My dad past away several years ago when I was about 13. Growing up all we ever ate was Cuban food so I hated it. I never bothered learning the recipes my dad new how to cook and now i would do almost anything for some good mojo and yuka with some black beans and rice. Please send me any Cuban recipes. Please make sure they are cuban recipes to not mexican even though they are both spainish the food is really different.

3/4 pound tasajo (salt-dried beef) 1 pound baby back ribs 1 pound flank steak 1 pound pork loin 1 cup olive oil 2 cups chopped onions 1/4 cup chopped garlic 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 cup peeled, seeded, and chopped tomatoes 1 tablespoon cumin 1 tablespoon Spanish paprika 1 tablespoon black pepper 1 pound yuca, peeled and cut into 2-inch pieces 1 pound name (white yam), peeled and cut into 2-inch pieces 1 pound yellow malanga, peeled and cut into 2-inch pieces 2 ears of corn, scraped off the cob 1 pound boniato, cut into 2-inch pieces 2 green plantains, cut into 2-inch pieces Juice of three limes 1 pound calabaza, peeled and cut into 2-inch pieces 2 ripe plantains, cut into 2-inch pieces 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. Cut the ribs into individual ribs. Cut the flank steak into 1 inch strips. Cut the pork into 1-inch pieces. Place the tasajo and ribs in a stock pot and cover with water. Season the water with salt and pepper. Cook the meat for about 1 hour or until the ribs are tender. Remove from the heat and drain. 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. Saute the mixture for 2 to 3 minutes. Add the flank steak and pork loin. Brown the meat for 3 to 4 minutes. Season the meat with salt. Add the yuca, name, malanga, and corn. Season with salt and pepper. Add 4 quarts chicken stock and bring to a boil. Reduce to a simmer and cook for 45 minutes or until the vegetables are tender. Add the boniato, green plantains, and lime juice. Cook for 10 minutes. Add the calabaza and the ripe plantains and cook for 15 minutes. Season with salt and pepper. The stew will be creamy with pieces of meat and vegetables. Serve with crusty bread.

Oye, hermanita.... take a look at the web site below. The 3 Guys from Miami are an authentic group for guys who got together to cook and shoot the shìt and have come up with a great web site on food that is near and dear to my heart (too).

Ropa Vieja Joses (Cuban Sloppy Joes), Sliced Tomatoes, Plantain Chips and Mojo Sauce Mojo: 10 cloves garlic, cracked from skin 1 medium onion, peeled and coarsely chopped 2 teaspoons ground cumin, eyeball it in your palm 1 lemon, zested and juiced 1 cup extra-virgin olive oil, eyeball the amount 1/4 cup water, eyeball it 2 pounds ground sirloin 1/4 cup green olives with pimiento, finely chopped 1 tablespoon paprika, eyeball it in your palm 2 tablespoons Worcestershire sauce, eyeball it 1 tablespoon hot pepper sauce (recommended: Tabasco) eyeball it 1 cup tomato sauce A palm full grill seasoning blend (recommended: McCormick Montreal Steak Seasoning 4 crusty rolls, split (if available to you, look for Cuban rolls or Portuguese rolls, they are slightly sweet, but good ole keisers work fine, too) 2 large dill pickles, thinly sliced lengthwise 1 sack plantain chips, on International foods aisle of market with Latin foods 2 beefsteak tomatoes, sliced Make the mojo sauce: put the garlic and onion in a food processor with cumin, lemon zest and juice. Turn processor on and stream in about 1 cup of extra-virgin olive oil and 1/4 cup of water. Turn off processor and reserve. Heat a medium nonstick skillet over medium-high heat. Add the beef and brown. Add half of the mojo and crumble the meat as it cooks, about 3 minutes. Add olives and pimientos, paprika, Worcestershire, hot pepper sauce, tomato sauce and grill seasoning. Bring to a simmer and reduce heat to low. Cook over low heat 10 minutes. Split Cuban rolls and pile the bottoms with hefty spoonfuls of Sloppy Ropa Vieja Jose mix. Cover meat with sliced dill pickles and bun tops. Serve the plantain chips and sliced tomatoes along side to finish your plates and drizzle tiny spoonfuls of raw mojo sauce over the chips when passing out the plates. Season the tomato slices with a pinch of salt as well. Also try these sites http://icuban.com/food/main_d.html http://www.cubanfoodrecipes.com/

Cuban Black Beans recipe 1 pound dried black beans 4 cups of water 3 cloves of garlic, peeled and crushed 1 medium onion, peeled and chopped ¼ pound salt pork, chopped 1 pound smoked ham hocks, cut in 1 inch pieces 2 teaspoons paprika 3 teaspoons ground cumin 2 bay leaves 4 cups chicken stock ½ teaspoon chili powder 1 tablespoon vinegar salt and pepper to taste Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour. Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar. 2 cups of cooked white rice (1 cup of dry uncooked rice) 1 cup of cooked Cuban black beans Drain the beans. Does not have to be well drained, just get rid of the excess liquid. Stir with the white rice until evenly incorporated. Yucca con Mojo 6 pounds whole yucca (fresh or frozen), peeled and cut into 3-inch sections (about 5 pounds trimmed weight or 5 pounds frozen chunks) 1 tablespoon salt 1/2 cup extra-virgin olive oil 2 small Spanish onions, sliced into thin rings 12 cloves garlic, finely minced or mashed to a paste with mortar and pestle 1/4 teaspoon ground cumin 1/3 cup bitter orange juice or a mixture of lime juice and orange juice Salt and freshly ground black pepper Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste. Turn the heat to low and leave the yucca in the hot water until ready to serve. For The Mojo Sauce: While the yucca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste. Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot.

check out http://www.highclassrecipes.com They have some great recipes.