Steak Sandwich

Directions: Use Italian bread or French baguette. Smear chimichurri sauce and red pepper aioli. Place steak on top of dressed bread, top with french fries and drizzle cheese sauce over top.

Sofrito Marinade

Follow Chef Ricardo’s infamous sofrito recipe. Once cooked, take 4 cups of sofrito and add 1 cup red wine vinegar and ½ cup of the juice from green olives. Marinate the steak for 4-6 hours and cook.

Chimichurri Sauce

  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 ½ cup parsley
  • 2/3 cup cilantro
  • 1/3 oregano
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp red pepper flake
  • 1 tsp salt

Directions: Add all ingredients to blender or food processor

Roasted Red Pepper Aioli

  • 3 roasted peppers from bottle
  • ½ lemon juice
  • 8 fl oz mayonnaise

Directions: Add all to blender and store in refrigerator.

French Fries

Directions: Cut potatoes and cook for 5 minutes at 350 in the deep fryer. Let cool and store in the refrigerator until ready to use. Cook again for 3-4 minutes or until golden brown. Add salt and pepper and serve.

Cheddar Cheese Sauce

  • 1 bulb garlic
  • 2 shallots
  • 30 fl oz milk
  • 1 pint heavy cream
  • 1 lb cheddar cheese
  • 1 tbsp Worcestershire sauce
  • 1/2 tbsp hot sauce
  • ½ cup butter
  • ½ cup flour

Directions: Take the milk, garlic, shallots, and heavy cream in a pot and heat at medium heat for 30 minutes. In a separate pot melt the butter and add the flour, cook for 3-4 minutes and add 2 cups of milk a little bit at a time while whisking. Remove shallots and garlic and pour butter and flour mixture to the remaining milk. Add cheese, Worcestershire sauce and hot sauce and whisk. Cook for 10 minutes in medium heat until cheese has fully melted.

Lava Cake

  • ½ lb bittersweet chocolate
  • ½ lb unsalted butter
  • 6 eggs
  • 1 ½ cups cane sugar
  • ½ cup pastry flour

Directions: Preheat the oven to 400º and butter the inside of 15 40z ramekins. Sprinkle ramekins with sugar and tap to remove excess sugar. In a double boiler, melt chocolate and butter together, while whisking until thoroughly melted. In a large bowl, whisk together the eggs, sugar & flour until blended. Slowly whisk the chocolate into the egg mixture until combined. Split the mixture in half and pour into the ramekins (about 1/3 cup per ramekin). Put ramekins on a baking sheet and place in oven for 10-12 minutes until the tops are firm and beginning to crack. Remove from oven and serve immediately. Serve with a scoop of ice cream on the side.

For white chocolate lava cakes:

  • Fresh raspberries
  • 10 oz of white chocolate
  • 2/4 cup butter
  • 4 tablespoon cane sugar
  • 2 tablespoon of pastry flour
  • 4 eggs

Directions: In a salad bowl beat egg and sugar and whisk in flour. In a saucepan add water halfway to medium heat and place bowl on top. Add butter and chocolate until melted and mixed. Mix chocolate in with egg and sugar mixture until smooth. Leave mixture in the refrigerator for an hour to thicken. Preheat oven to 460º and grease tin cup of muffin mold. Fill 2/3 of cup or mold with mixture and top with raspberries. Heat in over for 7 to 8 minutes. Take out the cakes and pull them carefully out the mold and serve while still warm.

Coconut Ice Cream

  • 1/ 2 cup milk
  • 1 (5.46 fl oz) can organic coconut milk
  • 3 (5.4 oz) can cream of coconut
  • 1 can organic condensed milk
  • 1 ½ cup unsweetened flaked coconut

Directions: Combine the milks and cream of coconut in a blender and mix thoroughly. Add coconut and blend. Pour into the ice cream maker, and freeze.


Empanadas, Chili & Chocolate

Chipotle Chili

  • 1 ½ cup kidney, pinto, black
  • 5 pd chuck steak
  • 2 x 32 oz container beef broth
  • 4 cups water
  • 1 bag of ¼ pd dried mushroom forest blend
  • 6 chipotle
  • 2 guajillo chilles
  • 3 bayleaf
  • 2tbspn chili powder
  • 2tbspn cumin
  • 1 tbspn dry mustard
  • 1 tbspn paprika
  • 2 tbspn unsweetened chocolate
  • 1 green, yellow, orange, red pepper
  • 1 red onion
  • ½ cup Mexican crema
  • ¼ cup crumbled queso fresco
  • 1 cup white Peruvian corn
  • 2 chorizo

Directions: Soak beans for 5 hours and strain. Cube the chuck steak and sear in a pan. Remove beef and place in a pot with the beans, water, and broth in medium heat. In a small pot add ½ tablespoon of oil and cook the chipotle and guajillo peppers for five minutes. Add 4 cups of water to submerge the peppers and boil until soft. Remove stem and puree to desired consistency using the water from the pot. Add 2/3 cup of chipotle and gujillo puree and rest of ingredients in the pot of beef and beans. Cook for 4 hours in medium heat. Add one cup of water every hour. Take the chorizo and slice the middle to take meat out of the casing. Place in a pan and cook for five minutes. In a bowl serve the chili with a chorizo, crema, corn, and queso fresco.

Cheese Empanada

  • 5 cups all purpose flour
  • 2 teaspoons salt
  • 1 cup lard
  • 1 ½ cups water, or as needed
  • 2 tablespoons olive oil or bacon fat
  • 2 green onions sliced finely
  • 5 cups crumbled or sliced queso fresco

Directions: In a medium bowl, stir together the flour and salt. Cut in lard using a pastry blender, or pinching into small pieces using your fingers, until it resembles breadcrumbs. Use a fork to stir in water a few tablespoons at a time. Form into a ball and wrap in plastic wrap and refrigerate for 1 hour. Form the dough into 2inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some cheese and scallion and fold, seal edges with edges of fork. Heat oil in a deep fryer or pan to 365 degrees. Place two empanadas at a time and cook for about 5 minutes, turning once to brown on both sides. It is optional to sprinkle white sugar on top of empanadas.

Valentine’s Day Ice Cream Sandwich

Chocolate Ice Cream

  • ½ cup unsweetened cocoa powder
  • 3 cups half and half
  • 1 cup heavy cream
  • 8 egg yolks
  • 9 ounces sugar
  • 2 Vanilla bean pods

Directions: In a medium saucepan, combine the cocoa powder with 1 cup of half and half on medium heat and whisk to combine. Add the rest of the half and half and the heavy cream. Bring the mixture to a simmer, stirring occasionally, and remove from the heat. In a medium bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by adding in small amounts, until about ¼ of the cream mixture has been added. Pour the remainder and return the entire mixture to the saucepan and place over low heat and add vanilla beans. Cook until the mixture thickens slightly and coats the back of a spoon. Pour the mixture into a container and allow to cool for 30 minutes, and place into the refrigerator. Keep refrigerated for 8 hours. Pour into an ice cream maker and process according to the manufacturers directions. Should take 25 to 35 minutes and serve or place in container for 6-8 hours to harden.

Chocolate Chip Cookie

  • 3 eggs
  • 1 cup melted butter (salted)
  • 1 cup organic cane sugar
  • 1 cup organic light brown sugar
  • 2 vanilla bean pod
  • 2 cups milk chocolate chips
  • 3 cups all purpose flour
  • 2 eggs 1 egg yolk
  • ½ teaspoon baking soda
  • ½ teaspoons hot water

Directions: Preheat oven to 350 degrees. Cream together the butter, white sugar, and brown sugar until smooth,. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter and stir in flour, chocolate chips. Bake for about 10-15 minutes in the oven, or until edges are nicely browned.


  • ½ cup melted butter ( salted )
  • 1 ½ cup sugar
  • 1 vanilla pod
  • ¼ teaspoon bakng powder
  • 2 eggs 1 egg yolk
  • ½ cup unsweetened cocoa powder
  • ½ cup flour
  • 1/8 cup Galapagos ground coffee

Directions: Preheat oven to 350. Mix butter and sugar. Add eggs and vanilla. Mix all dry ingredients in a separate bowl. Stir dry ingredients into the oil/sugar mixture. Pour into greased pan or mold. Bake for 20 minutes. Cool before cutting.

Cooking Greek

Black Bean Soup

  • 4 cups black beans
  • 1 cup scallions
  • 1 ½ cup leeks
  • ½ cup parsley
  • 1 red & 1 green pepper
  • 2 cups mushroom broth
  • 1 container of vegetable broth
  • 2 cups of water
  • ½ cup Olive Oil

Directions: Soak beans in water for 6 hours. In a pan add finely chopped scallion, leeks, parsley, and olive oil. Sauté for 5 minutes then add beans and water and broths. Cook in medium for 4 hours (until beans are soft) and then puree.

Garnish: Dice and mix 1 cucumber, 2 tomatoes, dill ( to taste), olive oil (to taste), and 1 cup Manouri cheese. Crème fraiche optional.


spanakopita (Spinach Pie)

  • 1 ½ cup leeks
  • 4 bulbs garlic
  • ½ cup scallion
  • ¼ cup dill
  • 1 package 16oz spinach
  • 1 cup ricotta
  • 2 cups feta cheese
  • 4 eggs
  • Butter

Directions: Sauté finely chopped leeks, garlic, scallion and dill for five minutes. Add spinach until it wilts down and the water is cooked. Set aside and let cool. In a separate bowl add egg, ricotta, and feta cheese and mix with spinach mixture. Cut filo dough accordingly whether you are making a pie or hors d’oeuvre and melt butter, then with a brush add butter to each layer of filo dough and add spinach mixture. Cook in oven @ 350 degrees for 20-25 minutes.


Cooking Soups

Chupe De Pescado (Ecuadorian Fish Soup)



  • 2 pieces of fish* cubed (2 ½- 3lb- *preferably corvina fish but I used mahi mahi from Fin)
  • 1 package (8oz) queso fresco
  • 1 cup half & half
  • 3 cups water
  • 2 cups white Peruvian corn
  • 1 ½ cups cubed potato
  • ½ cup achiote oil
  • (2) 15oz cans fish stock  (I used Bar Harbor)
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium shallot
  • 1 cup scallion
  • 1 cup cilantro
  • lime zest
  • salt & pepper to taste

Directions: Marinate fish with below marinade for 1-3 hrs. Combine peppers, shallots, scallions, cilantro, achiote oil and lime zest in a food processor and blend. Place half of the mixture in a pot with olive oil and cook on medium for about 5min to reduce. Add white corn, fish stock, water and half & half and cook for 30-45min. Coat fish in flour and cook on stovetop until golden and place to side. To serve, ladle soup into bowl and top with fish. Drizzle with scallion oil.

Fish Marinade

  • ½ cup cilantro
  • 3 bulbs of garlic
  • 1 tsp cumin
  • ¼ cup green olive juice
  • 1 tsp dry mustard
  • salt & pepper to taste

Directions: Chop cilantro & garlic finely and combine with remaining ingredients.

Scallion Oil

  • 1 cup scallion
  • ½ cup cilantro
  • 1 cup olive oil
  • 1 bulb garlic
  • 1 lime juice & zest
  • ¼ cup rice vinegar

Directions: Combine all ingredients in blender and pour into squeeze bottle.

Menestron (Ecuadorian Bean Soup)

  • 1 package (1lb) pasta (orecchiette) I used Montebello
  • 4 cups cannelini beans
  • 1 ½ cup sofrito
  • (2) 22oz pork bone broth- I like The Piggery’s!
  • 5 cups water
  • 1 Tbsp cumin
  • 3 lbs of cubed pork shoulder
  • 1 ½ cups cubed tri-color carrots
  • 1 ½ cups cubed potato
  • 1 tbsp chopped scallion & cilantro (3 parts scallion to 1 part cilantro)

Directions: Soak cannelini beans in water for 4 hours then transfer into a pot and add sofrito, bone broth, water, cumin & pork shoulder. Cook on medium for 4 hours; stir occasionally and add 2-3 cups of water per hour. While that’s cooking, in two separate pots, boil pasta & potatoes to cook. Strain pasta and add olive oil to avoid the pasta from sticking together. Drain potatoes and cool, cube and add small amount of olive oil. Cube carrots and set aside. After the bean & pork mixture has cooked for 4 hours. Add carrots, potato and 1 ½ cups of pasta then cook for another 10 minutes. When ready to serve, add chopped scallion & cilantro and basil puree (recipe below).

Basil puree

  • 2 cups fresh basil
  • 1 cup grated pecorino romano cheese
  • Dash of red pepper flakes
  • 1 cup olive oil
  • 1 cup half & half

Directions: Combine all ingredients in a blender and add salt & pepper to taste.

Thanksgiving with Chef Ricardo

Mushroom Tartlets

  • 1 pound of crimini mushrooms (can mix chantrelles, crimini, and porcini)
  • 8 oz mascarpone cheese
  • 1 garlic clove
  • 2 tablespoons of chopped parsley
  • ½ cup of shredded gruyere and cheddar cheese
  • ½ cup parmesan cheese
  • 1 cup echalions
  • 1 egg
  • Butter
  • 1 package of puff pastry

Directions: Slice and cook mushrooms with echalions and butter until there is no water left from the mushrooms and let cool. Separately, combine the mascarpone with the parmesan and parsley to create the mascarpone mixture. In a small separate bowl, beat the egg to brush on the puff pastry and set aside. Place the puff pastry on a clean flat countertop or surface with flour and roll out until about ½ inch thick. Use a round cookie cutter to cut the puff pastry to your desired tartlet size and place on a sheet pan with parchment paper. Brush the sides of the puff pastry with egg and score the border (about ½ in) with knife to created an indent. Use a small spoon to scoop the mascarpone mixture atop the puff pastry. Then, place some mushrooms on top and sprinkle with the gruyere and cheddar. Preheat oven to 400º and cook for 15-20 minutes.


Maple Sweet Potato Puree

  • 4 medium sized yams
  • 1 cup heavy cream
  • ¼ cup maple syrup
  • pinch of nutmeg
  • salt and pepper to taste

Directions: Peel sweet potato and boil until fork tender (about 15-20 minutes). Remove and place sweet potato in blender and add remaining ingredients.

Mixed Berry Reduction

  • ½ cup fresh blackberries
  • 1 cup fresh raspberries
  • 3 cups fresh cranberries
  • 2 cups fresh strawberries
  • 2 oranges
  • 1 lemon
  • 1 cup sugar
  • 1 cup water
  • ¼ cup canela in spice bag
  • Zest of half lemon and orange

Directions: Comine all ingredients in saucepan and cook on medium until it reduces by half. Remove canela spice bag and puree. Pass the puree through a strainer to remove seeds (optional).

Turkey Rollatini with Biscuit and Pancetta Stuffing

  • 2 echalions (mix between shallot and red onion)
  • 2 cloves of garlic
  • 2 ½ cups of cubed biscuit
  • ½ cup cubed celery
  • ½ cup cubed carrot
  • 1 cup cubed pancetta
  • Combination of equal parts thyme, rosemary, and sage to equal a ½ cup

Directions: Mix all ingredients in a bowl and place to the side. Take a turkey breast and open up to place stuffing inside. Take plastic wrap and place on top of turkey breast and use mallet to even out. Place stuffing in the middle and wrap up with butcher twine. Sear the wrapped turkey in a pan and place in sheet pan. Pre heat oven to 350 degrees and cook for 1 ½ hours.

Cooking Ecuadorean

Seco De Chivo/Pollo

  • 4lbs Goat or Chicken meat
  • 3 cups sofrito
  • 1 12oz.Beer (Heineken or similar- today I used Nine Pin’s Ginger Cider to add some Fall flair)
  • 1 cup beef stock (w/ goat) or chicken stock (w/ chicken)


If using chicken: Cook on medium heat for 1hr- 1.5hr while stirring occasionally.

If using Goat: Cooking on medium-high heat for 3.5-4hrs while stirring occasionally until meat is tender.



  • Yucca
  • Cheese (Queso blanco)
  • Honey

Directions: Grate yucca and pass through cheesecloth to remove any extra moisture. Then, scoop yucca to make a patty and fill with cheese. Cook with oil in saucepan on each side until golden brown. Drizzle with honey or/& scallion sauce.

Scallion sauce

  • 1 bunch of scallions
  • 1 bottle Mexican Crema
  • 1 tbsp of liquid gold
  • Spritz of lemon
  • Salt & pepper to taste

Directions: Combine all ingredients in a blender or food processor. Pour into squeezable bottle for easy use.

Yellow Rice

Directions: Simply prepare rice with achiote oil.

Cooking Borinquen


Arroz con Pollo

  • 4 chicken Thighs
  • 4 chicken Legs
  • 2 tbsp achiote oil
  • 2 cups rice
  • 1.5 cups sofrito
  • 1/2 cup green olives
  • 1 bay leaf
  • cilantro
  • 1 cup tomato sauce
  • 4 cups chicken stock
  • 1 cup water

Directions: In large pot, sear chicken on medium heat. Once chicken is seared, add sofrito, olives, and bay leaf, let cook for 3-5 min. Add tomato sauce chicken stock & water, turn the heat to high to let reduce while constantly stirring. Once liquid has reduced, turn heat to low and cover pot with lid. Let warm for about 30min and serve sprinkled with cilantro.


  • 2 plantains
  • 1 maduro (ripened plantain)
  • 1.5 cups queso fresco cheese cubed
  • 1 tbsp butter
  • 1/2 tbsp liquid gold (insert link)
  • Salt & pepper to taste

Directions: Cut cheese into small cubes. Peel plantains, cut into 1/2 inch pieces. Fry plantains on both sides (hint: you’ll know to turn over once you see golden brown freckles appear). Use a mortar and pestle to smash plantains, cheese, garlic & butter together. Roll into a ball and serve.

Chef Ricardo Tip: Serve monfongo with a fried egg on top. The creaminess of the yolk will kick things up a notch. And don’t forget the gravy!! Recipe below.

Gravy for mofongo

  • 3 cups tomato puree
  • 1 carton of beef broth (32oz)
  • 2lbs brisket
  • 1.5 lbs short ribs
  • 2 cups sofrito
  • 2 bay leaves
  • 1 cup of shredded carrots
  • 2 celery stalks cubed
  • Salt & pepper to taste

Directions: Mix all ingredients in a slow cooker and cook on high for 8hrs. Skim the far off top, let cool, shred beef and put in gravy. Warm until serving alongside mofongo.


  • 1 packet canela (Mexican cinnamon)
  • 2 cans evaporated milk
  • 2 cans condensed milk
  • 2 cans coconut cream
  • 1 can coconut milk
  • 1 cup of water
  • 2 egg yolks

Directions: Except for the egg yolks, mix all ingredients in a pot and heat at medium temperature for 10 min. In a separate bowl, slowly ladle some of the coquito in with the egg yolks while whisking so they don’t cook. Once you mixed two ladles in, pour into the pot of coquito and cook for 5-10min. Add optional rum. Let cool and serve with ice and/or blueberry sauce. Keep refrigerated for use.

Blackberry sauce

  • 1 package of blackberries
  • 2 cups water
  • 1 cup cane sugar
  • Squeeze one ruby red grapefruit
  • Mint (4-5 leaves)

Directions: Place all ingredients in small sauce pan, cook on high until it reduces by half. Then, puree in blender and strain.

Cooking Thai

Thai Iced Tea

  • 1 gallon black tea
  • 1 container evaporated milk
  • 1 container sweetened condensed milk

Directions: Bring a gallon of  water to a boil and place two black tea sachets; let steep for 15-20min. Then let cool to room temperature. In separate bowl, mix evaporated milk with condensed milk. Fill a cup with ice and add half tea. Combine with milk mixture to your liking.

Calamari Salad

  • 2 cups watermelon (cubed)
  • 2 cups cucumber (cubed)
  • 1/2 cup red onions thinly sliced
  • Crushed peanut pieces

Flour mixture to coat Calamari:

  • 1 cup flour
  • 1 cup semolina flour
  • 1/4 tbsp granulated garlic
  • 1/4 tbsp onion powder
  • salt & pepper to taste

Vinaigrette Sauce:

  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil
  • 1 tbsp coconut oil
  • 1/2 tbsp sweet chili sauce
  • 1/4 tbsp pureed garlic
  • 1/4 tbsp siracha
  • 1/2 tablespoon of olive oil
  • 1 thinly scaled scallion
  • Sesame seeds sprinkled to liking
  • 1 tbsp cane sugar

Directions: Slice watermelon, cucumber and onion and mix in large bowl. into small cubes. Coat the calamari in flour mixture and fry for 3-5 min until golden brown. While calamari is cooking make the vinaigrette. Combine the watermelon, cucumber and onion mixture with the vinaigrette and spoon onto plate. Top with calamari, peanuts and sesame seeds.

Chicken sate

  • 6 boneless chicken thighs
  • Sate sauce

Sate sauce:

  • 1 cup peanut butter
  • 1 cup chicken stock
  • 1 tsp clove
  • 1 tsp coriander
  • 1 tsp chili paste
  • 1 shallot sliced
  • 1/2 tbsp grated turmeric
  • Salt & pepper to taste

Directions: Blend all sate sauce ingredients together and use to marinate chicken thighs overnight. Cook thighs on grill or sauté on stove.

Pineapple fried rice

  • 1 pineapple
  • 3 eggs
  • 2 cups long grain jasmine rice
  • 2 tbsp coconut oil
  • 1 cup diced tri-color peppers
  • 1/2 scallion sliced
  • 1/2 tbsp pureed garlic
  • 1 tbsp chili sauce
  • 1/2 cup soy sauce
  • Lime wedges
  • Salt
  • Cilantro
  • Cashews

Directions: Core a pineapple and slice about 1/2 inch thick. Grill pineapple slices, set aside, let cool and cut into small cubes. Beat eggs and cook until lightly scrambled, set aide. Cook long grain jasmine rice. In a wok or large sauté pan, combine rice with coconut oil, peppers, scallion, garlic, chili sauce, soy sauce, scrambled eggs and a cup of the grilled pineapple pieces, and sauté until warm. Plate the fried rice and sprinkle with cilantro, cashews, salt. Serve with wedge of lime to squeeze over top before eating.

Stovetop BBQ

Chipotle Pineapple BBQ Sauce

  • 3 ancho chili peppers (dried)
  • 6 chipotle peppers (dried)
  • 1 tsp liquid gold
  • 1 medium red onion chopped
  • 1/2 tbsp dry mustard
  • 1 tbsp worcestershire sauce
  • 1 tbsp sweet paprika
  • 2 1/2 tbsp brown sugar
  • 1 cup water
  • 1 cup chopped pineapple
  • 1/4 tsp liquid smoke

Directions: Submerge ancho & chipotle peppers in water on stovetop, let sit for an hour then puree and set aside. In saucepan, combine chopped red onion, liquid gold, dry mustard, worcestershire sauce, paprika, brown sugar, pineapple and water with 2 tbsp of the ancho/chipotle mixture. Add salt & pepper to taste. Heat on medium for about an hour, stirring occasionally. Puree.

Mac n’ Cheese

  • 1 cup shredded menjhengo cheese
  • 1 cup shredded asiago cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded gruyere cheese
  • 32 oz milk
  • 1 shallot
  • 1 garlic bulb
  • 8 oz heavy cream
  • 1tbsp worcestershire sauce
  • 1/2 tbsp siracha sauce
  • 1/4 tsp fresh nutmeg
  • 1 16oz package elbow macaroni

Breadcrumb Mixture

  • 2 cups breadcrumbs
  • 1 cup cheddar cheese
  • Salt & pepper to taste

Directions: Peel shallot and cut top of garlic bulb and place both in saucepan with milk, cook on medium heat for about 30 minutes. In a separate sauce pan make a roux, and slowly add the hot milk mixture while whisking to prevent clumps. Add in cheese & stir until melted. Add remaining ingredients and warm before pouring over macaroni. Top with breadcrumb mixture.


  • Mixture of ground chuck & sirloin

Cooking Cuban

Meal: Pineapple Mojitos, Mojo Pork, Ropa Vieja, Black Beans and White Rice/Sofrito Brown Rice

Pineapple Mojito

  • Fresh Pineapple (or fruit of your choice)
  • Fresh mint leaves
  • White sugar or mint simple syrup
  • Seltzer
  • Coconut rum (optional)


Muddle the mint leaves in a tall glass. Add In some fresh fruit and continue to muddle. Add alcohol if desired, as well as the simple syrup and top with seltzer. Garnish glass with a mint leaf or fruit skewer.

Ricky’s Black Beans

  • 4 cups cried black beans
  • 1 quart beef stock
  • 2 cups sofrito
  • ham bone (remember to save these in the freezer for occasions like this!)
  • 1 cup olives
  • 1/2 cup olive juice
  • 2 bay leaves
  • 2-3 cups water
  • salt & pepper to taste


Soak the black beans overnight, remove water and place beans in pot with beef stock with sofrito, olive juice, bay leaves & salt/pepper to taste. Add olives, cover and cook medium/high heat. Add 2-3 cups of water or until ham bone is fully submerged and cook for for 5 hours.

Mojo Pork

  • Pork shoulder
  • 2 lemons
  • 2 limes
  • 6 oranges
  • 1/2 cup oregano
  • 1/2 cup vinegar
  • 2 tbsp liquid gold
  • 1 tbsp spice rub
  • salt & pepper to taste

Spice Rub:

  • 1/2 tbsp anise
  • 1/2 tbsp coriander
  • 1/2 tbsp cumin
  • 1/2 tbsp fennel


First make the spice rub by toasting the spices, then place them in a spice grinder. Take 1 tbsp of the spice rub for the mojo. Squeeze citrus fruits into a bowl and mix with spice rub and the other remaining ingredients. Pour mojo mixture over pork shoulder in a pan and cover with aluminum foil. Cook in oven for approx. 10-12 hours at 225º.

Ropa Vieja


Ropa vieja in Spanish means, “old clothes”. Legend has it that an old poor man didn’t have the money needed to buy ingredients to feed his family, so he resorted to shredding his clothes to cook. Before cooking, he imparted a prayer and his love into the clothes and was rewarded with a delicious (and edible…) hearty beef stew instead.

  • 3lbs Flank steak
  • 1 Quart Beef Stock
  • 4 Cups Tomato Sauce
  • 1/2 Cup white vinegar
  • 1/2 cup red wine
  • 2 cups sofrito
  • 2 Bay Leaves
  • 1/4 cup ketchup
  • Sliced bell peppers (multi-color)
  • salt & pepper to taste


Place the flank steak in the slow cooker with all ingredients and cook on high for 5 hours. After cooked, shred flank steak and add peppers and cook for another hour.

  • Chef Ricardo Tip: Try mixing cilantro, lemon, lime & olive oil with white rice or sofrito and beef stock with brown rice for added flavor!