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“Three Guys From Miami Cook Cuban” is our first book. It contains many classic Miami Cuban recipes and favorite dishes.

Recipes range from simple, country-style fare, to more elaborate dishes that are suitable for entertaining. Although we have added our own twists over the years, our recipes are rooted in the classic dishes of Cuba. You won't find any "Nuevo Latino" or Pan-Latin recipes here!

Wherever possible we have made these dishes simple to prepare. You don't need to be a professional chef to create any of the recipes in this book.

You also won't find a lot of esoteric, hard to find, or expensive ingredients such as truffle shavings, couscous, arugula, or anything in aspic!

“Three Guys From Miami Celebrate Cuban” is our latest book. Again, you’ll find many classic Miami Cuban recipes, this time with an emphasis on dishes that are great for parties. Although built around a Cuban party theme, "Three Guys From Miami Celebrate Cuban" is NOT just a party book!

The recipes are just as easy to make for everyday eating. In fact, most of the recipes in our new book are simple and easy to prepare so you can make some great lunches and dinners at home.

So even if you're not in a party mood, you can treat yourself and your family to a delicious meal.

So which book is right for you? There is only one way to go -- buy both! In these two volumes you will have a great compendium of classic Cuban food recipes. We give you everything you need to start cooking some great Cuban dishes for your family and friends.

Jamón ibérico may just be the ultimate ham. The ham, more properly called a jamón ibérico de bellota, (there are other types of ibérico ham, but this is the best) is made from the ibérico pig. The pigs are allowed to range free and, several weeks before slaughter, the pigs roam the nearby oak forests where they gorge themselves on fallen acorns. This diet and a dry curing process that the locals have used for generations produce this gold standard of hams.

It’s almost hard to describe the experience. The ham is rich with fat, much of which is monounsaturated and therefore healthy, like olive oil. Sliced paper thin, it is only moderately chewy and the fat dissolves on the tongue like butter. No matter how you slice it, it’s all about the flavor. Salty yet not overly “hammy” like most American hams, the ibérico has a subtle nutty taste.

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Pimientos de Padron

Pimientos de Padron, the tiny pepper from the village of Padron in Galicia Spain, are now available for home delivery.

The peppers are grown in Virginia with imported seeds to produce a pepper that is nearly identical to the original.

The traditional method for cooking these tender peppers is to sauté them in olive oil and serve with sea salt. You eat the whole pepper -- seeds and all -- everything but the stem!

The box warns that you may occasionally get a little surprise: a HOT pepper. However, we ate a whole box the other night and never found one that wasn’t sweet and light.

Find out more about these delicious peppers by clicking here.