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Some dishes arrive long before we have the language to describe them.

Growing up this was a staple in our household. It was always there when something mattered. Holidays, birthdays, people arriving, people leaving. A celebration for the everyday moments.

Only later did I understand that a dish can be familiar and still be deeply historical. Rice, gandules, sofrito, sazón, pork or no pork, a caldero, every family’s own way of making it. None of it is accidental. It is the result of movement, colonization, African and Spanish influence, island ingredients, and Puerto Ricans making something completely their own.

As for me, I care about looking past the surface of our food. Not to make it feel heavier, but to give it the fullness it has always deserved.

Sometimes the dish everyone recognizes can also be the one we haven’t been taught to fully understand.

#arrozcongandules #puertoricanfood

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Open post by endlesslyelated with ID 18106823389799183

Some dishes arrive long before we have the language to describe them.

Growing up this was a staple in our household. It was always there when something mattered. Holidays, birthdays, people arriving, people leaving. A celebration for the everyday moments.

Only later did I understand that a dish can be familiar and still be deeply historical. Rice, gandules, sofrito, sazón, pork or no pork, a caldero, every family’s own way of making it. None of it is accidental. It is the result of movement, colonization, African and Spanish influence, island ingredients, and Puerto Ricans making something completely their own.

As for me, I care about looking past the surface of our food. Not to make it feel heavier, but to give it the fullness it has always deserved.

Sometimes the dish everyone recognizes can also be the one we haven’t been taught to fully understand.

#arrozcongandules #puertoricanfood ...

117 6

As a food content creator and as someone who is trying to publish my first cookbook on the recipes I lost when I lost my mom, this matters to me.

Puerto Rico imports about 85% of its food. This number gets repeated often, but not always with the history that made it a fact.

Puerto Rico does not lack fertile land, a tropical growing climate, or the know-how of the farmers themselves, my grandfather included. It happened because the island’s food system was shaped, over generations, to depend on what arrived from the U.S.

So, when I talk about Puerto Rican food, I don’t want only want to talk about recipes. I want to continuously learn and share about the land, policy, and systems that shaped the recipes I inherited.

Food sovereignty in Puerto Rico is not a buzzword. For the curious like me, it is the larger issue beneath all of this.

The question now lingers: can an island known for its food feed itself again?

Sources referenced for this carousel include USDA, the Puerto Rico Census of Agriculture, The Guardian, and reporting on Puerto Rico’s food sovereignty movement.

2152 52

Open post by endlesslyelated with ID 18036067928800290

As a food content creator and as someone who is trying to publish my first cookbook on the recipes I lost when I lost my mom, this matters to me.

Puerto Rico imports about 85% of its food. This number gets repeated often, but not always with the history that made it a fact.

Puerto Rico does not lack fertile land, a tropical growing climate, or the know-how of the farmers themselves, my grandfather included. It happened because the island’s food system was shaped, over generations, to depend on what arrived from the U.S.

So, when I talk about Puerto Rican food, I don’t want only want to talk about recipes. I want to continuously learn and share about the land, policy, and systems that shaped the recipes I inherited.

Food sovereignty in Puerto Rico is not a buzzword. For the curious like me, it is the larger issue beneath all of this.

The question now lingers: can an island known for its food feed itself again?

Sources referenced for this carousel include USDA, the Puerto Rico Census of Agriculture, The Guardian, and reporting on Puerto Rico’s food sovereignty movement. ...

2152 52

I just came back from a trip to New York City, the place I was born and still think of as home in so many ways.

And while I love my city, it IS expensive. While I was there, I went out with friends, only to pay $24 for a burrata appetizer.

It promptly reminded me how easy it is to make at home, and how much less it costs when you do.

My version has roasted grape tomatoes, garlic, oregano, olive oil, fresh burrata, and habanero honey. It is equal parts creamy, charred, sweet, and spicy.

Share & save this one for the next time you ALMOST order burrata while you’re out. Your wallet will thank you.

Burrata and Roasted Grape Tomatoes with Habanero
Honey

Ingredients
1 ball fresh burrata 1 container tri-color grape tomatoes, about 12 to 15 2 garlic cloves, minced 4 tbsp olive oil 1 tbsp dried oregano Salt and pepper, to taste 1 1/2 tbsp habanero honey, or regular honey Basil, optional for garnish

Method
Preheat oven to 400°F.

Add the grape tomatoes to an oven-safe baking dish.

Drizzle with olive oil, then add the minced garlic, oregano, salt, and pepper. Toss until the tomatoes are fully coated.

Roast for 30 minutes, until the tomatoes are softened and starting to burst.

Plate the burrata with the roasted tomatoes. Drizzle with habanero honey and garnish with basil.

10 0

Open post by endlesslyelated with ID 18095721308351177

I just came back from a trip to New York City, the place I was born and still think of as home in so many ways.

And while I love my city, it IS expensive. While I was there, I went out with friends, only to pay $24 for a burrata appetizer.

It promptly reminded me how easy it is to make at home, and how much less it costs when you do.

My version has roasted grape tomatoes, garlic, oregano, olive oil, fresh burrata, and habanero honey. It is equal parts creamy, charred, sweet, and spicy.

Share & save this one for the next time you ALMOST order burrata while you’re out. Your wallet will thank you.

Burrata and Roasted Grape Tomatoes with Habanero
Honey

Ingredients
1 ball fresh burrata 1 container tri-color grape tomatoes, about 12 to 15 2 garlic cloves, minced 4 tbsp olive oil 1 tbsp dried oregano Salt and pepper, to taste 1 1/2 tbsp habanero honey, or regular honey Basil, optional for garnish

Method
Preheat oven to 400°F.

Add the grape tomatoes to an oven-safe baking dish.

Drizzle with olive oil, then add the minced garlic, oregano, salt, and pepper. Toss until the tomatoes are fully coated.

Roast for 30 minutes, until the tomatoes are softened and starting to burst.

Plate the burrata with the roasted tomatoes. Drizzle with habanero honey and garnish with basil. ...

10 0

This is the beginning of my story, documented in connection to yesterday’s post. It’s a long but one worth staying for.

I shot this during my time in Puerto Rico, a bit after my mom’s passing. I went with lots of intentions. First to visit her mom, my grandma, and her sister, my aunt. Two people who loved her dearly and didn’t get the chance to say goodbye in person. It was also the moment when I began the journey to recover my mother’s recipes.

It was emotional. It was raw.

My days were mostly spent cooking, talking about her, swapping stories, and finding out who she was through their eyes. I won’t lie, grief can be so nuanced. Sometimes it was beautiful. Other times it was extremely painful. But ultimately it was a bit of both. Tears and laughter. Lots of them.

I hope this reminds you to keep your loved ones close and cherish those recipes we might one day no longer have.

60 10

Open post by endlesslyelated with ID 17892296994502293

This is the beginning of my story, documented in connection to yesterday’s post. It’s a long but one worth staying for.

I shot this during my time in Puerto Rico, a bit after my mom’s passing. I went with lots of intentions. First to visit her mom, my grandma, and her sister, my aunt. Two people who loved her dearly and didn’t get the chance to say goodbye in person. It was also the moment when I began the journey to recover my mother’s recipes.

It was emotional. It was raw.

My days were mostly spent cooking, talking about her, swapping stories, and finding out who she was through their eyes. I won’t lie, grief can be so nuanced. Sometimes it was beautiful. Other times it was extremely painful. But ultimately it was a bit of both. Tears and laughter. Lots of them.

I hope this reminds you to keep your loved ones close and cherish those recipes we might one day no longer have. ...