As I mentioned in my previous post about Beef Stew, I love fricase de pollo or chicken stew. It has a savory and sweet mix that I find very comforting. I loved eating this at home in Puerto Rico and used to add tostones and avocado slices to my plate. [ultimate-recipe-jump id=”309″ text=”Jump to Recipe”] […]
While Puerto Rico continues dealing with so much, I decided to finally publish my carne guisada. It’s very simple recipe and the variations of it are many depending on the cook. The one I like is the kind I can throw in the instant pot and 30-40 minutes later the smell takes me back home.
During the devastation of this hurricane season, I find comfort on maduros. I boiled them until the peel is easy to take off and they are soft and sweet, fried them either deep or pan-fry or saute them with butter, brown sugar and cinnamon for sweet dessert. I even do mofongo with ripe plantains. The […]
I feel nothing says Puerto Rico to me like a good mofongo. I love it! It’s comforting and flavorful, if done right. It goes well with just about anything from seafood to creole style chicken.
Sofrito and I go way back… I have memories of my mom, grandma and aunties making sofrito. Sofrito is the fabric in which Puerto Rican cuisine is sown. It gives Puerto Rican food a three dimensional effect that I don’t normally find in just regular food.
If you are a fan of tostones, platanutres are going to be another favorite. It’s easier to prepare than tostones and work great as corn chips replacement… and I don’t mean the bags of plantain chips at the store. I like platanutres to be a bit meaty, but not paper thin like the bags at […]
What are plantains or plátanos? Well, they are not bananas for starters. Bananas are guineos and in some countries they call plátanos the bananas, but not in Puerto Rico. I wouldn’t eat a plantain like a banana when it is ripe or yellow. The green plantains are as versatile as potatoes. Unfortunately, I keep seeing […]