Old Havana Foods

Now Double the Beans!

2011-11-22T19:10:00.001-08:00

https://app.e2ma.net/app/view:CampaignPublic/id:28245.10919487034/rid:e0c6011e967047497877b6b6456edad5

2011-04-16T14:11:00.003-07:00

Heirloom Cuban Recipes

2011-04-16T13:31:00.000-07:00

From the Daily Herald, 1/25/2011 by Deb Pankey

Grayslake family shares heirloom Cuban recipes

By Despite January’s gray skies, slushy streets and frigid temperatures, things are warm and sunny inside the Crews house in Grayslake.
Julian Crews (yes, the same Julian Crews you see on WGN news) and his family have just cooked up a colorful skillet of Cuban-style chicken and rice. Translated arrozo con pollo, the traditional dish is one Crews, a first-generation Cuban American, grew up eating. One bite of the piquant casserole transports him to the tropical clime and palm-lined streets of Havana.
“Both my parents were born in Cuba. … My family left Cuba in the 1960s and couldn’t take much with them,” says Crews, who was born in New York, schooled in Miami and then settled in the Chicago suburbs. “But they grabbed their cookbook, and I’m grateful for that.”
His great-grandfather Julio’s recipe for arrozo con pollo in that loose-leafed cookbook starts the traditional way, with sofrito. “The base of Cuban cooking is the sofrito,” Crews explains.
Onion, sweet peppers, garlic and tomato sauted in olive oil (or sometimes in bacon drippings) with a pinch of sea salt and vinegar until they turn soft and savory.
Another family favorite, his great-grandfather’s slow-cooked black beans — frijoles negros — also defined Crews’s childhood.
So when Julian Crews was on a news assignment in Cuba in 1999 he looked forward to trying the island specialty. The excitement turned to disappointment.
“I was with (then-governor) George Ryan on a humanitarian mission and at a nice restaurant they served up classic black beans,” he recalled. “I realized it wasn’t as good as what I made at home.”
So after a lot of research and a lot of years, Crews decided to share some of his heirloom recipes with Cuban food enthusiasts via Old Havana Foods. Those black beans and the family’s sofrito debuted with the Old Havana Foods label in November 2008, “60 days before the bottom fell out of the economy,” Crews said.
For nearly two years the company — which now includes long-grain rice and Chile Cubano (a sweet, tomato-based chili that makes a wicked base for sloppy Joes) — has relied on “modest” Internet sales.
“It’s a real family operation here; the kids help me put on labels, recipe tags,” he noted.
After his morning and noon-hour news segments he hits the street peddling his products and meeting with suppliers and manufacturers. The natural seasonings, for example, hail from McHenry County while the black beans get canned in downstate Illinois.
Those efforts are paying off. Today, Old Havana Foods products can be found in specialty grocery stores in Lake County and distribution continues to grow.
“Who would have thought that Chicago’s North Shore would go loco over Cuban frijoles negros,” Crews said after 300-plus cans sold in one Winnetka store in less than a month.

Crews said his products open a window to a new cuisine that many think of as exotic.
“Cuba has historically been a cultural melting pot,” Crews said. “Spanish cuisine was a major force in Cuban cooking,” but French and African expats who settled in eastern Cuba after the revolution in Haiti as well as Chinese immigrants who landed in Havana have had a spoon in the pot as well.

He said unlike some other Hispanic cuisines, Cuban food is not fiery. “It’s a savory spicy, not a hot spicy,” Crews said. “It’s a departure from what people are used to.”

Copyright © 2010 Paddock Publications, Inc. All rights reserved.

The Old Havana story

2011-02-19T15:50:00.000-08:00

Black Beans and Rice Recipe

2010-03-14T08:36:00.000-07:00

Thanks to those who came to watch our cooking demo at the Chicago Flower and Garden Show yesterday!
For those of you looking for a black bean and rice recipe, we've enclosed one here (we can't give you our family's ancient secrets- but perhaps you will remember it from the show.) You can always buy our sofrito at Old Havana Foods.com. Happy Cooking!

Frijoles Negros

1 lb dried black beans (rinsed and soaked overnight in cold water)
1 bay leaf
1 green pepper cut into quarters
2/3 c Olive Oil
4 garlic cloves chopped
1 large onion finely chopped
3 tsp cumin
2 TBSP cider vinegar
1 tsp finely chopped red or hot pepper

1. Boil beans with bay leaf for 2 hours until beans are tender.
2. To prepare sofrito- heat oil in a skillet over low heat until hot, then add garlic and onion, cook until onion is transparent 8-10 minutes. Add the cumin, vinegar and hot pepper and mix well.
3.Add sofrito to beans, mix well and cook over low heat. Add Bell Pepper. Cook over low heat for 30 to 40 minutes. Season to taste and serve.
Makes 8 servings.

2010-03-03T15:17:00.000-08:00

Old Havana Foods will keep you warm during these final blustery, winter days. Especially, our popular Chili Cubano.
Many of you have sent us your recipe ideas with our Old Havana Foods Sofrito- our special sautéed seasoning base: as a salsa with huevos rancheros, burritos, a seasoning for grilling meat, on hot dogs, in sloppy joes, or any recipe that just needs a little kick. Here is one idea from our foodsage Betty Hogan, for an easier Arroz con Pollo (Rice with Chicken) Recipe, a long-time, popular Cuban Dish:

Arroz con Pollo
(Chicken and Rice) (Feeds 6)

INGREDIENTS:

- 2.5 pounds      Bone-in, skin-on chicken
                      (approximately 8 pieces)
- Salt and Pepper
- 2 Tablespoons Olive oil
-1 Jar (24 oz) Old Havana Foods Sautéed
     Seasoning (Sofrito)
-1 Can (8 oz) small sweet peas, drained,
     reserve peas and liquid
-2 cups Chicken broth
-3/8 cup Juice from 4 limes
-12 oz Beer, divided
-2 cups Long grain white rice
-Pinch of Saffron (optional)

DIRECTIONS:

Lightly season chicken with salt and pepper. Heat an 8 quart stockpot over medium-high heat until hot. Add olive oil to pot and half of the chicken pieces, skin side down. Brown 7 minutes, turning pieces after 4 minutes. Remove chicken from pan and repeat with remaining four pieces.

Return browned chicken pieces to stock pot and combine with Old Havana Sautéed Seasoning (Sofrito); stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 4 minutes, stirring occasionally.

Add chicken broth, 8 ounces beer lime juice, liquid from peas and rice to stockpot. Stir well to combine and bring to a simmer. Reduce heat to low; cover and simmer 20 minutes, stirring every 5 minutes.

Remove stockpot from heat. Add remaining 4 ounces of beer. Stir well to combine, cover and let stand 8 to 10 minutes.

Add half of peas and stir to combine. Add salt and pepper to taste. Cut breast pieces in half. Serve Arroz con Pollo topped with remaining peas.

(Can substitute up to 2¼ pounds of boneless skinless chicken. Brown chicken on both sides, approximately 5 minutes total and remove. Add sofrito, liquids and rice from Step 3 to stockpot. Stir well and cover. Simmer 12 minutes over low heat. Add browned chicken breasts, stir well and simmer covered an additional 8 minutes. Continue with Step 4.)

Buen Provecho!

It's Winter - Perfect Time for Beisbol?

2010-02-05T18:26:00.000-08:00

Maybe it's the tobacco, coffee and rum. Or the combustible mix of searing tropical heat. Whatever the reason, Cubans are a spirited bunch. And they'll do practically anything to win an argument. Style points are part of the game, as they engage their opponent with a good-natured ferocity. Habeneros don't hold anything back. They love their Old Havana frijoles negros, Rhumba music and most especially, La Pelota or beisbol. Habaneros go hoarse, arguing over their favorite team or player. It's a passion that dates back 150 years.

Nobody knows the history better than than Peter Bjarkman. The Lafayette, Indiana author has chronicled the evolution of baseball on the island with his acclaimed works, “Smoke: The Romance & Love of Cuban Baseball” and “A History of Cuban Baseball.” And he's been kind enough to share these rare and historic photos with us (http://www.baseballdecuba.com/) For the better part of a century, Bjarkman writes, the Cuban Winter League was the hot-spot of the baseball universe – south of the Florida Straits. For Americans making the passage to Havana, the winter league was the place to get your baseball fix (along with a good “mojito” and lots of Cuban sunshine.)

Hugely talented hurlers, like Connie Marrero and Martin Dihigo brought the heat against the best American ballplayers. Big League greats like Babe Ruth, Jackie Robinson and Satchel Paige played in the famous Cuban League. And for baseball aficionados, lucky enough to witness these hotly-contested games, it was paradise on the diamond.

In a country of baseball "fanaticos," Armandito Valdes was in a league all his own. Known as "El Tintorero" (The Dry Cleaner), the late super-fan was a constant presence at Havana's Estadio Latino Americano. Blasting out chants and rapid-fire wisecracks, Valdes became a Cuban beisbol legend. He left such a mark on people that after his death, admirers erected a statue of The Dry Cleaner. You can see it today, sitting in his favorite spot - within earshot of the dugout on the 3rd base side of the diamond.

Cuba History - What's Wrong With the Picture?

2010-01-08T17:11:00.000-08:00

http://www.cubacollectibles.com/

(Philadelphia, PA, 1874) According to Cuba Collectibles, this historic document shows the first public image of the new Cuban flag. Stamps were ordered by Marcos Morales, leader of the Cuban Junta temporarily exiled in Philadelphia. This stamp was issued a quarter century before the explosion of the Maine in 1898 and the start of U.S. involvement in the Cuban War of Independence from Spain.

Issued with the intent to raise funds for Cuban revolutionary forces back home on the island, the stamp was never used due to a printer's error in the spelling of "Cuba Libre." Mistakenly spelled, "Cuba Libra." A simple mistake of Spanish grammer resulting in a curious debut for the Cuban flag.

Give the Gift of Authentic Cuban Cuisine

2009-12-15T17:37:00.000-08:00

Our all-natural, easy-to-prepare meals make intriguing and delicious gifts. We’ll enclose a vintage holiday greeting card personalized with your name. And orders of $50 or more get a FREE Cuban music CD featuring the lovely songs of recording artist, Lourdes Garcia.

Celebrating La Noche Buena —"The Good Night”

For Cuban families everywhere, December 24th and La Noche Buena signals the start to the holiday season. It often begins with midnight Mass, also known as Misa de Gallo —Mass of the Rooster. You definitely hear the roosters crowing by the time you get home. But there’s no time for sleep, because festivities are about to begin! With a shot of Café Cubano (sweetened espresso), and a great feast, families open a few of their gifts. The rest are opened on the twelfth day of Christmas, or "Three Kings Day."

Old Havana Roast Pork Recipe with Magic Mojo Seasoning
(recipe for 1 pound boneless pork loin)

Create your own Cuban feast! Nothing compliments our famous Old Havana Black Beans and rice meal frijoles negros better than roast Pork Loin. From our cookbook of centuries-old Cuban recipes comes this holiday classic – buen provecho!

Step 1 – Finding your “Mojo:" Marinade (Mojo) Ingredients:

1/3 cup fresh orange juice 2 teaspoons freshly ground black pepper
3 tablespoons fresh lime juice 2 teaspoons dried oregano
10 finely minced garlic cloves 1 teaspoon sea salt
2 teaspoons soy sauce 4 bay leaves

Directions: In a small bowl, combine all marinade (mojo) ingredients, stirring until salt is dissolved. Cover sauce and refrigerate at least 1 hour and no longer than 24 hours.

Step 2 – Marinating:Trim fat from pork loin. In a re-sealable plastic bag, combine pork and mojo seasoning. Seal bag, pressing out excess air. Marinate pork in refrigerator a minimum of 3 hours or up to 24 hours.

Step 3 – Roasting: Preheat oven to 400 degrees F. Remove pork from marinade, reserving mojo in refrigerator. Pat pork dry with paper towels. Heat a non-stick skillet over medium-high heat. Brown the pork, 4 to 5 minutes total, until lightly golden brown on all sides. Transfer to roasting pan. Roast the pork approximately 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees F. Transfer pork to a cutting board and allow to rest 10 minutes before carving. Meanwhile pour reserved mojo into small sauce pan. Bring mojo to a boil, reduce heat and simmer for 2 minutes, stirring occasionally. Cut pork into thin slices and drizzle with magic mojo seasoning.

Serve with Old Havana Foods frijoles negros and watch your guests devour this Holiday Classic!

To send the gift of premium, easy-to-prepare Cuban meals,
go to OldHavanaFoods and order now to make sure your gift package reaches its destination before December 24th.

Giving Thanks For Cuban Music

2009-11-22T17:51:00.000-08:00

Cuban music is like Cuban food – full of vida (life) and tantalizing flavor. This Thanksgiving, we’re grateful for the joy of Old Havana culture. As we gather around the table for turkey and our famous frijoles negros or black beans & rice, we give thanks to one of our own - Lourdes Rivero Garcia.

The talented singer and guitarist sang on television in both Cuba and the United States (that’s her on the right, singing with friend, Elena Machado, in 1956). And she recorded an album (in between raising me and my siblings and earning a Masters Degree). Click here to download one of her songs.

Music was always an integral part of her life. In our family, most everyone knew how to play an instrument or sing a good Cuban tune. Music and dancing was passed down from generation to generation, encouraged by our great-grandparents, who had a deep appreciation for music. And they loved bringing people together for memorable meals and lively conversation.

Using the same centuries-old Cuban recipes, we’re carrying on the tradition with Old Havana Foods. You can read the complete Old Havana Family story of Julio by visiting our website . You’ll see family pictures and a snapshot of Lourdes and twin sister, Regina, as toddlers; enjoying a sweet Cuban melody over a tasty Cuban dish. (See them performing here on Cuban Television)

Add a dash of sabor (flavor) to your holiday gathering! Order premium, all-natural Cuban dishes that are ready in minutes. As easy to prepare as “uno, dos, tres!” And whatever you do, don’t forget the music!

FREE DELIVERY & FREE CUBAN MUSIC! (on orders of $50 or more)

For a limited time, we’ll send you a FREE C-D music copy of Lourdes y Su Guitara (Lourdes and her guitar). Enjoy these wonderful Cuban folkloric classics while you prepare an authentic meal. From your amigos at Old Havana Foods- we are thankful for your business.
Happy Thanksgiving everybody! And Thank You.

Delivering Flavor! The New Breed of Food Trucks

2009-11-16T00:58:00.000-08:00

(Chicago) It's not your daddy's food truck (or "roach coach," either). Check L-A's snazzy food trucks. See http;//bit.ly/3ONKZ9

Old Havana Foods: Food Sage reviews OHF!

2009-11-15T10:48:00.000-08:00

foodsage.blogspot.com

BIRTH OF THE SLOPPY JOE

2009-11-11T16:29:00.000-08:00

From the Trivial Information Department of Old Havana Foods comes the story of the "Sloppy Joe" sandwich. It might surprise you to know this lunchroom workhorse has a well-traveled past. And it has nothing to do with cafeteria-ladies wearing plastic gloves.

The evidence shows this all-American classic was born 90 miles offshore, on the island of Cuba! Sloppy Joe's Bar in Old Havana lays claim to this colorful piece of culinary history. The famous watering hole is said to be the first to offer seasoned ground beef on a bun, beginning in the 1920's. If nothing else, the hearty offering helped rum-soaked patrons absorb buckets of Cuban Mojito's. Many remember cooks serving up a spicier variation of the“Sloppy Joe,” known as Ropa Vieja (which translated to English means 'old clothes.')

But Cuban food detectives say the exact origins of the“Sloppy Joe” are difficult to pin down. On the northern side of the Florida Straits, you'll hear competing claims from Sloppy Joe's Bar in Key West. Proud owners say their establishment is the birthplace of the legendary ground beef sandwich. Frequented by the great Ernest Hemingway, and the site of the annual "Hemingway Look-Alike Contest," the people at Sloppy Joe's have been serving up sandwiches to dangerously sun-burnt tourists for decades (along with unfathomable quantities of gin and rum).

Regardless of who invented the famous sandwich, we’d like to think that we’ve got the tastiest Chili Cubano on the planet! At Old Havana Foods, we offer a tantalizing version of the legendary Cuban standby.

Our famous Chili Cubano is a blend of centuries-old Cuban recipes that were passed down from great-grandfather, Julio. And the fantastic thing is it only takes minutes to prepare this all-natural specialty. All you do is brown ground beef and combine in a large pot with our ready-made saute seasoning (sofrito) and Old Havana black beans. Serve it over a fresh Kaiser roll and watch the kids go loco.

As a zesty warm-up to Thanksgiving, serve up a plate of famous Old Havana Foods “Sloppy Joe’s!”

For more colorful stories and Cuban recipes, visit Oldhavanafoods.blogspot.com

FREE SHIPPING OVER $50 for a limited time

To add authentic Cuban sabor to your Thanksgiving Dinner, order our famous black beans and rice meal (frijoles negros). The famous Old Havana flavor is the perfect complement to Turkey, Chicken or whatever meat dish you serve this November 26th. And our hearty black beans are a protein-rich, meat alternative for your vegetarian guests.

For a limited time, shipping is Free! When you place an order of $50 or more. Order today to get your Cuban specialties in time for Turkey Day!

Check out recipes and other stories at our Old Havana Foods Blogspot!

The Bones of Columbus – a Cuban Halloween Story

2009-10-31T13:46:00.000-07:00

O.K. They don't celebrate Halloween in Havana (unless you stumble across a party of embargo-busting Americans defying the travel ban). But from the history archives of Old Havana Foods comes this spooky Caribbean tale.
Legend has it the bones of Christopher Columbus are buried in Havana. Of course, historians in the Dominican Republic say the explorer’s remains are in Santo Domingo. And the Spaniards are convinced they’ve got the D-N-A evidence to prove Columbus is in Seville. For centuries now, it's been one of history's most famous unanswered questions.
But through the decades, sun-burned Havana tourists (groggy from too many frijoles negros and Cuba libres) have been startled to see an other-worldly apparition, slipping through the shadows of La Habana Vieja. Believers swear it's the ghost of Christopher Columbus.
When he died in 1506, Columbus' will revealed his desire to be buried in the New World. After argument and disagreement, eventually the Spaniards transferred his bones to Hispaniola.
But when the French took control of the Caribbean island in 1795, the explorer's remains were rushed to Havana (the Spanish wanted to prevent his famous bones from falling into the hands of France). Cuban history records show that for more than a century, Columbus' weary bones got a well-deserved rest in Havana.
When the Spanish lost colonial Cuba in 1898, however, his well-traveled remains were on the move again. They shipped Columbus’ dusty bones over the Atlantic - back to the place where he first embarked on his famous expeditions - Spain.
But no matter what the Spanish may claim, to this day, many Habaneros still believe that at least a part of Christopher Columbus’ remains are in Havana. Feliz Halloween everybody! From your friends at Old Havana Foods!

Bacardi Bowl - American College Football in Havana?

2009-10-02T13:14:00.000-07:00

(Chicago) To escape this beautiful and relentless 2010 winter, we dream of Old Havana. Our spicy black bean Chili Cubano heats things up! Are you ready for some futbol?

Give your tailgate party a dash of Old Havana! And read about Cuba's Bacardi Bowl. And one of the bigesst (and least known) upsets in College football history. The year was 1937 when things went loco! Havana shocked national power house, Old Miss.

Deep from the archives of Old Havana Foods comes this piece of football history. And the story of the Cigar Bowl, otherwise known as the Rumba Bowl or Bacardi Bowl.

For the better part of 40 years, thousands of football fanáticos flocked to Havana's La Tropical Stadium to see an event that historians say was alternately called the "Cigar Bowl," the "Rhumba Bowl," or officially the "Bacardi Bowl." Beginning in 1907, the capital city played host to some of America's gridiron giants for an annual holiday sports "espectaculo" or spectacle (see mmbolding.com or wikpedia for more details).

The inaugural bowl game kicked off on a balmy Christmas Day, 1907. Sports historians say a crowd of 10,000 came to cheer the home team against Louisiana State University. Although the Tigers mauled the inexperienced islanders, 57-to-nothing, sports-crazy Habaneros were hooked!

Things got really "loco" 14 years later when the Cubans engineered a football coup de' etat, turning the tables on the American "futbolistas." On December 31st, 1921, a team of islanders pulled one of the biggest (and least-known) upsets in college football history. The University of Havana locked horns with the highly-vaunted "Old Miss" squad. The mighty Rebels from the University of Mississippi were heavily favored. But the "Habaneros" stunned the football world with a 14-to-0 upset win!

The fnal score hit the American mainland like a Tsunami, sending shockwaves through the football-loving-South. Old Miss fans reading the scores back home figured it was a typo on the telegraph wires. But make no mistake - the Cubans were for real.

Sadly, the last Bacardi Bowl was played in 1946. Though the island's turbulent political climate forced a suspension of the holiday event, older Havana sports fanáticos fondly remember the day the Cubans shocked the sports world. And no doubt the Cubanos eagerly await the return of American football.

In the meantime, enjoy the college bowl games with a big bowl of Chili Cubano. A shot of Bacardi might not be a bad idea either. Check our Mojito recipe...
Authentic Old Havana Mojito
(1 serving)

Juice from 1 freshly squeezed lime
3 sprigs of fresh mint leaves
2 ounces white rum
4 ounces seltzer / club soda or sparkling mineral water
2 teaspoons sugar
finely crushed ice

Directions: Using a spoon, gently crush the mint leaves with the sugar against the side of your glass. Add the rum, lime juice and seltzer in the same glass and then pour into a cocktail shaker and shake to combine the flavors. Pour into a clean serving glass for your happy guests. Two or three of these and you'll be dancing the mambo! But remember - always please celebrate responsibly - don't dance and drive at the same time!

To make your football parties amazing, order our all-natural Chili Cubano now at Old Havana Foods!!

Cuban "Butterfly Steak" Recipe

2009-10-01T19:14:00.000-07:00

The "Butterfly" Steak
(Bistec de Palomilla)

Said to be Cuban great-grandfather Julio's all-time favorite - flavorful Bistec de Palomilla. Makes the perfect compliment to famous Old Havana Foods "frijoles negros" (Black Beans).

Centuries ago on the island of Cuba, Bistec de Palomilla got it's name because of the way they'd prepare the meat before cooking. You pound the meat with a hammer to spread its "wings" like a Butterfly (creating a thin but rather large steak). But it's the authentic Old Havana seasoning that makes it sizzle!

Here's how you prepare (4) servings of this savory Old Havana classic. You'll need a meat hammer and the following ingredients:

1 pound of lean Top Sirloin (about 1 inch thick)
3 Garlic cloves (peeled)
1/2 cup extra virgin Olive Oil
1/2 teaspoon freshly-ground Black Pepper
1/2 teaspoon Sea Salt
1/2 cup of finely-chopped onion
1 tablespoon freshly-squeezed Lime Juice
1 tablespoon freshly squeezed orange juice
3 garlic cloves (peeled)
1/2 cup finely-chopped fresh Parsley

1. Press your (3) Garlic cloves and combine with salt and pepper into a paste. In a container large enough to marinade your steaks, add 1 tablespoon Lime juice and 1 tablespoon of Orange juice (but don't add the meat just yet!)
2. Lightly pound the steak with a meat hammer (the thinner the better!). Cut into four pieces then drop into container with your garlic marinade, cover and refrigerate 30 minutes-to-an-hour.
3. Add Olive Oil to heavy skillet - heating on MEDIUM. When oil reaches sizzling point, sear your steaks on both sides for a few minutes. Transfer the cooked steaks to a serving platter.
4. Take the left over marinade from the marinade container and add to your skillet, stirring together steak juices for a few minutes to make a savory sauce.
5. Pour sauce over steaks. Top off each steak with 1 tablespoon of finely chopped onion and 1 tablespoon of parsley.
6. Watch with delight as your guests devour the most flavorful steaks they've ever tasted. Serve with legendary Old Havana Foods Black Beans for an authentic and memorable Cuban-style feast!
Buen Provecho!

Looking for more recipes, stories and great Cuban-style food?
Low Shipping Rates! Visit http://www.oldhavanafoods.com

Old Havana Foods

2009-09-30T16:17:00.000-07:00

Black Bean Chili
(spicy-version)

1 lb lean ground beef
2 small Vidalia or sweet onions
4 garlic cloves, minced
(2) 15-ounce cans of "seasoned black beans"
6 -ounce can tomato paste
1 can 15-oz diced tomatoes (drain water)
1 vine-ripened tomato (chopped small)
1/4 teaspoon Cayenne pepper
1/4 teaspoon ground Black pepper
1 Bell Pepper (remove seeds and core)
1/2 small 6 oz. jar of sweet pimientos
1/2 teaspoon ground cumin
2 teaspoons raw cane sugar
1/2 cup extra virgin olive oil

Preheat a deep skillet over medium-high heat. Brown beef until pink is gone. Drain excess fat.
In a second skillet, heat olive oil for 6-7 minutes at low heat. Add chopped onions until they reach a green-golden color (about 15 minutes). Add minced garlic and EVERYTHING ELSE (minus the black beans & Green pepper).
In big pot, add everthing together (the beef, the olive oil and onions, etc. and your two cans of beans). Add your Green Pepper. Heat and stir for 40 minutes or until Green Bell Pepper is soft. Remove Green Pepper. Serve and watch everybody smile.

Buen provecho!
Visit Old Havana Foods

Happy St. Patrick's Day!!!

2009-03-16T20:12:00.001-07:00

A Cuban named O'Reilly (Chicago - March, 2009) - Nothing says St. Patrick's Day like a bowl of "frijoles negros" (black beans). Don't laugh because history-loving Cubans dance a jig every March 17th to honor Alejandro O'Reilly. An Irish general who swore allegiance to the Spanish crown, O'Reilly came to Cuba's aid in the late 1700's. After falling prey to pirates and the invading British Royal Navy, Habaneros looked for help in fortifying their defenses. In his book, Havana - Autobiography of a City, journalist Alfredo Jose Estrada writes of the Irishman's memorable return to the island. O'Reilly marched Spanish forces into Havana in 1763 - receiving the colonial city back from the Redcoats (who occupied "La Habana" for five months after a successful siege). The handover was part of the negotiated end to The Seven Years War.

Historians say the Spanish then asked O'Reilly to analyze what went wrong in the failed defense effort. To prevent future invasions, the general designed a new plan to fortify the city. He refined military training, bolstered troop levels and led the construction of "La Cabana" fortress to help guard Havana harbor.

With the great city secured, the Irishman soon married into a prominent Havana family, securing his place in the island's history. His wife, Doña Rosa de Las Casas, was the sister of Luis de Las Casas, the Governor of Cuba. Years later, Habaneros named a street in the general's honor. To this day, you can walk on the centuries-old cobblestones of "Calle O'Reilly" - undeniable proof of the bond between Ireland and Cuba.

Old Havana Foods - In the News! People go loco when they taste our tantalizing "Picadillo" (or Chili-Cubano, as we prefer to call it). And thanks to your overwhelming response, Old Havana Foods is quickly drawing national attention.
After launch, our family-owned business was profiled on Chicago superstation, WGN-TV (send us an e-mail or call if you want a FREE DVD copy with your next order!) Next month, look for features in a pair of national news journals. You can learn about the making of Old Havana Foods in Latino Magazine, an exciting new publication dedicated to culture, politics and food (among many other things!) And you can read more (in English or Spanish) in April's NegociosNow.com (a magazine profiling the latest trends in Latino business). Thanks to all who attended our Old Havana Foods cooking demonstration at this month's Chicago Flower & Garden Show at Navy Pier. Although cooking in front of 200 people makes me a bit nervous, it was fun to give Chicago a taste of Old Havana!

Old Havana Foods is now on Facebook! Become a fan!
Looking for more recipes, stories and great Cuban-style food?
Visit http://e2ma.net/go/1814418638/1658684/61761612/goto:http://www.oldhavanafoods.com/

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Fending off Pirates

2008-12-21T06:53:00.000-08:00

Fending off Pirates -
Havana's "El Morro" Castle

After suffering attacks at the hands of pirates, privateers and French Corsairs in the 1500's, Spanish settlers on the island of Cuba found themselves vulnerable to invasion. When associates of pirate Francois Le Clerc (also known as Peg Leg) sacked and burned Havana to the ground in 1555, a Spanish royal decree laid the foundation for a new defensive strategy.
In his fascinating book, "Havana: Autobiography of a City," journalist Alfredo José Estrada chronicles the development of the young settlement's fortifications - efforts that led to the birth of a great city.

The Real Fuerza fortress was the first major Spanish attempt to guard Havana harbor. While it seems to have deterred Sir Francis Drake and his fearsome armada of twenty-two ships in 1586, the Spaniards still feared future attacks.

To fortify the Real Fuerza, King Philip II ordered the construction of a new defensive structure in 1588. El Morro, a state-of-the-art fortress, would protect Havana for centuries.

"Designed by the celebrated Italian military architect, Giovanni Baptista Antonelli, [El Morro's] polygonal walls contain two landward bastions with a deep moat. The battery guarding the channel is known as Los Doce Apostoles (The 12 Apostles)."

Estrada says to this day, El Morro remains the most visible symbol of Havana. "It is to the city what the Eiffel Tower is to Paris, or the Coliseum is to Rome, framed in countless postcards sent back to Barcelona, Chicago or Kiev."

If you want to read more fascinating Cuban history, "Havana: Autobiography of a City" is available on www.OldHavanaFoods.com ($14.95 plus $5.99 shipping).

Authentic Old Havana Foods
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www.oldhavanafoods.com

Old Havana Foods - We're Open!

2008-12-05T11:35:00.000-08:00

(Chicago) Dec. 2008 - Authentic Cuban Style

People go "loco" when they taste our famous all-natural, easy-to-prepare Cuban classics - and we want to spread the joy! So we're launching this blogspot dedicated to great Old Havana-style cooking, photographs, film, documentaries, stories and centuries-old recipes.

And we'll give you great advice for preparing authentic Cuban-style food in your own home.

But if you don't feel like working in the kitchen - let us do the cooking! we invite you to visit OldHavanaFoods.com to order all-natural stovetop-meals - delivered fresh to your door. Cubans like to call it 'Cantina." We think you'll call it the best gourmet Cuban food you've ever tasted. The whole family (young and old) will love the authentic Old Havana flavor!

Once you try our famous "frijoles negros" (black Beans), you'll never go back to plain and boring beans. Our centuries-old recipes and seasonings are legendary.

Vegetarians especially love our one-of-a-kind flavor. Our high-protein black beans with minerals and natural fiber are a delicious meat alternative!

We hope you'll enjoy our food, real-life stories and deep appreciation for Old Havana. We want to help preserve the rich culinary and arttistic tradtions of Cuban culture and share our treasures with families across Chicago and North America.

Muchas gracias! And blessed holidays to you and your loved ones,

The Old Havana Family
Chicago, IL