Ana Quincoces

Cooking delicious Cuban meals for people of all backgroundsServing up a fresh take on Cuban food, Ana Quincoces reimagines traditional recipes for today’s home chefs in Modern Cuban. This cookbook unites generations by helping readers make timeless dishes that showcase the distinctive flavors of classic Cuban cuisine while crafting meals that are accessible to everyone.Modern Cuban shows how to welcome guests to an inclusive culinary celebration, demonstrating how many of these much-loved recipes can be tweaked or are already good fits for vegetarian, vegan, gluten-free, ketogenic, and other diets. With ingredients and alternatives that are easy to find or already in most home kitchens, learning Cuban cooking has never been so simple! Readers will find instructions for preparing essentials like fragrant sofrito and tangy mojo criollo along with irresistible croquetas, yuca frita (fried yuca), sopa de platano (plantain soup), picadillo (beef hash), buttery guava-filled pastelitos (pastries), flan de coco (coconut flan), and an abundance of other delectable sides, mains, and desserts.Accompanied by beautiful photos that present iconic dishes in a new, modern light, the recipes in this cookbook include Ana Quincoces’s personal memories of her family and the food culture they passed down to her. Modern Cuban is perfect for beginners and advanced cooks alike who want to celebrate Cuban favorites in ways that honor the past and present. Above all, this cookbook is for anyone who enjoys gathering good company for great food that feeds the soul. Buen provecho!

For over four decades, Versailles Restaurant has been the heart of the Cuban-American community in Miami. Presidents, politicians, and pop stars routinely stop in for a meal and a photo op. When rumors surfaced that Fidel Castro was ill, the streets around the restaurant became impassable with revelers and news trucks jockeying for position. Versailles has been featured on the Food Network, the Travel Channel, and CNN, and it was named by Time as one of the top ten places to visit in Miami.Ask the die-hard patrons of Versailles why it is their favorite restaurant for breakfast, lunch, dinner, or even a post-party snack at 2 a.m., and they’ll tell you they keep coming back for the tortilla (potato omelet), the plantain chips with mojo, the croquettes, the moros (mixed black beans and rice), and the rabo encendido (oxtail stew). These flavorful recipes have been passed down through the Valls family for generations; they are the traditional dishes abuela used to make.The Versailles Restaurant Cookbook features some of the most beloved recipes from this Miami institution, including fried yucca, vaca frita (shredded beef with onions), lechón asado (roast pork), ropa vieja (shredded beef in tomato sauce), guava pie, and, of course, the one, the only, the original Cuban sandwich.