Good Morning, everyone!
This week has been exciting in terms of the different Spanish foods I’ve made for my family to try. I have had so much fun bringing the authentic flavors of Mexico, Cuba and Spain into my home. I’m sure I’ve gained at least 5 pounds with all I’ve eaten over this past week – plus, Amber made me a chocolate chip cheesecake and you can believe I ate probably 3/4 of the thing. So, so bad. But it tastes so, so good!
Today, I want to journey to Cuba with you for a few moments. Picture it: beautiful palm trees swaying in the warm breeze, mountainous terrain, smells of savory spices and meats wafting your way and pulling you in toward the direction of each and every open window in sight.
Ahh, Cuban food. It’s hugely popular in South Florida where I live. The first time I tried it, it was truly like Heaven in my mouth. Since then, I have developed my own variations of popular Cuban recipes that are nearly spot on with the authentic flavors of Cuban cuisine. If you’ve never tried it, today is your lucky day because I am going to enlighten you on a very popular, incredibly flavorful dish that is fairly easy to prepare in about 30 minutes.
Today, I want to share my recipe for Bistec de Palomilla with you. I developed this variation of my own Bistec recipe from many years’ worth of trying and testing different Bistec recipes. This recipe is of Cuban origin, and is quite popular in South Florida Cuban Cafeterias. The steak (bistec) is usually served with grilled/sauteed onions with a side of white rice and black beans. Not only am I going to give you my recipe for perfect, autentico Bistec, but you will also be let in on a little secret that literally took me years of practice to perfect: my rice. I’ve shared this recipe before on a cooking and chef community I’m a part of, and those who’ve tried it can’t deny the flavors are so absolutely amazing!I’ve gained the seal of approval from several Cuban women who read over my recipe and reviewed through trying it on their own.