The Puerto Rican edition to this trend. I know this list isn’t finished. Any that you’ve heard not listed here?

Oh, just in case - Pegao is not simply burnt rice. It’s the crispy layer formed at the bottom of the caldero, not the “I forgot the stove was on” and it went too far. On that note, a caldero is not interchangeable with any pot. Don’t ask me, just ask every abuelita to ever exist. Recao is not another name for cilantro. They are different herbs. And of course, coquito and pasteles carry their own ingredients and traditions. Equally as delicious as eggnog or tamales, but definitely different. ...

One of my favorite things about going out to eat is discovering a dish that makes me wonder how it was made and sends me back into my own kitchen to try a version of it.

On one of my visits to Puerto Rico, my cousins and I went to BACOA Finca + Fogón (@bacoapr) Among everything we ate, their gandules hummus immediately caught my attention. It was familiar and unexpected at the same time. An ingredient I have known my whole life, presented in a way I had never experienced before.

I loved it so much that I officially tried making my own version at home. Here it is, completely inspired by that first taste at BACOA.

Keep this one close and give it a try. Of course, if you ever find yourself in Puerto Rico, make your way to BACOA to taste the dish that inspired this one. ...

I tested my mom’s bistec encebollado using what I know so far, and my palate caught two things immediately. It needs just a tiny bit less vinegar, and I may be missing adobo. I have to call my aunt in case she knows whether my mom used it in hers.

So, this is not the final recipe. It is the version I am testing now. The one I’m sharing while I continue asking questions, adjusting measurements, and trying again.

This process is difficult. There are moments when I wish I could simply call my mom and ask exactly what she did. But it is also exhilarating when something gets closer, when one bite gives me a new clue, or when a family member remembers a detail I didn’t know to ask about before.

Recreating these recipes is not clean or linear. It is testing, tasting, learning, calling my family, and returning right back to the kitchen.

This bistec was delicious. It just wasn’t hers yet. So, I’m going back to the drawing board.

Any different ingredients in your recipe? ...