Christmas in Cuba is celebrated as a family time, and even though the Island has a religious background, for many, the day is considered more like a time to spend with family, sharing a traditional meal and drinks.
What does a Christmas or New Year’s Eve table look like in Cuba?
Lechón Asado, Yuca con Mojo, Arroz y Frijoles, Ensalada, y de postre, buñuelos o flan.
Roast Pork, Cassava with traditional marinade, Rice and Beans, Seasonal salad, and for dessert, a fried cassava dough with syrup (something close to a sugared bun with star anise).
Drinks? Of course! Whether it is the classic Rum and Coke, mojitos, or any other cocktail from the long list of Cuban cocktail heritage, there are always new additions in this area in every party.
Here is our take on a Soul de Cuba cocktail mix that we call “Tastes like Christmas in Cuba”.
TASTES LIKE CHRISTMAS IN CUBA:
FILL 10OZ ROCKS GLASS WITH ICE AND ADD:
SHAKE AND POUR BACK INTO GLASS
TOP WITH LUXARDO CHERRY, SYRUP AND ENJOY!
Give it a try this season and start the year with daring flavors and new skills!
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Do you feel creative in the kitchen and want to prepare an all-Cuban-style-celebration?
Check our post about the Roast Pork and suggestions that will complete the party concept.
https://souldecuba.com/blogs/recipes/cuban-themed-party-ideas-recipes
There are many traditions that Cubans associate with December's holiday season. Here are some that you might find funny, familiar, or inspirational!
Burning an effigy is a rural tradition that you can still see in many parts of the Island. It is intended to be a representation of the gesture of getting rid of the bad things that might have happened in the past year, burning it to celebrate and leave room for the good that is coming in the new year.
Other traditions in Cuba for New Year’s Eve include throwing water away, walking around with a suitcase, kissing loved ones at midnight, and toasting with cider, just to name a few.
Why do some Cuban families roast a whole hog/pig for dinner?
The cooking process is part of the celebration, and it is tradition to find large gatherings of friends and family roasting a whole pig with different techniques and - of course - different recipes. But they all have one thing in common: MOJO.
This is the secret ingredient for Cuban roast pork; the perfect balance between garlic, citrus and herbs to elevate the meat experience with the most characteristic flavor of the Island’s cuisine.
At Soul de Cuba, we take a lot of pride with ours, and we carefully curate the mix, following the recipe that has been passed through generations, preserving our heritage through flavor, art, traditions and more.
If you want to dive in our classic, all-natural, immune-booster Mojo, check this link and let us know how your marinade process goes with it, if you decide to roast a pork ham or even a smaller piece.
https://souldecuba.com/collections/sdc-at-home
Soul de Cuba counts its blessings with every person that has helped us share our flavors with the New Haven community. Thankful, optimistic and Happy, we welcome the new year, and we hope you are also celebrating a new beginning filled with infinite opportunities
Happy Holidays!
Jesus Puerto & The Soul de Cuba team
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It will definitely add the WOW factor to your family dinner celebration
Whether it is for a Christmas party, New Year's Eve or any other holidays where you meet with friends and family, we can assure you, this Cuban flavor will make people keep calling you to ask for the recipe for a while.
As the melting pot that the Cuban culture is, the Island’s cuisine has a lot to offer from their mix of Spanish, African, and Asian flavors. It is true that the Lechon Asado is the traditional flavor, and smell, in any of the island’s celebrations, but it can get a little boring to do the same dish over and over in family gatherings. If you want to keep the Cuban themed idea for your holiday recipe, with a new, yet traditional, vibe, this Lechon variation will come in very handy.
It is a family recipe that Jesus Puerto’s parents (Soul de Cuba’s founder) did when he was growing up. Here you have a mix between Jesus’ family recipe and the Chinese-Cuban Lechon notes from Icuban. Check it out!
Lechon Estilo Chino-Cubano
Chinese-Cuban Style Pork Roast
Ingredients:
5-pound pork meat (usually a pork shoulder or pork let)
1/2 cup cooked black beans
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons sherry
1/4 cup sugar
2 tablespoons hoisin sauce
2 tablespoons five-spice powder
5 cloves garlic, minced
For the glaze:
1/4 cup orange juice
1/4 cup lemon juice
1 cup honey
Instructions:
For the Glaze
Add all of the glaze ingredients to a 3-quart saucepan. Bring to a rolling boil and let boil for about 5 minutes, stirring constantly. Reduce heat to low and simmer, uncovered, for about 15 minutes.
Wash your pork roast thoroughly and pat dry with a paper towel.
Mash up the cooked black beans in a mixing bowl. Then add orange juice, soy sauce, sherry, sugar, hoisin sauce, five-spice powder, and garlic (you can use our ready-to-ship cuban mojos here too). Mix everything together. Spoon this mixture to cover the outside of the roast.
Preheat your outdoor charcoal or gas grill. You'll want to use the indirect heat method to cook this roast. On a covered charcoal grill, bank your coals to the sides of the grill, leaving a section with no charcoal beneath it. On a three- or four-burner gas grill, light only the side burners or front and back burners. On a two-burner gas grill, just light one burner.
Place the pork roast on the unheated side of the grill and close the cover. On a gas grill, adjust the flame so that the grill temperature is approximately 300 degrees F.
After the first 20 minutes of roasting, baste your pork roast every 15 minutes with the glaze mixture.
After about an hour on the grill, test for doneness with a meat thermometer. Using a meat thermometer, you should remove the roast from the grill when the temperature reaches 155° F.
Remove the roast to a serving platter and lightly tent the roast with some aluminum foil sprayed with cooking spray. This will allow the meat to continue cooking for about 10 to 15 minutes. The spray and the light touch with the tenting will help keep the aluminum foil from sticking to the glaze.
Carve with a sharp knife and serve hot with your favorite side dishes.
Want to add other ideas for your Cuban-style party?
If you still wonder what Christmas looks like in Cuba, we can assure you that it includes yuca, tostones, and rice & beans. Consider adding these traditional flavors to your night.
To drink, offer mojitos; and for dessert, buñuelos. It doesn’t get any more Cuban than that. You can check how our dear Swaye does the mojitos at Soul de Cuba on our Facebook or Instagram account.
If you are seriously considering using classic Cuban mojos/marinades, check here the variations that we use at Soul de Cuba restaurant in New Haven, Connecticut. Sometimes we use a spicy version (with habanero peppers), others a sweet one (using honey). Check the ready-to-ship mojos and marinades at our Cuban Online Market and make your holiday recipes even easier today!
About this chinese-cuban traditionoal recipe and the way it has been cooked with the caja china:
El barrio chino is a strong part of Havana’s culture: a neighborhood that keeps its strong Asian roots, mixed with the African descendants that gave place to a new mix in our culture.
In Cuba there was a non very common mix between the Asian community and the rest of the cultures that inhabit the Island. Among other cultural contributions, the mix cuisine is one of the most highlighted themes.
The use of the Chinese box o la Caja China is the way that the Lechon has traditionally been roasted in El Barrio Chino (Havana’s Chinatown). It is a small metal & wood box, which comes very handy to cook and move the whole roast pork or pork leg from one place to another.
More than the ingredients, this dish is famous for the use of the caja china, and its variations when cooking a traditional Lechon for holiday celebrations.
The recipe that appears here is a variation to accommodate the idea of Caja china to an easy-to-prepare grill-made dish at home.
Buen provecho!
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Instructions:
- Heat Pan to Medium-High heat (Tip: when a drop of water sizzles and rolls around when it hits the pan, you have the right heat)
- Add a tsp of olive oil and place salmon filet skin side down (don’t touch it for 3 mins)
- Flip the salmon over. (You should have a nice crispy side facing up)
- Add Soul de Cuba Cafe Honey Mojo, Butter, Water and a sprinkle of salt / pepper mix them up and cover the pan.
- Lower Heat to Low - Medium and allow to cook covered for 3 more mins.
- Check that the Salmon with a fork to ensure that it is cooked to your preference.
- Transfer to a plate and allow to rest for 5 min (if you can help yourself)
Buen Provecho!
Don't forget to add the Honey Mojo from our Online Market to your cart!
Cuban salmon recipes are great for a coastal-inspired night at home. This fish recipe in a Caribbean style has a great source of immune booster ingredients concentrated in our honey mojo mix. Mojos are the secret ingredient of most Cuban dishes, where garlic and acids make an entrance to your palate, balanced with the honey texture and flavor. The honey mojo used as a sauce or marinade is one of the most famous flavors in the Island. It is definitely a favorite at the Soul de Cuba restaurant.
If you already tried it and you are expecting to wow someone with your Cuban culinary skills, try the Pargo a la cubana recipe as well. You’ll thank us later.
Instructions:
Tenderize chicken breast filet. Marinate in Soul de Cuba Mojo for 30 minutes or more. Crack egg and whisk in a small bowl. Coat the chicken breast with egg and place the panko flakes on a plate and press the chicken breast into the crumbs until it is evenly coated. Add white wine, Soul de Cuba Mojo and sea salt into a frying pan and heat on high. Add onions and cover.
Reduce heat to medium. Let simmer until the onions are soft. Fry the breaded chicken breast in a pan or deep fryer at 350 degrees until the chicken is golden brown. Remove chicken breast and toss in Soul de Cuba Honey Mojo. Add onions on top of chicken breast.
Enjoy!
Don't forget to add the Mojo and Honey Mojo from our Online Market to your cart!
Nothing beats a fried chicken for an easy smooth night at home. This Cuban chicken recipe has a great source of immune booster ingredients concentrated in our mojo and honey mojo mix. The mojo, used as a marinade, will give your crispy chicken all the intense flavors and extra moist. The honey mojo will give the caribbean pollo frito con miel y mojo a great balance, if used as a sauce or dip.
If you feel like complementing the chicken with more Caribbean flavors, try adding sweet plantains. It cannot get more cuban than that.
At the Soul de Cuba restaurant in New Haven, we serve the pollo frito with moro rice and sweet plantains. We highly suggest you take a few minutes to make the congri rice and complement the chicken recipe for a full experience.
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Add olive oil to sautee pan and heat on high. Add white wine, a pinch of sea salt and 3 oz Soul de Cuba Mojo. Let simmer. Lower heat to medium. Add the red snapper, tomato and onion. Cover and let cook for 4-6 minutes, until tender and cooked throughout. Finally put some cilantro on top, and enjoy!
Don't forget to add the Soul de Cuba Mojo from our Online Market to your cart!
At Soul de Cuba we love sharing this island red snapper recipe since you cannot get more caribbean than this. All of our dishes are easy to make thanks to the marinades and sauces from Soul de Cuba Specialty Foods, the first-ever nationally distributed Cuban food product line that you can access at our online market.
Check the marinades and mojos that match with traditional Cuban fish dishes and other Caribbean-inspired meals!
Our Cuban Mojo was created to showcase the well-balanced blend of pungent garlic, spicy chiles and citrusy orange flavors that are the signature flavor of Cuban mojo sauce.
Soul de Cuba’s restaurant mojo was created to add great flavor to your meals, while serving as immune booster. It provides a well-balanced blend of garlic, spices and citrus flavors that are one of the signature flavors of the Cuban cuisine.
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Slice off fats, tenderize the meat by pounding. Then coat the meat with Soul de Cuba Mojo and let it marinate for 30 minutes or more. Place the steak in a frying pan and cook on high heat. Add 2 teaspoons of olive oil in the frying pan and cover it. Add 1 teaspoon of butter, 3 tablespoons of white wine and cook for 3-5 minutes on each side. Finally, add 1-2 oz. of Soul de Cuba Mojo, recover and cook for 1-2 minutes, and dinner is ready!
Enjoy!
Don't forget to add the Mojo from our Online Market to your cart!
This cuban dish is a staple of the caribbean cuisine. It is the kind of flavor that reminds every cuban of their “abuela”. Either served in a bread, or with rice and beans, it is for sure a cuban dish that brings childhood memories and great family times to mind. The mojo is a key factor in its flavor. Don’t be too shy when pouring this marinade during the preparation. You’ll thank us later.
If you feel like complementing the palomilla steak with more Caribbean flavors, try adding sweet plantains, rice and beans. It cannot get more cuban than that!
At the Soul de Cuba restaurant in New Haven, we serve the bistec de palomilla with lots of onion and sauce. After all, there’s no such thing as “too much flavor” in this dish.
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Rub pork butt with sea salt. Coat pork butt with 6 oz Soul de Cuba Mojo and marinate for 30 minutes or more. Place in oven pan and cover with foil. Roast for 1 ½ - 2 hours @ 450 degrees (or until center reaches 180 degrees). Take out of oven and use tongs to pull meat apart until shredded. Place shredded pork in a pot of stove top. Add 2-3 oz. white wine. Add 1-2 oz. lemon juice. Add 6 oz. Soul de Cuba Mojo. Cook on low flame mixing regularly.
Enjoy!
Don't forget to add the Mojo from our Online Market to your cart!
The cuban style roast pork AKA lechon asado, is the traditional celebration food in the Caribbean Island. It is a classic of their cuisine, and a festive party dish that gathers people around its cooking during family celebrations. Cooked, either as a whole pig, or just a good cut of pork meat, this dish is traditionally evaluated from its marinade (the mojo mix that every family does their own way), as well as from the tenderness and juiciness of the meat.
Classic cuban Mojos usually includes cumin, oregano, lots of garlic and super tasty sour orange, but even the way people marinade the meat is different from one family to another. The way cubans prepare the mojo is what makes this lechon different from other spanish speaking countries.
Give this recipe a try, especially if you are looking for a classic cuban dish for Thanksgiving, Christmas, New Years Eve, or other family holidays.
If you feel like complementing the roasted pork with more Cuban traditional flavors, try adding Yuca con mojo, and a salad or moro rice. At the Soul de Cuba restaurant in New Haven, we accompany the roast pork from our menu with tostones, another classic of the cuban cuisine. The twice-fried plantain slices are the perfect crunchy combination that our family uses to enjoy the lechon with.
If you manage to have some leftover roast pork for the next day, you can prepare your own mix of cuban sandwich, adding some more salsa and onions. The Soul de Cuba family prides on the mojos recipes that have been passed through generations, and that are now part of the Soul de Cuba online market.
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Chop the green and red bell peppers and red onion into 1" square pieces
Skewer (1) shrimp and (1) piece each of red onion, red and green bell pepper and tomato repeat 3 times
Baste with Soul de Cuba Honey Mojo until completely covered
Cook over charcoal or gas grill on high for 1-2 minutes on each side
Baste with Soul de Cuba Honey Mojo for more flavor
Enjoy!
Don't forget to add the Honey Mojo from our Online Market to your cart!
This cuban mojo shrimp skewers are the perfect choice for an easy yet fancy night of cooking at home with a caribbean inspired recipe. This fast and effortless recipe includes one of the secret ingredients of the Soul de Cuba restaurant cuisine: the Honey Mojo. We have been perfecting this mojo recipe for years and there’s no doubt that one of it’s best uses includes seafood.
This coastal inspired recipe will make you flavor-travel to a corner of a fisherman town, where the freshness and casual vibes will make any night feel special.
At the Soul de Cuba we are proud to have so many friends complement this easy and delicious recipe. Enjoy!
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Slice green and red bell peppers into thin strips
Slice onion into thin strips
Chip broccoli into bite size pieces
Boil water and add 1 pinch salt
Add veggies and cook until soft (but not mushy!)
Strain
Place frying pan on stove low heat
Add 2 oz white wine
Add 1 tablespoon lime juice
Add 2 pinches of salt
Add 2 oz. Soul de Cuba Mojo Marinade
Cook for 2 minutes mixing regularly
Enjoy!
Don't forget to add the Mojo from our Online Market to your cart!
At the Soul de Cuba restaurant in New Haven we love it when simple dishes surprise our guests with a surprisingly good new flavor. That is the case of our mojo veggies. We are glad to share the recipe of this simple preparation with all of the customers who have asked for it. It can be the perfect pairing for other cuban dishes, or it can be the vegetarian choice for a cuban-flavor night at home.
Either way, enjoy this simple preparation, mixing it with our classic mojo, or daring to add some of the hot sauces from our Soul de Cuba online market.
]]>Tenderize chicken breast
Marinate chicken breast for 30 minutes or more in Soul de Cuba Mojo
Heat frying pan on high heat
Place 2 teaspoon olive oil in frying pan
Add a pinch of salt
Add 1 teaspoon of butter
Add 2-3 oz of white wine
Place chicken breast in pan and cover
Cook for 1-2 minutes each side
Add 1 oz of Soul de Cuba Mojo
Re-cover and cook for 1-2 minutes
Enjoy!
Don't forget to add the Mojo from our Online Market to your cart!
This cuban pollo a la naranja has the adobo that brings the Caribbean flavors to life. Our recipe includes one of the secret ingredients of the Soul de Cuba restaurant cuisine: our famous Mojo.
At the Soul de Cuba restaurant in New Haven, we serve this juicy Cuban mojo chicken with grilled onions, yellow rice, black beans and sweet plantain.
Instructions:
Coat chicken wings with Soul de Cuba Mojo Marinade
Let marinate for at least 2 hours
Coat marinated chicken wings with flour
Deep fry at 350 F for 5 to 7 minutes
Toss wings in Soul de Cuba Honey Mojo Marinade
Enjoy!
Don't forget to add the Mojo from our Online Market to your cart!
This recipe is the perfect example of how our Soul de Cuba restaurant in New Haven mixes Cuban and American flavors. This is our favorite mix when in the mood for something crispy, sweet, and Cuban!
If you feel like complementing this Caribbean style chicken with another traditional cuban flavor, try adding plantains or tostones next to these crunchy mojo fried chicken wings.
]]>Instructions:
Rub moi with sea salt
Mix 6 oz. Soul de Cuba Mojo Marinade with the lemon juice and white wine
Add the moi to liquid sauce and let marinate for at least 6 hours
Strain it and add flour to fish
Fry the fish at 325 F for 5 minutes
Heat Soul de Cuba Mango Salsa in a frying pan at 175 F for 2 to 3 minutes
Add Soul de Cuba Mango Salsa on top of the fish and enjoy!
Don't forget to add the Mojo and the Mango Salsa from our Online Market to your cart!
The “Soul de Cuba” restaurant in New Haven received so much great feedback about our mango salsa mix, that we decided to include it in the SDC online market. This sauce is an exquisite and refreshing salsa made with mango, tomatoes, cilantro and spices. We also have a spicy version of the mango salsa for those who enjoy seafood with a “kick”.
If you feel like complementing this Caribbean style fish recipe with another crunchy element, try adding chips and a side of the mango salsa to use it as a dip.
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