Forget everything you think you know about movies and food porn; CHEF is rewriting the recipe and making us super hungry while doing it.

The Editors at are suckers for a good movie in which food takes a starring role, so when I heard about CHEF, I couldn't wait to see it. Long story short? It opens today, and you should go.

Need a little more information? Happy to help! A Chef quits his job at a big time LA restaurant to follow his passion for Cuban cooking and launches a food truck all the way across the country in Miami.


This movie gets our mouths watering for so many reasons. Crazy restaurant scenes? Check. Family cooking together? Check. Road trip with food? Check. Drool-worthy blatant food porn shots? Double check.

Never mind the fact that the movie literally had our mouths watering. The delicious Cuban food, including Percy's Mojo Pork Cubanos, was enough to leave us weeping into our popcorn buckets and wishing we'd at least asked for extra butter.

The good news? The good people behind CHEF have shared the delicious recipes from the movie, so make one of the amazingly tasty dishes below, then head to the theater. In the meantime, try not to drool on your screen while you watch the official trailer:



Percy's Mojo Pork Cubanos

Total Time: 30 minutes

Servings: 6


6 ounces thinly sliced boiled hamSoftened butter, for brushingSix 6-inch-long soft baguettes or heros, split lengthwiseYellow mustard, for brushing3/4 pound thinly sliced Mojo-Marinated Pork Shoulder, or store-bought roast pork1/2 pound thinly sliced Swiss cheese3 half-sour dill pickles, thinly sliced lengthwise


Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer the ham to a plate.

Generously butter the cut sides of each baguette and toast on the griddle over moderate heat until lightly browned, 1 to 2 minutes. Transfer the baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, Swiss cheese and pickles on the baguette and close the sandwiches.

Generously brush the out-side of the sandwiches with butter and set them on the griddle or press; if using a griddle, top the sandwiches with a large baking sheet and weigh it down with heavy cans or a cast-iron skillet. Cook the sandwiches over moderate heat until they're browned and crisp on the outside and the cheese is melted, 3 minutes per side on a griddle or 3 minutes total in a press. Cut the cubanos in half and serve hot.

Yucca Fries with Banana Ketchup



2 large ripe bananas, peeled and chopped

1 1/2 cups vegetable stock

1 small onion, halved and thinly sliced

1/2 cup water

4 whole pickled jalapeños, stems discarded, plus 2 tablespoon pickling liquid from the jar

1/4 cup thinly sliced garlic cloves

3 tablespoons finely chopped peeled fresh ginger

1 cup ketchup

1 cup lightly packed Thai basil




3 pounds yucca (about 4 yucca)

Vegetable oil, for frying


Lime wedges, for serving


MAKE THE KETCHUP In a medium saucepan, combine the bananas with the vegetable stock, onion, water, pickled jalapeño, garlic and ginger and bring to a boil. Simmer over moderate heat, stirring, until the bananas and onion are very tender, 15 minutes. Transfer to a blender and let cool slightly. Add the ketchup, basil and the jalapeño pickling liquid and puree until smooth. Scrape the banana ketchup into a bowl and season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.

MEANWHILE, MAKE THE FRIES Bring a large saucepan of salted water to a boil. Peel the yucca and cut into 3-inch lengths. Cut the lengths into 1/2-inch-thick wedges. Cook the yucca in the boiling water until tender, 10 to 15 minutes. Drain well and spread on a baking sheet to cool and dry; discard any stringy pieces of yucca.

In a large saucepan, heat 1 1/2 inches of oil to 360°. Set a rack over a baking sheet. Working in batches, fry the yucca, stirring gently to separate the wedges, until golden brown and crisp, 5 to 7 minutes. Using a slotted spoon, transfer the wedges to the rack and season generously with salt. Serve right away with the banana ketchup and lime wedges.

By Ashley Kappel and Ashley Kappel