La Mesa Boricua

Ingredients

• 3 bunches culantro (recao)
• 2 bunches cilantro
• 20 ajíes dulces (or 1 green bell pepper)
• 2 green bell peppers, seeded
• 1 red bell pepper, seeded
• 2 large yellow onions
• 2 heads garlic, peeled
• ⅓ cup olive oil

Steps

1. Wash and roughly chop all the herbs, peppers, onions and garlic.
2. Pulse in batches in a food processor — keep it rustic, not a paste.
3. Stir in the olive oil to help it freeze and release flavor.
4. Spoon into ice-cube trays and freeze solid, 3–4 hours.
5. Pop out the cubes and store in freezer bags up to 3 months.
6. Use one cube wherever a recipe says “sofrito.”

Ingredients

• 2 bunches culantro
• 1 bunch cilantro
• 1 green bell pepper, seeded
• 1 yellow onion
• 8 garlic cloves
• 15 ajíes dulces (or extra green pepper)
• ¼ cup olive oil
• Salt to taste

Steps

1. Rough-chop the culantro, cilantro, pepper, onion and garlic.
2. Add half to the food processor and pulse; add the rest and pulse until minced.
3. Stir in the oil and salt. No heat — this stays raw and bright.
4. Keep refrigerated in a jar up to 1 week, or freeze in cubes.
5. Use where a dish wants green depth without tomato.

Ingredients

• 1 tbsp annatto (achiote) powder
• 1 tbsp garlic powder
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 tsp dried oregano
• 1 tsp black pepper
• 1 tsp salt

Steps

1. Combine every spice in a small bowl.
2. Whisk or shake to mix evenly.
3. Store in an airtight jar away from light, up to 6 months.
4. Use 1 packet-equivalent (2 tsp) per pot of rice or guiso.

Ingredients

• 2 tbsp salt
• 1 tbsp garlic powder
• 1 tbsp black pepper
• 2 tsp dried oregano
• 1 tsp ground cumin (optional)

Steps

1. Combine all the ingredients in a jar.
2. Shake to blend, then rub on meats before marinating or roasting.
3. Store in an airtight jar up to 6 months.
4. Season chicken, pork, and fish generously — it's the base rub.

Ingredients

• 1 head garlic, peeled
• 1 tsp salt
• ¼ tsp black pepper
• ½ cup olive oil
• 2 tbsp distilled vinegar (or lime juice)
• 1 tsp dried oregano

Steps

1. Pound the garlic with salt into a rough paste (mortar or processor).
2. Warm the olive oil gently over low heat — don't brown the garlic.
3. Stir in the garlic paste, vinegar and oregano; heat 2 minutes.
4. Cool and bottle. Drizzle over tostones, mofongo, and roast pork.

Ingredients

• 2 cups medium-grain rice
• 3 cups water
• 2 tbsp olive oil
• 1 tsp salt
• 2 bay leaves (optional)

Steps

1. Rinse the rice until the water runs clear, then drain well.
2. Heat the oil in a heavy pot; add the rice and toast 1–2 minutes.
3. Add water, salt and bay leaves. Bring to a full boil.
4. Lower the heat to the gentlest simmer, cover tightly, 15–18 minutes.
5. Remove from heat, leave covered 10 minutes. Fluff with a fork.

Ingredients

• 3 cups medium-grain rice
• 1 can gandules (pigeon peas), drained, liquid reserved
• 1 sofrito cube (page 7)
• 2 tsp sazón (page 10)
• 2 tbsp alcaparrado
• 1 ½ cups water + gandules liquid
• 3 tbsp olive oil
• Salt & pepper

Steps

1. Rinse and drain the rice.
2. Heat the oil; cook the sofrito cube 2 minutes until fragrant.
3. Add the rice, sazón and alcaparrado. Stir 3 minutes to coat.
4. Add gandules, then liquid (gandules liquid + water to reach 4½ cups total). Season with salt.
5. Boil, then cover and simmer low 20 minutes without lifting.
6. Rest 10 minutes off heat. Fluff and serve.

Ingredients

• 2 tbsp olive oil
• 1 sofrito cube (page 7)
• 6 bone-in chicken thighs, skin on
• 2 tsp sazón (page 10)
• 2 cups medium-grain rice
• 3 cups chicken broth, hot
• ½ cup alcaparrado
• Salt, pepper & oregano

Steps

1. Heat the oil over medium-high. Season the chicken with sazón, salt, pepper and oregano.
2. Brown the chicken, skin-side down, 4–5 minutes per side. Set aside.
3. In the same pot, cook the sofrito cube 2 minutes until fragrant.
4. Add the rice and stir to coat every grain. Add the alcaparrado.
5. Return the chicken to the pot, pour in the hot broth, bring to a boil.
6. Cover, lower the heat, and cook 20 minutes without lifting the lid.
7. Rest 5 minutes off the heat. Fluff and serve.

Ingredients

• 3 cups leftover white rice
• 1 cup cooked pink beans (or canned habichuelas)
• 1 sofrito cube (page 7)
• 3 tbsp olive oil
• ½ cup bean cooking liquid or broth
• Salt & pepper

Steps

1. Heat the oil in a wide skillet; cook the sofrito cube 2 minutes.
2. Add the leftover rice and press it into the pan in an even layer.
3. Let it crisp on the bottom 4–5 minutes without stirring.
4. Fold in the beans and liquid; scrape up the crispy bits.
5. Cook 3 more minutes, season, and serve.

Ingredients

• 2 cups medium-grain rice
• 1 can Vienna sausages (or 4 smoked links, sliced)
• 1 sofrito cube (page 7)
• ½ cup tomato sauce
• 2 tsp sazón (page 10)
• 3 cups water
• 3 tbsp olive oil

Steps

1. Rinse the rice and drain.
2. Heat the oil; cook the sofrito cube 2 minutes, then add tomato sauce and sazón.
3. Add the rice and stir 3 minutes until coated in red.
4. Add the sausages and water; bring to a boil.
5. Cover and simmer low 20 minutes without lifting.
6. Rest 10 minutes, fluff, and serve.

Ingredients

• 1 lb dried pink beans (or 2 cans)
• 1 sofrito cube (page 7)
• ½ cup tomato sauce
• 2 tsp sazón (page 10)
• ½ cup calabaza, cubed
• 2 potatoes, cubed (optional)
• 2 tbsp alcaparrado
• 3 cups water or broth
• 3 tbsp olive oil

Steps

1. If using dried beans: soak overnight, simmer 1½ hours until tender. Drain, reserve 3 cups of cooking liquid.
2. Heat the oil; cook the sofrito cube 2 minutes.
3. Add tomato sauce, sazón and alcaparrado; cook 3 minutes.
4. Add beans, calabaza, potatoes and liquid. Simmer uncovered 20 minutes.
5. Simmer longer for a thicker sauce. Season and serve over rice.

Ingredients

• 3 lb chicken, bone-in pieces
• 1 sofrito cube (page 7)
• 1 cup tomato sauce
• 2 tsp sazón (page 10)
• 2 potatoes, quartered
• 1 cup calabaza, cubed
• 2 tbsp alcaparrado
• 2 cups chicken broth
• 3 tbsp olive oil

Steps

1. Season the chicken with sazón, salt and pepper.
2. Brown the chicken in oil, 5–6 minutes, in batches. Set aside.
3. Cook the sofrito cube 2 minutes; add tomato sauce and alcaparrado.
4. Return the chicken with the broth. Simmer, covered, 20 minutes.
5. Add potatoes and calabaza; simmer 15 more minutes until tender.
6. Serve over arroz blanco.

Ingredients

• 2 lb beef chuck, cubed
• 1 sofrito cube (page 7)
• 1 cup tomato sauce
• 2 tsp sazón (page 10)
• 1 tbsp adobo (page 10)
• 2 potatoes, quartered
• 1 cup calabaza, cubed
• 2 tbsp alcaparrado
• 2½ cups beef broth
• 3 tbsp olive oil

Steps

1. Season the beef with adobo and sazón.
2. Brown well in oil in batches — deep color, deep flavor.
3. Cook the sofrito cube 2 minutes; add tomato sauce and alcaparrado.
4. Return the beef, add broth, and simmer covered 1 hour.
5. Add potatoes and calabaza; simmer 20 minutes until fork-tender.
6. Rest 10 minutes, then serve over rice.

Ingredients

• 1 (8 lb) pork shoulder, skin scored
• 12 garlic cloves, minced
• 2 tbsp adobo (page 10)
• 1 tbsp dried oregano
• ¼ cup olive oil
• ¼ cup distilled vinegar
• Salt & black pepper

Steps

1. Pound the garlic, adobo, oregano and olive oil into a paste; add the vinegar.
2. Rub the paste deep into the scored skin and all over the shoulder.
3. Cover and marinate in the fridge overnight (12–24 hours).
4. Roast at 300°F, uncovered, until fork-tender, 5–6 hours.
5. Raise to 450°F for the last 15–20 minutes to crisp the skin.
6. Rest 30 minutes, then pull. Serve with arroz con gandules.

Ingredients

• 1 lb ground beef
• 1 sofrito cube (page 7)
• ½ cup tomato sauce
• 1 tsp sazón (page 10)
• ¼ cup alcaparrado
• ¼ cup raisins (optional)
• 1 tsp adobo (page 10)
• 2 tbsp olive oil

Steps

1. Heat the oil; cook the sofrito cube 2 minutes.
2. Add the beef and cook, breaking it up, until no longer pink.
3. Add tomato sauce, sazón, adobo, alcaparrado and raisins.
4. Simmer 10 minutes until the sauce clings to the meat.
5. Serve with rice, in empanadas, or as mofongo stuffing.

Ingredients

• 1 lb salt cod, soaked overnight, rinsed
• 1 sofrito cube (page 7)
• 1 cup tomato sauce
• 2 potatoes, cubed
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 tbsp alcaparrado
• 3 tbsp olive oil
• ½ cup water

Steps

1. Flake the soaked, rinsed cod into pieces; pick out any bones.
2. Heat the oil; cook the sofrito cube 2 minutes.
3. Add onion and peppers; soften 5 minutes.
4. Add tomato sauce, alcaparrado, potatoes and water. Simmer 15 minutes.
5. Add the cod and simmer 10 minutes — taste first, the fish is salty.
6. Serve with arroz blanco and a slice of aguacate.

Ingredients

• 1½ lb stew beef or chicken, cubed
• 1 sofrito cube (page 7)
• 1 cup calabaza, cubed
• 1 lb yuca, peeled, cubed
• 1 lb ñame, peeled, cubed
• 1 green plantain, cut in chunks
• 2 ears corn, cut in rounds
• 2 tsp sazón (page 10)
• 2 tbsp olive oil
• 10 cups water
• Cilantro for serving

Steps

1. Season and brown the meat in oil over medium-high heat.
2. Cook the sofrito cube 2 minutes, then add the water and sazón.
3. Simmer, covered, 30 minutes with the corn and calabaza.
4. Add yuca, ñame and plantain; simmer 25 more minutes.
5. Season to taste. Serve with cilantro on top and a lime wedge.

Ingredients

• 2 green plantains
• 1½ cups canola oil
• Salt, flaky
• Mojo de ajo (page 11) to serve

Steps

1. Peel the plantains: score the skin lengthwise, pry it off in strips.
2. Cut into 1-inch thick rounds.
3. Heat the oil to 350°F. Fry the rounds 3–4 minutes until pale gold.
4. Drain, then smash each round to ½ inch with a tostonera or plate bottom.
5. Fry again 2–3 minutes until golden and crisp.
6. Drain, salt generously while hot, and serve with mojo.

Ingredients

• 2 ripe plantains, black-spotted
• ½ cup canola oil
• Pinch of salt

Steps

1. Peel the plantains and slice diagonally into ¾-inch pieces.
2. Heat the oil over medium — don't rush this, slow means caramelized.
3. Fry 3–4 minutes per side until deep golden and glossy.
4. Drain on paper towels and sprinkle with salt.
5. Serve alongside rice and beans, or with a fried egg on top.

Ingredients

• 4 green plantains
• 4 garlic cloves
• ⅓ cup olive oil
• ¼ cup fried pork cracklings (chicharrón), optional
• ½ cup chicken broth, warm
• Salt
• Mojo de ajo (page 11) to serve

Steps

1. Peel and cut the plantains into 1½-inch rounds. Fry in oil until golden and soft.
2. Pound the garlic with salt into a paste in a mortar (pilón) or bowl.
3. Add the fried plantains in batches with the pork cracklings and pound while drizzling olive oil.
4. Add warm broth to loosen — the mix should hold its shape.
5. Mold into balls or pack into a bowl and unmold.
6. Serve with mojo de ajo drizzled on top and a broth.

Ingredients

• 3 green plantains, peeled, cubed
• 1 lb yautía, peeled, cubed
• 1 cup calabaza, cubed
• 2 cups picadillo (page 21), cooled
• 2 tbsp annatto oil
• 1 tsp salt
• 2 cups canola oil, for frying

Steps

1. Grate the plantains, yautía and calabaza fine (food processor works).
2. Mix with salt and annatto oil into a firm, pasty dough.
3. Wet your hands. Shape a ball, press a well, fill with 2 tbsp picadillo.
4. Seal into a fat oval, pinched at both ends.
5. Fry at 350°F, turning, until deep brown and crisp, 8–10 minutes.
6. Drain on paper towels and serve hot.

Ingredients

• 1 cup salt cod, soaked overnight, flaked
• 1 cup all-purpose flour
• ¼ cup cornmeal
• 1 cup water
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 tsp adobo (page 10)
• 2 cups canola oil, for frying

Steps

1. Whisk flour, cornmeal and water into a loose batter.
2. Fold in the cod, onion, garlic and adobo. It should be thin, not doughy.
3. Heat the oil to 350°F.
4. Ladle thin rounds of batter into the oil, a few at a time.
5. Fry 2–3 minutes per side until golden and lacy at the edges.
6. Drain, salt lightly, and serve with a squeeze of lime.

Ingredients

• 1½ cups cornmeal
• 1½ cups water
• 1 tsp salt
• 1 tbsp sugar
• 1 cup queso blanco or mozzarella, in sticks (optional)
• 2 cups canola oil, for frying

Steps

1. Bring water, salt and sugar to a boil; whisk in the cornmeal.
2. Stir until it pulls away from the pot and forms a soft dough, 3 minutes.
3. Cool until handleable. Shape into 4-inch logs around a cheese stick, if using.
4. Fry at 350°F until deep golden, 4–5 minutes.
5. Drain and serve with garlic mayo or as a side to any guiso.

Ingredients

• 2 lb green bananas, peeled, grated
• 1 lb yautía, peeled, grated
• 1 cup calabaza, grated
• 2 cups picadillo (page 21), cooled
• ⅓ cup annatto oil
• 1 cup chicken broth
• 12 banana-leaf squares, softened
• Salt

Steps

1. Mix the grated banana, yautía and calabaza with salt, broth and annatto oil into a thick masa.
2. Lay a leaf square over a piece of parchment. Spoon on 3 tbsp masa.
3. Top with 2 tbsp picadillo and fold the masa around it.
4. Wrap tightly into a neat packet, parchment then leaf; tie with kitchen string.
5. Boil a big pot of water; simmer the pasteles 45–50 minutes.
6. Unwrap and serve hot alongside pernil and arroz con gandules.

Ingredients

• 1 can coconut milk
• 1 can cream of coconut
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 tsp vanilla
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• 1½ cups white rum (optional, to taste)

Steps

1. Blend the coconut milk, cream of coconut, condensed and evaporated milk.
2. Add vanilla, cinnamon and nutmeg; blend until smooth.
3. Stir in rum to taste — it's a family decision, honestly.
4. Chill at least 2 hours. Shake or stir before serving.
5. Pour, dust with cinnamon, and toast the family.

Ingredients

• 1 cup medium-grain rice
• 2 cans coconut milk
• 1 cup water
• ¾ cup sugar
• ½ cup raisins
• 2 cinnamon sticks
• 4 whole cloves
• 1 tbsp ginger, grated
• Ground cinnamon to finish

Steps

1. Rinse the rice. In a pot, combine rice, water, cinnamon, cloves and ginger.
2. Simmer, uncovered, until the rice is tender and most liquid is absorbed, 20 minutes.
3. Add the coconut milk, sugar and raisins. Stir over medium until thick and creamy, 15–20 minutes.
4. Cool, then chill at least 4 hours — it thickens as it rests.
5. Serve cold in bowls, dusted with cinnamon.

Ingredients

• 1 lb elbow macaroni
• 1½ cups mayonnaise
• 1 cup peas (thawed, if frozen)
• ½ cup pimentos or roasted red pepper, diced
• ½ cup green olives, sliced
• 2 stalks celery, diced
• 1 small onion, minced
• Salt & pepper

Steps

1. Boil the macaroni until al dente. Drain and rinse with cold water.
2. In a big bowl, mix the mayonnaise, peas, pimentos, olives, celery and onion.
3. Fold in the cooled macaroni and season with salt and pepper.
4. Chill at least 2 hours — better the next day.
5. Serve cold beside pernil, pasteles, or just by the spoonful.

Ingredients

• 4 cups coconut milk
• ½ cup cornstarch
• ⅔ cup sugar
• 1 tsp vanilla
• 1 pinch salt
• Ground cinnamon to finish

Steps

1. Whisk a little of the coconut milk into the cornstarch to dissolve it.
2. In a pot, combine the remaining milk, sugar and salt; bring to a gentle simmer.
3. Whisk in the cornstarch slurry; stir constantly until it thickens, 5–7 minutes.
4. Stir in the vanilla, then pour into a wetted mold or glasses.
5. Chill 4+ hours until set — it should jiggle when tapped.
6. Unmold and dust with cinnamon. Serve cold.

Ingredients

• 1 cup sugar (for the caramel)
• 1 can coconut milk
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 5 eggs
• 1 tsp vanilla
• 1 cup toasted coconut, to finish

Steps

1. Melt the sugar in a pan over medium until amber; pour into a flan mold, coating the bottom.
2. Blend the coconut milk, evaporated and condensed milks, eggs and vanilla until smooth.
3. Pour over the caramel. Cover the mold with foil.
4. Set in a water bath and bake at 350°F until just set, about 1 hour.
5. Cool, then chill overnight. Unmold over the caramel sauce.
6. Top with toasted coconut and serve cold.

Ingredients

• 1 cup parcha (passion fruit) pulp, fresh or frozen
• ½ cup lime juice
• ¾ cup sugar
• 4 cups cold water
• Lime slices & mint to serve

Steps

1. Whisk the sugar into the water until dissolved.
2. Stir in the parcha pulp and lime juice.
3. Taste — add more sugar if the parcha is tart.
4. Chill over ice and serve with lime and mint.
5. Straight to the porch, where it belongs.