Upcoming Specials and Our trip to Florida Part II

We have lots of exciting specials coming soon, with several focused on authentic traditional Cuban dishes. Two of these are two of my all time favorites; Tasajo and Boliche.

Tuti's godmother Lilia (We call her Gia) is an awesome cook and makes some of the best Cuban food I've ever had, she is one of the main reasons I love the cuisine to begin with. She makes what we loosely refer to as "Tasajo" though it might be called "Aporreado de Tasajo" which technically means "Tasajo stew" though the way she prepares it is really nothing like a stew, or maybe "Tasajo Criollo." Though it is hard to say because like all Cuban dishes everyone has their own style of making it. Tasajo is a dry cured beef, imported from Uruguay. My understanding is that it originally was made from horse meat, though not to worry, it is only made with beef and is USDA inspected these days. It is quite expensive and has very limited availabity.

A picture of Tasajo with side dishes:




I LOVE this dish. I can eat it and eat it and eat it until I hurt. Then do it again the very next meal. Until it is gone. I have been wanting to share this dish at the restaurant for a very long time, but there was just one problem - no one knows how to make it. Except Gia! So, when I was in Miami I took the chance to have a conversation with her (translated through my mother in law of course as I am only ordering-at-the-Cuban-bakery fluent in Spanish) and she told me her general recipe and technique for cooking it. I say general recipe because Gia is 90 something years old and does most things from memory. Still at her age she will not get out of the kitchen! It is actually a fairly simple dish in terms of ingredients but the transformation and the flavor yielded are unique. To sum it up, the beef ends up shredded with a unique texture, has a red appearance and is complimented by the texture of the sauteed peppers and onions and tomato sauce in it. It is a slightly salty dish as it is made from cured dry beef, and so it is complimented perfectly by fluffy white rice, she usually serves it with black beans, thogh I don't need anything with this dish but a nice, toasty hunk of Cuban bread slathered with butter. Boy am I hungry just thinking about it! I am planning on making this dish for Friday and Saturday's special (provided there is enough for two days, depending on demand) and we will also be serving Chef Jeff's delicious Gazpacho soup with serves as a perfect appetizer to this meal. The Gazpacho will be made with tomatoes from our garden and will be packed with flavor. We sold out last time he made it, so I am sure you will love it! I hope you will come try the Tasajo, it will be a unique culinary experience. I do not know when you will get the chance to try it again, if ever!

Another favorite dish of mine is Boliche, also called Carne Asada, which is not the Carne Asada you get in your taco at Taco Bell. It is basically Cuban pot roast, and is, without a doubt one of the most flavorful preparations of beef anywhere, and if I can make it just like Gia does, will be something we make on a more regular basis at the restaurant. The roast is first marinated in spices then is stuffed with ham, olives and roasted red peppers (sometimes carrots)then cooked in its own juices on low heat for hours, sliced, and covered in a sauce made from the drippings and spices. The concentration of flavor is - ah well, I really can't describe it. I can only tell you once you try it you'll be hooked. I was. I am planning on making this dish for next Friday and Saturday's special. Again, I hope everyone can come out and try this wonderful, traditional Cuban dish, as made by our inspiration, Gia.

A picture of Boliche, ours will be slightly different, each is stuffed a little different. This one does not have the sauce on it:



I also brought back from Miami Cuban crackers. These crackers have a unique texture and we will be doing an appetizer with them in the near future. They will likely be served with fresh Chevre from Integration Acres and a Guava jam. Traditionally, cream cheese is spread on the crackers and then a slice of guava paste is placed on top. This will be our spin on that.

Enjoy!