Puerto Rican Sopa de Plátano has an authentic flavor that is rustic and pleasing to the palate. This plantain soup is perfect for cold winter months. Puerto Rican plantain soup can be prepared with boiled plantains, but this recipe by Mayra Rodriguez (author of Espanol’s Guia de Cocina latina y caribena) uses fried bananas. ENJOY!
Continue ReadingTired of your usual appetizers? Surprise your loved ones and or guests with Puerto Rican surullitos! Surullitos are fried corn sticks that could be served as a side dish or snack. Here is the recipe for surullitos compliments of Jessica at The Novice Chef Blog. ENJOY!
Continue ReadingIf you like your food hot and spicy then you need some Pique in your life! There are two types of Puerto Rican pique: pique verde (Puerto Rican green hot sauce) and pique criollo. Pique verde is usually made with green Caballero hot peppers, green Cubanelle peppers, culantro, cilantro, onion, garlic, olive oil, and lime juice. On the other hand, pique criollo usually consists of Caballero hot peppers (and or Habanero peppers), pineapple, vinegar, oregano, peppercorns, garlic and or onions. Today’s recipe is an example of pique criollo, also known as Pique boricua de botella.
Continue ReadingToday’s Puerto Rican recipe is compliments of celebrity chef Eric Ripert of New York’s popular Le Bernardin. Sancocho, a Puerto Rican Beef Stew, is a traditional dish that has many variations across Spain and Latin America. In Puerto Rico it is usually made with chicken, top round beef, pork feet with chick peas or beef short ribs with chorizo, chicken and smoked ham. There are several variations within the Puerto Rican households as well but Puerto Rican sancocho should always have sofrito! Check out the recipe below…
Continue ReadingRECAITO or SOFRITO is a base for many Puerto Rican dishes – a necessity in any pantry. The raw version is known as “recaito”. Once cooked the name changes to the better known “sofrito.”
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