Lechón (piglet) creole (Lechón a la criolla)

Cooking instructions: 

Crush the garlic along with the dry spices until the mix becomes almost a paste. Add the onion chopped or sliced into thin rings and the Seville orange or grapefruit juice.

Coat the piglet in this marinade, preferably on the inside. Pierce with a knife in several places to allow the seasoning to go in deeply.

Bake at medium temperature (350ºF o 176ºC).

In an outdoor grill, the piglet is always placed with the chest up, but almost at the end it is turned to be evenly roasted.

Squids in ink (calamares en su tinta)

Cooking instructions: 

Clean the squids and set aside the little bags of ink. Slice the squids including the tentacles.

Saute in hot oil. Add the ingredients of the sauce one at a time: garlic, onion, pepper and parsley. Then add the tomato, the wine, the salt and the ground pepper. Crush the bags of ink in a mortar and mix with some of the sauce; add this mixture to the rest of the sauce. Cook over low heat for about ½ an hour.

If you want to thicken the sauce, you can use some breadcrumbs. At the time of serving, add 2 or 3 tablespoonfuls of finely chopped parsley and more crushed garlic or chopped onion, if desired.

Black bean soup (frijoles negros)

Cooking instructions: 

Wash the beans and soak them in water with a pepper; when puffy, cook in that same water until tender.

Heat the oil and saute the chopped onion, the crushed garlic and the remaining pepper also chopped or ground; blend with a cup of the cooked beans and add the salt, the pepper, the oregano, the cumin, the bay leaf and the sugar. Boil the beans, after adding the seasoning, for another hour.

Afterwards add the vinegar and the dry wine and cook over low heat for one more hour.

At the time of serving stir in the two tablespoonfuls of olive oil.

Meat with potatoes (carne con papas)

Cooking instructions: 

Chop the meat into 5 or 6 cm. cubes and brown it in hot oil or lard.

Add the salt, the paprika, the pepper and the chopped onion, stir and add the crushed cloves of garlic. After having added the spices cook for 2 or 3 minutes.

Toss in the seedless chopped pepper and tomatoes (or tomato sauce).

Cook for another 5 minutes. Add the wine and the water or stock and when the meat is kind of tender, add the potatoes, peeled and cubed, the raisins, the olives and the capers.

Keep cooking until both the meat and the potatoes are tender.

Chatinos or fried green plantains

Cooking instructions: 

Peel and slice the plantains into 3 cm. thick pieces. Toss into the frying pan with cold oil and cook until slightly golden. Let cool.

Crush wrapped in the skin of the plantain or in a thick paper.

At the time of serving, fry again in hot oil.

Sprinkle with salt before serving.

Ajiaco Criollo

Cooking instructions: 

Chop the jerked beef in chunks and let it soak overnight. On the following morning drain it.

Put the soaked jerked beef and the half chicken chopped in half into a large pot. Let it boil for about an hour. Add the brisket, the boneless pork cut in pieces and the rib roast. Let it boil for approximately another hour. When the meats have been boiling for a while some of the fat must be taken out and the stock skimmed.

While the meats are being cooked make the sauce and peel the vegetables. When the meats are tender, add the vegetables in the order they appear on the ingredients list. At the same time add the sauce, so that everything is cooked at the same time. At the time of adding the ripe plantains also prepare the corn balls to put them in at the end.

Mix the ground corn with the salt, the milk and the lard in which two cloves of garlic have been sauted. Spoon this batter out. Drop the balls over the vegetables in the stock. Cover and let it simmer for approximately another hour. Don't stir it until the corn balls are thoroughly cooked.

To thicken the soup, mash two or three chunks of vegetables in some of the stock.

Ripe fried plantains (platanos maduros fritos)

Cooking instructions: 

Peel the plantain and cut it into long slices. Fry them in a frying pan with an inch of sizzling hot oil until they are golden brown. Drain the plantain slices on paper towels.