One of Cuba’s greatest exports is its cuisine. From Cubano sandwiches to plantanos to rice and beans, nearly everyone has a favorite Cuban dish. Making a name for himself at a variety of stops throughout his careet, Guillermo Pernot has been introducing Latin flavors to diners for over two decades. With the release of his cookbook Cuba Cooks, he seeks to expand the love for this colorful and flavorful cuisine beyond the walls of restaurants. Read on to get a peek into this Latin master’s epicurean mind.Currently leading the kitchen staff of the Cuba Libre outposts, Guillermo continues to lead the way with his nuevo take on the island’s classics.

Guests were greeted with one of Cuba Libre’s signature items. After toasting some Cuban bread, Pernot and his assistant Roberto, served it with a plate slathered with mango butter – essentially butter combined with mango puree and spices.

The next dish is classic island fare: hogfish ceviche. By combining cachucha (habanero’s less spicy cousin), thinly sliced onion, lime and cilantro, you’ll find a tangy gold mine. Add in some coconut milk to add richness and possibly some orange juice for sweetness and this dish presents a well-rounded profile that would be perfect for a summer day in Havana or anywhere for that matter.

If you ever wanted an example of how the five flavors can play together nicely, look no further than this next dish – Cherna Incrustada en Malanga. The grouper is a mild fish that sports a distinctive semi-sweet profile. Crusting this with a mixture of nutty taro, orange zest and fresh herbs give us an earthy, flaky start. This was served with a sour orange sauce that is composed of soured orange juice (orange and vinegar essentially), crushed red pepper, orange zest and basil leaves. Accompanying these items on the plate were garlicky wilted spinach, tomato and black beans. No dish would be complete without sprinklings of your favorite kosher salt.

From Mexican Al Pastor to Spanish Jamón, pork holds a special place in Latin cooking. Guillermo opted to highlight the Republica’s love for the whole roasted pig. After deboning our small farm friend, a 24-hour marinating process is started with onions, garlic, fresh herbs and spices. Once the covered roasting part is done, the oven can be blasted for a brief period of time to crisp up the skin.

What is a Cuban themed dinner without the famed postre, flan? Direct from Cuba Cooks, here is the recipe for Guillermo’s flan de queso!

Flan de Queso
Serves 8

10 tablespoons sugar, separated
1 (12-ounce) can evaporate milk
1 (14-ounce) can sweetened condensed milk
8 ounces cream cheese
5 eggs
1 teaspoon vanilla extract
1/4 cup white rum

Preheat oven to 325 degrees.

Bring 8 tablespoons sugar and 1 teaspoon of water in a nonstick skillet to a simmer, which will start the caramel process. The sugar will melt and after 3-4 minutes while stirring it will develop the light amber color.

Pour the caramel into a 9 1/2-inch round cake pan. Tilt the pan to ensure that the caramel fully covers the bottom. Set aside and allow to cool and harden at room temperature.

To prepare the custard, place the remaining 2 tablespoons of sugar, the evaporated milk, condensed milk, cream cheese, eggs and vanilla in a blender to puree until smooth. Pour the custard over the hardened caramel in the cake pan and use a rubber spatula to spread it into an even layer.

Place the cake pan in a large roasting pan and pour enough water into the roasting pan to go halfway up the sides of the cake pan. Cover the roasting pan with aluminum foil and bake the custard in the water bath for 50-60 minutes, or until the custard is set.

Remove the water bath from the oven and carefully remove the cake pan from the water. Allow the flan to cool to room temperature then refrigerate until ready to present (flan can be made up to 1 day in advance).

Run a butter knife around the edges of the flan before in inverting it onto a serving platter large enough to catch all the caramel that will flow out. Drizzle the rum over the flan just before serving.

Guillermo chose to serve this dense delight with macerated papaya and mango.

Stop into Cuba Libre and treat yourself to the unique flavors of beautiful Cuba. Or stop by COOK to pick up Cuba Cooks and try the recipes out on your own!