Ask the die-hard patrons of Versailles why it is their favorite restaurant for breakfast, lunch, dinner, or even a post-party snack at 2 a.m., and they'll tell you they keep coming back for the tortilla (potato omelet), the plantain chips with mojo, the croquettes, the moros (mixed black beans and rice), and the rabo encendido (oxtail stew). These flavorful recipes have been passed down through the Valls family for generations; they are the traditional dishes abuela used to make.
The Versailles Restaurant Cookbook features some of the most beloved recipes from this Miami institution, including fried yucca, vaca frita (shredded beef with onions), lechon asado (roast pork), ropa vieja (shredded beef in tomato sauce), guava pie, and, of course, the one, the only, the original Cuban sandwich.
Publisher: University Press of Florida
Number of pages: 192
Weight: 776 g
Dimensions: 254 x 178 x 19 mm