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Gastronomia
Sofrito
A raw aromatic base blended in advance and kept on hand to start almost any stew: sweet aji peppers, onion, garlic, bell pepper and culantro. It is not the Spanish sofrito cooked in a pan. Here it is made in batches and frozen in cubes, and its smell is the first thing anyone raised on the island recognizes.
Esempio
If a stew tastes Puerto Rican and you cannot say why, the culantro in the sofrito is usually what you are noticing.
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Gastronomia
Recao (culantro)
A long serrated leaf herb, stronger than cilantro and in the same aromatic family. It is the ingredient that gives...
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Sazón con achiote
A spice blend built on annatto that turns rice, stews and fritters that familiar orange. Annatto is the seed that...
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Arroz con gandules
The national dish of Puerto Rico: rice cooked with pigeon peas, sofrito, annatto and often pork. It shows up at every...
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Asopao
A soupy rice halfway between stew and soup, usually with chicken or seafood, built on sofrito, annatto and olives. It...
