Jaimes Recipes started as a spiral notebook of weeknight dinners passed between neighbors in Pompano. The notebook got crowded, the neighbors got hungrier, and the recipes moved online.
Today a four-person team develops, tests and photographs every dish in one converted studio kitchen. Nothing goes live until it has been cooked at least three times by someone who did not write it, on an ordinary home stove, with groceries from an ordinary store. We publish half the collection free, and our members fund the slower, fussier projects in the other half.
We run the business as JAIMES LLC, from 121 NE 29TH ST, POMPANO, FL 33064, USA.
Our prep and cook times include the chopping, the preheating and the wait for water to boil. If it takes an hour, we say an hour.
We test on a standard four-burner range and a basic oven thermometer, not restaurant equipment you do not own.
Every member question gets read by a person on this page. The best ones become notes on the recipe itself.
Marisol spent twelve years on the line in Miami and Fort Lauderdale before trading restaurant hours for a home kitchen and a notebook of family recipes. She decides what goes into the recipe box and still retests every Sunday braise herself.
Lucia trained as a pastry cook in Sao Paulo and runs our test schedule like a bakery: weights, timers and three rounds minimum. If a recipe says 25 minutes, she has stood at a regular stove and checked.
Hannah plans every shoot around natural light from our east windows and a very short prop shelf. She writes the plating notes on our recipes and keeps a running list of garnishes that survive humidity.
Daniel answers member questions, reads every note sent through the contact page and turns the best tips into kitchen notes. Before joining us he ran customer care for a regional grocery co-op.
Tell us how it went, ask about a swap, or pitch a recipe you think belongs in the box.