowding, carefully lower pieces skin-side up into the hot oil. Fry for 4–6 minutes per batch, turning occasionally, until the skin is deeply puffed and blistered and the exterior is deeply golden and crisp. Internal pieces should be cooked through and the fat rendered. If pieces are not puffing as desired, a short increase to 375°F (190°C) for the last 1–2 minutes can help, but watch closely to avoid burning.

Deep-fry to crisp

Using a slotted spoon, transfer fried chicharrones to a wire rack over a sheet pan or paper towels to drain. Immediately sprinkle lightly with a pinch of salt to taste while still hot. Let rest 2–3 minutes before serving — they will crisp further as they cool slightly.

Drain and rest

In a small skillet, heat 1 teaspoon olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 3–4 minutes. Add the garlic and cook 30 seconds more until fragrant.

Cook aromatics

Place the cooked onion and garlic, the stemmed red chilies, chopped tomatoes, white vinegar, sugar, salt, and lime juice into a blender or food processor. Blend until smooth or to your preferred texture. Taste and adjust heat or salt. If the sauce is too thick, add 1–2 tablespoons water and pulse.

Blend sauce

Transfer the sauce to a small bowl and let it sit 10–15 minutes for flavors to meld. Refrigerate for up to 5 days. Serve at room temperature with the chicharrones.

Finish and rest

Arrange the chicharrones on a platter with lime wedges and chopped cilantro. Serve hot with arepas or warm corn tortillas and the prepared hot sauce on the side. Squeeze lime over the chicharrón before eating and dip in the hot sauce as desired.

Hamburguesa

Ensalada Havana

Empanadas Vallunas

Colombian – Style Chicharron

Maduros

Tostones

Pan De Bono

Cazadores Canned Cocktail

Island Vibes

Southbeach

Una Empanada De Vegetal

Una Empanada De Pollo

Una Empanada De Puerco

Una Empanada De Bistec

Hamburguesa Con Queso