Cuban dishes incorporate some of the island’s signature flavors

Cilantro Lime Rice

• 1 cup long-grain jasmine rice, rinsed well and drained

• 1 1/2 cups water

• 3 teaspoons extra-virgin olive oil

• 1 small garlic clove, finely minced

• 2 scallions, finely chopped

• 1 teaspoon lime zest

• 1/4 to 1/2 teaspoon sea salt

• 1 1/2 tablespoons fresh lime juice

• 1/2 cup finely chopped fresh cilantro

• Pinch red pepper flakes, or 1⁄4 diced jalapeño, optional

3. Let cool for 1 minute, then add the remaining 2 teaspoons of olive oil, 1⁄4 teaspoon salt, lime juice, cilantro and red pepper flakes or jalapeño, if using. Stir to combine and season to taste.

Cuban-Style Pork Chops

• 1 tablespoon Dijon mustard

• 1 tablespoon lime juice

• 1 teaspoon adobo seasoning

• 4 boneless pork loin chops (4 ounces each)

• 4 slices deli ham (about 3 ounces)

• 4 slices Swiss cheese

• 2 tablespoons chopped fresh cilantro

• Optional: mayonnaise, additional Dijon mustard and thinly sliced dill pickles

4. Top with cheese and cilantro; grill, covered, 30-60 seconds longer or until cheese is melted and a thermometer inserted in chops reads 145°.

Torticas de Morón (Cuban Shortbread Cookies)

• 1/4 cup unsalted butter, softened

• 1/4 cup coconut oil, solid

• 1/4 cup brown sugar

• 1 large egg yolk and white, separated

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1 teaspoon lime juice

• 1/2 teaspoon lime zest

• Granulated sugar for sprinkling