This recipe calls for “culantro,” which can be found in Hispanic or Asian markets. This herb is the heart and soul of the Puerto Rican sauce called “sofrito.” Commonly, it is chopped and added to beans, stews, and rice preparations.      Ingredients: 2 cups pre-soaked dried pinto beans (see Notes) 3 cups water 1 cup pumpkin […]

Horchata is toasted sesame seed milk that has been sweetened. It is served ice-cold as a natural refreshment. Ingredients: 1 cup sesame seeds (with hulls) 4-5 cups water 4 Medjool Dates (or 8 if using smaller dates), optional ½ teaspoon cinnamon 1. Toast the sesame seeds in a large pot or pan, stirring the seeds […]

Falafel can be formed into a ball, doughnut or patty, and is made from ground chickpeas. While falafel has Middle East origins, it is also made throughout the world, often as a replacement for meat. It is typically deep-fried, but for this recipe we’ll bake it. Ingredients: ½ cup soaked dried brown lentils (see Notes) 1 […]

This is a cassava shepherd’s pie. Cassava is a tuberous root and the third-largest source of carbohydrates in the tropics (after rice and corn). We serve this dish with rice, beans and salad. It’s very hearty, and a great meal for a Sunday Feast. Ingredients: 4 pounds peeled, chopped cassava/yuca (you can find this frozen […]

Sorullos is a cornmeal-based dish that we call corn fritters. They are usually fried, but in this recipe we baked them. Sorullos are a staple of the Puerto Rican diet and are served as a side dish or as appetizers.                                […]