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Search results for 'frijoles negros'

The Best Frijoles Negros I Never Had

I did not grow up eating arroz y frijoles negros/black beans and rice.  This would not be extraordinary except that I’m a Cuban raised in Miami.  It would be easier for me to list the things that we don’t serve with black beans and rice, and they’re mostly desserts.  On weekends, we would go to my grandparent’s apartment where they would spend all morning preparing a large, traditional meal for us that would of course include frijoles negros.  I would sit on the yellow shag carpet in their living room watching reruns of I Love Lucy (I thought it was a documentary) and old Tarzan movies, while they cooked.  I knew lunch was almost ready when I heard my grandfather frying the egg that would go on my white rice in place of the beans everyone else would be having.  There was never a tantrum, I had just decided I didn’t like them and they were never forced.  We’d all sit down to it, and I’d hear my parents and sister rave about the incredible frijoles they were having without feeling the slightest inclination.  Abuelo Peláez was my favorite and I was his.  Secretly, I think I loved the exception he made for me.  Plus, he made the most incredible fried eggs I’ve ever tasted.  The tops were a translucent white and the yolks were the perfect kind of runny.

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Porotos Granados

I always hope that someone will see a recipe on my site and decide to try it out for themselves.  In the case of these porotos granados, I absolutely understand if they wait for the cooler days of summer.  I came across the Chilean recipe months ago when fresh cranberry beans seemed very far away.  With origins going back to the pre-Columbian Mapuche Indians, it brings together my summer favorites- fresh beans, tomatoes, and corn.  Available year around as dry Roman beans, I could have made the dish with frozen corn, and canned tomatoes but decided to wait.  Finally, last week the cranberry beans made their appearance at my Sunday farmer’s market, right around the time someone turned the heat up to a 100 degrees. Read more

Recipe Index

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Croquetas de Jamón
Galleticas de Ají /Ají Crackers
Yuca Frita con Salsa a la Huancaína
Croquetas with Blue Cheese and Jamón Serrano
Mariquitas de Platános con Mojo Vinegreta/Plantain Chips with Garlic Dip
Elote con Crema/Steamed Corn with Crema, Chili, and Cheese
Carne Fria
Carimañolas/Meat filled Yuca Fritters
Papas en Salsa Verde/Potatoes in Green Sauce
Frituras de Malanga/Malanga Fritters
Tostones  (or Chatinos)
Papas Fritas a la Juliana/Shoestring Fries

Ñoquis del 29
Pear Gnocchi
Gnocchi à l’Alsacienne/Gnocchi with Butternut Squash and Mushrooms
Gnocchi di Susine/Plum Gnocchi
Gnocchi di Pane e Spinaci/Bread and Spinach Gnocchi
Ricotta Gnocchi with Pea Puree and Jamón Serrano
Ñoquis con Béchamel/Corn Gnocchi with Béchamel
Meyer Lemon Gnocchi
Sweet Potato Gnocchi with Fried Sage

Basic Techniques
Making Cuban Rice
Wrapping Humitas/Tamales
Making Panqueques/Crêpes
Making Totopos/Mexican Crema/Pickled Onions
Milking a Coconut

Beans & Legumes
Porotos Granados
Bollitos de Caritas/Black-Eyed Pea Fritters
Habichuelas Blancas Guisadas/White Bean Stew
Abuelo Pelaez’s Frijoles Negros
Potaje de Garbanzos/Chickpea Soup

Chicha Morada
Hot Chocolate with Máchica
Licor de Mel
Ice Cream Floats
Chocolate Frio/Iced Chocolate
Batidos de Mango/Papaya/Mora
Café Cubano
Nueva Bogotá Hot Chocolate
“Age of Discovery” Vanilla-Scented Hot Chocolate

Bread/Baked Goods
Banana Espresso Chocolate Chip Muffins
Blueberry Oat Muffins with Crumb Topping
Rosca de Reyes/Three Kings Bread
Sopa Paraguaya
Panquecitos de Naranja
Pan de Medianoche
Pastelitos de Dulce de Membrillo
Pan de Yuca
Pan de Muerto/Bread of the Dead

Callaloo and Cheddar Quiche
Tarta Pascualina
Huevos con Nopales y Cilantro/Eggs with Cactus Pieces and Cilantro
Crêpas de Castaña con Miel/Chestnut Crepes with Honey
Torrijas al Vino
Panqueques Celestinos/Panqueques de Dulce de Leche
Chilaquiles Veracruzanos
Tortitas de Aceite de Oliva/Olive Oil Pancakes
Huevos en Rabo de Mestiza/Eggs Poached in Chile-Tomato Broth
Huevos al Nido/Eggs in a Nest
Chocolate Tostada with Olive Oil and Flaky Salt/Tostada de Chocolate con Aceite de Oliva
Tortilla de Plátanos Maduros/Fried Ripe Plantain Omelette
Click here for more suggestions.

Cakes, Pies & Tarts
Tarta de Almendra O Merlo/Almond Cake
Tentación/Ripe Plantain Tart
Bûche de Noël
Pastel de Limoncitos Criollos/Key Lime Pie
Guava Petits Fours with Lime Glaze
Brazo Gitano de Guayaba/Guava Jelly Roll Cake
Estrellitas/Guava-filled Cupcakes with Cream Cheese Frosting
Pastel de Mango Verde/Green Mango Pie

Mantecados de Ánis/Anise Shortbread Cookies
Les Madeleines de Commercy/The Madeleines with The Hump on Top
Mexican Chocolate Crackle Cookies
Brigadeiros de Côco/Coconut Brigadeiros
Estrellas de Chocolate/ Chocolate Stars
Polvorones con Dulce de Leche/Spanish Short Bread with Dulce de Leche
Super Cookie Chip Cookie Recipe
Polvorones/Spanish Short Bread

Harina con Cangrejo
Arepa de Dominó/Arepas with Black Beans and Cheese
Humitas Ecuatorianas
Elote con Crema/Steamed Corn with Crema, Chili, and Cheese
Andrea’s Arepitas Dulces
Kako’s Arepas

Custards, Puddings & Mousses
Tembleque/Coconut Custard
Arroz con Leche y Rosas/Rose Rice Pudding
Mousse de Turrón/Turrón Mousse
Pudín de Manzana/Apple Rum Pudding
mola con Leche con Miel de Vino/Semolina Pudding with Red Wine Syrup
Pudín de Pan con Nueces y Dátiles/ Bread Pudding with Walnuts and Dates
Manjarblanco de Chirimoya
Natilla/Cuban Custard

Chayotes Rellenos Dulces
Flan de Coco
Huevos Falsos/Poached Peaches with Chantilly Cream
Tarta de Queso y Guayaba/Guava Cheesecake
Turrón de Chocolate y Almendras
Merengón con Crema de Leche
Diego Díaz Nieto’s Albóndigas de Pesach/Diego Díaz Nieto’s Haroset Balls
Orange Rum Truffles
Merengues con Chirimoya/Pavlovas with Cherimoya
Buñuelos de Yuca y Malanga
Baked Apples
Compota de Higos con Vino Tinto y Especias/Fig Compote with Red Wine and Spices
Bien Me Sabe/Tastes Good To Me
Fresh Figs with Goat Cheese and Peppered Honey
Helado de Queso Crema con Cascos de Guayaba/Cream Cheese Ice Cream with Guava Shells

Huevos con Nopales y Cilantro/Eggs with Cactus Pieces and Cilantro
Croque Señorita
Tortilla de Papas y Chorizo
Changua/Milk Soup with Poached Eggs
Huevos en Rabo de Mestiza/Eggs Poached in Chile-Tomato Broth
Huevos al Nido/Eggs in a Nest
Aurora’s Tortilla de Patatas/Aurora’s Potato Omelette
Tortilla de Plátanos Maduros/Fried Ripe Plantain Omelette

Empanaditas de Calabaza/Pumpkin Turnovers
Empanada Gallega/Galician Pie
Empanadas de Pollo a la Moruna
Empanaditas/Little Spanish Turnovers

Fish & Shellfish
Sea Scallops with a Malanga Crust
Chiles Rellenos con Camarones al Chipotle/Poblano Peppers stuffed with Chipotle Shrimp
Pargo con Tomate, Cebolla y Papas/Snapper with Tomato, Onions and Potatoes
Casquinha de Siri/Stuffed Crab Shells
Tequila-Cured Salmon Gravlax
Grilled Tuna Steak with Roasted Tomatoes
Pumpkin Seed-Crusted Salmon with Pipián Verde
Camarones Jengibre/Ginger Shrimp
Sopa de Camarones/Shrimp Soup
Lobster Havanaise
Camarones Enchilados/Creole Shrimp

Cascos de Guayaba
Baked Apples
Diego Díaz Nieto’s Albóndigas de Pesach/Diego Díaz Nieto’s Haroset Balls
Compota de Higos con Vino Tinto y Especias/Fig Compote with Red Wine and Spices
Fresh Figs with Goat Cheese and Peppered Honey

Ice Creams, Sorbets, Paletas & Raspados
Paletas de Jamaica con Frambuesa
Helado Tostado El Carmelo
Granizado de Guayaba y Limón/Paletas de Guayaba y Limón
Sorvete de Carambola/Star Fruit Sorbet
Coconut Lime Ice Cream
Paletas de Duraznos con Miel/Peach & Honey Ice Pops
Ube Ice Cream
Cava, Strawberry and Orange Sorbet
Raspado de Tamarindo
Green Apple Guava Sorbet
Dulce de Leche Ice Cream

Light Lunch
Fainá a Caballo/Chickpea Crêpe atop Pizza
Pizza à Portuguesa/Portuguese Pizza
Sandwich Elena Ruz
Chayotes Rellenos/Stuffed Chayotes
Zucchini-Blossom Quesadillas
Click here for more suggestions.

Main Course
Pollo Frito A La Criolla/Creole Fried Chicken
Chiles Rellenos con Camarones al Chipotle/Poblano Peppers stuffed with Chipotle Shrimp
Bistec Empanizado
Vaca Frita/Crispy Beef
Arroz con Quimbombó/Rice with Okra
Carbonada Criolla
Click here for more suggestions.

Bistec Empanizado
Vaca Frita/Crispy Beef
Carne Fria
Butifarrón Sabroso/Caribbean Meat Loaf
Fritas/Cuban-Style Hamburgers
Ropa Vieja/Shredded Beef Stew

Tentación/Ripe Plantain Tart
Mariquitas de Platános con Mojo Vinegreta/Plantain Chips with Garlic Dip
Tostones  (or Chatinos)
Pastelón de Platano Sancochado/Boiled Plantain Pie
Tortilla de Plátanos Maduros/Fried Ripe Plantain Omelette

Chiles en Nogada
Masitas de Puerco/Fried Pork Chunks

Pollo Frito A La Criolla/Creole Fried Chicken
Chilaquiles Veracruzanos
Pollo a la Milanesa/Breaded Chicken Cutlet

Rice & Grains
Risotto al Perfume de Ají
Fideos Secos/Mexican-Style Noodles
Quinotto de Champiñones/Quinoa Risotto with Mushrooms
Grilled Corn and Quinoa Salad
Arroz Blanco/White Rice
Arroz con Coco/Coconut Rice
Soufflé de Quinua/Quinoa Soufflé
Arroz con Quimbombó/Rice with Okra
Arroz con Pollo/Chicken with Saffron Rice
Pilaf de Quinua/Quinoa Pilaf
Chaulafan de Pollo

Soups & Stews
Gazpacho al Estilo de Patricia
Ajiaco Bogotano
Caldo de Costilla/Beef Rib Soup
Habichuelas Blancas Guisadas/White Bean Stew
Crema de Calabaza y Cacao/Cream of Pumpkin Soup with Cacao Nibs
Changua/Milk Soup with Eggs
Sopa de Flor de Calabaza/Squash Blossom Soup
Gazpacho de Fresas e Hinojo/Strawberry, Tomato and Fennel Gazpacho
Asopao de Pollo/Chicken Asopao
Abuelo Pelaez’s Frijoles Negros
Potaje de Garbanzos/Chickpea Soup
Sopa de Camarones/Shrimp Soup
Carbonada Criolla
Yucassoise/Cold Yuca Soup
Ajo Blanco/Almond and Garlic Gazpacho with Green Grapes

Llapingachos con Salsa de Maní
Pimientos de Padrón/Padrón Peppers
Berenjenas con Miel/Eggplant Fritter with Honey
Pisto Manchego
Causa de Betarraga Rellena de Pollo y Palta/Beet Causa filled with Chicken and Avocado
Yuca Frita con Salsa a la Huancaína
Sopa de Flor de Calabaza/Squash Blossom Soup
Elote con Crema/Steamed Corn with Crema, Chili, and Cheese
Carimañolas/Meat filled Yuca Fritters
Papas en Salsa Verde/Potatoes in Green Sauce
Frituras de Malanga/Malanga Fritters
Tostones  (or Chatinos)
Causa Calienta
Causa de Atun

Guest Contributor for the Cooking Channel’s Devour the Blog:
Up Your Party Game: Pastelitos de Carne
A Cuban Christmas Must: Turrón de Coco
Cuban Sugar Cookies with Guava and Lime (Torticas de Morón)
Amaranth Pancakes
Raise a glass of Atole de Calabaza for the Day of the Dead
Alfajores Get Reinvented as a Dulce de Leche Tart
How to Make Croquetas
Pescado en Salsa Verde Recipe
Bacon Wrapped Dates, Three Ways
Coquitos, or Puerto Rican Egg Nog
Power Food: Quinoa with Roasted Butternut Squash
Quimbombo:Okra Stew with Pork and Plantain Dumplings
How to Make Fresh Corn Tamales
Granizado de Mango y Maracuyá, or Mango Shaved Ice
Serve a Peruvian Take on Potato Salad at Your Next Party
Sweet Summer Drink: Mote con Huesillos Recipe
How to Make Salvadorian Pupusas
Torrejas with Lavender Honey Syrup
Camarones al Chipotle, or Shrimp in Chipotle Sauce
How to Stock a Latin Pantry
Beyond Shepherd’s Pie: Puerto Rican Pastelón de Plátano Maduro

Arepa de Dominó

I was working on a post on the Latin pantry for Devour the Blog when I decided to take a look at my own. I’m constantly straightening and organizing my shelves in the on-going game of kitchen Jenga that my limited New York storage space forces me to play.  I can’t complain though because a few years ago my cupboards would have been bare. It took me awhile to figure out what I like, how I should store it, and how often I would use it. I hate waste and there were a few forgotten items staring at me resentfully from behind the much loved olive oil and sea salt, but I think I got it down to the essentials. I don’t know if it’s pure projection or all those chiles and peppers, but Latin American products seem to vibrate just a little bit more than others. I feel like if I winked at the woman on the P.A.N. Harina bag she just might wink back and I’m also absolutely terrified of the Abuelita on Nestlé’s Mexican chocolate discs though I’m sure she means well. Read more

Blanket Comfort

My sister Carmen has been asking me to make bistec empanizado for this blog  for awhile.  When I wrote about masitas de puerco, my favorite thing to order from Cuban menus, it seemed only fair to write about hers.  Mine came with black beans and hers didn’t, so I’d always pass her my frijoles negros.  This week we made a different deal – I’d finally make the bistec empanizado if she’d write the post.  Here it is and I’m sure you’ll agree it was well worth the beans.

When I was little, the center of the universe seemed to exist at Casablanca.  A bustling Cuban café on 8th street in the then sleepy little town of Miami.  When my grandfather took me for lunch, I loved sitting at the counter where the vinyl covered, revolving stools gave me a 360 degree view of the action.  When my parents took me at night, the same café was usually empty which gave my sister and I the odd run of the place.  We’d feed quarters into the jukebox and play Donna Summer songs as my father talked about what life would have been like/could be like for us in Cuba.  I don’t know exactly why I chose Donna Summer.  I wasn’t crazy about disco (I didn’t want to dress like a that when I grew up) but there was something about her voice that kept me coming back.  It was lonely and defiant.  It spoke of another world I couldn’t possibly understand at that age.  The boldness of it drew me in and it was endless.  Very much like the breaded steak on my plate that I always ordered for dinner. Read more

Frida’s Fiestas

A few months ago a friend recommended Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo.  Written by her step-daughter Guadalupe Rivera and Marie-Pierre Colle, it’s part cookbook and part food memoir.  Organized by month, each chapter centers on the holidays and seasons as they were celebrated in the Blue House in Coyoacán.  Describing a trip with Frida to the pyramids of San Juan Teotihuacán, the author writes:

After offering us the traditional refreshment of agua de chía, doña Rosa invited us to eat.  She had prepared a number of Lenten dishes typically served throughout the central Mexican plain, where the gods that Frida invoked in her paintings had once upon a time resided.  As it turned out, doña Rosa and don Tomas extended their hospitality to us for three more days, days in which reality was inseparable from magic. Read more

Ritual and Repetition

A couple of weeks ago, I attended a talk at my Brooklyn’s Book Court between Thomas Keller and Peter Kaminsky.  Though technically about Keller’s latest cookbook, Ad Hoc at Home, it wasn’t strictly about food and cooking.  From process and baseball analogies, he got to ritual and repetition and I realized what I’d been missing.  Trying to post regularly, I’d become sharkish, cooking in constant motion.  I’ve gotten used to being just a few clicks away from French-Italian-Regional-Seasonal-Indian-Mexican-Caribbean.  It’s tempting to jump from one to the other, trying everything once then moving on.  Having set out to write about traditional food in a new medium, I forget that the best part can be going back, trying again, and making it a little better.  I had ritual, but my repetition was lacking.  Read more