Picadillo is a delicious and super easy dish to make and a great one to add to your meal prep dishes since it is so versatile. Picadillo is the name given on the islands for minced meat that can preferably be beef but could be pork, chicken, or turkey; it was initially made by theContinue reading “Picadillo”
Author Archives: Natalia
Chicken & Potato Tacos
This chicken potato taco recipe is not Mexican; it is pretty creole in Puerto Rico, and you often find them in taco shops on the east side of the island; almost everyone on that side has had these at least once. This is a very straightforward recipe, just cut a potato and that’s it; drop,Continue reading “Chicken & Potato Tacos”
Guava & Cheese Puffs
This is a traditional Caribbean snack usually served with coffee or as a snack by itself because it doesn’t need anything else. This is an effortless thing to make, traditionally is just puff pastry, guava and/or cheese, and powder sugar on top, but this is my take and favorite way to make them. The crunchyContinue reading “Guava & Cheese Puffs”
Venison Mac & Cheese
Who doesn’t like a good mac & cheese? I love mac & cheese, but sometimes it can become a little boring always having the same plain pasta and cheese dish; because I like playing around have come up with many variations, and they all have been a hit. In this case, I used venison toContinue reading “Venison Mac & Cheese”
Evolution of cannabis cooking
It is believed that cannabis cooking started with a “bhang,” the heady cannabis-infused beverage in 10th century India. Made by grinding buds and leaves to a green paste, adding milk, ghee (clarified butter), and spices, bhang was traditionally used as a sleep aid and distributed during the spring festival of Holi. Ever since the drinkContinue reading “Evolution of cannabis cooking”
Annatto Oil
Annatto is a plant native to America; its scientific name is Bixa Orellana and is known in Latin America as Achiote. Annatto was used in the Taino and Carib cooking and was the source of red color used by them to paint their bodies. The Mayans used annatto as a spice and dye, for example,Continue reading “Annatto Oil”
Sofrito
Sofrito is the backbone of Latin cuisine, especially in Puerto Rico, where almost every savory dish calls for some sofrito, even some Italian and Asian fusions. Onions play a big part in sofrito, and they got to the Caribbean for the first time more than 500 years ago, so we are familiar with the flavor.Continue reading “Sofrito”
Broccoli & Potato Soup
This is one of my favorite soups since I was a kid, I remember my grandma making it for me, and I have just loved it ever since. The aroma when cooking this soup is fantastic; you don’t need appetizers to make you hungry because the smell sure will set your stomach for this creamyContinue reading “Broccoli & Potato Soup”
5 Ingredient brownies
There are many ways to make different brownies: fudgy, cakey, cookie-like, double, or triple chocolate. Brownies are mainly divided into two categories: fudgy and cakey. Some recipes call for melted chocolate yielding in a dense, fudgy brownie. The other, made with cocoa powder, comes out moist and cakey with a crackly top (as in theContinue reading “5 Ingredient brownies”
Spanish Omelet
Tortilla Española Spanish omelet is one of the most emblematic dishes in Spanish cuisine. According to Teodoro Bardají Mas, considered by many to be the father of modern Spanish gastronomy, the round shape defined the tortilla as “Spanish,” thus distinguishing it from the classic French one folded in half and other versions coming from differentContinue reading “Spanish Omelet”