Tag Archives: Cuban

Virgin Mojito

24 Jul

When it’s Summer, all I want is something refreshing to cool down the temperature… be it at home, at the beach or at a friend’s.

When someone asks you to BYOB (Bring Your Own Beverage), it doesn’t need to be something alcoholic… but it doesn’t need to be something boring either. You can bring a punch, make sangria or take advantage of all the refreshing mint that evokes the freshness of summer.

Just a few ingredients and you’ll have a great non-alcoholic alternative that will make any pregnant mom or young kid feel like they’re not missing anything at all.

 

Virgin Mojito 1

VIRGIN MOJITO

½ cup of Simply Limeade
The juice of 2-3 limes
½ cup of lemon/lime sparkling water or natural lemon/lime soda
2 tbs of brown sugar simple syrup or 2 tbs of turbinado sugar
4-5 mint leaves, sliced thinly or chopped
½ a lime, sliced thinly
Ice cubes

 

  1. Add the lime slices, sugar and mint leaves to an old fashioned glass. Using a muddler or the back of a wooden spoon, smash together all the ingredients.
  2. Add the limeade juice, fresh lime juice and sparkling water or natural soda.   Mix well with a stirrer and enjoy!!!

 

Virgin Mojito 3

 

Advertisements

Cuban Mojo Onions

13 Nov

I was born and raised in Puerto Rico… but I am Cuban at heart.

To my friends in Puerto Rico… I am almost Cuban. To my family in Miami, I am 100% Puertorra. I live in both worlds simultaneously and to me, it’s all just part of being the daughter of a Puerto Rican mom and a Cuban Dad Kinda like “café con leche”.

Many of the flavors and foods I love so much, I learned from my Dad. He taught me to eat guava paste with cream cheese, croquetas, Medianoches and Cuban Sandwiches, rice with black beans, tamales en hoja and in cazuela, guava pastelillos, patelillitos de carne, frutabomba and mamey milkshakes… and yuca with Cuban mojo, amongst many other things.

Whenever I boil some viandas, the local way we refer to root vegetables and tubers, I like to eat them with a side of onions that taste like Cuban mojo. The reason I don’t go out and make mojo from scratch is because it takes a lot of olive oil for just me in one serving. So I came up with this simplified version that hits all the flavor notes of Cuban mojo in a simple, perfect for one person’s serving.

Cuban Mojo Onions

Cuban Mojo Onions

1 medium sized onion, it could be white or yellow, sliced to your desired preference
About 2tbs Olive Oil
2 cloves of garlic
The juice of 1 lime
Salt and Pepper to taste
  1. In a small sauté pan over medium high heat, add the olive oil and the sliced onions. I like to slice them thick, as if you were making onion rings. Sauté them to soften them more than for them to acquire some color. So when the pan starts to sizzle, I usually turn down the heat level to medium. Add some salt and pepper to season and draw out the moisture and soften the onions.
  2. Peel the garlic cloves and mash them a bit with the side of your knife. Add them to the pan like that. The purpose is for the onions to get the garlicky flavor without having to do a lot of work. Stir everything together to continue to soften the onions and garlic together.
  3. When the onions have become soft, add the juice of the lime directly in the pan. It’ll sizzle… at this time, you can turn the heat off and leave in the pan. The onions will not brown after you add the lime juice and that’s the way it’s supposed to be.

Serve over boiled potatoes, yuca, malanga, yautía, taro root, or anything else you want to give some Cuban flair to. This is a very easy side dish that will leave you wanting more…

%d bloggers like this: