THE CARIBBEAN CHEF | Julio H. Rodriguez
Recipe Photo Gallery
Caribbean food is as visually colorful as it is flavorful. Take a course or two and learn first hand from The Caribbean Chef how to bring these bursts of traditional Latin flavors to your kitchen and make them part of your culinary repertoire!
 Cod fish fillet in a coconut curry sauce with arroz Moro, and watercress avocado salad. Season the fresh fish with Goya sazon, curry, butter, and cover coconut milk. Bake for 30 minutes at 350 degrees. Serve with rice and salad. |  Check out my latest video on how to make this gorgeous flan! |  Baked chicken with cubed potatoes, fresh beets, and string beans. |
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 Jerk chicken, brown rice, collard greens, and tomato basil salad. |  Steak with sautéed onions, fried plantains, and mixed salad. |  Baked Pork Shoulder with garlic, salt, and black pepper. Baked covered at 350 degrees for 2 hours, uncover and continue baking additional 1/2 hour. To learn how to make this gorgeous Roasted Pork, check out the Holiday Dishes videos! |
 Steak and onions wtih mashed potatos and string beans and avocado. |  Summer solid white tuna salad with red onions, boiled eggs, potatoes, sliced tomatoes, and lettuce. |  Fried skirt steak with onions and peppers, quartered baked potatoes, and mixed salad. |
 Brown sugar sauce salmon baked at 350 for 20 minutes served with white rice and mixed vegetables. |  Sancocho, short ribs boiled for an hour remove bones and cut beef into bite size pieces add yuca, potatoes, carrots, white yams, taro root (yautía) continue to boil till the vegetables are fork tender. |  Chicken Fricasse, white rice and pink beans with a mixed salad. |
 Buffalo wings, baked potato, and green leaf salad with blue cheese dressing and celery sticks. Season and fry the chicken wings for 10 minutes, mix catsup and hot sauce to taste, mix the wings in the sauce and bake for 15 minutes at 350 degrees. |  Arroz con Pollo, (chicken with rice), black beans, and avocado salad. |  Chicken vegetable noodle soup. Boil the chicken for 40 minutes, add vegetables of choice, finish with noodles. |
 Cardo Gallego white bean and ham bone soup with spinach, or kale, or collard greens. |  Mondongo, Tripe with pig feet, stewed with vegetables and avocado salad. Boil the pig feet for 45 minutes, add the tripe continue boiling at low heat for 20 minutes and add carrots, potatoes, yuatia, and corn continue boiling till the vegetables are fork tender and the stew has thicken. Serve with avocado. |  Tuna salad with tomatoes, eggs, and avocados. |
 Fried steak with onions, potato salad, sliced tomatoes, and string beans. |  Fried plantains, rice and beans, and salad. |  Bacalao salad with vegetables with rice and beans. |
 Spanish beef stew with potatoes and white rice. |  Shrimp in a garlic sauce (camarones ala hijo). |  Pig feet with vegetables, chick peas, and white rice. |
 Baked spicy chicken thighs, baked potatoes, and cold slaw. |  Linguini with clams in a white wine sauce. |  Jerk chicken with white rice, beans, and salad. |
 Fried steak, mashed potatoes, sautéed mixed vegetables and fresh beets with red onions. |  Chicken Fricassee with white rice and lettuce leaf. |