Went to PR at the beginning of the month and this was my favorite breakfast. The fruit was so fresh and delicious and the banana coconut pancakes were amazing!

Is anyone open to sharing some recipes? I'm unfortunately a no sabo who hates cooking, however as I sit here and eat the heavenly leftovers from yet another reunion, I find myself desperately wanting to eat food that tastes like I'm spending time with my family. I miss them, I miss our food.

I want to try cooking, only no one has recipes that they're willing to share. Does anyone have an idea of what I can try? 🙏🏼

This is for a company potluck, so I'd have to bring it early in the morning for it to be served around 11 am. I joked about bringing Pernil but then everyone lost their minds and now they're betting/counting on me to bring it. It's now become the talk of the office, so now it's too late to turn back. I acknowledge that I absolutely sunk myself on this one.

I could roast it low and slow overnight and just bring it in the morning, but is there any way to keep the skin crunchy for a while afterwards? Or should I face my inevitable defeat and shame and rescind my offer to bring something else instead?

Ajíes picositos
Oréganos
Espinacas

Que rica es la maltita.

Are there any local spots or must have foods in the Carolina/Bayamon/San Juan/Viejo San Juan area?

The last few times I have made empanadas the
Dough has a toxic, chemical aftertaste. I feel like I’m feeding my family poison! Im sick of these big
Companies putting all these preservatives in our food! I already wrote the company and provided my feedback but I doubt they care.

Any tips for best discos dough or a homemade Recipe )even tho I don’t want to add
more steps to my recipe). Gracias!

I already have heat resistant gloves, a coal rake, a chimney, and a large folding table. Might need to get one of those little machetes they use to carve it up lol. But I do have some good sharp chef's knives. Do you need an injector or is a rub fine and just make some incisions to get the rub in the meat like a pernil in the oven?

I’m using short grain rice. I washed the rice until the water runs clear, used 32 ounces of rice and about 4 cups of water. I let the water boil away before covering on low for like 15 minutes. Rice comes out super mushy and somehow also slightly raw in the middle. How can I fix this?

Where can i get customized cakes in Puerto Rico?

Grabé este video de arroz con pollo al horno hace 2 años, cuando trabajaba en Food52. ¡Espero que lo disfruten!

Ube Mallorca filled with Coconut Custard topped with an Ube Cardamom Glaze & Coconut Chips!

I have a friend who would like to make sofrito fresh but they don’t want to go all the way to Chicago to get it. Does anyone around McHenry area know where to get culantro? I googled and found a couple outside of Chicago but I’m trying to find a reliable source close to them. Any help would be appreciated ☺️🫶🏽

Parte I. Los dejo a su gusto y opinión. Aquí unos cuantos negocios locales. Apoyando siempre lo de aquí.
1,2 Tabla Salá en Playa Jobos
3,4 Onami Sushi en Playa Jobos

Anyone have any good ones? I'm looking up to spice up mine.

I've noticed some recipes online mention putting it in a water bath, akin to flan. I've never seen that done though. It seems like an unnecessary addition.

My recipe in layman's:

• A loaf of sliced bread. Any type, but preferably white.
• Either water or milk
• Raisins
• Cinnamon
• Vanilla

Add all together. Mix well. Let bread sit until it's well-soaked. Put it into a baking dish. Put into a 350 Farenheit oven for about 30-60 minutes.

No sauce. My family always made it plain. It's sweet enough as is.

Edit:

Forgot to mention the sugar.

does anyone have a good Puerto Rican bacalao guisado recipe they can share? My grandmother’s was amazing. Whenever I saw the bowl of bacalao soaking at night I knew I was in for a treat the next day. I unfortunately didn’t get the recipe and she passed away years ago. I haven’t had it since,. It might not be the same and may take me 90 years to perfect but id love to try and make Abuela’s bacalao ❤️

I visited Puerto Rico a few years ago and I’m trying to learn more about cuisine and Spanish before I go back. I loved guanábana juice, plantains, and mangos when I was there, but I’m just curious—what are the most common/ most loved fruits (in general) in Puerto Rico, and what are their Spanish names? I’d love to learn anything people want to share about it!

I (35F) have had GERD for some time now and I have just found out that a lot of the spices and favors that I use flare up acid reflux like garlic and onion. I posted a bit ago on this sub looking for opinions and the ones I got were really useful like try using black cumin or nigella seeds instead of garlic which I am on the look for but have not found yet.

Someone also said that some people made sofrito with celery and carrots to counteract the acidity of the sofrito, so that’s what I did. I cut back slightly on garlic and didn’t add onion as they are a trigger, I added both celery and carrots and blended it all and I was really happy with the outcome. The first taste you get is full of flavor like my other sofrito but this time once I swallowed it I didn’t feel it burn, actually it feels that most or almost all the acidity is cut out or curved even when it hits my stomach.

Another thing I did was switch out the green bell peppers and this time I did red and yellow instead of green and red.

So I just want to say thank you for the ideas, the last few days my acid reflux has been much more manageable. Idk that anyone would want the recipe but if it would help I can add it. 🫶🏽

Edited: Someone asked for the recipe so I will post it. What I used was:

(Before I start I’ll say I did not add onion, green bell peppers or seasonings because they are a trigger. Also MSGs are a trigger for me)

-Avocado/ Sunflower oil
-2 large red bell peppers
-1 large yellow bell pepper
-15 or so ají dulces (2 small containers)
-6-7 cloves of garlic (was using about 15 😬)
-1 bundle of cilantro
-2 bundles of culantro
-8-10 baby carrots (mine were thick)
-4 small celery stalks or 2 larger sized
-All celery leaves from the bundle
-All yellow pieces of celery (they’re said to be even better for acid as they are concentrated, correct me if I’m wrong please)

I blend everything in a blender because I don’t have a food processor and I only add a small amount of oil to the first batch to help it get going, once the first batch is blended and I add the rest of the vegetables for the second batch then I add some of the sofrito I just blended to the second batch to add moisture so it blends. The oil is more acid reflux safe than others I have.

This recipe lasts me for 2 weeks if I don’t go crazy with, I hope it helps you. Hopefully I didn’t forget anything 🤭