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. ...

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 ...

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 ...