Carne Asada


Combine cumin and garlic; press onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.

Squeeze lime wedges over steaks. Carve steaks; season with salt. Serve with guacamole.

To broil: Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 17 minutes for medium rare to medium doneness, turning once.


2 Boneless beef strip steaks, cut 1-inch thick (1-1/4 lb.)
2 Teaspoons ground cumin
2 Cloves garlic, minced
2 Lime wedges
Salt to taste

Pan Seared Pork Chops

The key to tender and juicy pork is to make sure that you aren’t over-cooking it. The sure-fire way to cook it just right is to use a meat thermometer. When the pork chops reach an internal temperature of about 145 (up to 160 degrees, but I found 145 to give me the perfect result), they are done! You’ll remove the pork chops from the pan and let them rest for about three minutes. The result will be a perfectly cooked, tender and juicy piece of pork with just a hint of pink in the center that you’ll find irresistible!

This is an easy and quick recipe that will delight. Serve with asparagus and compliment your meal with a bottle of Chardonnay, which goes perfectly with this recipe. More...

Cuban "Ajiaco" Stew

Every Cuban should be proud of its Ajiaco, one of the most delicious and distinctive culinary "Criollo" dishes. I think we can say that it is the soul of Cuba turned into delicacy. In it are synthesized more than 500 years of history, irreversible mixture of races, cultures and idiosyncrasies, which could not escape the kitchen. This recipe is one of the many variations of the dish that we hope you'll enjoy.


  1. Soak the tasajo overnight in cold water, changing the water at least twice. Remove the tasajo from the water and cut into 1-inch pieces.
  2. Cut the ribs into individual ribs. Cut the flank steak into 1 inch strips.
  3. Cut the pork into 1-inch pieces.
  4. Place the tasajo and ribs in a stock pot and cover with water. Season the water with salt and pepper.
  5. Cook the meat for about 1 hour or until the ribs are tender. Remove from the heat and drain.
  6. In a stock pot, heat the olive oil. When the oil is hot, add the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper.
  7. Saute the mixture for 2 to 3 minutes. More...

Cuban Stuffed Potatoes - Papa Rellenas Recipe

Cuban Stuffed Potatoes (Papas Rellenas) is a very popular Cuban dish, you can serve it as snack, lunch or dinner.


  • 6 potatoes, peeled and quartered
  • 1 tsp. salt & garlic powder
  • Parsley for garnish
  • 2 Tbsp. Warm milk
  • Picadillo  (you can find the recipe here)  The picadillo is the filling for the Papas Rellenas.
  • 2 eggs, beaten with 1 Tbsp. Water
  • 2 cups breadcrumbs
  • Oil for frying


  1. Boil potatoes until they are fully cooked  More...

New Shrimp Summer Recipe

A delightful Cuban recipe you will enjoy. The Shrimp in Cilantro Cream Sauce will delight the most discerning palates, served over white rice with a fresh salad, and we recommend a good Pinot Grigio to go along.

Nina's Gourmet takes pride in bringing you new dishes and encourage you to submit your ideas.

Buen apetito!

For Your Next Barbecue, A Bottle of Red

By mid-summer, drinking rosé day and night can tire even the most seasoned wine drinker. The obvious alternative is a dry and crisp white wine, but you’re truly missing out if you ignore light, chilled reds as your summer companion for barbecues and patio hangouts.
An entire genre of young and refreshing red wines, largely coming from northern appellations in France, are an excellent answer to hot-weather drinking. In particular, certain French varieties like Gamay, Pineau d’Aunis, and Grolleau form the basis of these low-alcohol, high-acid, earthy red wines, which will quench your thirst without weighing you down. We’re talking about what the French call glou-glou or vin de soif—literally, wine for thirst. And they are best served with a chill.

Jason Wagner, wine director and partner at the Lower Manhattan restaurant Fung Tu, features several light reds at the restaurant, which serves rich and spicy Chinese cuisine. More...

The Cuban Pork Chop with mojo

In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Garnish with watercress, tomatoes and avocado. More...

The Classic Cuban Frita

While many a Cuban cookbook features a frita recipe, few mention its history, in part because it remains unclear. What is known is most often tied to the wistful memories and anecdotes of exiles long gone, the kinds of stories I grew up hearing in my own family. Fritas, my elders would say, were Cuba’s original street food, sold at propane-fueled carts—a precursor to the food truck!—that lined busy Havana sidewalks or parked in front of sporting events. They were the national snack.

By the 1960s, along with the many Cubans who fled the island’s second revolution, the frita found its way to Miami. Long dominated by a generation of elders, the city’s most popular frita restaurants have been around for some 30 years: There’s El Mago de las Fritas which is not to be confused with El Rey de las Fritas, which is different from Frita Domino, which claims to be Miami’s first frita stand, dating back to 1962.  More...

For a Better Steak, Cook Directly on Charcoal

We’ve never been the kind of guys to worship outdoor grilling gear and technology. When we were growing up, But recently we picked up a trick from a Dallas chef that has rocked our minimalist approach to its foundation: We cook meats directly on the coals.

No, the precious porterhouses do not incinerate, even though the heat is consistently 800 to 1,000 degrees. The char is robust and earthy, but never too ashy or excessive, even when we use thinner cuts like hanger and skirt. More...

How to select vegetables at the market

 Like selecting the best fruit, being able to choose the freshest and tastiest vegetables is a combination of seasonal knowledge, asking farmers and shop owners for advice, and using your senses. This guide has the last part covered. Get ready to use your eyes, nose, and hands!

• Artichokes: Choose globes that have tight leaves and feel heavy for their size. The leaves should squeak when pressed against each other.

• Asparagus: Choose firm, smooth, and brightly-colored stalks with compact tips. Avoid limp stalks. Choose stalks of equal thickness to ensure even cooking times.

• Avocados: Choose avocados that feel slightly soft to the touch. Firmer avocados may be ripened at home, but avoid rock-hard ones. Also avoid avocados with cracks or dents.

Beets: Choose firm beets with fresh stems and slender taproots. Avoid beets with wilted leaves, scaly tops, or large, hairy taproots as they may be older and more woody.

• Bok Choy: For mature bok choy, look for dark green leaves and bright white stalks. Baby bok choy should be light green in color.

• Broccoli: Choose broccoli with firm stalks, tight florets, and crisp green leaves. Avoid yellowed or flowering florets.

• Brussels Sprouts: Choose firm, compact, bright green heads. Avoid sprouts with wilted or loose outer leaves.

• Cabbages: Choose firm, compact heads that feel heavy for their size. Check that the stems are also fresh and compact. More...