Maggie, Author at Sueiro Family Cookbook

Fried Plantains

You don’t really need a recipe to make plátanos maduros, but there are definitely some things to know to get […]

Ajo, cebolla, tomate, y pimiento. The basis of all Cuban sofrito, and the heart of this dish in particular. My

Every January 10th from the age he had teeth until he was married, Gary asked mom to make her famous

Abuela would make ‘frituritas’ of just about anything. A quick batter could coat anything from plain vegetables to leftover bacalao

Blanca Rosa had a sweet tooth, but also was a big believer in the healthy attributes of egg yolks and

This was a West Park Drive staple, a real crowd pleaser that was our a childhood favorite.

Maggie’s go-to hors d’ouevres for parties and last minute snacks…she always had puff pastry in the freezer and chorizo in

A staple of every Sueiro childhood, these fried meat pies are a memorable group activity as well as a meal.

The only meatloaf is Grandma’s meatloaf. None of that baked ketchup bullshit, this is the meaty, gravy goodness that was

A staple summer dinner at Seven West Park Drive was a massive pot of black mussels cooked in white wine,

My mother’s picadillo recipe had raisins, olives, and green pepper. That is the classic Cuban style, but those three ingredients

Traditional Spanish Tortilla doesn’t have chorizo, and some would argue it shouldn’t have onions either. We have always preferred it