I’ve never taken cooking lessons, but watching my mom cook when I was growing up were all the lessons I needed. I remember sitting at the counter just watching her chop, season, and cook all my favorite foods. I started cooking right along side her as soon as I could reach the stove.

She never measured any ingredients. Just a few flicks of a wrist here and a few more over there. That was her method (as I’m sure a lot of people use). I remember, at a young age, the first time I ever watched the Food Network and seeing how the chefs would measure the ingredients. I thought it was so odd. I then realized, not everyone uses the “flick-of-the-wrist” method.

In my recipes I mention measurements sort of as a guide. I feel everyone has their own preference in taste and is up to the cook to determine how much of each ingredient they would like.

Some of the recipes I’ve included are of authentic Cuban foods that my mom would make every night. Other’s are my own recipes that I’ve created and gathered over the years along with some vegetarian alternatives.

Hope you enjoy!