Eye-of-round beef stuffed with chorizo, garlic and olive paste, slow-braised in red wine and tomato until the meat slices clean and the stuffing.

Boliche is the Cuban Sunday roast that Tampa inherited from Cuban immigrants in the 1890s. The original recipe uses eye-of-round or top round, butterflied and rolled around a stuffing of chorizo, garlic, olives and capers. Braised slow with red wine, tomato and sour orange, the dish is a Sunday dinner staple at the Columbia Restaurant and La Teresita. The Spanish version is similar but Tampa's adds the Cuban sour orange and the mojo accent.

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