Maru’s Kitchen in Oakland CA

About Maru’s Kitchen


Proudly serving the Sacramento Area, Oakland East Bay and in between. Maru’s Kitchen is a family oriented business. Maru’s brings authenticity and culture to the table with every dish. Each order is prepared with individual clients in mind and always done with nothing less than tender loving care. Marus Kitchen culinary influence comes from a mixture of deep Spanish roots, including those from Marus original hometown of Costa Rica and those from her children’s Puerto Rican ancestry. With the combination of those two wonderful ties, Maru has incorporated an unforgettable savory blend of seasonings over the years that will have you thinking this is unlike anything I’ve tasted before, and wanting to come back for more!

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One Pot: How the Pride of Puerto Rico Can Make Your Kitchen More Efficient — and Delicious! 🥘

Big cooking adventures always mean a towering sink of dirty pots and pans and a long night of scrubbing afterward, right? Conventional wisdom might hold that only the simplest dishes can keep a sink reasonably empty — but conventional wisdom hasn’t yet grappled with the delight of Puerto Rican cooking styles.

A great deal of Puerto Rican cooking can be summarized as “one pot.” Many of these dishes are designed to make repeated or layered use of a single pot, rather than have multiple components cooked separately.

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Oakland’s La Perla Puerto Rican Cuisine serves food fit for a Golden State Warriors championship run 🇵🇷

The Golden State Warriors’ playoff run will have some Latin flavor this year thanks to a small Puerto Rican restaurant tucked away in a corner of a neighborhood market in Oakland’s Dimond District.

“We’ve been cooking for the past two or three days, prepare, getting ready and very excited for this moment. It’s an opportunity of a lifetime,” said Jose Ortiz, owner of La Perla Puerto Rican Cuisine.

His family-run restaurant has been chosen to cater the VIP sections at Oracle Arena for the Warriors first round playoff games. His customers are excited.

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These Puerto Rican sisters are the team behind YouTube hit Cake Bash Studio and its Lake Balboa bakery 🇵🇷

Karla Peguero dreamed of becoming the first plus-size, Afro-Puerto Rican YouTuber to open a bakery in Los Angeles.

For the last year, the 33-year-old host of the “Cake Bash Studio” channel with nearly 125,000 subscribers strong has been living the dream.

Born and raised in Carolina, Puerto Rico, Karla fell in love with baking at her mom’s side. She studied business and then went on to graduate at the now-defunct Le Cordon Bleu College of Culinary Arts in Pasadena. Returning home to Puerto Rico, Karla ran her friend’s bakery for a decade before moving to L.A.

Now she’s making her mark with her sweets.

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Sopa de Plátanos (Plantain Soup) Recipe


Puerto Rican Sopa de Plátano has an authentic flavor that is rustic and pleasing to the palate. This plantain soup is perfect for cold winter months. Puerto Rican plantain soup can be prepared with boiled plantains, but this recipe by Mayra Rodríguez (author of Español’s Guía de Cocina latina y caribeña) uses fried bananas. ENJOY!


  • 3 green plantains, peeled * (see tips below)
  • Vegetable oil sufficient for frying the plantains
  • 4 Tbsp. sofrito (see: Recaito or Sofrito Recipe)
  • 3 cloves of garlic (minced)
  • 8 cups vegetable or chicken broth
  • 1–2 Tbsps. chopped cilantro for garnish


    1. Peel the plantains, cut them into one-inch-thick pieces, and soak in salted water for 15 minutes. Meanwhile, you may prepare the soup broth (step three).

    Tip: Peeling Plantains

    • Cut the ends of the banana.
    • Make four cuts along the peel of each piece with the tip of a knife.
    • Soak in ice water for three to five minutes to loosen the shell.
    • Remove from the water and peel it.

    2. Drain and pat dry the plantains. In a skillet, heat oil and fry the plantains for about 12 minutes at medium-high until golden brown, making sure you turn them at about six minutes. Remove them from the oil, drain them well on paper towel, and proceed to mash them using a pilón (mortar and pestle).

    3. In a deep pot, heat the olive oil over medium heat. Once hot, add the crushed garlic and cook until soft. Then add the sofrito and cook for two minutes. Finally, add the chicken or vegetable broth and cook until it boils.

    4. Add the plantains, mix well, simmer for about three minutes and reduce the heat. Cook the mixture over medium-low heat for about 15 to 20 minutes or until thickened.

    5. Add the cilantro. You can sprinkle with Parmesan cheese if desired.

    6. Process half the soup in a blender to make a purée. Return soup to pot and mix well with the rest of the soup that still contains bits of plantains. Season with salt and pepper to taste.


  • If you prefer a creamy soup without chunks of plantain, do not attempt to process the whole batch in the blender. Do it in two parts.
  • If soup is too thick, you can more broth.
  • If the soup is hot, be careful when using the blender. Remove the liquid from the heat and let cool for five minutes. Fill the blender only halfway, place the lid slanted so the steam escapes.