Recipes by Sergio Hernandez

Mojo Criollo

Mojo (pronounced mo-ho, not mo-joe) is a classic Cuban seasoning sauce that is a wonderful marinade for meat, fish, poultry, and vegetables. A…

Ninfa's Green Sauce

The late proprietor of the Houston chain Ninfa’s is credited with inventing this green sauce that is a very popular staple of Tex-Mex cuisine,…

Texas Style Pinto Beans

Slightly spicy cumin, cilantro and jalapenos lend a Southwestern Tex/Mex flair to tender pinto beans in this recipe. I've added a ham hock and/or…

Barbacoa De Cabeza

Barbacoa de Cabeza is a slow cooked dish prepared with parts from the head of a cow, such as the cheeks. Popular in South Texas, I've adapted the…

Tostones

Plantains are a staple in the Latin Caribbean diet. They are prepared many different ways, but tostones is the quickest and easiest. It’s a perfect…

Carnitas

Carnitas are the Mexican version of pulled pork. Braised first in a spicy sauce, pork shoulder is slow cooked until so tender the meat just shreds…

Pudín Diplomático

Mexican Rice

Arroz con Calamares

Arroz Congrí

Arroz Congrí or Moros y Cristianos as it's also known is the national dish of Cuba, their version of the rice and beans. The "Moors" refer to the…