I am not a chef, I am a chemist. My family calls me Tia Ruth. As a Cuban-American living within two cultures I move between the two cultures seamlessly. Being late to meetings at work is unacceptable, but I would not dare to arrive at a party early!
My hope is to provide you with some insight into the Cuban-American culture, get you to experiment with cooking instead of just following the recipes, and have fun. The most fun you will have is sharing your experiments with family and friends. This is how you learn to cook, trial and error.
Making difficult dishes is fun for me. And reproducing (and sometimes improving) meals sampled at restaurants is like a chemistry experiment. I would love to try and make your favorite restaurant dish. If there is something you want me to try to reproduce for you, just send me an email at tiaRuth@Havana-Spice.com. If I can get there and taste it, I will try to provide you with the ingredients and instructions on how to make it.
I want to share my inspirations, help you learn that cooking is really not that difficult, and show you what has worked for me and helped me be successful (as well as what has failed miserably, you may as well learn from my mistakes.)
There are two people I have to recognize that provide inspiration and knowledge. My Mom (Mom) and my Mother-in-law (Pillita).
Mom, everyone calls her Mom
Pillita, my mother-in-law
Let’s have fun and share in my kitchen adventures.
Muá, Muá!
Tía Ruth
Execellent, looks professional and feels personal.
Thank you!
Noooooooo !!…….very nice Tia Ruth.
Can you Fedx a piece of that S Cake ?
ps. Looks like I gotta get better at being early for biz meetings !!
I will Fedex the cake Pedrito!
Your blog looks great – what a delightful idea! It may even inspire ME to give cooking a hand. Oh, my…
ps – I’d like some cake, too, please. ; )
I will bake for you soon
By all that’s Holy, please don’t encourage Arlene to cook…!
Lovely blog, I look forward to your next entry…!
Great blog “Chemist” !! Looking forward to you next ‘experiment’… I’ll be trying your recipe.
My favorite camaron al ajillo is with olive oil. Can it be done with both mixed together, olive oil and butter.
Love your site! It really captures the essence of cooking Cuban-ish : – ). I’m looking for some inexpensive, easy to make, and delicious cuban appetizers. Any recommendations, or better yet, recipes?