Recipes by Joanna Frey

Puerto Rican Style Stewed Pinto Beans     

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... more

Horchata

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... more

Caribbean Falafel

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.... more

Pastelón de Cassava

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... more

Sorullos

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... more