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, lechón asado (roast pork), ropa vieja , 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. These flavorful recipes have been passed down through the Valls family for generations; they are the traditional dishes abuela used to make. Versailles is indeed more than just a celebrated restaurant. For many it is a home away from home—a place where people from all backgrounds congregate to enjoy great food while discussing work, politics, and daily life. This amazing cookbook helps amateur chefs everywhere re-create that same warm feeling right at their own dinner tables.
“One sip of their Cuban coffee will keep you up for a week, which is perfect—that way you can have their delicioso 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, former Miami Herald columnist
“What is a trip to Miami without a Cuban sandwich from this Little Havana landmark?”—Chef Art Smith