Welcome to our Cuban Store

November 16th, 2007

Sentir Cubano Store Front in Miami Fl

Everything started off as an internet site www.cubanfoodmarket.com in a little warehouse in El Doral 8 years ago. About 3 years ago we decided it was time to make something more personal and Sentir Cubano was born in the heart of little Havana in the popular Calle 8.

The owners, Miguel and Maria Vazquez made Sentir Cubano their second home. Decorations of the store are credited to Maria, being she the person in charge of most of the store. She wants everything to look “Muy Cubano” and she tries her best at it. You will see her always with a big smile, helping customers here and there. She’s a proud Cuban.

Miguel, being the businessman he is, is always trying to look for new things and creating things with that Cuban touch.

We’re very proud of our accomplishment with the store, always trying to help our community in every way we can.

Take a Virtual Look to our Store in Miami

New Front on Cubanfoodmarket.com

November 15th, 2007

New front, more products on cubanfoodmarket.com. Are you ready for Cuban Christmas?

New front Sentir Cubano

Rental Services

November 14th, 2007

WELCOME TO CUBAN PARTY RENTAL SERVICES

We pride to ourselves on having unique Cuban party rental inventory available online, with an experienced and friendly staff that will be happy to assist you in choosing the rental items to suit your budget and Cuban event. From business party to weddings Cubanfoodmarket.com has the necessary items and accessories to make your event a success.

To receive a detailed quote customized for you, please call us at 1(877)999-9945 or email us. Or better yet, visit us at our conveniently located store Sentir Cubano 3100 SW 8 St in Little Havana Miami Fl 33155

MuNecon cantanteMulata Rumbera

Muñecones para fiestas.

Daiquiri Cocktail

September 25th, 2007
” DAIQUIRI COCKTAIL “

Ingredients:  
  • 2 jiggers Bacardi rum
  • 1 teaspoon sugar
  • juice of 1/2 lime
  • 1 cold glass filled with crushed ice

PREPARATION:

 

Combine rum, sugar, and lime juice. Pour over ice and enjoy.

ENJOY!!

Municipios de Cuba ( Municipalities in Cuba )

September 15th, 2007

View Larger Map

Las Tunas Manzanillo Matagua Matanzas Melena del Sur Melena del Sur Miramar Moron Pinar del Rio Placetas Puerto Padre Remedios San Jose Santa Clara Santa Cruz del Sur Santi Spiritus Santiago de Cuba Trinidad Varadero Viñales Yaguajay Zulueta Baracoa Bayamo Cabaiguan Caibarien Camaguey Cardenas Ciego de Avila Cienfuegos Colon Consolacion del Sur Contramaestre El Cobre El Nicho Guanabacoa Guanajay Holguin Isabela de Sagua Jaguey Grande Jatibonico La Habana

NATILLA

September 15th, 2007
Recipe this Week ” NATILLA ” ( Cuban Custard )

Natilla

Ingredients:
  • 4 Cups of Milk (Preferably Whole)
  • 6 egg yolks
  • 1/2 Teaspoons of Salt

PREPARATION:

 

In bowl mix the 6 egg yolks, 1 cup of milk and the 4 tablespoons of corn starch. Stir well and strain. In a separate bowl mix the rest of the milk, the sugar and the salt. Mix well and cook over medium heat. Once hot, add the egg mix. Lower the heat to low and continue stirring at a fast pace until thick. Remove from heat and mix in the vanilla extract. Let cool before placing in the refrigerator (this is important), then refrigerate.

ENJOY!!

EMPANADA

September 15th, 2007
Recipe this Week ” EMPANADA “

empanada

Ingredients:
  • 2 Cups flour.
  • 1/2 teaspoon salt.
  • 1 teaspoon baking powder.
  • 1 teaspoon sugar
  • 4 teaspoon lard
  • 2 teaspoons butter
  • 1 whole egg + 1 egg yolk

PREPARATION:

 

Sift the flour with salt, baking powder, and sugar. Place half of the flour in a large mixing bowl. make a well in the center. Place the lard butter, eggs, and water in the well. Use an electric or stand mixer to mix ingredients into paste. Continue to mix, gradually adding more flour until all of the flour is added. You may need to add water until the dough reacher a soft, pliable consistensy, like pie dough. place the dough in bowl, cover and refrigirate at least 30 minutes.

Prepare the filling according to one of the empanada recipes on the following pages.

Loghtly flour work surface. Divide the dough into 4 pieces ; use a floured rolling pin to roll out the dough about 1/8 inch thick. Cut the dough into large, rough cilcle. Put some filling in the centerof the circle and fold over to make a half circle. Use pizza wheel to trim away the excess dough and make a nice hals-moon shoape. Seal the adges of the dough with your fingers to make a scalloped edge.

In a large pan, add anough vegetable oil to cover the empanadas completely. heat the oil to the fying stage, about 360 to 375 degrees F. Fry the empanadas in the oil turning occasionally until brow on all sides. Drain on paper towels and serve hot!

ENJOY!!

White Bean Soup

September 15th, 2007
” White Bean Soup “

White bean soup

Ingredients:  
  • Chopped fresh parsley or cilantro
  • 1/2 cup white wine
  • 3 cups peeled and seeded tomatoes
  • 1 cup small white beans, clean and soaked overnight
  • 2 and 1/2 cups chicken stock
  • 6 cups water
  • 1 medium onion, diced
  • 1 pork hock, with skin removed
  • 2 tbs butter

PREPARATION:

 

In a sauté pan, melt the butter over medium heat. Add the ham hock and sauté until brown on both sides. Add the onion and sauté until brown. Add two cups of water to the sauté pan , stir, scraping the bottom of the pan, until the ingredients are well combined. Remove from the stove and set aside. In a soup pot, bring the remaining cups of water and chicken stock to a boil. In a strainer, drain the soaked beans and rinse them under cold running water. Add the beans, tomatoes, and wine, and the ham hock, onion , and juice from the sauté pan to pot. Reduce heat to medium. Cover and simmer for 2 to 3 hours. Remove ham hock from pot, allow to cool slightly, cut the meat from the bone. Add meat to soup. Serve and enjoy.

ENJOY!!

Congri Stuffed Cuban Turkey

September 15th, 2007
” Congri Stuffed Cuban Turkey”

Turkey with congris

Ingredients:
  • 1 Turkey 8-10 pounds
  • ½ lb. of dry black beans
  • 1 ½ cups long grain rice medium onion, chopped
  • 1 large onion cut in rings
  • 8 garlic cloves, chopped
  • 1 large green pepper chopped
  • 1 bay leaf whole
  • 3 large lemons, their juice
  • 10 Bacon Strips, cut in pieces
  • 6 Bacon Strips whole
  • ½ cup dry wine
  • Black pepper
  • Oregano
  • Cumin
  • Salt
  • 1 cup Sour Orange Juice
  • 2 teaspoons of olive oil

PREPARATION:

 

Wash the turkey, inside and out. Dry well, Make mojo sauce (or buy ready made) by smashing the 6 garlic cloves with a mortar and mixing with 1/4 teaspoon cumin, 1 1/2 teaspoon of salt, the lemon and sour orange juice and two teaspoons of olive oil. Marinate the turkey inside and out. Save about 1/2 cup of the mojo marinade to be served at the table. Set the turkey on non-metal tray, and place the onion rings on top. Cover with wax or other non-metal paper. Place on refrigerator and the marinate for at least 6 hours, preferably overnight.

Wash the dry black beans. Soak in 4 cups of water for about 8 hours. Chop the green pepper into small pieces and only 1/2 of it to the soaked black beans. Cook at low temperature in the soaking water until the beans are tender. (30 to 35 minutes)

In a pan, sauté the bacon pieces, the chopped onions, half of the chopped green pepper until the onions are translucent. Add the chopped garlic and sauté for 2 more minutes. Add this “sofrito: to the black beans once they are tender. Add the rice, 2 tsp. of salt, 1/4 tsp. cumin, 1/2 tsp of oregano. 1 bay leaf, 1/2 teaspoon of pepper and cook over low heat until the rice is almost done. (that is, until the rice is a bit hard or al dente).
If needed, add small quantities of water so the rice and beans mixture (congri) is always moist and does not dry up while cooking. The rice will finish cooking inside the turkey, while in the oven.
Stuff the turkey with the congri and close well.
Pour 1/2 cup of dry cooking wine over the turkey and place the six strips of bacon across the turkey. Cover with aluminum foil and place in a preheated oven at 350 degrees. Keep covered with the aluminum foil during the first 2 1/2 hours. While cooking, baste the turkey a few times with the
liquid that deposits on the tray. Uncover during the last hour so the surface of the turkey will brown. Total cooking time will depend on the size of the turkey and your oven characteristics

ENJOY!!

Ecard Free Services

August 15th, 2007

New Free Services from Cubanfoodmarket.com/greetings/