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 ...

Most of what I knew about my mother’s cooking, I lost when I lost her. The recipes she made. The steps she never wrote down. The seasoning she knew without measurements.

So, now I sit with my grandmother, my aunt, and my extended family to recover the very essence of who she was. I bring my scribbles and ask every question I can, including the ones I should have asked my mom when I had the chance. This is the part of my work that may go unnoticed but the work I care about most.

This is not the prettiest reel I’ll post. It is not the most viral. It is the slow, urgent work of writing down what simply remains, so what we carry doesn’t disappear when we inevitably do.

If your family still has someone who cooks this way, please sit with them. Bring a notebook. Ask the questions. Write down the recipes. Keep your family legacy alive. ❤️

#puertoricanrecipes #puertoricanfood #familyrecipes #cookbookrecipes ...

Elote is one of my favorite things, except that the kernels get stuck in between my teeth.

So, I deconstructed it to avoid the issue and kept everything I love. The charred corn, the crema, the cotija, the garlic, and the chili. Turned it into a Mexican street corn salad that is much easier to eat and very hard to stop going back to.

It still gives you the richness of street corn, just in a way that makes it easier for summer dinners and cookouts. Save this and put this on your roster.

Deconstructed Mexican Street Corn Salad

Ingredients
6 ears fresh corn
1/4 cup Mexican crema, or mayo if you can’t find crema
1/2 cup grated cotija cheese, or queso fresco for a milder taste
2 garlic cloves, crushed
1 teaspoon chili powder
1 teaspoon paprika
Fresh cilantro, chopped, for garnish

Method
Preheat your grill to medium-high heat.

Remove the husks and silk from the corn, keeping the kernels intact. Place the corn on the hot grill and cook for 10 to 20 minutes, rotating occasionally, until lightly charred and tender.

Once the corn is cool enough to handle, cut the kernels off the cob and transfer them to a large bowl.
Add the crema, cotija cheese, crushed garlic, chili powder, and paprika. Gently toss until the corn is well coated.

Transfer to a serving dish and finish with extra cheese and fresh cilantro.

Serve immediately as a side dish or appetizer. ...