Carajillo

Cortadito

Premium Vodka, fresh lime, garden rosemary with Clementine reduction, orange liquor & sparkling water.

LA GUARAP

Hot chocolate

Cappuccino

Hot tea

Coffee and Milk

American coffee

Cuban coffee

Torta de chocolate

Flan de Leche

Caramel mousse, waffle croutons, chocolate and maldon salt.

Fanguito

Kids' Grilled Steak

Homemade panetela, evaporated milk, milk cream, condensed milk and cream on top.

Tres Leches

Marinated top round steak, onion and tomatoes on a pressed Cuban Bread

Pan con Bistec

Chicken Tenders

Ham, sliced roasted pork, swiss cheese and pickles on a pressed Cuban Bread

Cuban Sandwich

Extra cuban crackers

Maduros

Frijoles Negros

Tostones

Arroz Moro

Arroz Blanco

Shredded dry beef cuban style, cooked with onions, bell peppers, tomato sauce and wine. Served with fried sweet potato.

Tasajo Criollo con Boniato

Brew 2 shots of espresso using your preferred method (espresso machine, stovetop, etc.).

Brew the Espresso

Once the espresso is brewed, stir in 1 tablespoon of sugar until fully dissolved.

Sweeten the Espresso

Pour 1 oz of Licor 43 into the sweetened espresso and stir gently to combine.

Add the Liqueur

Top the coffee mixture with a sprinkle of cinnamon and a dollop of whipped cream to taste.

Add Toppings

Serve immediately in a glass or coffee cup, and enjoy your Carajillo!

Serve

Espresso

Sugar

Licor 43

Cinnamon

Whipped Cream

Using an espresso machine, brew 2 shots of espresso coffee into a small cup.

Once the espresso is brewed, add 2 teaspoons of sugar to the espresso. Stir well until the sugar is completely dissolved.

Add Sugar

In a small saucepan, heat 1 cup of whole milk over medium heat until it is hot but not boiling. You can also use a milk frother for this step.

Heat the Milk

If using a saucepan, whisk the hot milk vigorously to create a frothy texture. If using a frother, froth the milk until it becomes creamy and frothy.

Froth the Milk

In a serving cup, pour the sweetened espresso first. Slowly pour the frothed milk over the espresso, allowing it to blend slightly.

Combine Espresso and Milk

Serve the cortadito immediately while hot, optionally garnished with a sprinkle of cocoa powder or cinnamon on top.

Espresso coffee

Whole milk

In a small saucepan, combine 1 cup of fresh clementine juice with 1/4 cup of sugar over medium heat. Stir until the sugar dissolves, then bring to a simmer. Reduce the heat and let it simmer for about 15 minutes or until it thickens slightly. Remove from heat and let cool.

Prepare Clementine Reduction

In a cocktail shaker filled with ice, combine 2 oz of premium vodka, 1 oz of fresh lime juice, 0.5 oz of the prepared clementine reduction, and 0.5 oz of orange liqueur. Shake well until the mixture is chilled.

Combine Ingredients

Strain the mixture into a tall glass filled with ice. Top with 4 oz of sparkling water and gently stir to combine.

Strain and Serve

Garnish the drink with a fresh sprig of rosemary and a slice of clementine on the rim of the glass.

Add Garnishes

Premium Vodka

Fresh Lime Juice

Clementine Reduction

Orange Liqueur

Sparkling Water

Fresh Rosemary Sprig

Clementine Slice

In a medium saucepan, combine 2 cups of whole milk and 1 cup of heavy cream. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

Heat the Milk and Cream

In a separate bowl, mix 1 tablespoon of unsweetened cocoa powder and 2 tablespoons of granulated sugar together. This will help to prevent clumping.

Mix Cocoa and Sugar

Once the milk and cream mixture is hot, whisk in the cocoa and sugar mixture along with 1 teaspoon of vanilla extract. Continue to whisk until everything is fully combined and smooth.

Keep heating the mixture on low for another 2-3 minutes, stirring constantly. Do not let it boil.

Heat Thoroughly

Pour the hot chocolate into mugs or serving cups.

Serve Hot

Top with whipped cream, mini marshmallows, chocolate shavings, and a sprinkle of cinnamon powder as desired.

Whole Milk

Heavy Cream

Unsweetened Cocoa Powder

Granulated Sugar

Vanilla Extract

Mini Marshmallows

Chocolate Shavings

Cinnamon Powder

Using an espresso machine, brew 2 shots of espresso into a coffee cup. Ensure the espresso is rich and has a good crema on top.

If you prefer a slightly milder espresso, add 120 ml of hot water to the brewed espresso to create an Americano base.

Add Water

Pour 150 ml of milk into a small saucepan and heat it on low until warm but not boiling.

Using a milk frother or whisk, froth the warm milk until it doubles in volume and forms a velvety foam.

Add 1 tsp of sugar to the frothed milk and stir gently to combine. This will add a touch of sweetness to the cappuccino.

Sweeten the Milk

Pour the frothed milk over the espresso, holding back the foam with a spoon. Once the milk is poured, scoop the foam on top.

Sprinkle 1 tsp of cocoa powder on top of the foam for a finishing touch.

Garnish

Serve immediately while hot. Enjoy your homemade cappuccino!

Water

Milk

Cocoa Powder

In a kettle, bring 4 cups of water to a rolling boil over high heat.

Boil Water

Once the water is boiling, remove it from the heat and add the black tea leaves or tea bags. Allow it to steep for 3-5 minutes, depending on how strong you like your tea.

Add Tea

If using loose tea leaves, strain the tea into a teapot or cups. If using tea bags, simply remove them.

Strain or Remove Tea Bags

If desired, add sugar, honey, lemon slices, or milk to taste.

Add Flavorings

Pour the tea into cups and serve immediately while hot.

Black tea leaves or tea bags

Sugar (optional)

Honey (optional)

Lemon slices (optional)

Milk (optional)

In a medium saucepan, bring 4 cups of water to a boil over medium heat.

Prepare the Water

Once the water is boiling, remove it from heat and add 0.5 cups of ground coffee. Stir gently to combine.

Add Coffee Grounds

Cover the saucepan and let the coffee steep for about 4-5 minutes to extract the flavors.

Steep the Coffee

After steeping, strain the coffee through a fine-mesh sieve or coffee filter into a large mug or coffee pot.

Strain the Coffee

In a small saucepan over medium-low heat, pour in 1 cup of milk. Heat gently until warm but not boiling.

Stir in 2 tablespoons of sugar and 0.5 teaspoons of vanilla extract into the warm milk until the sugar is dissolved.

Add Sugar and Vanilla

Pour the prepared coffee into a mug, filling it halfway. Then, add the warm milk mixture to the coffee, stirring gently to combine.

Mix Coffee and Milk

Taste your coffee and milk mixture. If desired, add more sugar or milk to suit your preference.

Taste and Adjust

Ground Coffee

Measure out 2 tablespoons of coarsely ground coffee and place it in a coffee filter or a French press.

Prepare the Coffee

In a kettle or pot, bring 1 cup of water to a boil. Ensure that the water is fresh and filtered for the best flavor.

Boil the Water

Once the water has boiled, carefully pour it over the coffee grounds in the filter or French press.

Combine Coffee and Water

Allow the coffee to steep for about 4 to 5 minutes. If using a French press, let it steep and then press down the plunger.

Pour the brewed coffee into a mug. You can add sugar and milk or cream to taste if desired.

Serve the Coffee

Coarsely ground coffee

Milk or cream

Take the espresso coffee beans and grind them finely using a coffee grinder. The consistency should resemble that of table salt.

Grind the Coffee Beans

In a coffee maker or espresso machine, add the ground coffee and pour in 2 cups of water. Brew the coffee until you have a strong espresso shot.

Brew the Coffee

In a separate bowl or small saucepan, add the granulated sugar and a small amount (about 1-2 tablespoons) of the hot brewed coffee. Stir until the sugar is completely dissolved.

Dissolve the Sugar

Once the sugar is dissolved, add the remaining brewed coffee to the sugar mixture. Stir well to combine, ensuring the coffee is sweetened to taste.

Combine Sugar and Coffee

Espresso coffee beans

Granulated sugar

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until well blended.

Add Wet Ingredients

Carefully stir in the boiling water to the batter. The batter will be thin, but this is normal.

Incorporate Boiling Water

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.

Cool the Cakes

In a medium bowl, beat the butter until creamy. Gradually add cocoa powder and confectioners' sugar, alternating with milk, and mix until smooth and spreadable. Stir in vanilla extract.

Make the Frosting

Once the cakes are completely cooled, place one layer on a serving plate. Spread frosting on top, then place the second layer on top and frost the top and sides.

Frost the Cakes

Slice the torta de chocolate and serve. Enjoy your irresistible, moist chocolate cake!

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

unsalted butter

confectioners' sugar

In a small saucepan over medium-low heat, combine 3 tablespoons of granulated sugar and 1 tablespoon of water. Stir gently until the sugar dissolves and turns a golden brown color. Remove from heat immediately to avoid burning.

Make the Caramel

Quickly pour the caramel into a round flan mold or individual ramekins, tilting the mold to coat the bottom evenly. Set aside to allow the caramel to harden.

Coat the Mold

In a blender, combine 1 cup of sweetened condensed milk, 1 cup of evaporated milk, 3 whole eggs, and 1 teaspoon of vanilla extract. Blend until smooth and well combined.

Carefully pour the flan mixture over the hardened caramel in the mold. Ensure that the caramel stays at the bottom.

Pour into Mold

Preheat your oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the flan mold, creating a water bath.

Prepare for Baking

Bake in the preheated oven for 50-60 minutes, or until a knife inserted into the center comes out clean.

Bake the Flan

Remove the flan from the water bath and let it cool to room temperature. Once cool, refrigerate for at least 4 hours or overnight. To serve, run a knife along the edges of the flan and invert onto a serving plate.

Carajillo

Cortadito

La Guarap

Hot Chocolate

Cappuccino

Hot Tea

Coffee And Milk

American Coffee

Cuban Coffee

Torta De Chocolate

Flan De Leche