Deli is closed, sorry.

Business Assets are For Sale $60,000.00.

Any serious buyers, please call 321-604-6874.
Love you all, thanks for a great 7 years!!

Today:

Chuletas y Arroz con Gandules
(Pork Chops with Gandules Rice)

Today:

Churrasco a lo Pobre
(Steak w/sauteed onion, white rice, fried egg and fries)

Today:

Camarones Enchilados
(Shrimp in Spanish sauce)

Happy Friday!

In the menu Today:

Lomo Saltado

(Steak Strips, sauteed onion,peppers, fries)

The Special Today:

Sopa Marinera
(Seafood Chowder)

In the menu Today:

Chuletas Con Papitas
(Pork Chops)

Paella Day!

Don't miss it....

In the menu Today:

Chuletas con Congri

(Pork Chops with Congri Rice)

In the Menu Today:

Arroz con Pollo
(Spanish Chicken Fried Rice)

In the menu Today:

Sopa Marinera

(Seafood Chowder)

Delicioso !

In our menu Today:

Pescado Frito Encebollado
(Spanish Fried Fish)

Happy Friday!

In the Menu Today:

Costillas Guisadas y Arroz con Gandules
(Ribs and Gandukes Rice)

In the menu Today:

Caldo de Albondigas ( Spanish Meatball Soup)

*

Pescado en Salsa ( Fish in Salsa)

Yum!

In the menu today:

Carne Guisada
(Beef Stew)

Paella Day!!

Don't miss it...

In the menu today:

Caldo Gallego
(Galician Soup)

Caldo Gallego is a hearty bean, chorizo, ham with greens soup.

A staple in a Galician supper. A traditional Spanish stew for those cold and wet winter nights, make enough for two days and it's even better the second time around.

Thanks for all the nice compliments, you made our day! :)

In our menu Today:

Mofongo con Camarones

Description

Mofongo is generally made from fried green plantains (although fried yuca or breadfruit are possible) which is mashed together with broth, garlic, olive oil, and pork cracklings or bits of bacon. It is often filled with vegetables, chicken, crab, shrimp, or beef and is often served with fried meat and chicken broth soup. Mofongo relleno is mofongo stuffed with stewed beef, chicken or seafood, with stewed sauce poured over.

Origins

A Dominican cookbook author says that mofongo in Dominican cuisine can be traced back to Puerto Rico but scholarship indicates the dish is ultimately of African origin and is a variant of a dish called "fufu" which is made from various starchy vegetables and was introduced to the Caribbean by Africans in the Spanish New World colonies such as the Dominican Republic, Cuba, and Puerto Rico. But unlike mofongo where unripened plantains are fried, then mashed, fufu is made of either green or semi-ripe plantain boiled then mashed. Both fufu and mofongo are seasoned after the plantains are cooked and mashed.

Ropa Vieja

Yum!

In the menu Today:

Paella

New: Guarapo- (Sugar Cane Juice)

Health & Nutrition Benefits of Eating Sugarcanes

• Sugarcane, being low on glycemic index, helps keep the body fit and healthy.
• Sugarcane juice has been found to be very beneficial for preventing as well as treating sore throat, cold and flu
  
  .
• Since sugarcane has no simple sugar, it can be enjoyed by diabetics without any fear. However, they intake should still be limited for people suffering from type-2 diabetes.
• Being alkaline in nature, sugarcane juice helps the body in fighting against cancer, especially prostate and breast cancer.
• Sugarcane provides glucose to the body, which is stored as glycogen and burned by the muscles, whenever they require energy. Therefore, it is considered to be one of the best sources of energy.
• If you have been exposed to heat and physical activity for too long, drink sugarcane juice. It will help hydrate the body quickly.
• Sugarcane is believed to strengthen stomach, kidneys, heart, eyes, brain, and sex organs.
• Sugarcane juice is an excellent substitute for aerated drinks and cola.
• Sugarcane clears the urinary flow and also helps the kidney to perform its functions smoothly.
• Sugarcane juice has been found to be good for those who are suffering from febrile disorders. Febrile disorders are responsible for causing fevers, which can result in a great amount of protein loss from the body. Liberal consumption of sugar cane juice provides the necessary protein and other food elements to the body.
• Sugarcane is beneficial for micturation, caused due to high acidity, along with genorrhoea, enlarged prostate, cyctitis and nepthritis. Mixing sugarcane juice with lime juice, ginger juice and coconut water will give better results.
• Sugarcane juice is said to speed up the recovery process after jaundice.
• As sugarcane consists of carbohydrates, in good quantities, it serves to refresh and energize the body. It supplies instant energy to working muscles and for this reason, it is also known to maximize performance in sports and endurance.
• Sugarcane is also good for digestion, as it can effectively work as a mild laxative because of its high potassium content.

In the menu Today:

Arroz con Pollo
(Chicken and Rice)

Cantinas Meal Special
$20 per person per week or $30.00 per person per week with 2 side items.
Fill out form and bring into Deli with week payment and
we'll take care of the rest.

Enjoy your week of no Cooking!

New Deli Items:

Guarapo

(Sugar Cane Juice)

and

Milk Shakes
Fruit (papaya, mamei, mango,pina)
Chocolate, Strawberry and Vanilla.

In our Menu Today:

Paella
*
Ceviche de Camarones

In our menu for Today:

Camarones Enchilados (Shrimp in Spanish Sauce)

Tapado de Mariscos (Seafood Coconut Chowder)

Happy Friday!

In the menu Today:

Arroz Con Gandules y Pescado Empanisado

(Rice Gandules and Breaded Fried Fish)

Paella

Don't miss it!

Just a quick reminder:
Remember that you can call us ahead of time to set your Paella aside for a later pick up.

In the menu Today:

Sopa Marinera

(Seafood Soup)

Yum!

In the menu Today:

Carne Guisada
(Beef Stew)
and
Bistec Empanisado
(Breaded Steak)

Good Morning Everyone!

In our menu today, and like on all Wednesdays:

PAELLA

Happy Wednesday!

In the menu Today:

Milanesa con Papas Fritas (Breaded Steak & Fries)

The milanesa is a common meat dish mostly in Argentina, Bolivia, Brazil, Chile, Colombia, Paraguay, Peru and Uruguay as well as in other American countries to a lesser extent, such as Mexico, where breaded meat fillet preparations are known as a milanesa (In Portuguese, the beef version is called bife à milanesa and the chicken version is called frango à milanesa). Sometimes it may include a fried egg on top ("milanesa a caballo").

Welcome Back!!

Happy Labor Day!

In our Menu Today:

Guatita -Ecuadorian Dish

Ecuador is often called "South America in miniature" because the small country contains: the Galapagos Islands, beautiful Pacific Coast beaches, the Andes Mountains, and a portion of the world´s largest rainforest, the Amazon Basin.

Ecuador is known for its fabulous exotic fruits, high quality fish and seafood, and the countless varieties of Andean potatoes. Across the country you'll find a broad spectrum of national and regional dishes, including lemon-marinated shrimp, toasted corn, and pastries stuffed with spiced meats.

Ecuador's unequaled natural beauty, diverse population, and fascinating history make it an incredible travel destination.

In our menu for Today:

Tapado de Mariscos
(Seafood Chowder)

The Caribbean coast has a wealth of fresh fish and coconuts.
This dish, which frequently contains a wide variety of seafood, including
squid, crab, shrimp, red snapper, sea bass, and coconut milk, is an expression
of this natural bounty.

Delicioso!

Today:

Sopa de Torrejas de Carne:
A hearty vegetable soup, topped with seasoned beef patties.

A Typical Ecuadorian meal

Ecuadorian cuisine traditionally consists of two dishes, a soup and a rice platter. For the most part, Ecuador is known not only for its bananas and all the dishes made from them, but for its starch consumption of products like potato, bread, rice, and yuca. Traditionally any of these factors can be found in either the soup or the rice platter that may be served. Most regions in Ecuador follow the traditional 3 course meal of sopa (soup) and segundo (second dish) which includes rice and a protein such as meat, poultry, pig or fish. Then dessert and a coffee are customary. Dinner is usually lighter and sometimes just coffee or agua de remedio (herbal tea) with bread.

Happy Friday!!

In the menu for Today:

Caldo Gallego- Galician Soup

The Galicians (Galician: Galegos) are an ethnic group whose homeland is Galicia, which is a historical nationality in Southwestern Europe, embracing a territory situated in the north-west of Spain. Their native language is Galician.

Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the Galicia region of Spain. These include shellfish and fish, many pork-related dishes (chourizos, zorza, botelo, androlla), empanadas, torta de Santiago (cake of Santiago), polbo á feira (a dish made of octopus), the cheese queixo de tetilla, the ribeiro and albariño wines, and orujo liquor. In Galician cuisine, the freshness and quality of the produce are paramount.

In our menu Today:

Paella

Deli Specials

Cantinas per person $ 20.00 per week meals.
$ 30.00 per week meals with sides.


Meals include:
Meat- Your choice from our basic meals: Roast Pork, Baked Chicken, Picadillo or Palomilla Encebolla.
Rice- yellow or white
Beans- red or black
Sides Items:
Plantains or Yuca
Salad, desert or soup.


Please call to place your order Today!
321-474-3424

In the menu Today:

Chicken Enchiladas
The ideal of tortillas being “wrapped, filled and eaten in various forms” is a custom that originated with the Aztecs. However, referring to this dish as an “enchilada” dates in the US from 1885 . The word “enchilada” means “in chili” and it is generally a snack sold on the streets of Mexico, and it consists of a “corn tortilla dipped in chili sauce”. This real Mexican version of the dish is totally different from the so-called enchiladas served in the US, which are “limp, stuffed tortillas,” hidden beneath a sea of red sauce and cheese.

In the menu Today:

Ajiaco

Hope everyone is having a good Monday!!

Cazuela De Pescado

Traditional Foods Ecuador is known for its fabulous exotic fruits, high quality fish and seafood, and its seemingly countless types of potatoes in the Andes. In Ecuador, food is intrinsically linked to culture. Across the country you'll find a broad spectrum of national and regional dishes, including lemon-marinated shrimp (ceviche) on the coast, toasted corn, and pastries stuffed with spiced meats.

YUM!

In the menu Today:

Camarones Enchilados

In the menu Today:

Gallo Pinto
A Costa Rican Specialty
Gallo pinto (or gallopinto) is the prototypical traditional dish of Costa Rican and Nicaraguan cuisine. It is considered the national dish in both countries, and is eaten as a part of any meal. Though many variations exist, the dish at its most basic is composed of pre-cooked rice and beans fried together with spices such as cilantro, onion and peppers.

When the beans and rice are combined, the rice gets colored by the beans, and the mix results in a multi-colored, or specked appearance. Costa Ricans usually use black beans while other versions use small red beans like Nicaraguans. Beans are quickly cooked until the juice is almost consumed. Gallo pinto means 'spotted rooster' in Spanish, thus the name fits with the colored rice.

PAELLA

In our menu today:

Rabo Encendido- Oxtail Stew

In the menu today:

Pollo a la Naranja

Orange Chicken Colombian style.
YUM!

In the menu Today:

Chupe de Pescado

Chupe de pescado, a fish and vegetable soup with coastal origins, very popular throughout the country.

Cuisine in Ecuador is a very scrumptious affair as Ecuador is a well known for its fantastic range of exotic fruits, fishes, sea foods and the diverse varieties of Andean potatoes. The Cuisine in Ecuador has a very wide range of delicacies featuring these ingredients. Shrimps battered in lemon juice, toasted corn on the cob and a range of pastries stuffed with different dressings are other delightful Ecuadorian preparations.

You Have to TRY IT!

In the menu for Today:

Mofongo con Camarones

Mofongo is generally made from fried green plantains although fried yuca or breadfruit are possible which is mashed together with broth, garlic, olive oil, and pork cracklings or bits of bacon. It is often filled with vegetables, chicken, crab, shrimp, or beef and is often served with fried meat and chicken broth soup. but scholarship indicates the dish is ultimately of African origin and is a variant of a dish called "fufu" which is made from various starchy vegetables and was introduced to the Caribbean by Africans in the Spanish New World colonies such as the Dominican Republic, Cuba, and Puerto Rico. But unlike mofongo where unripened plantains are fried, then mashed, fufu is made of either green or semi-ripe plantain boiled then mashed. Both fufu and mofongo are seasoned after the plantains are cooked and mashed.

In our menu Today:

Escabeche de Pescado

When a dish is an escabeche it means that it is pickled, our recipe consists of peppers, onions, on a olive oil and vinaigrette base. It is one of the oldest of Spanish recipes and is very common in all of Latin America.

Enjoy!

Cantinas Cubanas

In our menu Today:

The lovely Paella

F.Y.I
School time is near so don't forget to place your Cantina orders soon.

Cantinas per person $30.00 per week.

This includes:
Meat- choose from our weekly menu.
Rice- yellow or white
Beans- red or black
Plantains or Yuca
Salad, desert or soup

Please call to place your order.
321-474-3424

In our menu Today:

Bandeja Paisa

Hearty dish of minced or grilled steak, chorizo, fried pork belly (chicharron), red beans, rice, arepa, fried plantain, and a fried egg.

Bandeja paisa, (Spanish for "Paisa Platter") also known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is a typical fusion cuisine Colombian dish. It is very popular, especially in the Paisa Region departments (Antioquia, the Colombian Coffee-Growers Axis, (Caldas Department, Quindío, Risaralda) and part of Valle del Cauca.

The main characteristic of this dish is the oversized amount of food and the wide variety of ingredients, which prevent this dish from being served on a single regular plate, so it must be served in a platter or a tray

In the menu Today:

Fricasee de Pollo

Tosday we're giving it a Puerto Rican Twist.

Beer!

Let's make it a great Monday-

In the menu Today:

Encebollado de Pescado- Ecuadorian

Shrimp Ceviche

An Ecuadorian's day, at least as far as his or her diet is concerned, is centred around lunch, rather than dinner as in Western cultures. Sometimes it is the only main dish in their diet.

There is no one food that is especially Ecuadorian, as cuisine varies from region to region of the country. For example, costeños (people from the coast) prefer fish, beans and plantains (unripened banana like fruits), while serranos from the mountainous regions prefer meat, rices and white hominy mote.

Some examples of Ecuadorian cuisine in general include patacones, unripe plantains fried in oil, mashed up and then refried, llapingachos, a pan seared potato ball, and seco de chivo, a type of stew made from goat. More regionalized examples include ceviches from the Coast, which are different from other ceviches and traditionally is served unprepared, as well as almidon breads, plantains served with crushed peanuts or salprieta, and encebollado, the most popular dish in the Coast, that contains a marinade with large chunks of fish, onions and various regional seasonings.

Beef Jerky comes from the word in the ancient incan language in Quechua. "Charqui"

In our menu Today:

Shrimp in Spanish Sauce

Cantinas to GO...
Let us prepare your dinner for two, three or even five days a week.

Place your orders for your daily Cantinas today.

Have a wonderful Friday!

Milanesa

In the menu for Today:

Milanesa Napolitana- Argentina

Milanesa Napolitana is a variation on the breaded fried steak called milanesa that is popular in Argentina and Uruguay. Milanesa a la Napolitana does not originate from Milan or Naples - it's thought to have been invented in the 1940's at a Buenos Aires restaurant called “Nápoli”.

Milanesa napolitana is similar to veal parmesan, but with South American touches - after the steak is breaded and fried, it's topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries. Leftovers make great sandwiches, especially when paired with a soft but crusty roll.

In our menu for Today:

Caldo Gallego- Galician Soup

F.Y.I.

The Buy1-Cuban Sandwich, get 1-Cuban 1/2 price coupon,
from "The Coupon Book" expire 8/9/10.

In our menu Today:

Carne Guisada
Pescado Frito

Try our Mini meals, your choice for $ 2.99

Salpicon de Mariscos

In our menu Today:

Ceviche de Camaron- Shrimp Ceviche
Salpicon de Mariscos- Seafood Ceviche in Vinagrette Sauce.

Remember we also have our stuffed Tostones. Stuff them with Ceviche, Salpicon, Meat or Pork.

You choose we serve!

In the menu for Today:

Fish and Chips
and of course our famous Shrimp in Spanish Sauce.

Happy Friday!

In the menu Today:

Ropa Vieja- Served with Rice and Beans. YUM!

We have also brought back our Beef Pastelitos. Sweet Puffed pastry with home made beef filling.

Come by and pick some up before they GO....

In the menu Today:

Paella

Happy Wednesday!

Success!

In our menu Today:

Carne Guisada-Beef Stew
Served with rice and beans, great with a side of sweet fried plantains.

F.Y.I
Peruvian Arroz con Pollo was a Success!! If you didn't get a chance to try it, no worries. We'll be bringing it back soon, check here or in our weekly News Leader ad.

Arroz con Pollo- Peruano

In our menu Today:
Peruvian Arroz Con Pollo

Peruvian cuisine stems mainly from the combination of Spanish cuisine with traditional native Peruvian ingredients, with later influences from the cuisines of China, Italy, West Africa and Japan, due to the arrival of immigrants from those locations. The three traditional staples of Peruvian cuisine are corn, potatoes and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat and meat (such as beef, pork and chicken). Many traditional foods, such as quinoa, kiwicha, chili peppers and several roots and tubers which had previously been tossed aside for European products, have seen a resurgence in popularity in recent decades with a revival of interest in native Peruvian food crops.

Basque Seafood Stew

In the menu Today:

Basque Seafood Soup

History of The Basque Region- Spain

This area is known as País Vasco in Spanish and Euskadi in Basque. The Basque people have preserved unique culture, the jewel of which is its language, Euskera, a pre-Indoeuropean tongue whose mysterious origin has never been established.

The Atlantic Ocean meets the green slopes of the Pyrenees, making a rugged coastline and mountainous hinterland.

San Sebastián (Donostia in Basque was, in the last century, one of the summer places most frequented by the Spanish aristocracy. It is a beautiful resort and cultural center which has preserved a rare cosmopolitan and distinguished air.

Bilbao (Bilbo), founded in the 14th century, is the Basque Country's largest city. It houses the Guggenheim Museum of modern art, which has achieved international renown. It also has a beautiful Old Quarter that boasts a Gothic cathedral and its City Hall building.

Don't forget to pick up your weekend Ceviche!!

It's Friday !

In the menu for today:
Camarones en Salsa
Palomilla Encebollada

Enjoy!

Veiras al Ajillo- Scallops with a Garlic Sauce

In our menu Today:

Veiras al Ajillo- Scallops in Garlic sauce

This is a great garlicky-lime scallop dish. The combination of citrus of the lime, the garlic, and the butter gives this dish a great flavor.

Scallop??

A scallop (pronounced /ˈskɒləp/ or /ˈskæləp/) is a marine bivalve mollusc of the family Pectinidae. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source. The brightly colored, fan-shaped shells of some scallops with their radiating fluted pattern are valued by shell collectors.

The name "scallop" is derived from the Old French escalope, which means "shell".^[1]

In our menu Today....

PAELLA

Hope you have a great
Wednesday!


Remember to see our coupon below for a free dessert, with a purchase of Cuban Sandwich.

Blogger Special

Special available with coupon.
Thanks for visiting our Blog!

Ready for Lunch?

Today: Escabeche de Pescado This dish has quickly become a favorite. Served with rice and a choice side of beans,

Plantains, or Yuca. also a quick reminder: we do take prepaid orders to go, give us a call and well have your lunch ready for a quick pick up. 10:37 AM

Rabo Encendido- Spanish Oxtail Stew

In the menu for Today:

Rabo Encendido
This oxtail stew is hearty and delicious. The recipe for this delicious stew is composed of oxtail braised in a rich tomato and red wine based sauce with carrots and potatoes.

Come in or call in early, this dish is something not to miss...

Let's make this a Happy Monday!!

Menudo - Mexican Soup

Saturdays Menu

Menudo

The soup menudo is a traditional Mexican dish, made with hominy and tripe in a clear broth or occasionally with a red chile base (this variation is called menudo colorado). It is traditionally served on special occasions or with family. Usually, lime, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers. Boiled tripe has a tough chewy texture very similar to calamari, but with a completely unique flavor and smell.

Menudo is usually eaten with tortillas or other breads, such as bolillo. It is often chilled and reheated, which causes a more concentrated flavor. The popularity of menudo in Mexico is such that Mexico is a major export market for stomach tripe from US and Canadian beef producers. Large frozen blocks of imported menudo meat can frequently be seen in Mexican meat markets.

Salpicon de Pescado

YUM!

Arroz Con Coco y Camarones- Colombiano

In Today's menu:

Arroz con Coco y Camarones- Coconut Rice with Shrimp
Coconut rice is a typical dish from the coast of Colombia and is simply delicious!
We Serve it with Shrimp, a delight not miss...

Camarones Enchilados
This has become a regular in our Friday menu.


Happy Friday!!

Vaca Frita- " Fried Cow"

In Today's menu:
Vaca Frita
Mondongo Stew

Vaca Frita - Cuban Fried Shredded Steak in Garlic Onion Sauce.
This recipe for vaca frita (“fried cow”) is a close cousin of Cuba’s famous ropa vieja, stewed shredded beef in tomato sauce. The beef for vaca frita, however, is marinated in lime, garlic and salt, then seared until crispy. The key to achieving the perfect texture is to cook the beef in small batches, so it sautés rather than steams.

Mondongo Stew- Argentinian Dish
The mondongo stew is very juicy and tasteful. It is ideal with stewed corn or with chickpeas. Add onions, fresh tomatoes, potatoes cut into cubes; also add bay leaves, red pepper, chili and pepper, and it is served with a chopped green onion on top. It is a traditional food from Salta. This food can be the main dish and no appetizer is needed.

Paella

In the Menu Today:
Paella


History of Paella

Paella was originally a laborers' meal, cooked over an open fire in the fields and eaten directly from the pan using wooden spoons. Seafood is rare in the fields of Valencia, which is why they used chicken, rabbit, duck and snails.

Paella Today

Paella is still a popular dish today. Despite tourists' desire to get a well-made fresh paella and their willingness to pay over the odds for it, one of the appeals of paella to the Spanish is that it can be cooked in large quantities and will still taste good later that day or even the next day, which is a good thing as making paella is a laborious task. Making large quantities saves time later. It is popular in restaurants as it can be served all day and is popular with restaurant clientele as they can have 'instant' paella without the hassle of making it themselves.

In Valencia things are a little different - there, making paella is a part of local pride and every mother claims to make the best paella in the land! Restaurants in the Valencia region are therefore aimed at tourists as the locals make it at home (don't assume that because a restaurant is full of the Spanish that it isn't touristy - the Spanish travel extensively in their own country - an Andalusian in Valencia is still a tourist).

Communal paella cooking and even paella competitions are common in village festivals, especially in the Valencia region. The paella I had for breakfast at the Tomatina Tomato Fight (hey, it seemed like a good idea at the time) had clearly been made during the previous night's paella competition.

A favorite at the Deli, come and get it....

Arroz con Coco y Camarones- Colombiano

In Today's menu:

Arroz con Coco y Camarones- Coconut Rice with Shrimp
Coconut rice is a typical dish from the coast of Colombia and is simply delicious!
We Serve it with Shrimp, a delight not miss...

Camarones Enchilados
This has become a regular in our Friday menu.

Happy Friday!!

Pescado en Salsa

Today's Special:
Pescado en Salsa-King Fish Steak in Red Sauce

The fish is lightly breaded and fried served on a tangy red sauce. This dish can be made with any white fish that does not have a strong flavor and will not crumble when fried. Fish you can use are Red Snapper or as we do at the Deli, with King Fish Steaks.

Carne Guisada

Today's Special:
Carne Guisada

FYI
We a have an ad out in "The Coupon Book". We are running a special through 8/09/10, make sure to pick one up and bring in to get the Cuban Sandwich Special.

Caldo Gallego

Today's Special:
Caldo Callego- Galician Soup Cuban Style

Most Cuban dishes trace their provenance far outside of Cuba—to Spain of course, but also to Africa and even China. Caldo gallego, Galician stew, is no different. Originating in Spain's Galicia region and reinterpreted in the new world, caldo gallego is a potage of white beans, greens, garlic, ham hock, and sausage.

Chaulafan- Due to popular demand, for everyone that mist it on Monday. This is a Fried Chinese rice with a South American twist ( Ecuadorian Dish).

Salpicon de Mariscos
Assorted seafood in a vinaigrette dressing. We serve el Salpicon in a Fried Green Plantain Cup.

Come early, because they go Fast...

Yay it's Friday !!

Today's Special:
Camarones Enchilados and Paella

Hope Everyone has a great Friday !!

Coming soon..

Today's Special:

Ropa Vieja- Cuban Shredded Beef in Spanish Red Sauce
Palomilla Encebollada- Cuban Fried Steak and Onions

What's New in our Kitchen??
Specials coming up for the week beginning Thursday 7/15 - 7/21 are:

Thursday 15
Vaca Frita
Friday 16
Arroz con Coco y Camarones Colombian Dish
Saturday 17
Salpicon de Mariscos- Ceviche
Monday 19
Rabo Encendido
Tuesday 20
Escabeche de Pescado
Wednesday 21
Paella

Yuca con Mojo

Today's Special:

Boliche with your choice of Beans and Rice.

Try our Yucca with Mojo Juice great as a side item...

What is Mojo?

(Spanish pronunciation: [ˈmoxo]) is the name, or abbreviated name, of several types of sauces, varying in spiciness, that originated in the Canary Islands. It is predominantly either a red (most common), green or orange sauce.

The basic recipe consists of olive oil, large amounts of garlic, paprika, and cumin. Flavorings such as vinegar, lemon, orange or lime juice may be added. The most typical use of this hot sauce seems to be papas arrugadas con salsa mojo, or potatoes with mojo. Mojo is also commonly served with fresh bread rolls at the beginning of a meal. Similar sauces, also known as mojo, are also popular in Cuba and throughout the islands of the Caribbean, Hispanic or non-Hispanic, due to heavy Canarian emigration to the Caribbean, and have even influenced some barbecue sauces in the Deep South region of the United States, particularly the states of Florida, Texas, and Louisiana. The flavor can be made of almost everything, from tomato or pepper to avocado.

In Cuban cooking mojo applies to any sauce that is made with garlic, olive oil and a citrus juice, traditionally sour orange juice. It is commonly used to flavor the cassava tuber and is also used to marinate roast pork.^[1]

In Puerto Rico mojo is a herb sauce of finely chopped cilantro or parsley with salt lots of crushed garlic and olive oil. But black pepper, onions and vinegar and lemon can also be added. Its commonly used on the island as a dip for tostones, cassave and sometimes mashed with mofongo.

Cuban Fried Steak

Today's Special:
Fricasee de Pollo with a choice of Beans and Rice.
or choose our Palomilla Encebollada

This is a traditional Cuban dish and it is typically served with white rice, black beans and a side of plantains, but you can choose as you like to enjoy. Garnished with raw or sauteed onions and parsley.

You gotta have it!

Good Morning!

Today's Special:
Chaulafan de Pollo- Ecuadorian Chicken Fried Rice

Chaulafan is an Ecuadorian version of fried rice. There are many different types of Chaulafan: shrimp, chicken, pork, mixed. In most major cities in Ecuador you will find Chifas or Chinese restaurants, these are usually the best places to eat Chaulafan; you can either eat at the restaurant or take it to go

Yum!!

Happy 4th of July !!

Hope everyone is having a great weekend.

Seafood Friday

Today's Special:
Camarones Enchilados and Escabeche de Pescado.

Come in and give it a try!

What is es Escabeche?
When a dish is an escabeche it means that it is pickled. It is one of the oldest of Spanish recipes and is also very common in all of Latin America. A historical description of a banquet in the earliest days of the Spanish Conquest includes in the menu many versions of escabeches since it is used to prepare chicken, game and vegetables.

Breakfast Anyone?

What's for Breakfast??

My favorite is a simple Cafe con Leche and Cuban Toast, however you may want to come in for our Spanish Omelet and or our Steak and Eggs , you'll be hooked ..

We're beginning our "Blogger Day Special" today

We're randomly picking a day of the week to offer a special to our Blog visitors.

So keep a close eye on our Blog, print out your coupon and come in to redeem.

(one coupon per customer please)

Today's Blogger Special:

Seafood Friday's

Today's Special:
Camarones Enchilados and Escabeche de Pescado.

Come in and give it a try!

What is es Escabeche?
When a dish is an escabeche it means that it is pickled. It is one of the oldest of Spanish recipes and is also very common in all of Latin America. A historical description of a banquet in the earliest days of the Spanish Conquest includes in the menu many versions of escabeches since it is used to prepare chicken, game and vegetables.

Congri

Today's Special:
Ropa Vieja

Our Suggestion:
Ropa Vieja (Shredded flank steak in a tomato sauce base), add Congri Rice with a side of sweet plantains or Yuca in Mojo, and a beer.

You're set for a TASTY MEAL!!

what is Congri?
A typical Cuban meal would consist of rice and beans, cooked together or apart. When cooked together the recipe is called either, “Arroz congri“, “Congri“, or “Arroz moro” if cooked separately it is called “Arroz con/y Frijoles”--Rice with/and Beans”

Have a good Thursday, weekend is almost here!!

Flan

Today Special is Boliche with your choice of rice and beans. $ 5.99

Also try out our Flans, we now have Flan de Queso ( cheese), Flan de Calabaza (Pumpkin) and
Flan de Guayaba (Guava). For those who haven't had it before,

I have to say"it's incredible".

F.Y.I
You can call us ahead of time and place your Dinner orders for pick up.

Remember we're now open till 7 PM.

Canoas

Today's Special:
Fricase de Pollo- Chicken Fricasee

But most importantly we're having Canoas, a beef stuffed whole ripe plantain. We top it with melted white cheese, some have it as a snack, or a meal with a side of rice & beans.

Pupusas

Mondays Special is:
Arroz Con Pollo- Chicken Spanish Fried Rice.

We're also trying out Central American Pupusas today. Something you don't want to miss.

What are Pupusas?

Pupusa are stuffed corn tortilla, a thick, hand-made corn tortilla (made using masa de maíz, a maize flour dough used in Latin American cuisine) that is stuffed with one or more of the following: cheese (queso) (usually a soft Salvadoran cheese called Quesillo), fried pork rind (chicharrón), chicken (pollo), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). There is also the pupusa revuelta with mixed ingredients, such as queso (cheese), chicharrón or bacon, and frijoles (beans). Some more creative pupuserías found in western El Salvador serve pupusas with exotic ingredients, such as shrimp, squash, or local herbs.

Good Morning Everyone !!!

Hope everybody had a great weekend.
Lets start by having a Cafe con Leche and some Cuban Toast Yum!!!

Have a Happy Monday!!

Tostones Rellenos

We have Shrimp Ceviche as one of our specials today.

NEW ITEM:
Tostones Rellenos- Stuffed Tostones

Our favorite is to stuff them with Shrimp Ceviche, but you could choose to stuff them anyway you want.
Pernil, Picadillo, Chicken, your choice, it's a great quick snack.

Joel wants me to point out it's best with a side of COLD BEER...

Happy Friday!!!

I'm happy to say this has been a GREAT WEEK. Our "News Leader" ad came out and in good time, word is out now and our customers come in excited and glad to see us back. Mary (cook) and Max (helper, sandwich specialist) are inspired to do so much more, and I'm so grateful for having them as part of our crew.

We have a lot planned for next week, so keep a close eye on us.

New specials, new items are on the way!!

Camarones Enchilados

Todays Specials

Camarones Enchilados (Spicy Shrimp Stew)

Enchilados:
In the Spanish-speaking Caribbean, enchilado refers not to a dish made with tortillas, but to a soulful seafood stew. Depending on the cook and the region, this dish might be simmered in wine, beer, or a mixture of the two. A lobster, crab, scallop, fish, or even chicken or tofu enchilado can be prepared the same way. Serve with Basic White Rice to soak up the rich tomato broth.

Come in and try it out !!

Ropa Vieja- Cuban Shredded Beef

Today's Special:

Ropa Vieja - Cuban Shredded Beef

Ropa vieja, which is Spanish for "Old Clothes," is a popular dish of the Canary Islands, Cadiz, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, and the Dominican Republic. It is a shredded flank steak in a tomato sauce base.

History

The origin of ropa vieja is from the Canary Islands (Spain), which were the last place ships from Spain would stop on the way to the Americas. They were also the first place that Spanish ships coming from the Americas would stop en route back to Spain. Due to this, Canarian culture is very similar to the Caribbean as well as Spain. The Canarian Spanish dialect of Spanish spoken there is very similar to the Caribbean and sounds extremely close to the Cuban dialect, due to heavy and continuous immigration to Cuba. This is how ropa vieja arrived in the island; with the Canarian immigrants.^{[citation needed]} The original version of Ropa Vieja contained leftovers, but later became a shredded meat dish with garbanzo beans and potatoes in the Canary Islands.

Some versions in the Canary Islands contain beef or chicken or pork, or a combination of any of the three. The dish is a national feature of Cuba, and does not have garbanzo beans or potatoes in Cuba; it is just the shredded meat in sauce. Various shredded meat in sauce version of the dish are prepared in Venezuela and are called carne mechada. This is a part of the Venezuelan national dish, pabellon criollo, which includes the carne mechada, caraotas negras (black beans), platano maduro frito (fried ripe (sweet) plantains), arroz blanco, (white rice), and sometimes arepitas (small arepas).

One of our original recipes, I'm sure a lot of you will be excited about having this meal back in our menu.

Happy Thursday!!

Boliche

Today's Special:

Boliche beef roast, stuffed with Chorizo sausage.

We make it in a red sauce with onion and peppers.

DELICIOSO !!!

Fricase de Pollo...

Today's Special:
Chicken Fricassee

What is Fricassee anyway??
A dish of meat (usually chicken) that has been sautéed in butter before being stewed with vegetables. The end result is a thick, chunky stew, often flavored with wine. fricassee v. This word is also used as a verb, as in to "fricassee a chicken."
fricassee [ˌfrɪkəˈsiː ˈfrɪkəsɪ ˈfrɪkəˌseɪ]

It could also be described as a stew, and we can make it with any meat actually. Adding yellow cooking wine gives it that extra kick. YUM...

For those who wonder what happen...

Our latest challenge has been to spread the word that we're back!!

For the one's that still don't know what happened, here's an update.

Due to very difficult financial times, my husband and I decided to close. Even though we've had our ups and down before, this time was just too much. We were heart broken because the Deli has been there since 1993, it just didn't seem right to do it, but had to. An opportunity to begin a partnership came along, so we gave it a try. We've had plenty of management changes before, but never a full on partner.

To make the story short it didn't work out.
So a month later we're back where we started, except this time with a lot of our customers disappointed. We didn't think it would be that bad, since it was only a month, and we've been closed for renovations for much longer before.

We thought wrong. This time our dishes were gone, and the word was out and it wasn't out as compliment to our Deli. We wish our short lived partner much of luck, but regret having our food and sandwiches, the staple of our Deli, what we're known for, taken away.

Lesson learned, and we're sorry.

We want to take this moment to thank our dear loyal customers. Many came in, heard our story and immediately called their family members and friends. It gave us great hope and enthusiasm to move forward, when we realized how much we're loved, and we appreciate the reminder.

So we're here, and we're BACK!!

Monday - Arroz Con Pollo

Monday's is now our "Fried Rice day" and we'll begin with Arroz con Pollo just because it's always everyone's favorite. $ 4.99 served with a side of Plantains.

What's New?:

• We finally got our TV's up, very happy about that.

• We have a new snack called " Plantain Fries" we serve it with our own Latin Deli sauce, this is something you have to try.

• Also after much request we are keeping our "Mini Empanadas" as a regular in our menu, everybody say YAY!!
  

• We now have "Your Choice Mini Meals" for $ 2.99, great when you just want a little taste of it all.

Hope you guys have a great MONDAY!!

Ceviche

Saturdays will be our Ceviche day.

We're having "Shrimp Ceviche" today, $ 4.99


History of Ceviche, Seviche, or Cebiche

The new "in" food of the beginning of the 21st century is actually an old world dish from South America called Ceviche. It has been one of South America's best-kept secret for centuries, but Ceviche is becoming a popular appetizer and will be gaining popularity as the century progresses.

Ceviche's birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish, it could easily have come from the ancient Inca civilizations of Peru and Ecuador. Every Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, it is accompanied by popcorn, nuts, or corn nuts. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.

Paella

Today's Special :

PAELLA $ 5.99

A slow cooked rice stew with vegetables, choice of pork or chicken dices, seafood of choice with saffron seasoning.

Saffron

General Description Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world's most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands.

Geographical Sources Saffron is native to the Mediterranean. Today it is cultivated primarily in Spain.

Traditional Ethnic Uses Saffron is used in French bouillabaisse, Spanish paella, Milanese risotto, and many Middle Eastern dishes.

Taste and Aroma Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor.

History/Region of Origin Ancient Greeks and Romans scattered Saffron to perfume public baths. The 13th century Crusaders brought Saffron from Asia to Europe, where it was used as a dye and condiment. In Asia, Saffron was a symbol of hospitality. In India, people used Saffron to mark themselves as members of a wealthy caste.

Good Morning !!!

Todays Specials:

Camarones Enchilados (Spicy Shrimp Stew)
Meal includes Rice & Beans $ 5.99

Enchilado:
In the Spanish-speaking Caribbean, enchilado refers not to a dish made with tortillas, but to a soulful seafood stew. Depending on the cook and the region, this dish might be simmered in wine, beer, or a mixture of the two. A lobster, crab, scallop, fish, or even chicken or tofu enchilado can be prepared the same way. Serve with Basic White Rice to soak up the rich tomato broth.

Camarones Enchilados

Todays Specials

Camarones Enchilados (Spicy Shrimp Stew)

Enchilados:
In the Spanish-speaking Caribbean, enchilado refers not to a dish made with tortillas, but to a soulful seafood stew. Depending on the cook and the region, this dish might be simmered in wine, beer, or a mixture of the two. A lobster, crab, scallop, fish, or even chicken or tofu enchilado can be prepared the same way. Serve with Basic White Rice to soak up the rich tomato broth.

Come in and try it out !!

the beer is here...

We finally got our Beer and Wine license, and we're very excited about it.

We carry Michelob Ultra, Heineken, Corona, Beck's, Bud Lite and Lime for now, soon to come Draft
Sorry, we haven't focused on wine list yet, but we soon will.

Joel is on a mission to carry the "COLDEST BEER IN TOWN", I think he's right on, and in perfect time.
After these last record breaking hot days in Florida a nice cold beer doesn't sound bad at all...

special of the day..

Arroz con Pollo ("rice with chicken" in Spanish) is a traditional dish that is common throughout Latin America and the Caribbean, especially in Cuba, Colombia, Panama, Peru, Ecuador,Puerto Rico, Costa Rica, Honduras and the Dominican Republic. Common ingredients include rice, beer, stock, sofrito (a mix of vegetables and fresh herbs), chicken, and saffron or more authentic and commonly annatto.

While there are different versions to this dish, ours is best described as a Chicken Fried Rice.

come in and try it out !!!

busy, busy, BUSY !!!

We're happy to say it's been a busy week for us. Customers walked in with lots of questions...
Why did you close?, where have you been?, do you still have your Cuban sandwiches?, are you gonna leave me like this again? please don't close... I'ts nice to feel the love.
Surprisingly our number 1 request has been our fresh baked bread, and of course everybody missed our Cafe con Leche.

Today's special:
Picadillo Meal with can soda $ 3.99
( meals include rice & beans of your choice)

What is Picadillo?
Cuban versions include peppers, onions, garlic, oregano, cumin, tomato sauce, stock, olives and on occasion raisins, potatoes, and capers, and is usually sauteed in olive oil and white wine. Cuban picadillo is served with black turtle beans and rice.

WE'RE FINALLY OPEN !!!

and we're glad to be back.....

breakfast anyone ??

1 Cafe con Leche. (Cafe Latte to coffee lovers)
1 Cuban Tostada. ( Cuban toast, buttered and pressed into a crunchy toast) PLEASE!!!

ok, ok... I'll also have an order of ham croquetas, or a beef empanada yumm...

Deli will be open soon!!!!

testing again

testing 123

presently remodeling...

Yes, we're closed but re-opening next week. We went through a few hurdles this past month and have overcome them all. Back to plan A...
Going back to old school Deli, why fix something that's not broken I say. We'll be focusing on our Cuban Sandwiches, no other tops it, and I'm not saying this because it's our Deli. We have people from everywhere try them and say the same. Of course our Pernil (roast pork), empanadas, cuban coffee, croquettas, fried pork will also be back. Mary is back, our crew has always been supportive and we're so thankful for that. Looking forward to our fresh start....

Latin Deli

This is US...
Established in 1993. First a convenience store owned by "Gilbert", later becoming a deli well known for it's Cuban Sandwiches, a staple in Clermont. It was then purchased by the "Casimiro's" in 2003, and has since continued to keep it's name for the best Latin
food and Cuban Sandwiches in Town.

Come and pay us a visit, we promise you wont regret it,
As a matter of fact you wont want to leave...