Cinnamon Sugar Plantains

Chicken Verde Bowl

Tropical Slaw

Coconut – Ginger Rice

Crisped Plantains

Avocado Spread

pair w / Two Hearted Ale, Frita Margarita, Passionfruit Batido

AROMATIC PULLED PORK

pair w / Chocolate Español with a splash of Meyers Rum, Short's Soft Parade

CHURROS

pair w / Shaken Daiquiri, flight of tequilas

CHICKEN SALSA VERDE

pair w / Frita Margarita, Cuba Libre, Shaken Daiquiri, Frita Colada, flight of tequilas

GARLIC – CILANTRO FRIES

pair w / Chocolate Español Batido (or any Batido, really!)

SHOESTRING FRIES

pair w / Dos Equis, Frita Margarita, Ginger – Lime juice with a splash of Gin or Tequila – or Ginger – Lime, Shaken Daiquiri

' BEST SNACK EVER '

pair w / Pisco – Hibiscus Lemonade, Shaken Daiquiri, Frita Colada

TROPICAL SALAD

pair w / Frita Mojito, great with Latin beer

TWICE FRIED PLANTAINS

pair w / Frita Sangria, Frita Mojito, flight of rum

LOADED PLANTAINS

pair w / Frita Sangria, Frita Mojito, Pisco – Hibiscus Lemonade, Two Hearted Ale

BLACK BEAN FRITA

pair w / Pisco – Hibiscus Lemonade, Short's Soft Parade, Shaken Daiquiri, Frita Colada, Passionfruit Batido, Fresh Lime Batido, Fresh Squeezed Lemonade

FISH FRITA

pair w / Tequila Ginger – Lime, Atwater Dirty Blond, flight of tequilas

CHICKEN FRITA

pair w / Negra Modelo, Frita Sangria, Atwater Dirty Blond, Cuba Libre (especially good with jalapeños on your Frita)

BEEF FRITA

pair w / Tequila Ginger – Lime, Frita Mojito, Dos Equis, Coconut or Passionfruit Batido

CHORIZO FRITA

Peel the ripe plantains: cut off both ends, make a shallow lengthwise slit through the peel, then remove the skin. Slice each plantain on a slight diagonal into 1/3-inch (about 8 mm) thick pieces. Aim for uniform thickness so they cook evenly.

Peel and slice plantains

In a small bowl, mix the granulated sugar, ground cinnamon, and a pinch of fine sea salt until well combined. Set aside. If using optional butter-lime finish, combine melted butter with lime juice in another small bowl.

Place a heavy skillet (cast iron or stainless) over medium heat and add the vegetable oil. Heat the oil until shimmering but not smoking, about 325–350°F (160–175°C) — you can test by dropping a small sliver of plantain in; it should sizzle steadily.

Carefully add plantain slices in a single layer without overcrowding the pan (work in batches if needed). Fry for about 2–3 minutes on the first side until the edges turn golden and the bottoms develop a deep golden-brown color.

Flip the slices and fry an additional 1.5–2 minutes until the other side is golden and the plantain is tender when pierced with a fork. Adjust heat as needed to keep the oil at an even simmer—too hot will burn the sugar.

Using a slotted spoon or tongs, transfer the fried plantain slices to a paper towel–lined plate to drain for 30–60 seconds.

While the plantains are still hot (but not submerged in oil), place a few pieces in a shallow bowl or on a plate and sprinkle or toss with the cinnamon-sugar mixture so it adheres to the surface. For even coating, gently press the sugar mixture onto the warm slices with the back of a spoon or a spatula.

If using the optional butter-lime finish, lightly brush the warm, sugared plantains with the melted butter-lime mixture, then immediately sprinkle with the toasted chopped nuts for contrast in texture.

Serve the cinnamon sugar plantains warm as a snack or dessert. They pair especially well with a scoop of vanilla ice cream or a dollop of Greek yogurt on the side.

ripe plantains (yellow with black spots)

vegetable oil (for frying)

granulated sugar

ground cinnamon

fine sea salt

unsalted butter (melted)

fresh lime juice

toasted chopped nuts (cashews or pecans)

vanilla ice cream (for serving)

Pat chicken thighs dry with paper towels. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1/2 tsp ground cumin. Rub with 1 tbs olive oil and 2 minced garlic cloves. Place chicken in a shallow dish or zip-top bag and pour 1 cup salsa verde over it. Add 2 tbs lime juice and 1/4 cup chopped cilantro, turning to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours.

Prep and marinate

Heat a large skillet over medium-high heat. Add a light drizzle of oil if pan is dry. Remove chicken from marinade (reserve the marinade). Sear chicken 4–5 minutes per side until browned. Lower heat to medium, pour the reserved salsa verde into the pan, cover, and simmer 6–8 minutes until chicken reaches 165°F (74°C) and sauce thickens slightly. If using an oven, preheat to 400°F and bake covered for 12–15 minutes. Remove chicken and let rest 5 minutes, then slice or shred. Spoon pan sauce over the sliced chicken.

Cook

While chicken cooks, heat 1 tbs olive oil in a small saucepan over medium heat. Add drained black beans, 1/2 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir to coat and add 2 tbs water or chicken broth. Cook 4–5 minutes, mashing a few beans with the back of a spoon to thicken. Taste and adjust seasoning. Finish with a squeeze of lime if desired.

Prepare the base. If using rice, fluff 2 cups cooked cilantro-lime rice. If using salad, arrange 2 cups mixed greens in bowls.

Assemble bowls. Divide the rice or greens between two bowls. Spoon half the black beans into each bowl. Top with sliced or shredded chicken verde and generous spoonfuls of the reduced salsa verde from the pan.

Add toppings. Arrange sliced avocado, halved cherry tomatoes, and thinly sliced red onion on each bowl. Sprinkle 2 tbs crumbled cotija or feta between the two bowls (adjust to taste). Drizzle with extra salsa verde or hot sauce if you like more heat.

Finish and serve. Garnish with extra chopped cilantro and a lime wedge on each bowl. Serve immediately while warm.

boneless skinless chicken thighs

olive oil

salt

black pepper

ground cumin

garlic cloves, minced

jarred tomatillo salsa verde (or homemade)

fresh cilantro, chopped

lime juice

canned black beans, drained and rinsed

kosher salt

water or low-sodium chicken broth

lime wedge (optional)

cilantro-lime rice or mixed greens (your base)

avocado, sliced

cherry tomatoes, halved

red onion, thinly sliced

crumbled cotija or feta (optional)

hot sauce or extra salsa verde (optional)

lime wedges

Shred the green and red cabbage thinly. Aim for even, bite-sized strips so the dressing coats well and texture is consistent.

Peel and julienne or grate the carrot. Thinly slice the red bell pepper and green onions. Roughly chop the cilantro.

Dice the mango and pineapple into roughly 1/2-inch pieces. If using canned pineapple, drain well and pat dry so it doesn’t water down the slaw.

Place macadamia nuts (or peanuts) in a dry skillet over medium heat. Toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Remove and let cool, then roughly chop if whole.

In the same skillet, add shredded coconut and toast 1–2 minutes until just golden, watching closely to prevent burning. Remove and cool.

In a small bowl or jar, combine lime juice, honey (or agave), rice vinegar, soy sauce, grated ginger, and minced garlic.

Whisk while slowly streaming in the olive oil until the dressing emulsifies. Season with salt, black pepper, and red pepper flakes if using. Taste and adjust: add more honey for sweetness, more lime for brightness, or more soy for saltiness.

In a large mixing bowl combine the shredded green and red cabbage, carrot, red bell pepper, and green onions. Toss to mix evenly.

Pour about three-quarters of the dressing over the vegetables and toss vigorously to coat. Let sit 5–10 minutes to allow the cabbage to soften slightly and absorb flavors. Reserve the remaining dressing to adjust right before serving if needed.

Gently fold in the diced mango, pineapple, chopped cilantro, and about two-thirds of the toasted nuts and coconut. Taste and add remaining dressing, salt, or lime as desired.

Transfer to a serving bowl and sprinkle the remaining nuts and coconut on top for extra texture and presentation.

Serve immediately for the freshest crunch, or refrigerate 30–60 minutes so flavors meld. Slaw will keep in an airtight container in the refrigerator 2–3 days; add extra chopped nuts just before serving to maintain crunch.

green cabbage, thinly shredded

red cabbage, thinly shredded

carrot, julienned or grated

red bell pepper, thinly sliced

green onion, thinly sliced (white and green parts)

fresh cilantro, roughly chopped

fresh mango, diced (ripe but firm)

pineapple, diced (fresh or well-drained canned)

toasted macadamia nuts or chopped roasted peanuts

unsweetened shredded coconut (optional)

lime juice (fresh)

honey or agave nectar

rice vinegar

olive oil or neutral oil (canola, grapeseed)

soy sauce or tamari

fresh ginger, grated

garlic, minced

sea salt

optional: red pepper flakes

Place rice in a fine-mesh sieve or bowl and rinse under cold running water until water runs mostly clear (about 1–2 minutes). Drain well. This removes excess starch and prevents gummy rice.

Rinse rice

In a medium saucepan (2–3 quart), combine the rinsed rice, coconut milk, water, and kosher salt. Stir gently to combine; do not overmix.

Combine liquids and rice

Place the saucepan over medium-high heat and bring the mixture to a gentle simmer. Once simmering, reduce heat to low so that the surface shows small bubbles and steam but not a rolling boil. Cover tightly with a lid.

Bring to a simmer

Cook undisturbed for 15 minutes. After 15 minutes, remove from heat but keep the lid on and let the rice steam for an additional 8–10 minutes to finish cooking and absorb any remaining liquid.

Cook rice

Remove the lid and use a fork to gently fluff the rice, separating the grains. Keep warm while preparing the aromatics and garnishes.

Fluff

While the rice cooks, peel and finely grate the fresh ginger until you have about 2 tablespoons. If using garlic, mince the clove finely. Thinly slice the scallions, separating white and pale-green parts from the dark-green tops.

Prepare aromatics

Heat 1 teaspoon coconut oil in a small skillet over medium heat. Add the grated ginger and (if using) minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned. Remove from heat immediately to avoid bitterness.

Bloom ginger and garlic

When rice is fluffed and still warm, stir in the cooked ginger and garlic, the scallion whites and pale-green slices, lime zest, and lime juice. Fold gently to distribute evenly without crushing the grains.

Combine with rice

While rice steams (or in a dry skillet just before serving), toast the shredded coconut over medium-low heat, stirring frequently, until lightly golden and fragrant (2–4 minutes). Watch carefully to avoid burning.

Toast shredded coconut

Taste the rice and adjust seasoning with additional salt or lime juice if needed. Sprinkle toasted coconut, chopped cilantro, sliced scallion greens, and freshly ground black pepper over the rice. Serve warm.

Season and garnish

long-grain white rice (e.g., jasmine)

unsweetened canned coconut milk

water

fresh ginger

garlic (optional)

scallion (green onion)

fresh lime zest

coconut oil or neutral oil

toasted shredded coconut (unsweetened)

fresh cilantro

freshly ground black pepper

Using a sharp paring knife, trim the stem ends of each plantain. Make a shallow longitudinal slit in the skin along the curve and peel away the skin. Slice the peeled plantains on a slight bias into 1/4-inch (6 mm) thick rounds for chips or 1/2-inch (12 mm) thick diagonal slices for thicker crisps. Aim for uniform thickness so they cook evenly.

Place the sliced plantains in a bowl, sprinkle with the coarse salt, and gently toss to distribute. Let sit 5 minutes — this draws out a small amount of moisture and seasons the plantains.

Salt

Pour the oil into a heavy-bottomed skillet or sauté pan (ideally 10–12 inch / 25–30 cm) so that it reaches about 1/4 inch (6 mm) depth. Heat over medium-high heat until shimmering and a small piece of plantain placed in the oil sizzles immediately and begins to brown at the edges; the oil temperature should be about 350°F (175°C) if using a thermometer.

Heat oil

Working in a single layer and not overcrowding the pan, add plantain slices to the hot oil in a single layer. Fry for 1.5–2 minutes per side for 1/4-inch slices (chips) or 2.5–3.5 minutes per side for thicker slices, turning once with tongs or a slotted spatula, until golden brown and crisp at the edges. Adjust heat as needed to maintain steady sizzle but avoid smoking.

Fry in batches

Using a slotted spoon or tongs, transfer fried plantains to a paper towel–lined baking sheet or plate to drain excess oil. Work quickly and continue frying remaining slices in batches, letting the oil return to temperature between batches.

Drain

While the plantains are still hot, lightly drizzle the lime or lemon juice over them and immediately sprinkle with flaky sea salt to taste. Toss gently or arrange on a serving plate.

Season and brighten

If using, sprinkle chopped cilantro over the plantains for a fresh herb note. Serve warm as a snack, side, or accompaniment to mains.

Garnish (optional)

coarse salt

neutral oil for frying (vegetable, canola, or peanut)

fresh lime or lemon juice

extra flaky sea salt (or to taste)

optional: chopped cilantro for garnish

Halve the avocados lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl.

Prepare avocados

Using a fork or potato masher, mash the avocado to your desired texture (smooth or slightly chunky). Immediately add the lime juice to prevent browning and stir to combine.

Mash and season

Mix in the olive oil, finely chopped red onion, minced garlic, and chopped cilantro until evenly distributed.

Add aromatics and oil

Season with sea salt, freshly ground black pepper, and (if using) a pinch of ground cumin and crushed red pepper flakes. Taste and adjust: add more lime juice for brightness, more salt for seasoning, or additional cilantro for herbiness.

Adjust flavor

If the spread is too thick for your intended use, stir in up to 1 teaspoon of water, 1/2 teaspoon at a time, until you reach the desired consistency.

Adjust consistency

For best flavor meld, cover the bowl tightly with plastic wrap (press the wrap directly onto the surface of the spread to minimize air exposure) and let rest in the refrigerator for 15–30 minutes. If serving immediately, skip resting but serve right away to enjoy freshest flavor and color.

Rest (optional)

Transfer the avocado spread to a serving bowl. Garnish with an extra drizzle of olive oil, a sprinkle of chopped cilantro, or a few red pepper flakes if desired. Serve with toasted bread, crackers, or vegetable sticks and lemon or lime wedges on the side.

ripe Hass avocados

extra-virgin olive oil

finely chopped red onion

finely chopped fresh cilantro

minced garlic

ground cumin (optional)

crushed red pepper flakes (optional)

water (to adjust consistency)

toasted bread, crackers, or vegetable sticks

lemon or lime wedges

Pat the pork shoulder dry with paper towels. Trim excess silver skin but leave a thin fat cap for flavor and moisture.

Trim and dry

In a small bowl combine kosher salt, brown sugar, smoked paprika, ground cumin, ground coriander, black pepper, garlic powder, onion powder and cayenne. Mix until uniform.

Make the rub

Rub the spice mixture all over the pork, pressing it so it adheres. For best flavor, refrigerate the rubbed pork uncovered on a rack for 2–6 hours (or overnight). Bring back to room temperature for 30 minutes before cooking.

Apply the rub

Preheat oven to 300°F (150°C). Heat 2 tablespoons olive oil in a heavy Dutch oven or ovenproof pot over medium-high heat until shimmering. Add pork and sear on all sides until deeply browned, 4–6 minutes per side. Remove pork and set aside.

Preheat and brown (optional but recommended)

Reduce heat to medium. Add sliced onion, carrots and celery to the pot and cook 6–8 minutes until softened and starting to brown. Add crushed garlic and sliced ginger and cook 1–2 minutes until fragrant.

Sauté aromatics

Stir in star anise, whole cloves and bay leaves and cook for 30 seconds to bloom their aroma.

Add whole spices

Pour in apple cider vinegar and use a wooden spoon to scrape any browned bits from the bottom of the pot. Add beer (if using), orange juice, chicken broth, soy sauce and honey. Bring the liquid to a gentle simmer and taste — it should be balanced sweet, savory and slightly acidic. Adjust with a pinch more salt or honey if needed.

Deglaze and build braise

Return the seared pork shoulder to the pot, nestling it into the liquid and aromatics. The liquid should come about one-third to halfway up the pork; add a little more broth or water if necessary. Cover the pot with a tight-fitting lid and transfer to the preheated oven.

Cinnamon Sugar Plantains

Chicken Verde Bowl

Tropical Slaw

Coconut – Ginger Rice

Crisped Plantains

Avocado Spread

Aromatic Pulled Pork

Churros

Chicken Salsa Verde

Garlic – Cilantro Fries

Shoestring Fries

' Best Snack Ever '

Tropical Salad

Twice Fried Plantains

Loaded Plantains

Black Bean Frita

Fish Frita

Chicken Frita

Beef Frita

Chorizo Frita