Culture Kitchen

Bren Herrera makes some of her favorite comfort food, picks up some special houseware items and lays out a great meal of Caribbean oxtail with yucca and Swiss chard, arroz con pollo, and taro chips with mint and garlic relish.

Bren celebrates the flavors of Latin American cuisine with seafood monfongo, spicy churasco with chimichurri, and grilled graffiti eggplant.

Bren is joined in the kitchen with her mom and the dynamic duo make a garbanzo con chorizo and butternut squash, and a tender filet mignon with a brown sauce.

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.

It's all about the weekend as Bren cooks casarecce with basil pesto, tomatoes, and sirloin tips, and a peach skillet with tropical granola and coconut ice cream.

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 invites over her friend Leslye for lunch, and it's a nod to the Kentucky Derby with fried chicken biscuit sliders, deviled eggs, cream cheese stuffed guava shells on Cuban crackers, a charcuterie board, and mint juleps.

Bren shows how to throw a fabulous dinner for guest DJ "D-Nice," and keeps the meal true to her Cuban roots with a traditional ropa vieja, tostones with orange mojo, and island coconut rice.

Bren cooks seafood paella where lobster is the star of the show, and a meaty chicken, beef and chorizo paella; both are served with her father's famous sangria.

Bren shows the ladies how to hold it down in the kitchen with Chilean sea bass with papaya beurre blanc and earthy lentils, served with cauliflower char.