Boliche is a Cuban-style pot roast, but with a distinctive twist that sets it apart from the other pot roasts: eye round or chuck roast is stuffed with chorizo and sometimes hard-boiled eggs or olives. The meat is first seared to develop a rich crust and then slow-cooked in a flavorful broth made from a base of onions, garlic, bell peppers (often referred to as the "sofrito" which is foundational in many Latin American cuisines), tomatoes, wine, and various spices.

This simmering process not only tenderizes the meat but also infuses it with the aromatic flavors of the broth. Once cooked, the meat is sliced, revealing the colorful stuffing in each slice, and served with the sauce it was cooked in. It's typically accompanied by white rice, black beans, and sometimes plantains, making for a complete and satisfying meal.

Bistec de palomilla is a traditional meat dish. It's made with a combination of top sirloin beef, garlic, lime juice, onions, salt, pepper, and olive oil. The steak is cut super thin, marinated in garlic, lime juice, and seasonings, then pan-fried.

When served, the meat is topped with sliced onions that have been fried in the same pan with the steak. Traditional accompaniments to the dish include black beans and rice. If desired, bistec de palomilla can be garnished with chopped parsley.