Las Recetas del Chef Guillo

In 2006 Guillermo Veloso was featured at jamesbeard.org
– Here is the original URL that is no longer available: http://www.jamesbeard.org/events/2006/08/009.shtml

The article had a very nice bio of Guillo :

“As an undergraduate, Veloso envisioned a life devoted to archaeology. While in school, he worked in restaurants and filled in when the cook on archaeological digs took the occasional day off. In his spare time, he read Escoffier and Larousse, practicing the dishes that intrigued him. As Veloso was increasingly drawn to life in the kitchen, the study of archaeology and the past became a source of new culinary inspiration. He began to incorporate the dishes of earlier cultures into his repertoire, eventually trading in his spades and brushes for knives and pans and enrolling at Johnson & Wales University in Providence, Rhode Island. He went on to work for Douglas Rodriguez at Yuca in Coral Gables, Florida, and eventually ascended to the eatery’s top spot, helping to open a second location in Miami’s South Beach area.

In 2000 he headed north to open the first iteration of Cuba Libre, and is now the executive chef of both the Philadelphia and Atlantic City locations.

To read a saved copy of the article click on this link: James Beard House Showcase Event 2006

Cuba Libre, Philadelphia will be celebrating 25 years on Saturday, March 7, 2026. Appropiately Chef Guillermo Veloso will be there to Cook for you once again. Read more about the event Here:

https://www.cubalibrerestaurant.com/en/philadelphia/post/2026/02/05/25-years-countless-memories-cuba-libre-celebrates-with-a-free-party
You can also download and print a copy of the page Here.

Follow him at: INSTAGRAM: #cocinaveloso 

Estas son algunas de las recetas de mi primo Guillo. El dice que algunos de los sabores tienen la influencia de la cocina de nuestra abuela en Puerto Rico. Algunas recetas son originales de Guillo, de la página del 2006 del Restaurante Cuba Libre.

These are some of the recipes by my cousin Guillo. He says that some of the flavors have been influenced by our grandmother’s cooking in Puerto Rico.

To celebrate his long and unique career I am copying those recipes of his, that he created for the original Cuba Libre Restaurants as they were published back then on their site:

Index to Guillo’s Recipes

Warning!
Preparing these recipes will not guarantee the flavors that only Guillo’s cooking can deliver!

Food Recipes

Drink Recipes

What makes Guillo’s cocktails so unique and delicious? It’s the juice.

Sugar cane juice, known in Puerto Rico as guarapo, and the juice of 500 limes squeezed daily, are the two ingredients that make Guillo’s mojitos the best in town.

Here are additional recipes by Guillo that I have found online.

A Day at Chef Guillo’s place:

More Recipes by Guillo found on news sites dedicated to great chefs:

  • Fried Rabbit by Guillermo Veloso: “Guillermo Veloso’s Cuban-accented cuisine includes this unusual dish in which rabbit is braised, then deep-fried. It is served with an avocado-studded salad and an unusual sauce which includes a touch of chocolate.“

  • Cuban French Toast- YUCA Restaurant. “This unusual version of French toast has its derivatives from Spain, and is really a scrumptious dessert. The Frangelico-laced mascarpone filling the brioche softens inside the bread as it fries. Chef Veloso serves it with spiced honey and ice cream, a treat in itself. The “turron” referred to in the recipe is the Spanish word for the candy more familiarly known as nougat.“
  • “Shrimp and Plantain Torte by Guillermo Veloso” on @Vimeo