Traditions. Languages. Flavors.  

When those come together––they create something extraordinary.  

Sobremesa defines that moment after a meal when the food’s gone, but the conversation is just too good to leave the table.  

That’s because our unique backgrounds give us rich stories to share.  

This Hispanic Heritage Month, we’re celebrating this fusion of cultures.

If you're hosting a party, we've got the perfect playlist to get everyone moving on the dance floor. And you know what goes best with those dance moves? Cocktails! Check out some iconic drink recipes and learn the moves in these tutorials.

Want to impress your friends this month? We teamed up with Eddie Zamora, Chef, and Premium Rum Ambassador, for a virtual cooking class to master Hispanic cuisine. Check out the delicious recipes we learned below. For a step-by-step guide, watch his IG tutorial here.

Ropa Vieja

2 lbs. flank or skirt steak, cut into 3-4 inch pieces (or 2 cans of young green jackfruit, drained and shredded for vegan option)

2 bay leaves

1 yellow onion, chopped

4 garlic cloves, chopped

½ cup vegetable oil (plus 1 tablespoon for cooking)

6 oz. marinara sauce

1 green pepper, seeded and sliced

1 red pepper, seeded and sliced

½ can (3 oz.) tomato paste

1 tablespoon white vinegar

1 jar of Spanish green olives

1 cup beef broth (or vegetable broth for vegan option)

Salt to taste

1 teaspoon ground cumin

1 teaspoon dried cilantro

1 teaspoon dried oregano

1 tablespoon White Vinegar (optional)

1. Season your flank steak with salt on all sides.  

2. Heat the oil in a large cast-iron skillet.  

3. Sear the flank steak on both sides to add some color.  

4. Remove the steaks and add to the Instapot set to pressure cook on high to tenderize for 35 minutes.  

If you don’t have a pressure cooker

Add Liquid and Simmer: Add the seared steak back into the pot. Pour in the marinara sauce, tomato paste, bay leaves, and beef broth. Ensure the meat is mostly covered by the liquid. Bring to a simmer.  

Braise the Meat: Reduce the heat to low, cover the pot with a lid, and let it simmer for 2 to 2.5 hours, or until the meat is tender enough to shred easily with a fork. Check occasionally and add more broth if needed to prevent the pot from drying out.

5. The beef should be tender enough to shred with a fork.  

6. In the same skillet, add the onions and peppers.  

7. Sauté until the onions become translucent.  

8. Add in the garlic and salt and cook for an additional 2 minutes.  

9. Combine the steak, onions, tomato sauce, tomato paste, the rest of the seasoning, and peppers in your pot and simmer on low for 30 minutes, stirring occasionally.  

10. Add salt to taste. Remove bay leaves before serving.

For a VEGAN version of the Roja Vieja:

1. Drain and rinse the jackfruit. Using your hands or a fork, shred the jackfruit pieces into strands to mimic the texture of shredded meat.

2. Season the shredded jackfruit with salt, cumin, dried cilantro, and dried oregano, mixing well to ensure all pieces are coated.

3. Heat ¼ cup vegetable oil in a large cast-iron skillet over medium heat.  

4. Add the seasoned jackfruit and sear it on both sides for about 5-7 minutes, or until it begins to brown slightly. This helps add flavor and texture. Remove the jackfruit from the skillet and set aside.

5. In the same skillet, add a tablespoon of vegetable oil (if needed), and add the chopped onions and sliced green and red peppers.  

6. Sauté until the onions become translucent, about 5 minutes. Add the chopped garlic and cook for an additional 2 minutes.

7. Add the seared jackfruit back to the skillet with the sautéed vegetables. Stir in the marinara sauce, tomato paste, bay leaves, and vegetable broth. Mix well to combine all ingredients.

8. Reduce the heat to low, cover, and let the mixture simmer for 25-30 minutes, stirring occasionally. This allows the flavors to meld together and the jackfruit to absorb the sauce.

9. In the last 5 minutes of simmering, add the white vinegar and Spanish green olives. Stir to combine and adjust the salt to taste.

10. Remove the bay leaves before serving. Serve the vegan Ropa Vieja with rice, plantains, or any side of your choice.

Classic Carajillo with BACARDÍ Reserva Ocho Rum

2 oz BACARDÍ Reserva Ocho Rum

1 oz Licor 43

1 shot of freshly brewed espresso

Ice cubes

Orange peel (for garnish)

Cinnamon stick (optional, for garnish)

1. Prepare the Espresso: Brew a fresh shot of espresso and let it cool slightly.

2. Mix the Ingredients: In a cocktail shaker, add ice cubes, Bacardi Reserva Ocho, Licor 43, and the espresso.

3. Shake It Up: Shake well until all ingredients are well combined and chilled.

4. Serve: Strain the mixture into a rocks glass filled with ice.

5. Garnish: Add an orange peel and a cinnamon stick for a hint of aromatic flavor.

Carajillo with Licor 43 Whipped Cream

2 oz BACARDÍ Reserva Ocho Rum

1 oz Licor 43

1 shot of freshly brewed espresso

Ice cubes

1/2 cup heavy cream

1 tbsp Licor 43

1 tsp powdered sugar

Prepare the Licor 43 Whipped Cream

1. In a mixing bowl, combine heavy cream, Licor 43, and powdered sugar.

2. Whip the mixture using a hand mixer or whisk until soft peaks form. Set aside in the refrigerator until ready to use.

Prepare the Carajillo

1. Brew a fresh shot of espresso and let it cool slightly.

2. In a cocktail shaker, add ice cubes, Bacardi Reserva Ocho, Licor 43, and the espresso.

3. Shake well until all ingredients are chilled and mixed.

4. Strain the mixture into a rock glass filled with ice.

5. Generously dollop the Licor 43 whipped cream on top of the carajillo.

6. Optionally, garnish with a sprinkle of cinnamon or a coffee bean on top. Enjoy the rich and creamy twist on this classic cocktail

Recap of Happy Hour

This Hispanic Heritage Month wouldn’t be complete without our own sobremesa! Our happy hour at La Trova in Miami brought together all the flavors—delicious food, drinks, and a playlist that got everyone moving. Check out how we get down.

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