Frita Cubana – Cuban Hamburger

1 pound ground beef
3/4 pound ground pork
4 cloves garlic, mashed and finely minced
1/3 cup onion, grated
2 tablespoons ketchup
3/4 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak buns

6-8 cups freshly fried shoestring potatoes
raw onion, sliced(optional)
Glenn’s Not-So-Secret Sauce (MANDATORY — see recipe below)

Glenn’s Not-So-Secret Frita Sauce
1 (6-ounce) can tomato paste
1 1/2 cups water
1 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
1 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon salt

Mix all of the ingredients together in a two-quart saucepan.
Bring to a boil stirring constantly.
Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.
Remove from heat and let cool. Use generously in the Frita Cubana recipe above

Courtesy od 3 Guys from Miami

Note: I like to ground 2 Spanish chorizos and mix it in.

Cuban Style Bruschetta – Bruschetta Cubana

Bruschetta Cubana

2 cups chopped ripe red tomato
1 cup finely chopped sweet onion
1/4 cup olive oil
3 tablespoons vinegar
2 teaspoons cumin
4 cloves garlic, minced
Salt and pepper to taste

12 slices Cuban bread (may substitute French bread)
3 cloves garlic, finely minced
8 tablespoons butter, room temperature
1/4 cup chopped cilantro
Select only red, very ripe tomatoes. The Roma variety of tomatoes works well. If you use another variety, be diligent about removing all of the seeds.
Mix the tomatoes, onion, olive oil, vinegar, cumin, and garlic together in a large bowl.
Add salt and pepper to taste. Refrigerate for a minimum of 30 minutes to allow the flavors to meld.

Slice Cuban or French bread in 1-inch thick slices. Place on a cutting board and use a heavy frying pan or bacon press to compress them slightly.
Mash the garlic into the softened butter. Butter both sides of the compressed bread with the garlic butter.
Fry the bread on both sides in a large sauté pan over medium heat until lightly toasted on each side.
Spoon a generous helping of the cold tomato mixture on each slice of toast.
Sprinkle with chopped cilantro. Serve immediately.

Source: 3 Cubans from Miami

Cuban French Toast – Torrejas Cubanas


1 loaf Cuban bread
4 eggs, beaten
2 teaspoon dry wine
1 can evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup sugar
2 cups oil for frying*

Mix eggs, milk, sugar, wine, vanilla and cinnamon; cut bread in slices less than 1″ thick. Soak bread in the milk mixture. Fry in hot oil until lightly golden. Serve with sugar syrup or any other type syrup (maple, fruit syrup, etc.)

*Instead of so much oil, I prefer to fry them in just a small amount of butter. This recipe yields about 12 slices