Girl Meets Fire

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A hand picking up a glass of cookies and cream coquito with a cookie crumb rim, with crushed cookies on a plate, and ingredient cans behind it.
Overhead view of pistachio tembleque with a slice on a black plate, surrounded by coconut and pistachios on a terrazzo surface.
Close-up view of arroz mamposteao in a clay bowl, showing rice, beans, and olives with a garnish of fresh herbs.
Overhead view of shrimp and scallop stew served with white rice, black beans, fried plantains, and avocado.
Closeup of flaky fried chillo fish on a fork with rice and tostones in background
Whole Puerto Rican fried red snapper on tomato sauce with lemon slices, rice, and fried plantains on the side
Large pot of Puerto Rican-style mussels and clams in sofrito broth, surrounded by bread and small plates.
Plates of biftec encebollado, served with steak and onions, alongside avocado and yuca.
Steamed Puerto Rican paella is being covered with wilted banana leaves, peaking through bits of chicken, sausage, and rice.
Plated Puerto Rican chicken paella with green pigeon peas, sausage, and plantains, served with sliced avocado and garnished with fresh cilantro.
Spoon lifting arroz con gandules with rice, pigeon peas, olives, and pork from a pot.
Close-up of Seafood Pomodoro pasta with linguine, topped with culantro gremolata and shredded Parmesan in a white bowl.
A slice of Spanish tortilla (Tortilla Española) made with eggs and sliced potatoes is served on a blue-patterned plate alongside crispy bacon. The entire tortilla is visible in the background, garnished with chopped parsley. Toast with soft orange butter, extra bacon, and a basket of sliced bread are also seen on the table.
An individual serving of ceviche with a plantain toston stuck on the back sits behind a bowl of lemons and limes and a larger bowl of ceviche.
Two bowls with bacalao a la vizcaina served with funche.
Table served with two bowls of funche and bacalao a la vizcaina. Large pot with bacalao stew at top right corner.
Red Dutch oven filled with chicken in a stew-like broth with vegetables and rice. Serving bowls are placed near the pot.
A hand holding a bowl full of carne guisada.
Pilon, or wooden mortar full of mofongo with half a garlic head and crispy bacon sorrouding the mortar.
Two bowls filled with caldo santo and tostones served with them.
Two rock glassed filled with pistachio coquito and decorated with cinnamon sugar on the rims. A Puerto Rican Christmas decorated bottle sits behind them along with a bottle of regular coquito and a bottle of rum.
Three semi stacked polvorones at the foreground, with a plate full of polvorones behind it and the cookie sheet with remaining polvorones in the background.