Recipes

What is all the buzz about soffrito, mojitos and mojo? Why is it suddenly cool to be Cuban? Are you wondering what you are missing by not being on the Cuban Bandwagon? Surely there is a secret, underground movement going on, filled with black beans & rice, sangria, and carefree people swiveling their hips to loud salsa music. Well since, at the moment, a trip to Cuba is out of the question for Americans, we've decided to bring Cuba to you. Our Cuba may not be what you expect. It may not be flashy. You may find it's actually simple food, and you just may fall in love with its easy, comfortable qualities. We bring it from a little family from Ybor City, Florida. Our Cuba goes back to Tata Abuela Beatrice, feeding the neighborhood in Ybor City and has been handed down from the likes of Aunty Mikisi, who's recipes are told, not written - with "a little of this", and "enough of that". Our Cuba comes from a father who bbq's for the family gatherings, and his sons who have taken these family recipes to the masses in Soul de Cuba Cafes.

Lechon Asado - Cuban Roast Pork (6-8 servings)

Ingredients:
  • 3-4 lb pork butt
  • 2 table spoons sea salt
  • 12 oz. Soul de Cuba Mojo Marinade
  • 2-3 oz white wine
  • 1-2 oz lemon juice
Instructions:
  1. Rub pork butt with sea salt
  2. Coat pork butt with 6 oz Soul de Cuba Mojo and marinate for 30 minutes or more
  3. Place in oven pan and cover with foil
  4. Roast for 1 ½ - 2 hours @ 450 degrees (or until center reaches 180 degrees)
  5. Take out of oven and use tongs to pull meat apart until shredded
  6. Place shredded pork in a pot of stove top
  7. Add 2-3 oz. white wine
  8. Add 1-2 oz. lemon juice
  9. Add 6 oz. Soul de Cuba Mojo
  10. Cook on low flame mixing regularly
  11. Enjoy!

Pollo de Ajo y Naranja (1 serving)

Ingredients:
  • 1 chicken breast 8-10 oz.
  • 4 oz Soul de Cuba Marinade
  • 2 teaspoons olive oil
  • pinch of sea salt
  • 1 teaspoon butter
  • 2-3 oz white wine
Instructions:
  1. Tenderize chicken breast
  2. Marinate chicken breast for 30 minutes or more in Soul de Cuba Mojo
  3. Heat frying pan on high heat
  4. Place 2 teaspoon olive oil in frying pan
  5. Add a pinch of salt
  6. Add 1 teaspoon of butter
  7. Add 2-3 oz of white wine
  8. Place chicken breast in pan and cover
  9. Cook for 1-2 minutes each side
  10. Add 1 oz of Soul de Cuba Mojo
  11. Re-cover and cook for 1-2 minutes
  12. Enjoy!

Bistec Palomilla (1 serving)

Ingredients:
  • 1 sirloin steak 8-10 oz.
  • Pinch of sea salt
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 2-3 oz white wine
  • 2 oz. Soul de Cuba Mojo Marinade
Instructions:
  1. Slice off fats
  2. Tenderize meat by pounding
  3. Coat meat with Soul de Cuba Mojo and let marinate for 30 minutes or more
  4. Place steak in frying pan and cook on high heat
  5. Add 2 teaspoon olive oil in frying pan and cover
  6. Add 1 teaspoon of butter
  7. Add 3 tablespoons of white wine
  8. Cook for 3-5 minutes on each side
  9. Add 1-2 oz. of Soul de Cuba Mojo
  10. Recover and cook for 1-2 minutes
  11. Enjoy!

Mojo Shrimp (1 serving)

Ingredients:
  • 5 jumbo shrimp
  • 1 tablesppon butter
  • Pinch of sea salt
  • 1 oz Soul de Cuba Mojo Marinade
Instructions:
  1. Heat frying pan on high heat
  2. Add 1 tablespoon butter in frying pan
  3. Add 1 pinch of sea salt and cover
  4. Add shrimp and cover
  5. Cook for 1 minute on each side
  6. Add 1 oz Soul de Cuba Mojo and continue saute about 3-4 minutes more until shrimp are golden
  7. Enjoy!

Mojo Veggies (4 servings)

Ingredients:
  • ¼ pound broccoli
  • ¼ pound green pepper
  • ¼ pound red pepper
  • ¼ pound yellow onions
  • 2 pinches of sea salt
  • 2 oz white wine
  • 1 tablespoon lime juice
  • 2 oz Soul de Cuba Mojo Marinade
Instructions:
  1. Slice green and red bell peppers into thin strips
  2. Slice onion into thin strips
  3. Chip broccoli into bite size pieces
  4. Boil water and add 1 pinch salt
  5. Add veggies and cook until soft (but not mushy!)
  6. Strain
  7. Place frying pan on stove low heat
  8. Add 2 oz white wine
  9. Add 1 tablespoon lime juice
  10. Add 2 pinches of salt
  11. Add 2 oz. Soul de Cuba Mojo Marinade
  12. Cook for 2 minutes mixing regularly
  13. Enjoy!

Mojo Marinated Honey Mojo Chicken Wings (8-10 servings)

Ingredients:
  • 40-50 chicken wings
  • 12 oz. Soul de Cuba Mojo Marinade
  • 12 oz Soul de Cuba Honey Mojo Marinade
  • 3 cups flour
Instructions:
  1. Coat chicken wings with Soul de Cuba Mojo Marinade
  2. Let marinate for at least 2 hours
  3. Coat marinated chicken wings with flour
  4. Deep fry at 250 F for 5 to 7 minutes
  5. Toss wings in Soul de Cuba Honey Mojo Marinade
  6. Enjoy!

Pescado Frito con Salsa de Mango (1 serving)

Ingredients:
  • Moi (or other white fish) 3lb
  • 8 oz Soul de Cuba Mojo Marinade
  • 2 tbsp Lemon Juice
  • ½ tsp Sea Salt
  • ¼ cup White Wine
  • 1 cup flour
Instructions:
  1. Rub moi with sea salt
  2. Mix 6 oz. Soul de Cuba Mojo Marinade with the lemon juice and white wine
  3. Add the moi to liquid sauce and let marinate for at least 6 hours
  4. Strain it and add flour to fish
  5. Fry the fish at 325 F for 5 minutes
  6. Heat Soul de Cuba Mango Salsa in a frying pan at 175 F for 2 to 3 minutes
  7. Add Soul de Cuba Mango Salsa on top of the fish and enjoy!

Pescado A La Cubana (1 serving)

Ingredients:
  • Boneless red snapper (8oz)
  • White onion (sliced) 3 oz
  • Cilantro 12 leaves
  • Tomato (sliced) 4 oz
  • 2-3 oz white wine
  • 3 oz Soul de Cuba Mojo Marinade
  • 1 pinch sea salt
  • 2 oz olive oil
Instructions:
  1. Add olive oil to sautee pan and heat on high
  2. Add white wine
  3. Add pinch of sea salt
  4. Add 3 oz Soul de Cuba Marinade
  5. Let simmer
  6. Lower heat to medium
  7. Add filet of red snapper
  8. Add tomato and onion
  9. Cover and let cook for 4-6 minutes - until tender and cooked throughout
  10. Add cilantro and enjoy!

Pollo Frito En Miel Mojo (1 serving)

Ingredients:
  • Chicken breast 6-8 oz.
  • 1 egg
  • 1 cup of Japanese bread crumbs (Panko)
  • 4 oz Soul de Cuba Mojo
  • 4 oz Soul de Cuba Honey Mojo
  • ¼ Spanish onion sliced into rings
  • ¼ cup white wine
  • 1/8 teaspoon sea salt
Instructions:
  1. Tenderize chicken breast filet
  2. Marinate in Soul de Cuba Mojo for 30 minutes or more
  3. Crack egg and whisk in a small bowl
  4. Coat the chicken breast with egg and
  5. Place the panko flakes on a plate and press the chicken breast into the crumbs until it is evenly coated
  6. Add white wine, Soul de Cuba Mojo and sea salt into a frying pan and heat on high
  7. Add onions and cover
  8. Reduce heat to medium
  9. Let simmer until onions are soft
  10. Fry the breaded chicken breast in a pan or deep fryer at 350 degrees until chicken is golden brown
  11. Remove chicken breast and toss in Soul de Cuba Honey Mojo
  12. Add onions on top of chicken breast
  13. Enjoy!

Pinchos de Camarones (2 servings)

Ingredients:
  • 1 whole red bell pepper
  • 1 whole green bell pepper
  • ½ red onion
  • 12 cherry tomatoes
  • 12 jumbo shrimp
  • 4 wooden skewers
  • 4 oz. Soul de Cuba Honey Mojo
Instructions:
  1. Chop the green and red bell peppers and red onion into 1" square pieces
  2. Skewer (1) shrimp and (1) piece each of red onion, red and green bell pepper and tomato repeat 3 times
  3. Baste with Soul de Cuba Honey Mojo until completely covered
  4. Cook over charcoal or gas grill on high for 1-2 minutes on each side
  5. Baste with Soul de Cuba Honey Mojo for more flavor
  6. Enjoy!

Salmon en Miel Mojo (1 serving)

Ingredients:
  • Salmon filet (6-8 oz)
  • 1 tablespoon ginger powder
  • 3 bay leaves
  • 1 teaspoon ground black pepper
  • 3 cups water
  • 2 oz Soul de Cuba Honey Mojo
  • 2 tablespoons butter
Instructions:
  1. Add water, bay leaves, ginger powder and black pepper to a pan and bring to a boil
  2. Remove from heat and blanch the salmon filet for 1-2 minutes until light pink
  3. Melt butter in a frying pan
  4. Add blanched salmon filet to frying pan, cover and cook on low heat for 2-3 minutes on each side
  5. Cover salmon with Soul de Cuba Honey Mojo and turn off heat
  6. Let sit for 1-2 minutes
  7. Plate and enjoy!