I can't, in good conscience, end Hispanic Heritage Month without talking about my love of Cuban food and sharing a wonderful new Cuban cookbook.
Obviously I'm a lover of all-things-Cuban. Particularly the food that so defines our culture. Platanos, black beans, tostones, lechón asado, picadillo, and of course, pastelitos de guayaba. Food just doesn't get any better than this.
I'm happy to report that the wait is over for this wonderful cookbook. My friend and Real Housewife of Miami Alum, Ana Quincoces has partnered with the Versailles family, specifically Nicole Valls to bring you a collection of all of your favorite Cuban recipes from the iconic Versailles Restaurant in Miami, with the forward by …wait for it…(drum roll, please)… Andy Garcia. (Pinch me!)
Part history and lore of the Versailles Restaurant, part detailed cookbook, with a good dose of Cuban idioms makes the Versailles Restaurant Cookbook a must-have in the kitchen of any self-respecting Cuban cook.
Ana had originally contacted me a few years ago, asking for a quote about Versailles to include in the book, which I gave her. Read that story here: Happy 40th Birthday, Versailles! My quote didn't make the book (sigh), but it's still a beautiful Cuban cookbook, with every single recipe you want in there. Ham croquetas, anyone?
Ana has generously given me an autographed copy of the Versailles Restaurant Cookbook to give away today.
To enter this comment drawing, answer one or both of the following questions:
- When you celebrate a special occasion, what's on the menu?
- What's your favorite thing to order when you go to Versailles in Miami?
Remember that if you want to enter the drawing for the cookbook, you must leave a comment on this post and I'll choose a winner on Friday, October 17th at 8 pm PST.
Gracias and Buen Provecho!
Please please pick me for the book! I’m the first generation born in America, but all pic my elders have passed. I need help to keep our Cuban food alive!
Ignore the word pic!
I would love to win this! I just recently got married and my husband loves cuban food. We come from Cuban families and want to continue all of our family traditions!
Our very special celebration is when our entire (big fat and Cuban) family meets for Noche Buena. There we have lechon (naturally!), tamales (from Portos; OK, we cheat there), congris, maduros, and yuca con mojo.Sadly, though I’ve been to Miami, I’ve never been to Versailles (hangs head in shame). Next time in Miami, that will be my first stop.
Would love to win this and surprise (shock!) my husband with some traditional Cuban food! The only time he gets to eat real Cuban food is when we visit my parents. Love Versailles and Ana!
Lechon is on the menu for very special occasions, with, of course, an awesome mojo…and then there is yuca, which later gets fried for breakfast. Flan is also a staple:)My favorite thing to order at Versailles is something that I call Cuban lasanga. I have no idea what it is called but it is a layer of pureed boiled plantain, with then a layer of their yummy picadillo, another layer of the plantain and then it is smothered in cheese. I’m telling you, there are all levels of comfort and flavor in that dish!!
I love everything about my cuban heritage and try to collect as many cookbooks as I can (including yours!). I would enjoy adding this one to my collection!When you celebrate a special occasion, what’s on the menu?
Every party in my house no falta Morro y Congri and either Piernas or un puerco entero.
What’s your favorite thing to order when you go to Versailles in Miami?
Masitas de puerco con morro y fufu!!!
-Barbie
My favorite dish to order at Versailles is a tortilla de papas and a side of croquetas. Versailles is the absolute first stop after baggage claim when I get back to Miami. I’d love to bring Versailles’ food to my Atlanta kitchen with this book! Thanks Marta!
Our special occasions have been limited as of late. Things change: abuelos pass, children move away, time gets away from us. I do have found and vivid memories of how it used to be. Lechon roasting slow and low in the pit my cousin dug, congri and morros y cristianos simmering made by my Tia, yuca with garlic mojo in the calderon, the maduros and tostones, and the desserts….oh the desserts! We had everything under the sun, several varieties of turron, arroz con leche, and my mom’s famous flan! As the years went on, we added pumpkin pie and sweet potato pie, but that’s not for me. HA!Every time I am in Miami (I live in DC now), I try to go to Versailles as the quintessential tourist experience. It’s fun to watch non-locals (gringos) order and enjoy their food. However, as a local, I go for the especial del dia. It’s the special of the day everyday…arroz imperial! Almost as good as my Madrinas. As she’s gotten older she doesn’t make it anymore so I have to get my fix!
Hello Marta, Let me start off by saying, I loved Ana Quincoces on RHOM and always defended her on he BravoTv blogs. It’s not the same without her.What I like to make, and the most requested meal for a special occasion is Arroz con Pollo, unless it’s Noche Buena, where I am still trying to perfect my Peirna de Puerco with all The Cuban trimmings.
When I go to Versailles, the Bistec de Palomia is usually what I order, but I have also tried several other dishes as well.
I hope I win, cause I need all the help I can get.
Ay yay yay! A Versailles cookbook? That would go sooo well on my shelf along with my other fantastic cookbooks. I haven’t lived in Miami for almost 15 years, but whenever I go home and visit Versailles, I order (in no particular order): Materva, bistec empanizado, croquetas, pastelitos de guayaba. It’s my go-to comfort food.
When we have a special occasion to celebrate its always arroz blanco, frijoles negros, lechon asada y yuca con mojo on the table. I would love to win this book, as it’s been way too long since I have visited this restaurant. Thank you for the chance to win.
On the menu…. Lechon, followed by more lechon, and then cap it off by some more lechon. In la caja china of course!Second, everything in Versailles is amazing and we go every time we go down so I would say bistec and madrinas! Dale!
Our favorite celebration meal is usually lechon, arroz blanco, frijoles negros, tostones y mojo. If we’re really going all out we’ll add pasteles to the menu.
As a native of Connecticut, coming to Miami was about as close to my Cuban heritage as I could get. As a child, we would visit Versailles for dinner.The service was always impecable. Bistec empanizado was my fav, along with a batido de Mamey and arroz con leche. Given that I couldn’t get to my Abuela in Cardenás, enjoying Cuban dishes was nostalgic and when ever we visit Miami and dine there, I feel such a sense of belonging. My beautiful people, our yummy food, our classy service. The stories of our heritage, blends of Spanish, African, and in my family Mexican and Korean.
I would treasure the cook book! We aim to teach each new generation about our cuisine! Thanks!
Arroz, frijoles negros and picadillo are the best for family affairs. Cafe con leche y pan con mantequilla are what I order. Yummy!I’m a first generation American that cooks Cuban food for my American husband. 🙂
Seeing the Versailles Restaurant Cookbook on your blog put a smile on my face. It’s my favorite Cuban restaurant. I love everything there. It’s a wonderful reminder of the delicious food we have in our culture from my birth land. We love celebrating family events there & I’m always happy to fly to Miami and celebrate with my family. It’s a tradition. One of my favourites is Steak Palomilla con arroz blanco y frijoles negros. Of course add some tostones. Flan for desert and a cafesito.I’d love to have this cookbook. I want to thank you for your blog it brings the warmth of your family to mine.
Special occasion? Definitely Christmas- our family goes all out with a traditional Cuban feast! My mom and aunt definitely keep the traditions alive.
Ah its Gomez lol
When we go to Miami our favorite Cuban restaurant is Versailles. We especially love vaca frita,con frijoles negros,arroz blanco and maduros. On special get-togethers with family we have to have the traditional lechon,arroz congri,yuca con mojo,maduros and of course the traditional flan. At Versailles we also enjoy batido de mamey which is a favorite. I very much enjoy reading your blog. It often brings back memories of my mother’s Cuban cooking. Of course I can’t forget my favorite pastelitos de guayaba!!
OMG. As una Americana growing up in Westchester,, Versailles was the place to see and be seen any time of night. I grew up on Versailles. Today I Live in Boca but…. When I take my trips to Miami with family or visiting friends, Versailles is on our list. A trip to Miami without Versailles is missing what Miami is all about. A landmark of its own!!! What I do miss about Miami is the Cuban food that this Americana grew up on.Please pick me…let me bring the “sabor de Miami” up here to Boca Raton!!!!
Pick me! Pick Me!!!! I love to entertain with cuban foods, and there are not any restaurants here. We celebrate,special occasions with congris, platanos maduros or tostones, ensalada con aguacates, the meats vary, it’s picadillo, bistec con cebollas, fricase de pollo, etc… for dessert it is flan, masa real, guayaba con queso, and tres leches (I don’t think that’s cuban) I’m married to a Nicaraguence and I’m surrounded by Mexican friends, so my cuban cooking is a hit! I love Versailles’ Arroz con Pollo, and their cafe con leche! But I would love to have the cookbook just to try new recipes or perfect mine! I came from Cuba in 1970 at 4yrs old. Keeping our traditions and our foods kept me well grounded. I want my four grown children to know their roots, to always remember, they always say they’re cubans cause they love the food, so that’s a start! :-D!!!
Our special occasions always include Cuban food…tamales, frijoles negros, rope vieja, etc. We had a Cuban food wedding reception for our daughter’s wedding in Dallas…not the hub for Cuban food…so we had to teach the chef how to make our favorites. We served Moros, Ropa vieja, arroz con pollo, lechon, yuca frita con mojo, tamales. The dessert table was all Cuban pastries (thankfully, we have a great Cuban bakery in the area). Of course, we served mojitos during the pre-dinner with croquetas de carne and empanadas. All our non Cuban guests loved the food! The gift for our guests included tins full of all recipes for the dishes from the wedding.At Versalles, I love to order the Ropa vieja and flan for dessert.
So glad we brought these great recipes when we came from Cuba….now my girls also know how to cook this wonderful food!
Would LOVE to receive this awesome cook book! As a first generation american, I have been keeping Cuban food and tradition alive for my husband and children This would be wonderful to have to continue the tradions alive, and to add to family recipes.Since I don’t think I’ll win, where can I purchase this?
We celebrate Noche Buena Cuban style here in North Carolina. We make a Cuban style pernil, arroz blanco con frijoles negros, yuca, plenty of mojo, and flan y turrones for dessert.I grew up in Miami but have been gone for 20 years now. I remember having churros y chocolate at Versalles at all hours of the day and night. I would love a copy of this cookbook to keep the traditions alive for my gringo kids!
I would love to win this book, my daughter is getting married and I would like to surprise her at her bridal shower with it and help her continue the Cuban food tradition. My favorite dish that I always order when I visit Versailles is always Arroz blanco, Frijoles negros y mas it as de puerco, con yuca, of course! Please pick me!!!!
Would love to win a copy…. True authentic Cuban cooking… Nothing could ever beat that.. Que ricooo!! Azúcar!
Hola I would love to win this book I live New York I was born in Cuba I cook Cuba n food Iam make great ropa vieja .We have Tapas restaurant here in Long Island is called Sangre de Uva.International tapas.My son in law is Americano and cook d cuban I would live to give jim this book.
When we gather for a holiday we have lechon, arroz, frijoles, maduros y of course flan!I love to get just about anything from Versailles but many times just get the Cubano and flan
For the last 53 years we have lived in Connecticut and continue our cuban traditions when we celebrate a holiday or family get together…my grandmother was a wonderful cook and.my mom still remember recipes at 89…when I make her a picadillo con arroz y maduros she tells me is proud of my cuban cooking….we visited Versailles many times together as a family during our summer trips to the sunshine state and we always loved croquetas…tamales…and of course los pastelitos de guayaba! Miriam
We celebrate the Holidays with typical Cuban Nochebuena food. Lechon asado, congri and yuca. When I lived in Miami we went to Versailles a lot, since it was very near my parents’ house. We went after parties, the theater and always Sunday after Mass for dinner. My father was always there getting his “cafe sin azucar”. When I’ve been back to Miami, and gone to Versailles I always get “croquetas”. Boy, do I miss Versailles’ Cuban Food.
I married into a Cuban family thirty years ago and have been hooked on the food ever since! After having children, I promised myself I would learn to make as many dishes as authentically as possible to make sure that the Cuban heritage is passed down from generation to generation! Arroz con Frijoles Negro is a MUST at every celebration accompanied by Puerco (roasted or massas) along with plantains and yucca. This is not an easy feat in my state as we do not have a huge Cuban population. Needless to say, my family is very grateful for their heritage and the food that represents it so beautifully!
Fried Pork chunks and Fufu de platano are my favorite items on the menu. We need this cookbook in our home. I’m tired of quinoa and grilled salmon.
Special food on the menu definitely lechón asado, arroz blanco, frijoles negro, yuca con mojo, flan or tres leches.The one thing from Versailles is very hard. Those are fond memories for me sharing good food with my parents (they have since passed away). But I love cuban food and Versailles always made us proud, never a disappointment. But being that I have a sweet tooth, I love the flan!
For special,occasions we try to get creative. As a multigenerational Florida family holidays meals do look like they do outside the Southernmost state. For Thanksgiving we like to celebrate the international nature of the Sunshine state! Last year we did food of St. Augustine. Cuban food, Spanish food, Greek food, African food, Italian food, Caribbean food, French food, and British food.This year we might do I-75 food vs I-95 food, meaning a combo of North east and Mid west converging in Flora-bbean Southerness!
Everytime my husband and I visit Miami and go to Versailles I order the ropa vieja with white rice, black beans and a side of maduros!! During the holidays, my mom and aunt always make Abuela’s congri with lechon asado, croquetas, yuca frita and rice pudding and natilla!!!! I cannot find a authentic Cuban restaurant here in NYC to save my life so I indulge everytime my tia cooks or when I visit my family in Miami!
The Versailles Restaurant Cookbook – A Giveaway . I would LOVE this book!!! Thank you so much for “representin’ “!! Cuban food is such a celebration of life with all it’s color, flavor and deliciousness! My mouth is watering just looking at the cover!
My special occasion menu is usually lechon asado, yuca, maduros and arroz con frijoles.Depending on the hour of when I visit Versailles (for some reason, my favorite time to go is for a late-night treat) I usually order cafe con Leche & una tostada or an Elena Ruz…
Like the good Cuban girl that I am I love everything at Versailles (with the exception of Higado a la Italiana – never liked-never will. My favorite dishes of all time and usually my to-go picks at Versailles are: batido de mamey to drink with either mariquitas or frituras de malanga or yuca frita with an Elena Ruz sandwich on a light day and tortilla de platanitos or picadillo con arroz y frilojes negros when I need some comfort food. Either options ending with a boniatillo sin canela for dessert and un cafecito to close. Writing this comment is making me hungry already. Que Rico!!!
We celebrate with Lechon en la caja china ! Congri and yuca con mojo ! Any left over yuca we fry the next day and make a cilantro sauce ! Now my favorite in Versailles is the crema de malanga.
1. Frijoles negros2. Pastelito de guayaba
Where do I begin!!! I love Versailles!! When I think of the many meals shared with my grandparents at Versailles during the summers of 1962-1975 my heart sings a sweet song.When I return to Miami I can never decide what to order so I order many sides . Bistec empanisado,arroz y frijoles,platanos,
croquetas,y pastelitos de guayaba .
I love to cook . I believe that food is a way of keeping our heritage alive and enjoying our culture with family and friends.
For special occassions Arroz con Pollo a la chorrera, platanos maduros, ensalada de aguacate, cuban bread w/butter and Jupina.We order the media noche the are amazing !!!
I love, love,love this special restaurant. One of my favorite things to order is their Tamale Preparado. They take their tamale, open it for you, add grilled onions and delicious mojo. Incredible. this is not on the menu anymore but they will make it for you.On many special occasions, we have Lechon Asado, Black Beans and Rice, Yucca, Platanos, Ensalada, Cuban Bread, Pastellas and Flan. We also make Chicken Fricassee for anyone who can’t eat pork. Sason and Mojitos. Now I’m hungry. Love your blog Marta.
Our special occasion meal for Nochebuena is lechon asado, white rice, black beans from a great recipe from Valdes-Fauli, and my husband makes a mean yuca with mojito. For dessert I always love to have a platter of Turrones… I would love to try a new recipe from this book. I have kept the same tradition each year and my 5 grown children absolutely love it. We can’t lose our heritage and through traditions we can keep our heritage alive… Love the croquettas at Versailles and a don’t forget the cafecito…
Hi Marta! I would love to win this! I was born and raised in Miami for 33 years. I have been living 5 years in North Carolina and miss the Cuban food so much! Whenever we get together for a special occasion, we always eat ropa vieja! My favorite “ropa vieja” is made by my grandfather. When I visit Versailles, I love to eat the bistec empanizado! I also love to visit the window for croquetas, pastelitos and un cortadito! 😉 P.S. I recently ordered your subway poster and it is hanging in my kitchen!!!
Noche Buena lechon arroz blanco Frijolez negro yucca con mojoEnsalada de advocates tomate y cebollas con vinegre aceta de oliv
Y ajo con sal dessert is guava con queso y flan and Celia cruz on the CD player
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At Versailles the ropa vija con gri and yucca , being cuban is a A passion for life
And love of family . I’m in not cal and the only Cuban anything we get here is what we cook.
I hope I win
Marta,Our special occasion is cumpleaños (birthdays) a time to celebrate with family. My mother makes arroz con pollo al horno con platanos maduros. Everyone prefers my delicious flan for dessert instead of the traditional cake.
We love to eat at Versailles on Saturday their Cuban Style Macaroni with platanos maduros. Delicious!!!
@ Versailles when I visit I love all the appetizers!!! And what is never missing from our family get togethers are frijoles negros, yuca con mojo y pastelitos de guayaba, the meats change from lechon asado, picadillo, bistec empanizado etc. etc. etc. Thank you and I love your blog Marta:)
Happy 40th Versialles! Feliciades, Versialles. Welcome to the 40’s club : )A staple in our Cuban/American gatherings…PERNIL, Congri, Yucca and pastellitos de carne & guava.
Versialles is always on the must see & must eat list when visiting Miami….on the menu Masitas de Puerco, arroz morro, platanitos maduros. Para el postre…Flan & cafe espresso. Yum!!! Like no other place in the world!
Good luck to all… especially me 🙂
I would love to win this book!! I have an obsession with cookbooks and all things Cuban, especially the food and I love, love, LOVE going to Versailles when I visit Miami….pick me, pick me, pick me!!! xo
Living in Northern California now and having all of mi gente back in Miami, Versailles is a definite stop every time we go down to visit. I usually order the usual.. palomilla, arroz blanco y frijoles negros, marterva to drink Y por supuesto mariquitas con mojo pa’ la mesa… and ooooh el pan bien tostadito, with waayy too much butter (perfect really). My boys like to order croquetas, frijoles negros, malta….se me ace la boca agua, really!I know, I wrote in complete Spanglish here, sorry, but you can take the girl out of Miami, but you can’t take the Miami out of a girl.
xoxo.
Special occasions are usually celebrated at a restaurant. I only make a few good dishes, so I need this cookbook. LOL…..I have never been to Miami, but my first stop is Versailles.
Lechon is always on the menu. Please pick this Cubano, echo en America con semilla Cubana!
I share the love of my Cuban culture and food with many in my community by donating a Cuban fiesta to our school. This fiesta is auctioned and the money goes to making the school better for our kids! It is a VERY popular auction item and many people have become big fans of Cuban food bc they attended my fiesta. I go all out!! Lechon asado, camarones enchilados, yuca, frijoles negros, flan, arroz con leche, mojitos… The list goes on. I would be so happy to have such a great cookbook! I know it would help me so much with future Fiestas! Thank you!
We are Cubanos born and loved. Are children were all born in Hialeah. Since my husband and I are Cuban we told are children that what runs in their veins is 100% Cuban blood. They are American by geography. They love Cuban food. For celebrations we have leechon with all the works. Having 3boys and the only one married is to a a beautiful gringa. I gave her her Cuban cookbook. I would love to have this one for the collection. Arroz con pollo is a great dish from Versailes. Can’t wait to receive it.
En nuestras fiestas nunca puede faltar el lechon, congris, yuca, el mojito, pan cubano y de postre los pastelitos de guayaba o cascos de guayaba con queso blanco. El cafesito cubano en Versailles!!
Definitely vaca frita!
The beauty of a cookbook is if you have never been they can make you feel like your visiting!!!^_^ Thanks for the giveaway and good luck to all!!!^_^