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Condiments

Achiote Oil

Adobo, The Key to Amazing Puerto Rican Flavor

Sofrito, The Not-So-Secret Puerto Rican Secret Ingredient

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I was born and raised in Puerto Rico. I have lived in the United States since I was 15. After high school I decided to study culinary arts. Now, I want to share what I have learned as a chef, while exploring my Puerto Rican heritage through food. Please, join me in the kitchen! It will be fun and most definitely delicious.

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Featured posts

Guineos, Platanos, and Banana Leaves

Achiote Oil

Pastelón, Plantain Meat Pie

Ceviche

Carne Frita, Pork Version

Pastelon

Categories

Antojitos (Appetizers) (3)
Condiments (3)
Desserts and Sweets (3)
Informative (4)
Main Course (12)
Mexican Inspirations (3)
Pizza Pasta (3)
Puerto Rican Ingredients (2)
Puerto Rican Inspirations (15)
Recipes (31)
Side Dishes (7)
Soups and Stews (4)
Stories (6)

eBook

Want to know the difference between a Ñame and a Yam? Both sound similar but they are not the same tuber. What is the difference between CULANTRO and CILANTRO? And what in the world is Pana, or Guanabana? To find out these and many other ingredients CLICK ON THE IMAGE ABOVE to sign up to my ebook waiting list. The book with the answers is coming out very soon!

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Sofrito Tshirt

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