SMS Eats: Hispanic Heritage Month 2020


Being based in Miami, our firm is surrounded by (and comprised of) many different cultures. To celebrate National Hispanic Heritage Month, the SMS team wanted to share tips about something they hold dear to their hearts: Food!  From slow-cooked Cuban lechon to seasonal flan, our team members are offering up some insider tips for serving up the perfect Latin feast!

Isabelle’s Easy Cuban Black-Beans & Slow Cooker Cuban Pork

These recipes are my favorites because cooking it makes me feel connected to my late grandmother Sheila Hernandez who taught me so much of what I know about cooking, especially Cuban food. She was passionate, creative, and so much love went into the meals she prepared for her family, and I try to emulate those same qualities in the food I serve my loved ones.


  • 1 onion
  • 5 garlic cloves
  • ½ a green bell pepper
  • Butter
  • Olive oil
  • Tomato paste
  • Ground cumin
  • Ground coriander
  • Dried oregano
  • Paprika
  • Garlic powder
  • Bay leaves
  • Salt
  • Pepper
  • Red Wine
  • Canned black beans
  • Beef stock
  • Bone-in pork shoulder
  • Mojo
  • Saucy Lips Zesty Cilantro

Cooking Instructions:


  1. Cut-up ½ an onion, a couple of big garlic cloves, ½ a green bell pepper, and sauté all of that in a mix of butter and olive oil.
  2. Once the veggies are softened,  add a tablespoon or so of tomato paste, some ground cumin, ground coriander, dried oregano, paprika, garlic powder, a couple of bay leaves, salt, and pepper.
  3. Mix that all together and let the tomato paste and spices cookout for a minute or so.
  4. Then deglaze the pan by adding a splash of red wine, cook that out for a couple of minutes.
  5. Add a can of black beans with the liquid (this is key because it helps thicken the sauce down the line)!
  6. Top it off with a couple of splashes of beef stock to make it a little more liquidy, then let it simmer for about 30 mins.
  7. Serve over white rice.

Cuban Pork:

  1. Start with a bone-in pork shoulder and marinate in mojo overnight.
  2. In the morning, slice one large onion and lay 3/4 of it at the bottom of the slow cooker.
  3. Put the pork on top of the onions.
  4. Pour more mojo, one carton of beef stock, and a few splashes of Saucy Lips Zesty Cilantro (you can get this at Whole Foods) over the pork until it is ¾ submerged in liquid.
  5. Then top the pork with the rest of the onions and a few smashed garlic cloves.
  6. Top everything with salt and pepper.
  7. Set the slow cooker on low for 8 hours.
  8. Shred the pork with two forks. Shred it in the slow cooker with all the gravy, or if you like it more of a ‘vaca frita’ style, pull the pork out on a baking sheet, shred it, and then put it under the broiler for 5 mins to get some crispy edges.
  9. Serve with your favorite Cuban side dishes. And don’t forget to soak up all of that sauce with some fresh Cuban bread!

Victoria’s Fricasse de Pollo

This is a dish that reminds me so much of my childhood and one I learned from my mom and grandfather. If I’m ever in the mood for a hearty and satisfying meal, this is one I turn to.


  • 1 yellow onion
  • ½ red bell pepper
  • 3 garlic cloves minced
  • 1 lb chicken breast (or combination with thighs, drumsticks)
  • Salt & Pepper to taste
  • 1 bouillon cube
  • ½ cup of water
  • 2- 8 oz cans tomato sauce
  • 5 baby red potatoes cubed (can also use Russet potatoes)
  • Olives (for garnish)
  • 2 bay leaves
  • 1 cup white rice

Cooking Instructions:

*Recipe is for a slow cooker but revised instructions for stovetop also included

  1. Chop onion, pepper, potatoes, and chicken – set aside.
  2. Mince garlic and add to slow cooker, along with onion, pepper, and potatoes.
  3. Season chicken with salt and pepper. Add to slow cooker.
  4. Dissolve bouillon cube in ½ cup water and pour over chicken and veggies.
  5. Add tomato sauce to slow cooker and stir to combine.
  6. Top off with bay leaves.
  7. Set on High for 4 hours or Low for 6-8 hours.
  8. Combine 1 cup of white rice with 2 cups of water, olive oil, and salt to taste. Cook rice for 15 -20 minutes.
  9. Serve chicken over white rice with olives and enjoy.


  1. Chop onion, pepper, potatoes, mince garlic. Set aside potatoes.
  2. Heat 2 tbs olive oil in a pot and add in onion, pepper, and garlic. Cook sofrito until onions begin to appear translucent.
  3. Cut chicken into desired size and season with salt and pepper. Add to pan and begin to brown.
  4. Dissolve bouillon cube in ½ cup water. Pour into pot covering the chicken.
  5. Add tomato sauce and potatoes to the pot. Stir to combine.
  6. Top off with bay leaves and leave on high heat for 5 minutes before lowering to a simmer. Cover and let sit until potatoes are tender and chicken is cooked.
  7. Combine 1 cup of white rice with 2 cups of water, olive oil, and salt to taste. Cook rice for 15 -20 minutes.
  8. Serve chicken over white rice with olives and enjoy

Yudi’s Seasonal Flan Recipe

I like this custard dessert because it’s delicious and requires simple ingredients to make. The below recipe is a seasonal version our family likes that incorporates butternut squash, perfect for the fall season.


  • 1 can of condensed milk
  • 1 can of evaporated milk
  • 1 can of boiled butternut squash
  • 1 tsp of vanilla extract and a pinch of salt
  • 2 tbsp of cream cheese (1/4 of the cream cheese bar)
  • 3 eggs

Cooking Instructions:

  1. Mix all of the above ingredients in the blender.
  2. To create the caramel, add 9 tbsp of sugar into a saucepan, add a drop of water and honey and cook at medium heat.
  3. Pour the caramel into the flan mold, then add in the mix from the blender and close it.
  4. Pour water into a banking container and place the flan mold in the center.
  5. Place in the oven for 45 minutes at a temperature of 350 degrees.
  6. When you reach 45 minutes, check if the flan is cooked, if not add another 15 to 20 minutes.
  7. Remove the flan mold and baking container from the oven, empty the hot water, and add cold water with ice cubes.
  8. Let the flan mold cool in the center for about 30 minutes.
  9. Then, remove the flan from the mold and place it on a serving plate. Ready to eat!.