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Versailles Restaurant Cookbook (Hardcover) (Ana Quincoces & Nicole Valls)
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“One sip of their Cuban coffee will keep you up for a week, which is perfect—that way you can have theirdelicioso desayuno every day.”—Sunny Anderson, Food Network
“Now—finally—this wonderful collection of insightful stories and priceless recipes . . .Qué maravilla!”—John Quiñones, ABC News
“If you haven’t tasted Versailles, you don’t know Miami.”—Pamela Silva Conde, Univision
“How brilliant to be able to take Versailles home!”—Daisy Olivera, formerMiami Herald columnist
“What is a trip to Miami without a Cuban sandwich from this Little Havana landmark?”—Chef Art Smith
Featured on the Food Network, the Travel Channel, and CNN and named by Time as one of the top ten places to visit in Miami, Versailles Restaurant has been at the heart of the Cuban-American community for decades. Presidents, politicians, and pop stars routinely stop in for a meal and a photo op.
In 1971, Felipe Valls Sr. opened Versailles in Miami’s Little Havana, fulfilling his vision to create a Cuban hub—a place where friends and families could get together to enjoy high quality food at affordable prices. The restaurant’s success still hinges on this premise.
The Versailles Restaurant Cookbook features some of the most beloved recipes from this Miami institution, including fried yuca,vaca frita (shredded beef with onions), lechón asado (roast pork), ropa vieja (shredded beef in tomato sauce), guava pie, and, of course, the one, the only, the original Cuban sandwich. The simplicity of Cuban cuisine makes it surprisingly easy to prepare these bold and savory dishes for which the restaurant is renowned.
Ask the die-hard patrons of Versailles why it is their favorit