Cooking
with Serg
Cuban food. Smoke. Bold flavors.
Ask me anything.
🔥 Serg's pick of the week
Cuban Ropa Vieja
Cooked this at the house this week and juiced the sauce up to my full 1.5x profile. It's eating perfect right now. Make it.
From the pit
The dishes people ask for
About Serg
Cuban roots.
Smoke in the blood.
I'm Serg, a home cook who refuses to stay in one lane. Cuban, Mexican, Peruvian, Colombian, Tex-Mex, Japanese, whatever I'm obsessing over this week: it all ends up in my kitchen. Bold food starts with bold love, and every dish I make carries that forward.
My cooking lives at the crossroads of Latin tradition and American barbecue. Mojo-marinated brisket. Pulled pork finished with mojo. Split pea stew with smoke in it. I'm not classically trained. I'm backyard trained, which is better.
This site is my living cookbook. Every recipe on it is mine, and the chat knows all of them. It isn't some generic food AI: ask it what to cook and you're asking me.
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Years behind the pit
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Traeger smokers
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Recipes and counting
Cook by temp, not time
The #1 mistake home cooks make. Get a probe thermometer and trust it. The clock lies, the meat doesn't.
Organic only
No artificial spices, no artificial anything. If you wouldn't put it in your kid's mouth, don't put it on a brisket.
1.5x the seasoning
Whatever a normal recipe tells you, go half again harder. People are scared of flavor. Don't be.
Real sofrito only
Jarred sofrito is not sofrito. Fresh takes 10 minutes and it's the base of half my food. Just make it.
Don't know what to cook tonight?
Tell me what's in your fridge and how much time you've got. I'll take it from there, con sabor.
Ask Serg