I’ve always loved Cuban cuisine. Combining Spanish, African, and Caribbean influences, it’s what fusion cuisine is all about. The result is a flavor explosion of cultural influences of spices and techniques seen in Spanish and African cooking and spices of the Caribbean. You’ll even find some Chinese influence in some Cuban dishes. Food Network’s Eat St. visited Seattle, Washington last July, and they made a stop at one of the hottest Cuban kitchens on wheels, Snout & Co.


Fifteen-year Seattle bar veteran, Lee Scott, owns Snout & Co. He adds a South Carolina flare to his Cuban fare, creating an entirely different culinary experience.  Growing up in with a Cuban grandmother in South Carolina made combining the two a natural fit at Scott’s house. Today, he sticks to his roots, offering dishes that blend fresh citrus and spices, creating an amazing style of pork that the Cubans have perfected. His family recipe of black beans and fried plantains served with smoked tomatillo-coconut sauce are a favorite in Seattle.

“Growing up with a Cuban grandmother has always given me a sense of pride. Cubans love their community and share their food with smiles,” says Scott. A good rub is what makes barbecue what it is. Cooking pork with rub and smoke is only a part of  the process. Scott adds a small amount of a mustard-based sauce to compliment the flavors and finishes the pork slowly at a low temperature.


Snout & Co. also offers house made finishing sauces, like ancho molasses and a habanero-honey molasses. “Food from the soul is what feeds the soul. Food should have a story. I love unlocking those recipes and sharing this food with people.” Scott worked as a caterer, and has been a lifelong cook before launching his Snout & Co. food truck in 2010.

Scott shared his secret family recipe for a mouth-watering Cuban bowl with Tostones (plantains). Loosen up your belt for this one; this recipe yields 12 servings, so you can feed the family and probably still have leftovers.

It starts with a heaping helping of mojo pork, with its garlic and citrus marinade, then black beans and rice in a smoked tomatillo-coconut sauce, served with sliced, fried plantains.

Snout and Co. in Seattle delivers comfort food with flavors drawn from Cuba to South Carolina, and features a Homemade Black Bean Burger and a Pulled Pork Sandwich with meat that has been slow cooking for 24 hours. Find out more about Snout & Co. on their website, or follow them on Facebook and Twitter.

Cuban Bowl with Tostones

imagehandler eatstapp


  • Jasmine rice
  • Cooked Black beans
  • Cushion meat
  • Tostones
  • Tomatillo-coconut sauce


Mix together jasmine rice and black beans. Top with cushion meat. Place tostones in rice and drizzle tomatillo-coconut sauce between tostones.

Yield: 12 servings (see below)


cushion meatIngredients

  • 1.4 kilograms pork cushion meat
  • 2 cups orange juice
  • 1 cup lemon juice
  • 1 cup lime juice
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons black pepper
  • 3 tablespoons dried oregano
  • 2 tablespoons cumin 10 cloves garlic, minced
  • 2 tablespoons packed dark brown sugar


  1. Mix ingredients together and marinade with pork for 10-12 hours.
  2. Remove roast from marinade, place in a deep pan and seal.
  3. Put marinade in fridge for later use.
  4. Cook roasts at 220 degrees Fahrenheit for 6 hours.
  5. Drain juice from pan.
  6. Add marinade back to pan and sprinkle roasts with kosher salt and brown sugar.
  7. Place back into oven uncovered and cook at 375 degrees Fahrenheit for 12-15 minutes.
  8. Remove roasts and pull meat apart for serving.


black beans


  • 450 grams dried black beans
  • 1/4 cup extra virgin olive oil
  • 3 red onions, diced
  • 4 bell peppers, diced
  • 6 cloves garlic, minced
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 3 tablespoons dried oregano
  • 2 bay leaves 3 tablespoons cider vinegar
  • 1 teaspoon cinnamon
  • 2 teaspoons sugar


  1. Soak beans in pot with 6 cups of water for 12 hours.
  2. Drain remaining water and fill with fresh water until water level is 1 inch above beans.
  3. Bring beans to a boil and then continue cooking over medium heat.
  4. Sauté onions and bell peppers with extra virgin olive oil for 2 minutes.
  5. Add garlic, black pepper, salt, oregano and bay leaves.
  6. Cook mixture until onions are translucent and then add mixture to the beans.
  7. Add vinegar, cinnamon and sugar to beans.
  8. Set heat to low and simmer for 3 hours.


Lemongrass-Coconut Tomatillo SauceIngredients

  • 450 grams tomatillos
  • 1/2 cup sweetened coconut
  • 2 tablespoons sugar


  1. Smoke tomatillos with cherry wood at 220 degrees Fahrenheit for 90 minutes.
  2. Cool.
  3. Puree tomatillos sweetened coconut and sugar.



  • 24 plantains, peeled and cut into 1-inch slices
  • Canola oil


  1. Fry plantains in canola oil until golden.
  2. Remove from oil and flatten plantain with a heavy board.
  3. Return to oil and fry for another 1-2 minutes.

Eat St. is coming soon to a bookstore near you. Paperny Entertainment, the producer of the Canadian Screen Award nominated hit Food Network TV show, has teamed up with Penguin Canada to create Eat St., a companion cookbook based on the hugely popular television series of the same name. Written by the show’s globetrotting host James Cunningham, Eat St. will be published by Penguin Canada in Spring, 2013 and simultaneously in the U.S. by Pintail Books to coincide with the series’ highly anticipated season four launch.


Eat St. is a lip-smacking celebration of North America’s tastiest, messiest, and most irresistible street food. Join James Cunningham on the ultimate cross-country culinary road trip to find the most daring, delicious, and inventive street food across the country.

And now you can make these over-the-top culinary creations at home. Eat St. in paperback is packed with full-color photographs and more than 125 recipes from the best food vendors on wheels dishing out great curbside eats all over North America. From Tijuana-style tacos served out of an Airstream trailer and pizzas baked in a brick oven to sirloin burgers slathered in bacon jam, Eat St. is irresistible! This is the perfect book for fans of the hottest food trend—a full-course meal of the world’s ultimate street food.You can pre-order your copy on Amazon until April 2 for a 32% discount, and it will also be available on Kindle.

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About the Author

Andrew Nicora spends most of his time behind a camera, but never passes an opportunity to try a gourmet dish. He's an avid horror film buff, devoted David Lynch fan, and die hard foodie with a lifetime of food and beverage experience under his belt.

  • Strategy Plan One

    Great recipe… gotta try this one… thanks for sharing

    • StitchesnDishes

      It’s a doozy, but if you put the time into it, that pulled pork is amazing. One note, season to taste – always – this recipe may be a little light for the proportions.

  • visualriot

    Darn you Chris… once again you have made my stomach rumble. I LOVE CUBAN FOOD. Tostones, Black Beans and Lechon – SERIOUS – AMAZING. The sauce for the Lechon sounds like a modified Mojo sauce and sounds wonderful. Have never tried the Tomatillo-coconut sauce and am willing to give it a shot. Actually might even do this tonight. I will have to cheat with the Frijoles negros and do Kirby or Goya from out of a can… but it is your fault I WANT IT NOW! and dont have 12 hours to soak the beans. Thanks Chef!

    • StitchesnDishes

      Ha! I know what you mean… this one’s a big time investment. Take pictures… tell me how it comes out. And, definitely let me know what you think of the tomatillo-coconut sauce. That’s probably the easiest part of this recipe!

  • Patricia Carrier

    This look delicious,,, love cuban food,,, especially black beans,,, thank you

    • StitchesnDishes

      Me too! Thanks Patricia. Invite me to dinner! :-D

  • Pingback: The Food Truck Kitchen: Cuban Bowl with Tostones from Eat St. « TechieMinx

  • StitchesnDishes

    Ohhhh you’re sooo lucky!! I think that whenever I go to Miami, I eat only Cuban food. And you’re right, I tend to stay away from the bigger places. The more “commercial” they become, the less passion they have. Cuban food has to be made from the heart – there is no getting around that.