Prep Time: 40 min Yields: 30 fritters



1/2 pound salted cod, soaked overnight in 3 cups of milk

4 1/2 cups water

3 cups milk

1 1/2 cups flour

1 teaspoon baking powder

1 small onion, 1/2-inch dice

1 small sweet red pepper, 1/2-inch dice

2 cloves garlic, crushed

1/2 bunch cilantro, chopped

1/2 TBSP of caribbean fish

Oil, for frying



Drain salted cod. Boil fish in 3 cups of the water and the milk until tender, about 20 to 30 minutes. Remove cooked fish from liquid, shred and set aside to cool. Make a batter with the flour, baking powder and remaining water. Add cod, onions, peppers, garlic and caribbean fish seasoning cilantro. Deep fry spoonfuls of the batter in oil heated to 350 degrees until golden.


 (Codfish Fritters)

Prep Time: 10 min Serves: 4



2 (1 1/2 pound) lobsters, cooked, chilled, and shelled

1 red onion, julienned

2 tomatoes, concassed and julienned

2 scallions, sliced

2 oranges, segmented

2 cups mango nectar

2 tablespoons lime juice

2 passion fruits, juiced

Pinch finely chopped cilantro

1 TSP of Mexico City spice blend

1 mango, peeled, seeded, and thinly sliced

2 grapefruits, segmented



Dice the lobsters into large pieces and place in a large mixing bowl. Add the onion, tomatoes, scallions, and orange segments.

In a separate bowl, combine the mango nectar, lime juice, and the passion fruit juice. Add the juice mixture to the lobster mixture and season with cilantro, and 1 TSP of Mexico City spice blend.

Arrange sliced mango and grapefruit segments on a plate and top with ceviche.


Lobster Ceviche

with Passion Fruit

courtesy of

courtesy of


4 eight inch pieces of Cuban bread or French baguette

8 ounces roasted pork, from shoulder or leg, thinly sliced

8 ounces thinly sliced ham

4 ounces thinly sliced Swiss cheese

2 pickles, thinly sliced lengthwise

4 tablespoons mustard

6 ounces butter



Slice all the bread lengthwise.

Divide meat and cheese equally.

Assemble sandwich by placing roasted pork, ham and cheese   on top of one half of the bread.

Place pickle slices on top.

Spread one tablespoon mustard, per sandwich, on the inside of the other half of the bread.

Place the top of the bread over the sandwich, to close.

Spread butter on the outside of the top and bottom of the sandwich.

Cook in a very hot cast-iron griddle, or electric flat top, until heated through and golden brown on the outside.






alex garcia


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