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Bren shares her Afro-Latina roots in her cooking style as she cooks Jamaican-style oxtails, black beans, arroz blanco, yucca con mojo, and a mango mojito that goes down easy.
Bren shares her Afro-Latina roots in her cooking style as she cooks Jamaican-style oxtails, black beans, arroz blanco, yucca con mojo, and a mango mojito that goes down easy.
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Culture Kitchen
S1, EP2 "Flavors of Latin America"Bren celebrates the flavors of Latin American cuisine with seafood mofongo, spicy churrasco with chimichurri, and grilled graffiti eggplant.
Culture Kitchen
S1, EP6 "My Afro-Cuban Table"Bren shares her Afro-Latina roots in her cooking style as she cooks Jamaican-style oxtails, black beans, arroz blanco, yucca con mojo, and a mango mojito that goes down easy.
Culture Kitchen
S1, EP4 "Plant Bae"Bren cooks some healthy dishes with a Cuban twist, including vegan dumplings with ginger tamarind sauce, roasted root vegetable plate with sweet potato purée and beetroot meringue, and a healthy green smoothie.
Culture Kitchen
S2, EP11 "Good Morn-Ting"Bren shows us some traditional Jamaican and Cuban breakfast foods. We start off with Ackee and saltfish with a sweet potato hash, served with a Cuban style goat cheese pastry. She wraps up with a creamy rum and Malta drink.
Culture Kitchen
S4, EP6 "My Love Letter To Cuba"Chef Bren Herrera prepares a Cuban-inspired meal of braised peppered oxtail stew and herb-seasoned pearl couscous.
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S4, EP5 "Gourmet Under Pressure""The "Pressure Cooking Queen" elevates comfort food to gourmet heights. She whips up a rich, truffle thyme risotto in record time, perfectly paired with succulent butter-poached lobster. Then her version of a French Martini."
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S4, EP4 "Afro Cuban Way"Chef Bren celebrates her Afro-Cuban heritage with a sophisticated twist on an island classic. She prepares a delicious Chicken Fricassee, featuring tender, succulent, slow-cooked chicken. The chicken is simmered in a rich.
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S4, EP2 "Been Around the World"Chef Bren recreates her favorite global flavors, bridging the tropical shores of Fiji with the refined elegance of France. Her nod to France is pan-seared branzino with crisped skin, draped in a luxurious Champagne cream sauce and topped.
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