Name: Scallop Travertine Tray
SKU: 130069
Availability: InStock
Rating: 1.00 (2 reviews)

Just saying 🤭🤭🤭

50 6

Open post by endlesslyelated with ID 18011647742866012

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50 6

My parents migrated from Puerto Rico to New York, where I was born. They crossed water, not an international border. I say this as a daughter of the diaspora, not as an islander, and I do not pretend those experiences are interchangeable. The island and diaspora have been shaped by the same colonial relationship but in very different ways, and I am very well aware of this.

Moreover, I want to be clear that Puerto Rican food is distinctly Puerto Rican. I am not arguing that it should be absorbed into a generic American identity. I am asking why, inside the United States, it is treated as though it arrived with foreigners.

Congress made Puerto Ricans statutory U.S. citizens in 1917. The Supreme Court had already described Puerto Rico as “foreign in a domestic sense,” under U.S. sovereignty, but not fully incorporated into the country. That contradiction followed Puerto Ricans to the mainland and still haunts us to this day.

Too often, unfamiliarity is mistaken for foreignness. What I believe someone really means is not, “This food is foreign.” It is, “I did not grow up with it, and I have mistaken my experience for someone else’s.”

Puerto Rican food does not become less Puerto Rican because U.S. citizens brought it to New York or anywhere else in the country, for that matter. Recognizing it within American life does not erase the island’s identity. It simply refuses the hypocrisy of invoking our citizenship when useful while treating our culture as foreign when we show up as ourselves.

And our right to show up as ourselves is the part I’m not willing to let go of.

Sources / further reading:
Puerto Rico in the American Century: A History Since 1898 by Dr. César J. Ayala and Dr. Rafael Bernabe

The Trials of the Oldest Colony in the World by José Trías Monge.

Puerto Rico: A National History by Dr. Jorell Meléndez-Badillo

Foreign in a Domestic Sense: Puerto Rico, American Expansion, and the Constitution by Christina Duffy Burnett and Burke Marshall, editors

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Open post by endlesslyelated with ID 18068758844461789

My parents migrated from Puerto Rico to New York, where I was born. They crossed water, not an international border. I say this as a daughter of the diaspora, not as an islander, and I do not pretend those experiences are interchangeable. The island and diaspora have been shaped by the same colonial relationship but in very different ways, and I am very well aware of this.

Moreover, I want to be clear that Puerto Rican food is distinctly Puerto Rican. I am not arguing that it should be absorbed into a generic American identity. I am asking why, inside the United States, it is treated as though it arrived with foreigners.

Congress made Puerto Ricans statutory U.S. citizens in 1917. The Supreme Court had already described Puerto Rico as “foreign in a domestic sense,” under U.S. sovereignty, but not fully incorporated into the country. That contradiction followed Puerto Ricans to the mainland and still haunts us to this day.

Too often, unfamiliarity is mistaken for foreignness. What I believe someone really means is not, “This food is foreign.” It is, “I did not grow up with it, and I have mistaken my experience for someone else’s.”

Puerto Rican food does not become less Puerto Rican because U.S. citizens brought it to New York or anywhere else in the country, for that matter. Recognizing it within American life does not erase the island’s identity. It simply refuses the hypocrisy of invoking our citizenship when useful while treating our culture as foreign when we show up as ourselves.

And our right to show up as ourselves is the part I’m not willing to let go of.

Sources / further reading:
Puerto Rico in the American Century: A History Since 1898 by Dr. César J. Ayala and Dr. Rafael Bernabe

The Trials of the Oldest Colony in the World by José Trías Monge.

Puerto Rico: A National History by Dr. Jorell Meléndez-Badillo

Foreign in a Domestic Sense: Puerto Rico, American Expansion, and the Constitution by Christina Duffy Burnett and Burke Marshall, editors ...

3434 92

A fun little summer party situation: sea salt chips, grilled sofrito steak, shredded lettuce, pickled red onions, and an avocado garlic mayo dressing tossed right in the bag. Let’s call this Puerto Rican Chips-in-a-Bag.

Ingredients

For the steak:
¾ lb top sirloin steak
2 tablespoons sofrito
½ teaspoon salt-free sazón
½ teaspoon dried oregano
1 tablespoon olive oil
Kosher salt, to taste
Black pepper, to taste

For the avocado garlic mayo dressing:
¼ ripe avocado
3 tablespoons mayonnaise
2 small garlic cloves, finely grated
Juice of 1 lime
¼ teaspoon salt-free sazón
Pinch of dried oregano
Kosher salt, to taste
Black pepper, to taste
1–2 tablespoons water, as needed

For assembling:
1 bag sea salt chips
1 cup shredded lettuce
¼ cup pickled red onions
Chopped grilled steak
Avocado garlic mayo dressing

Recipe

Mix the sofrito, sazón, oregano, olive oil, salt, and black pepper. Lightly coat the steak and marinate for 20–30 minutes at room temperature, or up to 2 hours in the fridge.

Before grilling, remove any heavy excess marinade so the steak can char instead of steam.

Grill over medium-high/high heat for about 3–5 minutes per side, depending on thickness and desired doneness. Rest for 5–10 minutes, then chop into bite-size pieces.

For the dressing, blend or mash the avocado, mayo, garlic, lime juice, sazón, oregano, salt, and pepper until smooth. Add water as needed until loose enough to coat everything. A little bit at a time.

Open the bag of chips and add the steak, lettuce, pickled onions, and dressing. Gently shake or fold everything together and serve right away.

Note: I used salt-free sazón, so I added salt separately. If using regular sazón, go lighter on the salt and taste as you go.

139 21

Open post by endlesslyelated with ID 18109595225083448

A fun little summer party situation: sea salt chips, grilled sofrito steak, shredded lettuce, pickled red onions, and an avocado garlic mayo dressing tossed right in the bag. Let’s call this Puerto Rican Chips-in-a-Bag.

Ingredients

For the steak:
¾ lb top sirloin steak
2 tablespoons sofrito
½ teaspoon salt-free sazón
½ teaspoon dried oregano
1 tablespoon olive oil
Kosher salt, to taste
Black pepper, to taste

For the avocado garlic mayo dressing:
¼ ripe avocado
3 tablespoons mayonnaise
2 small garlic cloves, finely grated
Juice of 1 lime
¼ teaspoon salt-free sazón
Pinch of dried oregano
Kosher salt, to taste
Black pepper, to taste
1–2 tablespoons water, as needed

For assembling:
1 bag sea salt chips
1 cup shredded lettuce
¼ cup pickled red onions
Chopped grilled steak
Avocado garlic mayo dressing

Recipe

Mix the sofrito, sazón, oregano, olive oil, salt, and black pepper. Lightly coat the steak and marinate for 20–30 minutes at room temperature, or up to 2 hours in the fridge.

Before grilling, remove any heavy excess marinade so the steak can char instead of steam.

Grill over medium-high/high heat for about 3–5 minutes per side, depending on thickness and desired doneness. Rest for 5–10 minutes, then chop into bite-size pieces.

For the dressing, blend or mash the avocado, mayo, garlic, lime juice, sazón, oregano, salt, and pepper until smooth. Add water as needed until loose enough to coat everything. A little bit at a time.

Open the bag of chips and add the steak, lettuce, pickled onions, and dressing. Gently shake or fold everything together and serve right away.

Note: I used salt-free sazón, so I added salt separately. If using regular sazón, go lighter on the salt and taste as you go. ...