News
Chef Pepín featured in AARP Magazine
Chef Pepín featured in AARP Magazine as he talks about his ‘one-way-ticket’ to America. Immigrating to any country can be a very challenging experience for anyone. It’s a journey to the unknown and requires a lot of adjustments. I think there is a difference between being an immigrant and an exile. I came to the United States from Cuba as …
Chef Pepín celebrates #OrgullosoDeSer Latino with Coca-Cola
Chef Pepín celebrated the start of National Hispanic Heritage month by cooking a traditional latin favorite and one of his specialty dishes, arroz con pollo. Alongside his family and Despierta América colleague, Ximena Cordoba, he shared an intimate cultural family moment as part of the Coca-Cola #OrgullosoDeSer campaign, which celebrates Latin culture with Spanish names on their iconic red and …
Chef Pepín featured in Wall Street Journal’s Univision IPO article
When the Wall Street Journal recently wrote about the upcoming Univision IPO, they selected a photo of Chef Pepín leading his famous “conga line” to depict it. This is no coincidence, as Chef Pepín is among the top Latin chefs in the US and has been a pioneer in educating the world about the rich flavors of Latin cuisine. View …
About Chef Pepín
There is no other face, name and style associated with Latino foods and cooking in US Hispanic television than Chef Pepin. His mass appeal took his brand off-camera to become a true personality with celebrity status in the national Latino community from LA to NY.
Defining the American dream, Chef Pepin is self-made, innovative, talented and driven. These qualities, along with his quick humor, his unmatched charisma and down-to-earth approach to cooking, won the hearts of Latin audiences everywhere.
With his trademark chef’s hat and winning smile, Chef Pepín has been boosting on-air ratings for over two decades. His weekly segments on Spanish television’s #1 Morning show, Despierta América, (seen on more than 690 broadcast and cable stations in two continents), are highly coveted by Madison Ave.
Latest Recipe
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- 2 cucharadas mantequilla
- 2 cucharadas aceite vegetal
- 2 cucharadas cebolla o chalotes (shallots) finamente picadas
- 8 oz. Jamón triturado
- 1 taza leche
- ¾ tazas harina
- ½ cucharadita sal
- 1/8 cucharadita Pimienta recién molida
- 1 cucharada vino seco
- nuez moscada (nutmeg)
- Harina de hornear (sin polvo de hornear), huevo batido y galleta molida para empanar cada croqueta
Ingredients
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- En una sartén a fuego medio-alto calienta la mantequilla y el aceite sofriendo la cebolla hasta que se vea cristalina. Añade el jamón revolviendo constantemente para que adquiera el sabor de la cebolla y retira la sartén del fuego.
- Utilizando una licuadora une la leche, harina, sal, pimienta, vino seco y nuez moscada homogeneamente (bien unida).
- Devuelve la sartén a la hornilla y a fuego mediano deja que adquiera de nuevo calor. Une la mezcla de la licuadora con la cebolla y el jamón en la sarten, revolviendo vigorosamente hasta que se una todo, continuando la cocción hasta que la masa se separe suavemente del sartén.
- Coloca la masa en un plato y cúbrela con papel parafinado (de cera) presionando para que salga cualquier aire que contenga la masa. Una vez refrescada la masa refrigérala hasta que la vaya a utilizar.
- Formar las croquetas pasándolas por la harina despues por el huevo y después por la galleta.
- Fríelas en aceite caliente (375 F) hasta que se doren.
Sugerencia del Chef: Fríe las croquetas una al lado de la otra para que no se te abran al freír.