Latest 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 …
Chef Pepín’s Latest Recipes
- 1/2 leche de vaca
- 1 lata leche condensada
- 1 lata leche evaporada
- 1 pizca sal
- 4 cucharadas azucar
- 1 pinta helado de chocolate
- 16 oz chocolate de barra rallado
- 1 cucharadita sal
- 1 taza leche
- 1 taza agua
- 1 cucharada margarina
- 2 tazas harina de hornear
- Coloca todos los ingredientes en una cazuela y a fuego mediano calienta todos los ingredientes revolviendo constantemente hasta que hierva. Revuelve hasta que adquiera el espesor deseado.
- Ponga al fuego la leche con el agua, margarina y sal.
- Cuando rompa el hervor, añada de una sola vez toda la harina, retírelo del fuego y bátalo fuertemente hasta que la masa quede suave.
- Ponga la masa en una churrera o manga de decorar, y fría¬los en aceite bien caliente (390 F). Da aproximadamente 15 churros.
Hot Chocolate
Ingredients:
½ Gallon whole milk
1 can condensed milk
1 can evaporated milk
1 pinch of salt
4 tablespoons of sugar
1 pint chocolate ice cream
16 oz. Grated chocolate bar
Procedure:
Place all ingredients in a pan and mix them well over medium-heat, stirring constantly until the mixture comes to a boil. Keep stirring until the desired thickness is obtained.
Churros
Ingredients:
1 cup whole milk
1 cup water
1 tablespoon butter or margarine
1 teaspoon salt
2 cups regular flour (not self rising)
Procedure:
Using a pot with handle at high heat stir the milk, water, butter or margarine and salt.
Just before it boils removed the pot from the stove and add the flour at ones stirring vigorously with a wooden spoon making a dough. Using a churrera or a bakers bag with a #8 tip. Lay in top of wax paper the churros about 6 inches long.
Heat oil at 390 F and fry them until golden brown. Used a pear of thongs to remove them.
Chef Pepín’s tip:
Never make the churros over the hot oil. Air in the dough may make them pop. Please keep your face and children away from the stove.
