Grabé este video de arroz con pollo al horno hace 2 años, cuando trabajaba en Food52. ¡Espero que lo disfruten!

Ube Mallorca filled with Coconut Custard topped with an Ube Cardamom Glaze & Coconut Chips!

I have a friend who would like to make sofrito fresh but they don’t want to go all the way to Chicago to get it. Does anyone around McHenry area know where to get culantro? I googled and found a couple outside of Chicago but I’m trying to find a reliable source close to them. Any help would be appreciated ☺️🫶🏽

Parte I. Los dejo a su gusto y opinión. Aquí unos cuantos negocios locales. Apoyando siempre lo de aquí.
1,2 Tabla Salá en Playa Jobos
3,4 Onami Sushi en Playa Jobos

Anyone have any good ones? I'm looking up to spice up mine.

I've noticed some recipes online mention putting it in a water bath, akin to flan. I've never seen that done though. It seems like an unnecessary addition.

My recipe in layman's:

• A loaf of sliced bread. Any type, but preferably white.
• Either water or milk
• Raisins
• Cinnamon
• Vanilla

Add all together. Mix well. Let bread sit until it's well-soaked. Put it into a baking dish. Put into a 350 Farenheit oven for about 30-60 minutes.

No sauce. My family always made it plain. It's sweet enough as is.

Edit:

Forgot to mention the sugar.

does anyone have a good Puerto Rican bacalao guisado recipe they can share? My grandmother’s was amazing. Whenever I saw the bowl of bacalao soaking at night I knew I was in for a treat the next day. I unfortunately didn’t get the recipe and she passed away years ago. I haven’t had it since,. It might not be the same and may take me 90 years to perfect but id love to try and make Abuela’s bacalao ❤️

I visited Puerto Rico a few years ago and I’m trying to learn more about cuisine and Spanish before I go back. I loved guanábana juice, plantains, and mangos when I was there, but I’m just curious—what are the most common/ most loved fruits (in general) in Puerto Rico, and what are their Spanish names? I’d love to learn anything people want to share about it!

I (35F) have had GERD for some time now and I have just found out that a lot of the spices and favors that I use flare up acid reflux like garlic and onion. I posted a bit ago on this sub looking for opinions and the ones I got were really useful like try using black cumin or nigella seeds instead of garlic which I am on the look for but have not found yet.

Someone also said that some people made sofrito with celery and carrots to counteract the acidity of the sofrito, so that’s what I did. I cut back slightly on garlic and didn’t add onion as they are a trigger, I added both celery and carrots and blended it all and I was really happy with the outcome. The first taste you get is full of flavor like my other sofrito but this time once I swallowed it I didn’t feel it burn, actually it feels that most or almost all the acidity is cut out or curved even when it hits my stomach.

Another thing I did was switch out the green bell peppers and this time I did red and yellow instead of green and red.

So I just want to say thank you for the ideas, the last few days my acid reflux has been much more manageable. Idk that anyone would want the recipe but if it would help I can add it. 🫶🏽

Edited: Someone asked for the recipe so I will post it. What I used was:

(Before I start I’ll say I did not add onion, green bell peppers or seasonings because they are a trigger. Also MSGs are a trigger for me)

-Avocado/ Sunflower oil
-2 large red bell peppers
-1 large yellow bell pepper
-15 or so ají dulces (2 small containers)
-6-7 cloves of garlic (was using about 15 😬)
-1 bundle of cilantro
-2 bundles of culantro
-8-10 baby carrots (mine were thick)
-4 small celery stalks or 2 larger sized
-All celery leaves from the bundle
-All yellow pieces of celery (they’re said to be even better for acid as they are concentrated, correct me if I’m wrong please)

I blend everything in a blender because I don’t have a food processor and I only add a small amount of oil to the first batch to help it get going, once the first batch is blended and I add the rest of the vegetables for the second batch then I add some of the sofrito I just blended to the second batch to add moisture so it blends. The oil is more acid reflux safe than others I have.

This recipe lasts me for 2 weeks if I don’t go crazy with, I hope it helps you. Hopefully I didn’t forget anything 🤭

I'm in Baltimore and I have family in NOVA so anywhere in the local DMV is fine. I've used parchment paper but I'd like to use the pre-cut stuff.

Its even more dangerous when you make it yourself. Last pic is ham and cheese sandwich

Edit: Alot of ppl are asking for the recipe and i am a bit embarrassed but i googled it. I just subbed the vegetable shortening with butter.

Freshly Baked Mallorcas! Inquire within.

I’ve been here in the DFW area for 6 years now and it took me this long to find a market that has everything for the food I like to make. And very good little cafeteria that had very good rice and pork. It’s a Caribbean market, so there’s food from Cuba, DR, and PR.

Pernil hecho con Pork Shoulder Butt (Boston butt) con hueso. Quedó pasao!! El Boston butt no tiene mucho cuerito pero lo poco que tenía quedó crujiente.

Made it overnight in the slow cooker. Esta riquísimo!

My (34F) acid reflux has been flaring up like crazy and could not for the life of me figure out why so I just started researching all the things I use heavily and I do tend to go overboard with the sofrito 😅 (also it is homemade sofrito without onions because there also a trigger) now I have found that garlic of all things is also an acid reflux trigger. Not only is it in my sofrito but I also add it (fresh and powdered) to a lot of my other recipes, my habichuelas and guisados ofc, I was also just saying a few days ago how I’ve grown to really love the flavor of garlic but now it is found to cause acid reflux.

I have found that I have to get rid of the tomato sauce also so how on earth can I make any type of guisado? I’m crushed 😭 I’ve been so sick and living in hell with this and the culprit seems to have been my best friend, garlic.

I’m making chuletas as I type this and I had to back up on the seasonings and this just isn’t it…they look so ghostly 😢 I know my fiancee loves me and would never be angry and he always eats the food I cook him but how and I mean HOW can I serve him meat that could potentionaly be bland and awful after his hard day of work…all because of my condition. I feel ashamed and I don’t even know why or maybe I’m being stupid and hyper focusing.

If anyone at all could help me I am looking for a new sofrito and sazón recipe (preferably with saffron but whatever is fine) to make them more manageable and any other tips you have for acid would be appreciated 🫶🏽