Roasted chicken might be dinner, but sofrito is what makes it Puerto Rican. At least it does for me (anything with sofrito, count me in).

This is the kind of meal that feels familiar and deeply comforting. A whole chicken rubbed with butter and sofrito under the skin, roasted until golden brown with potatoes, carrots, onions, lemon, and garlic.

Save this for Sunday dinner. Comment “chicken” and I’ll send you the recipe.

#puertoricanrecipes #puertoricancooking ...

I’ve spent years cooking on camera, interviewing chefs about the food they cared most about, and sitting in kitchens that weren’t mine.

Lately, the work that pulls at me most is something different. Something much closer to home.

So, I keep thinking about what it would look like to bring both of those threads together. The curiosity, the camera, the cooking, but turned toward the food I actually came from.

If you’d want to see this become something more, I’d genuinely love to know.

#puertoricanfood #puertoricanrecipes #puertoricancooking ...

There isn’t a Puerto Rican dish in my kitchen that doesn’t start here.

Sofrito is our base. The green, herbaceous foundation that gives Puerto Rican food its unmistakable flavor. Some families add ají dulce, others swear by recao, and some skip cilantro altogether, but the bones are always the same.

Make a jar. Freeze it in portions. Use it in rice, beans, stews, eggs, whatever needs depth. There is no Puerto Rican kitchen without it.

#sofrito #puertoricanrecipes #puertoricancooking #puertoricanfood ...