This risotto de gandules came about because one of my favorite restaurants took their version off the menu. You can imagine my dismay when I went to order it, only to be told, it was no longer available. So naturally, I did what I do. I went home, started figuring out how to make my own, and tested it until I got it as close as possible. What came out is this perfect play on the Puerto Rican classic. Let’s just call this the remix, because greatness could never be replaced, but it can certainly inspire. ...

Growing up, and to this day, I call them empanadillas. I spent summer after summer visiting my family in Cabo Rojo, where both of my parents were born, so for me, that’s simply what they’ve always been called. Funny enough, pastelillo is something completely different to me. It wasn’t until my adult years that I realized there was a friendly debate amongst us. But the other day, on some other post, one of you reminded me of something that genuinely made me chuckle (and I loved). She stated that she calls them whatever the person cooking them calls them. Because whether it’s empanadilla or pastelillo, who cares, as long as we get to eat them. And can I say, she’s so right! After all, greatness still tastes like greatness, no matter what you call it. ❤️ ...

For those of us who need to know why before we know how, settle in. Class is in session.

Beneath this silly line, this series is personal to me. The deeper I’ve explored my own food, my culture, and my family’s legacy, the more curious I’ve become about how it got here, who shaped it, and why it became what it is today.

It’s become very apparent that I want to preserve both. For me, knowing something’s roots, giving credit where it belongs, and keeping its history in conversation is part of honoring it. After all, generations of people shaped these foods before they ever reached me, and understanding that lineage feels like part of my responsibility in carrying them forward.

So, I hope this series nudges you to see your food with greater depth. Perhaps it’s the ramen whose story runs deeper than the broth it sits in. Maybe it’s the tamale whose very construction tells a story of survival. Or it’s the curry you’ve eaten your entire life without ever asking where it comes from.

I don’t know. Something about all of this speaks to me, and I hope it speaks to you too.

Further reading + sources:

Eating Puerto Rico: A History of Food, Culture, and Identity — Cruz Miguel Ortiz Cuadra

La imperiosa necesidad del bacalao: Puerto Rico y Terranova en la Ecología-Mundo — Manuel Valdés Pizzini (@manuelvaldespizzini) ...

Oh, we know… so, let’s just call this a little Hispanic Heritage Month reminder for those that don’t. 🤭

Which others ones should we include that I didn’t list? ...