Sweet Guava Chicken Taco

Chimichurri Shrimp Taco

Pulled pork, OG mehed mozz, sautéed spinach, & kimchi

Arepa

Chips

Classic Cubano, ham, swiss, mustard, pickle, mojo pork

Cubano

Ropa Vieja

Braised boneless pork ribs, onion & carrot relish.

Peruvian Pork Sandwich

Korean BBQ pork, mushrooms, cabbage. Served with choice of sauce.

Kimchi Quesadilla

Caribbean Nachos

Yuca Fries

Fries

Tostones

Tres Leches

Braised boneless pork ribs, onion & carrot relish, served w / guava & cream cheese sauce

Peruvian Pork Sangwich

Guava Lava Chicken

Kimchi Taco

Cuban

Chimi Shrimp

Mojo Mushroom (Veg)

Island Taco

Latin America's go – to bar food. Fried dogs, fries, fry sauce.

Salchipapas

Chicharrones

Korean BBQ pork, mushrooms, cabbage. Served w / choice of sauce.

Empanadas

Like the Island Taco, but for the crew supremes, crumbled chili mozzarella cheese.

OG Arepa

In a medium bowl, combine the sweet guava paste, lime juice, minced garlic, ground cumin, salt, and black pepper. Mix well to create the marinade.

Marinate the Chicken

Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Add Chicken

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the remaining marinade. Grill or cook the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear.

Cook the Chicken

Once cooked, remove the chicken from the heat and let it rest for 5 minutes. Then, slice the chicken into thin strips.

Rest and Slice

In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until they are pliable.

Warm the Tortillas

On each tortilla, layer the sliced chicken, shredded lettuce, diced tomatoes, sliced avocado, and a dollop of sour cream. Sprinkle with fresh cilantro on top.

Assemble the Tacos

Serve the tacos warm with lime wedges on the side for an extra zest.

Serve

chicken breasts

sweet guava paste

lime juice

garlic, minced

ground cumin

salt

black pepper

corn tortillas

shredded lettuce

diced tomatoes

sliced avocado

fresh cilantro, chopped

sour cream

In a medium bowl, combine the shrimp with olive oil, minced garlic, lime juice, salt, and black pepper. Mix well to ensure the shrimp are evenly coated.

Prepare the Shrimp

Cover the bowl and let the shrimp marinate in the refrigerator for at least 30 minutes to absorb the flavors.

Marinate

In a food processor, add the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper.

Combine Ingredients

Pulse the mixture until well combined but still slightly chunky. Transfer to a bowl and set aside.

Blend

Preheat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side or until they are pink and cooked through.

Cook the Shrimp

In another skillet, warm the corn tortillas on medium heat for about 30 seconds on each side until pliable.

On each tortilla, place a few shrimp, a slice of avocado, some red onion, and a handful of shredded cabbage. Drizzle with chimichurri sauce.

Serve the tacos with fresh lime wedges on the side for squeezing over the top.

Shrimp (peeled and deveined)

Olive oil

Garlic (minced)

Lime juice

Salt

Black pepper

Fresh parsley (chopped)

Fresh cilantro (chopped)

Red wine vinegar

Red pepper flakes

Corn tortillas

Avocado (sliced)

Red onion (thinly sliced)

Cabbage (shredded)

Fresh lime wedges

In a slow cooker, place the pork shoulder. Season with salt, black pepper, garlic powder, and onion powder. Pour in the BBQ sauce. Cook on low for 8 hours or until the pork is tender and shreds easily.

Cook the Pork

Once cooked, remove the pork from the slow cooker and shred it with two forks. Mix the shredded pork with the remaining BBQ sauce from the cooker.

Shred the Pork

In a large bowl, combine corn flour and salt. Gradually add water while mixing until a smooth dough forms. Let it rest for 5 minutes.

Mix the Dough

Divide the dough into 6 equal portions. Shape each portion into a disc about 1 inch thick.

Form the Arepas

Heat oil in a skillet over medium heat. Cook each arepa for 5-7 minutes on each side until golden brown and crispy.

Cook the Arepas

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the spinach and cook until wilted (about 3-4 minutes). Season with salt and black pepper.

Sauté the Spinach

Slice each cooked arepa in half. Fill each half with a generous amount of shredded pulled pork, sautéed spinach, and top with shredded mozzarella and kimchi.

Assemble the Arepas

Serve hot and enjoy your arepas with pulled pork, mozzarella, and kimchi!

Corn flour (masarepa)

Water

Oil (for cooking)

Pork shoulder

BBQ sauce

Garlic powder

Onion powder

Fresh spinach

Mozzarella cheese (shredded)

Kimchi

Cut each corn tortilla into 6 equal wedges to form chip shapes.

Prepare the Tortillas

In a large frying pan, heat the vegetable oil over medium-high heat until it shimmers.

Heat the Oil

Add the tortilla wedges in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per side.

Fry the Chips

Using a slotted spoon, remove the chips from the oil and transfer them to a plate lined with paper towels to drain excess oil. Season with salt to taste.

Drain the Chips

Finely chop the onion, garlic cloves, bell pepper, and tomato. Roughly chop the cilantro.

Chop the Vegetables

In a medium saucepan, heat a tablespoon of oil over medium heat. Add the onion and garlic, sautéing until translucent.

Sauté the Vegetables

Add the bell pepper and tomato to the pan, cooking for another 5-7 minutes. Stir in the cilantro, salt, and pepper to taste. Remove from heat.

Add Remaining Ingredients

Remove the husks from tomatillos and rinse them. Chop the jalapeño, removing seeds for less heat if desired.

Prepare the Ingredients

In a blender, combine the tomatillos, jalapeño, lime juice, and salt. Blend until smooth. Taste and adjust seasoning if necessary.

Blend the Salsa

Vegetable oil

Onion

Garlic cloves

Bell pepper

Tomato

Cilantro

Pepper

Tomatillos

Jalapeño

If you haven't prepared the mojo pork yet, marinate pork shoulder with garlic, citrus juices, oregano, and cumin for at least 4 hours or overnight. Roast until tender and shred.

Prepare the Mojo Pork

Take the Cuban bread loaf and cut it in half lengthwise to create a top and bottom.

Slice the Bread

Spread Dijon mustard evenly on the inside of both halves of the Cuban bread.

Spread Mustard

On the bottom half of the bread, layer the mojo pork, followed by the sliced ham, Swiss cheese, and pickle slices.

Layer the Fillings

If using, spread butter on the outside of the sandwich. Heat a grill pan or sandwich press over medium heat. Place the sandwich on the grill and press down gently.

Grill the Sandwich

Cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.

Cook Until Golden

Once cooked, remove the sandwich from the grill, slice it in half, and serve warm.

Slice and Serve

Cuban bread

Mojo pork

Sliced ham

Swiss cheese

Dijon mustard

Pickles

Butter

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the flank steak and sear for about 4-5 minutes on each side until browned. Remove the steak from the pot and set aside.

Searing the Meat

In the same pot, add the sliced onion and green bell pepper. Sauté for about 5 minutes, until the onion is translucent. Add the minced garlic and sauté for an additional minute until fragrant.

Sautéing the Vegetables

Return the seared flank steak to the pot. Add the canned diced tomatoes, beef broth, red wine vinegar, bay leaves, cumin, oregano, salt, and black pepper. Stir to combine.

Adding Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 to 2.5 hours, until the meat is tender and can be shredded easily with a fork.

Simmering

Once the meat is tender, remove it from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.

Shredding the Meat

Return the shredded meat to the pot with the sauce, stirring to combine. Let it cook for an additional 10-15 minutes to absorb the flavors.

Combining Everything

Serve the Ropa Vieja hot, garnished with chopped cilantro and lime wedges on the side.

Serving

Flank steak

Onion, sliced

Green bell pepper, sliced

Garlic, minced

Diced tomatoes, canned

Beef broth

Bay leaves

Cumin

Oregano

Fresh cilantro, chopped

Lime wedges

Heat olive oil in a large pot over medium-high heat. Season the pork ribs with salt, black pepper, cumin, and paprika. Sear the pork on all sides until browned, about 5-7 minutes.

Sear the Pork

Add minced garlic to the pot, stirring for about 1 minute until fragrant. Pour in the chicken broth, ensuring the pork is mostly submerged.

Add Garlic and Broth

Bring to a simmer, cover, and reduce heat to low. Braise the pork for about 2-3 hours until tender, turning occasionally.

Braised Cooking

Once the pork is tender, remove it from the pot. Let it rest for a few minutes, then shred using two forks.

Thinly slice the red onion and julienne the carrots.

Prepare Vegetables

In a medium saucepan, combine vinegar, sugar, salt, and black pepper. Bring to a simmer over medium heat, stirring until sugar dissolves.

Make the Pickling Liquid

Add the sliced onion and carrots to the simmering liquid. Remove from heat and let it cool for at least 30 minutes to pickle.

Pickle the Vegetables

Slice the bread rolls in half and toast lightly if desired.

Prepare the Bread Rolls

Layer shredded pork onto the bottom half of each roll, followed by a generous amount of onion and carrot relish. Top with fresh cilantro and slices of avocado.