WHITE RICE

ARROZ CON GANDULES

BLACK BEANS

MADUROS

fried and smashed plantains tossed with garlic sauce

TOSTONES AL AJILLO

chicken stew, tomato, onion, traditional seasonings, white rice, crispy chicken skin, cilantro

POLLO GUISADO

local brook trout, white rice, vegetable escabeche, spicy mango avocado aioli, chive

PAN SEARED TROUT

jackfruit 'pernil', white rice, black beans, tostones, avocado salad

JACKFRUIT

baby romaine, roasted poblano caesar dressing, queso fresco, guineo chips, cilantro, lime

POBLANO CAESAR

sazon brined bone in pork chop, roasted apple & onion rojo chimichurri, brown butter carrot purée, charred cabbage, herbs, horseradish

CHULETA

pernil, pickled red onion, passionfruit pique, cilantro

PORK TACOS

crispy corn fritters, cotija, cilantro, papi sauce

SORULLOS DE MAIZE

aji amarillo marinade, aji verde sauce, scallions

PERUVIAN WINGS

Bacardi 9.

miso picadillo, american queso, papi sauce

BEEF EMPANADA

Appleton Estate 12 Year

bacardi ocho, pineapple don q, cigar, mavi tree bark, fernet, dry vermouth

BURDEN IN MY HAND

Red Stripe

Presidente

Sacred & Profane Lemon Shandy

Marqués de Cáceres, Xarello, Cava, Spain

Goodfire, 'Prime and Hazy,' IPA

Almacita, Chardonnay, Mendoza, Argentina

Goodfire, 'Bonus Land', Italian Pilsner

Measure 1 cup long-grain white rice. Place rice in a fine-mesh sieve or bowl for rinsing.

Measure rice

Rinse the rice under cold running water, gently swishing with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents gumminess. Drain thoroughly.

Rinse rice

In a medium saucepan with a tight-fitting lid, combine the rinsed and drained rice, 1 1/2 cups water, and 1 teaspoon kosher salt. Stir once to distribute.

Combine in pot

Place the saucepan over medium-high heat and bring to a gentle boil. Once boiling, reduce heat to low so the surface is just simmering. Cover with the lid.

Bring to a simmer

Cook covered on low heat for 15 minutes. Do not lift the lid or stir during this time, which lets the rice absorb steam evenly.

Simmer undisturbed

After 15 minutes, turn off the heat but keep the lid on. Let the rice steam for an additional 10 minutes undisturbed. This finishing steam completes cooking and firms the grains.

Steam off-heat

Remove the lid. Add 1 tablespoon unsalted butter or neutral oil if using. Use a fork to gently fluff the rice, separating the grains. Taste and add more salt if needed.

Fluff and season

Serve immediately as a side or base for other dishes. Leftover rice can be cooled quickly and refrigerated in an airtight container for up to 4 days.

long-grain white rice (uncooked)

water

kosher salt

unsalted butter or neutral oil (optional)

Heat 2 tablespoons oil in a medium heavy-bottomed pot (preferably a Dutch oven) over medium heat. Add the chopped onion and bell pepper and sauté 4–5 minutes until softened and translucent.

Prepare sofrito base

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Stir in the recaito or store-bought sofrito, chopped cilantro, and tomato sauce. Cook 1–2 minutes to meld flavors.

Add the adobo seasoning, Sazón (if using), salt and black pepper. Stir to combine. If you like a smoother sofrito, briefly pulse the mixture in a blender before adding liquids (optional).

Add the drained gandules and 1/4 cup reserved gandules liquid (or additional broth) to the pot. Stir to coat the peas with the sofrito and heat through for 1–2 minutes.

Add the rice to the pot and stir thoroughly to coat each grain with the sofrito mixture. Toast the rice 1–2 minutes while stirring so it starts to pick up flavor.

Pour in 2 1/4 cups water and 1 cup broth (or a total of 3 1/4 cups liquid including the reserved gandules liquid). Add the bay leaf and give everything a gentle stir to distribute evenly. Taste the liquid and adjust salt if needed.

Increase heat to high and bring the liquid to a gentle boil. Once bubbling, reduce heat to low so the pot maintains a low simmer. Cover tightly with a lid.

Bring to simmer

Let cook undisturbed for 18–22 minutes, or until the rice has absorbed the liquid and is tender. Avoid lifting the lid frequently — steam is essential.

Cook the rice

Turn off the heat and let the rice rest, covered, for 5–10 minutes to finish steaming. Remove the bay leaf. Fluff the rice gently with a fork.

Steam and finish

If desired, stir in 1 tablespoon olive oil or butter for shine and extra flavor. Taste and adjust seasoning.

Garnish with chopped fresh cilantro and serve with lime wedges on the side.

long-grain white rice

chicken or vegetable broth (low-sodium)

bay leaf

canned gandules (pigeon peas), drained and rinsed

reserved gandules liquid (or additional broth)

olive oil or vegetable oil

onion, finely chopped

green bell pepper, finely chopped

garlic cloves, minced

cilantro, finely chopped

recaito or store-bought sofrito

tomato sauce

adobo seasoning (or 1 tsp salt + 1/2 tsp garlic powder + 1/4 tsp oregano)

Sazón with annatto (optional)

salt

black pepper

olive oil or butter (for finishing, optional)

fresh cilantro, chopped (for garnish)

lime wedges (optional)

Spread the dried black beans on a rimmed tray or plate and pick out any small stones, debris or shriveled beans. Transfer to a colander and rinse thoroughly under cold running water.

Sort and Rinse

Place rinsed beans in a large bowl and cover with about 6 cups of water. Let soak for 6–8 hours or overnight. For a quick-soak method: place beans and 6 cups water in a pot, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse soaked beans before cooking.

Soak (optional but recommended)

In a large heavy-bottomed pot or Dutch oven, warm 2 tablespoons olive oil over medium heat. Add the diced onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic, ground cumin, smoked paprika and dried oregano. Cook, stirring, until fragrant, about 30–45 seconds, taking care not to burn the garlic.

Add the soaked and drained black beans to the pot with the aromatics. Pour in 6 cups of water or broth and add the bay leaf. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low so the pot maintains a gentle simmer. Partially cover and simmer until beans are tender but not falling apart, 60–90 minutes depending on age of beans. Stir occasionally and skim any foam from the surface. If liquid level drops and beans are exposed, add a little more hot water as needed to keep them mostly submerged.

About 10 minutes before the beans are done, season with 1½ to 2 teaspoons salt and ¾ teaspoon black pepper, taste and adjust. Continue simmering until the beans reach desired tenderness — they should be creamy inside but hold their shape.

Remove from heat. Discard the bay leaf. Stir in 2 tablespoons lime juice and chopped cilantro if using. If you prefer a thicker sauce, mash 1/2 to 1 cup of the beans against the side of the pot with the back of a spoon and stir to combine.

Adjust seasoning with additional salt, pepper or lime juice to taste. Serve hot as a side, over rice, in tacos, burritos or cooled for salads.

dried black beans

water (for soaking)

water or low-sodium vegetable/chicken broth (for cooking)

yellow onion, medium, diced

carrot, medium, peeled and diced

celery stalk, diced

olive oil

ground cumin

smoked paprika

dried oregano

freshly ground black pepper

fresh lime juice

chopped fresh cilantro (optional)

Choose 4 very ripe plantains — skins should be mostly black with some soft spots. Rinse and pat dry. Cut off both ends, then slice lengthwise into halves (creating 8 long halves) or slice diagonally into 1/2-inch thick bias slices (about 16 pieces), depending on preferred presentation. Thicker halves yield a caramelized, tender center; thin diagonal slices crisp more on the edges.

Prepare plantains

Pour about 1 cup vegetable oil into a large nonstick or cast-iron skillet — oil should be about 1/4 inch deep (enough to coat the bottom and come partway up the plantain). Heat over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C).

Heat oil

Working in a single layer (do not overcrowd), add plantain pieces to the hot oil. Fry until golden brown and deeply caramelized on the first side, 2.5–4 minutes depending on thickness. Flip and fry the second side until evenly caramelized and tender when pierced with a fork, another 2–4 minutes. Adjust heat as needed so plantains brown without burning (reduce heat if browning too quickly).

Fry plantains

Use a slotted spatula to transfer cooked plantains to a paper towel–lined plate to drain excess oil. Immediately sprinkle with about 1 tsp salt while still hot so it adheres. If using butter, return the skillet to low heat, add 2 tbs butter to melt, then briefly toss the drained plantains in the butter (1 minute) to glaze them.

Drain and season

Arrange maduros on a serving plate. Optionally sprinkle with chopped cilantro or parsley and crumbled queso fresco, and serve with lime wedges on the side. Serve hot as a side dish or snack.

Finish and serve

ripe plantains (very ripe, black-spotted)

vegetable oil (or canola/peanut) for frying

unsalted butter (optional, for finishing)

freshly chopped cilantro or parsley

lime wedges

crumbled queso fresco or feta (optional)

Using a sharp knife, trim the ends of each green plantain. Make a shallow lengthwise slit through the skin every 2–3 inches, then pry the peel away and remove it. Slice each peeled plantain on the bias into 1-inch thick rounds (about 12–15 total pieces from 3 plantains).

Peel and slice

Pour 1 to 1 1/2 cups of neutral oil into a heavy skillet or frying pan to reach about 1/3 inch depth. Heat over medium-high until oil reaches 325–340°F (moderate sizzle) or a small piece of plantain sizzles gently. Working in batches to avoid crowding, add plantain rounds and fry 3–4 minutes per side until golden and just tender but not fully crisp. Transfer fried rounds to a paper towel–lined tray and sprinkle lightly with 1 tsp salt while warm.

Par-fry the slices

Place a fried plantain round on a clean, flat surface or inside a piece of parchment. Using the flat bottom of a drinking glass, a tostonera (plantain press) or a sturdy spatula, press down firmly to flatten each round to about 1/4-inch thickness. Repeat for all fried pieces.

Smash (tostar)

Reheat remaining oil to 350–375°F (medium-high) or until it gives a quick, lively sizzle. Fry the smashed plantains in batches 1–2 minutes per side until crisp and golden-brown. Remove to fresh paper towels to drain.

Second fry

While the second fry is happening or immediately after removing tostones from oil, heat a small skillet over medium-low heat. Add 4 tbs extra-virgin olive oil and 1 tbs unsalted butter. Once butter melts and oil shimmers (do not let it smoke), add the thinly sliced or minced garlic.

Gently cook garlic, stirring frequently, 1–2 minutes until fragrant and just turning pale golden — avoid browning which makes it bitter. As the garlic cooks, stir in 1 tsp smoked or sweet paprika and 1 tsp red pepper flakes if using.

Remove the skillet from heat and stir in 1 tbs fresh lime juice, 2 tbs chopped parsley, 1/4 tsp black pepper, and 1/2 tsp kosher or sea salt. Taste and adjust seasoning (add more lime or salt to preference). The sauce should be garlicky, bright and slightly spicy.

Place the hot, drained tostones in a large bowl. Immediately pour the warm ajillo over the tostones and toss gently but thoroughly so each piece is coated in garlic oil and bits of sliced garlic and parsley.

Transfer to a serving platter and sprinkle with 1/2 tsp coarse or flaky salt to finish. Serve hot with lime wedges for squeezing over the tostones.

green (unripe) plantains

neutral oil for frying (vegetable, canola or peanut)

extra-virgin olive oil

unsalted butter

garlic cloves, thinly sliced or minced

fresh parsley, finely chopped

smoked or sweet paprika (optional)

red pepper flakes (optional)

kosher salt or sea salt

coarse sea salt or flaky salt

lime wedges (for serving)

Pat the chicken thighs dry with paper towels. Season evenly with 1.5 tsp kosher salt, 0.75 tsp black pepper, minced garlic, 1 tsp dried oregano, 0.5 tsp ground cumin and 1 tbsp lime juice. Rub the marinade into the meat and under the skin where possible. Let rest 20–30 minutes at room temperature or refrigerate up to 2 hours.

Prepare chicken

Heat a large Dutch oven or heavy skillet over medium-high heat. Add 3 tbsp vegetable oil until shimmering. Place chicken thighs skin-side down in a single layer (work in batches if needed). Sear without moving until skin is deeply golden brown and releases easily, about 6–8 minutes. Flip and brown the other side 2–3 minutes. Transfer seared pieces to a plate.

Sear chicken

Pour off and reserve all but about 1–2 tbsp of pan fat. If pan is dry, add 1 tbsp oil or butter to reach about 1–2 tbsp remaining to sauté vegetables and later crisp skin.

Reserve fat

Over medium heat, add the thinly sliced onion to the reserved fat and cook until softened and translucent, 5–7 minutes. Add diced green bell pepper and sliced carrot and cook 3–4 minutes more until beginning to soften. Stir in 2 tbsp tomato paste and cook 1 minute to develop flavor.

Sauté aromatics and vegetables

Add 14 oz crushed tomatoes (or chopped fresh tomatoes), 2 cups chicken stock, 1 bay leaf, 0.25 tsp additional ground cumin, 0.5 tsp smoked paprika and 0.5 tsp optional adobo/sazón. Stir to combine and bring to a gentle simmer. Taste and adjust seasoning with a pinch of salt and pepper.

Build the stew

Nestle the seared chicken thighs skin-side up into the tomato mixture. Spoon some sauce over the sides but keep the skin exposed if possible so it stays crisper. Bring the stew to a low simmer, then reduce heat to low, cover partially, and cook until chicken is cooked through and tender, 25–30 minutes. Internal temperature should reach 165°F (74°C).

Return chicken to pot

If you want extra-crispy skin, carefully remove the chicken to a sheet pan and place under a preheated broiler for 2–4 minutes until skin is very crisp (watch closely). Alternatively, in the same skillet, add 1 tbsp additional oil or butter over medium-high heat and sear the skin briefly for 1–2 minutes before returning to the stew for the final minute.

Crisp the skin (optional finish)

Remove bay leaf. Stir in 1/2 cup roughly chopped cilantro into the sauce (reserve some for garnish). Taste and adjust salt and pepper. Let the stew rest 5 minutes before serving so flavors meld.

Finish stew

While the stew simmers, rinse 1.5 cups long-grain white rice under cold water until the water runs mostly clear. In a medium saucepan combine rinsed rice, 2.75 cups water, 0.5 tsp salt and 1 tbsp butter or oil. Bring to a boil uncovered, stir once, reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork.

Cook rice

Spoon a generous scoop of white rice onto each plate or into bowls. Place 1–2 chicken thighs over the rice and ladle tomato stew and vegetables around and over the chicken. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing. Serve immediately.

bone-in chicken thighs (skin-on)

ground black pepper

fresh lime juice (or lemon)

vegetable oil (for searing)

extra oil or butter (to finish skin crisping)

yellow onion, medium, thinly sliced

green bell pepper, seeded and diced

carrot, peeled and sliced 1/4-inch

tomatoes, crushed (canned) or very ripe fresh, chopped

tomato paste

chicken stock or water

fresh cilantro, roughly chopped

ground cumin (additional)

adobo or sazón (optional)

kosher salt (for rice)

butter or oil (for rice)

fresh cilantro leaves, chopped

fresh lime wedges

Pat trout fillets very dry with paper towels. Season both sides with kosher salt (about 1/2 tsp per fillet) and black pepper. Lightly dust the flesh side with all-purpose flour and shake off excess; leave skin mostly free of flour so it crisps.

Prep trout

Heat a large skillet over medium-high heat. Add neutral oil and when shimmering, add trout skin-side down. Press gently with a spatula for 20 seconds to ensure full skin contact. Cook skin-side down without moving until skin is deep golden and crisp, 4–5 minutes depending on thickness. Flip carefully, add butter to the pan, and baste the flesh with melted butter for 30–60 seconds until just cooked through (internal temp ~125–130°F / 52–54°C). Remove to a warm plate and tent loosely with foil while finishing other components.

Pan-sear

Squeeze a little lemon over each fillet before plating. Reserve pan juices for a drizzle if desired.

Finish

Rinse the rice in a fine-mesh sieve under cold water until the water runs clear to remove excess starch. Combine rinsed rice, water, butter, and salt in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.

While rice cooks, combine thinly sliced carrot, fennel, red onion, cucumber, and sliced garlic in a bowl. In a small saucepan, warm sherry vinegar with olive oil, sugar, salt, and pepper just until sugar dissolves (do not boil). Remove from heat and add bay leaf. Pour the warm vinegar mixture over the vegetables, toss to coat, and let sit at room temperature for at least 15 minutes to pickle and mellow. Taste and adjust salt or vinegar as desired before serving. Discard bay leaf.

In a blender or food processor, combine diced mango, avocado, mayonnaise, lime juice, chopped chipotle, honey, salt, and pepper. Blend until smooth and creamy. If the aioli is too thick, add up to 1 teaspoon of water to reach a drizzleable consistency. Taste and adjust heat or sweetness. Transfer to a squeeze bottle or small bowl and chill briefly if time allows.

Divide warm rice among 4 plates, spoon a couple tablespoons of escabeche alongside rice, and place a pan-seared trout fillet on top or beside the rice. Dot or lightly drizzle spicy mango-avocado aioli across the fish (about 1 tablespoon per fillet) or serve in a small ramekin. Sprinkle finely sliced chives over the fish and aioli, and add microgreens if using. Serve immediately with lemon wedges.

White Rice

Arroz Con Gandules

Black Beans

Maduros

Tostones Al Ajillo

Pollo Guisado

Pan Seared Trout

Jackfruit

Poblano Caesar

Chuleta

Pork Tacos

Sorullos De Maize

Peruvian Wings

Bacardi 9.

Beef Empanada

Appleton Estate 12 Year

Burden In My Hand

Red Stripe

Presidente

Sacred & Profane Lemon Shandy

Marqués De Cáceres, Xarello, Cava, Spain

Goodfire, 'prime And Hazy,' Ipa

Almacita, Chardonnay, Mendoza, Argentina

Goodfire, 'bonus Land', Italian Pilsner