Tres Leches

Country: Mexico, Nicaragua, Venezuela, Panama, Colombia, Peru, Chile, Ecuador, Costa Rica, Puerto Rico, Dominican Republic, El Salvador, Honduras

Notes: The cake consists of a cake soaked with three types of milk: evaporated milk , cream of milk and condensed milk, which give it its name. It is usually accompanied with a meringue of egg whites and with maraschino cherries and sprinkled with cinnamon powder. Usually the recipe does not have butter and therefore has a spongy texture. The decoration may vary depending on the region or the taste of the diner. You can use fondant, chantilly or meringue .

It can be prepared in different ways, for example you can add chocolate to the decoration or add dulce de leche (cajeta / manjar / arequipe), or some alcoholic beverage ( rum, brandy, anise, etc.) to the mixture of the three milks.

We have specialized ours to have espresso to the milks mixture.  We then top ours with a merengue and toast it tableside with Flor de Cana rum.

Preparation: The cake is baked off in individual portions and left to cool. The cakes are then soaked in the coffee and milk mixture until very wet. The merengue is spread on top and then tableside the flor de cana is heated and then lit on fire. While the rum is on fire it is spooned on top of the merengue which starts to blacken the merengue.


Lechón con Mojo

Country: Cuba, Dominican Republic

Story: Lechón in Spanish is a pork dish in several regions of the world. Lechón is a Spanish word referring to a roasted suckling pig. It’s a popular food in Cuba, Puerto Rico and the Dominican Republic. The dish is similar to what we serve. Lechon asado is a slow-roasted pork shoulder that is marinated in mojo, a marinade made from sour orange, garlic, onion, oil, and herbs. The ending result is a fall-apart plate of pork that is succulent and luscious, served alongside caramelized onions and topped with even more mojo.

The congri we serve with the lechon is started by cooking onions, garlic, and bell pepper commonly known as a sofrito. To this sofrito are added the white rice and pre-boiled black beans, as well as the water that the beans were boiled in. Other seasonings such as oregano and bay leaf are often added to the dish to give additional flavor. Congri is different from simple arroz con frijoles in that the beans and rice are cooked in the same pot instead of separately. We also serve traditional garnishes with the dish using platano maduro and yuca frita.

Preparation: Cerdo is slow cooked with mojo until very tender. The meat is then shredded and mixed with the mojo and placed on top of congri. The garnishes are fried yucca and platano maduro. Pickled onions garnish the top to finish it off.