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Read an excerpt from Estefan Kitchen

International music superstars Gloria and Emilio Estefan are making their popular recipes public—offering readers a peek through the kitchen doors of Bongos Cuban Café, home of authentic Cuban cuisine à la 1950s Havana. From savory tapas and easy-to-make individual and family-style entrées, to scrumptious desserts and signature cocktails, Estefan Kitchen covers complete menus that will surely become a staple of its readers' households. They can recreate the savory dishes of Bongos Cuban Café authentic Cuban cuisine—right in their own kitchen— with this collection of tried-and-true recipes. Filled with Gloria and Emilio's personal accounts, culinary inspiration, and Cuban cuisine's historical context, Estefan Kitchen is a timeless cookbook that brings readers into their lives, culture, and food. Whether islanders or mainlanders, chefs or non-chefs, everyone can follow the step-by-step instructions for sumptuous feasts and unforgettable meals including:

  • Papas Rellenas (Breaded Mashed Potatoes With Ground Beef Creole)
  • Yuca Frita (Cassava Fries)
  • Sopa De Platano (Plantain Soup)
  • Vaca Frita De Polla (Cuban-Mojo Marinated Shredded Chicken)
  • Guava and Cheese Flan
  • Watermelon, Pineapple And Mango Mojito
  • Papaya and Mamay Shake
  • Cuban-style Latte

Read an excerpt from Estefan Kitchen

Introduction: Gloria Estefan

They say that music is the way to a person's soul and food is the way to a person's heart.

Although people know me for my music, I actually come from a long line of chefs on both sides of my family. Cuban cooking was at the center of my culture right from the beginning.

My great-grandfather, my grandmother Consuelo's father, was renowned for his cooking, and he served as the personal chef for two presidents in Cuba. His daughter, my grandmother Consuelo, was also an amazing cook. She left Cuba with my grandfather when she was fifty-six years old. At that time, the Cuban government would not allow anyone out of the country with any personal possessions. Even though they arrived in the United States with empty pockets, they were filled with integrity, determination, and hope. So she told my grandfather: “I've got an idea. If it works we're going to be okay. And if it doesn't, then we're going to be living under a bridge.”

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Read a recipe from Estefan Kitchen

Masitas de Puerco

Masitas de puerco, fried pork chunks, is a typical Cuban dish, born in the island's countryside. After the people made pork, they would leave chunks of the pork marinating overnight. When they went to reheat the pork the following day, it was already saturated with flavor. That's how they made fried pork chunks. One of the great things about masitas de puerco is that they serve many purposes. Often enough, we'll serve them as a main course, along with some tostones Or platanos maduros and rice and beans. For parties you can cut them into bitesized pieces, stick toothpicks in them, and offer them as hors d'oeuvres.

—Emilio

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