Machuquillo de Platanos
Mashed Plantains with Crispy Salt Pork
The crisp pieces of salt pork-known in Cuba as chicharrónes-give this dish its distinctive flavor.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.