Mojito

Roast pork

In a glass of 8 oz. dissolve 1 tbsp sugar and 1/4 lime juice. Add 2 sprigs of mint leaves and crush stems wuth a muddler, then add ice cubes and 1 1/2 oz. Havana Club Light Dry. Fill with 2 oz. soda water and stir.

Lean the leg, leaving 1 cm of fat. Season it with salt. Wash and cut vegetables and add them to the meat. Add the lard, the whole peppers, the white wine and water. Roast in the oven.

Rum Collins

Creole Sauce

In a tall glass of 8 oz, dissolve 1 tsp sugar and 1/4 oz lime juice. Add 1 1/2 oz Light Dry Rum and fill with 2 oz soda water. Garnish with a lime slice. 

Chop the tomato and add the pepper, the onion, the garlic, the bay leaf and paprika. In a pot with oil, add all the ingredients and fry them. In another pot, dissolve the tomato paste in water, add the other ingredients and simmer. 

Cuba Libre

Sangria

 In a glass of 8 oz, pour 1 1/2 oz Havana Club, fill it with coke. Stir and garnish with a lime slice. 

 In a glass of 14 oz, dissolve 1 tsp sugar and 4 oz lime juice. Add 4 oz soda water amd 4 oz red wine. Stir and add ice cubes.

Black Beans 

Moros y cristianos 
(black beans and white rice)

Wash the beans and soak them for 6 hours. Cook the beans in the same water for 2 hours, add garlic, pepper, onion and the bay leaf. Fry in oll the remaining spices and pour over the beans. Cook the beans for 25 minutes at 75 degrees. Season with salt and sugar. Add the red wine. 

Fry the garlic, the pepper, the onion and the pork cracklings in oil. Add tender beans, rice and finally the hot soup where black beans were cooked. Continue cooking at a boiling point and then simmer until the rice is tender. Add some lime juice and cooking wine, if desired. 

Fried pork

Roast Pork Rolls

Stuff the meat chunks with ground pepper, mashed garlic and salt. Place the meat on a platter and pour over sour orange
juice, add more salt, garlic and pepper. Marinade for several hours. Put the chunks in cold lard and fry them slowly. When
they turn brown, take the chunks out to chill. For conservation, keep them in the same lard where they were fried, once they
are cold. 

Choose the pork ribs, leaving approximately seven centimeters of bone. Make a cut to the shoulders, then to the leg until reaching the horizontal cut of the ribs, joined to the loin. Remove the bones, leftovers and fat. The dressing is prepared with garlic and sour orange juice. Marinade the meat with salt and half of the dressing. Roll the loin with the leaf fat and tie the roll. Roast slowly during 2 hours, take it out to chill. Serve on a platter, with the remaining derssing in hot lard, pour it over the meat. 

Picadillo 
(chopped meat)

Tasajo
(jerked beef)

Soak the jerked beef during 12 hours and change the water. Boil it twice and discard that water, this cooking process takes 2 1/2 hours as an average. Then smash the jerked beef strongly into threads and make a Creole sauce. Saute the jerked beef in small amount of lard, adding the sauce. Add the cooking wine and cook during 5 minutes. 

Soak the jerked beef during 12 hours and change the water. Boil it twice and discard that water, this cooking process takes 2 1/2 hours as an average. Then smash the jerked beef strongly into threads and make a Creole sauce. Saute the jerked beef in small amount of lard, adding the sauce. Add the cooking wine and cook during 5 minutes. 

Casserole Chicken

Flat -fried green
plantains

Marinade the chicken with garlic, oregano and salt. Roast it in the oven. Preparate a consommé with the giblets, add peppers, garlic, tomato sauce and salt. When the consommé is ready, strain the liquid and cook slowly in the oven. Add diced ham.
Remove the consommé from the heat after 5 minutes and pour over the roast chicken which is in the oven, continue cooking it for 5 minutes. Take out and sprinkle pochola or cooking wine, before serving. 

green plantains,
lard.

Chop green plantains in chunks. Fry in lard. Drain and flatten gently with a brown paper.

Re-fry quickly in hot lard and serve at once.

Boteguita
seasoned sauce

6 cloves garlic
1 onion
1/2 cup sour orange or lime
1/4 up lard
1/2 cup parsley

Smash the garlic. Add the parsley, the onion, the sour orange and then very hot lard. This Creole dressing is delicious either to pour over vegetables or to serve with meat and fish.