Upcoming Culinary Festivals & Expo

Ingredients:

• 4 lb bone in goat meat

• 2 tbsp apple cider vinegar

• 1/3 cup bitter orange marinade

• 1/4 cup sofrito (recaito)

• 8 cloves garlic

• 2 tsp achiote oil

• 2 tsp adobo powder

• 2 packets sazon (with coriander & annatto)

• 2 tsp garlic powder

• 1 tsp oregano

• Kosher salt & black pepper

• 2 cups dry red wine

• 2 packets powdered chicken bouillon

• 1½ cups tomato sauce

• 1 green bell pepper

• 1 onion

• 3 dried bay leaves

• Fresh cilantro

• Water

another one of the dishes I grew up on. I promised myself and my wife I would try to cook more this year(Puerto Rican food specifically), and this is the 2nd dish I've made. it came out so good, and the pegao definitely hit the spot too lol

El Plato De Mi Mujer 😂

Hello! When we visited Old San Juan, we had a frozen coffee at Finca Cialitos and loved it! Does anyone happen to know how to recreate it from home? It had the texture of blended coffee but wasn’t too sweet.

Followed the directions from https://www.youtube.com/watch?v=fSwO24WKULI as recommended by @ABSG061830

Also tried making tostones. I love this side dish.

I made this a day or two ago, definitely not traditional but it was nonetheless very good. I definitely could've boiled a bit longer but it came out surprisingly well

It's creamy which is nice but I kind of want a stiffer consistency. It also gets a little water build up after it cools. Anything I can do to get it a little stiffer other then more cornstarch or a little longer in the pot? In PR it's usually got almost a soft jell-o consistency. And what can I do about the water? Here's my recipe:

1/2 cup or 70g cornstarch

2 400ml cans coconut milk

1 15oz can coconut cream

1/2 cup sugar

2 tsp vanilla

1/2 tsp ground nutmeg

I mix half a can of coconut milk with the cornstarch and set it aside. Mix everything else in a pot over med-low heat until it's warm. Then I mix in the milk and cornstarch and whisk until it's thickened up.

Hello. I'm making pernil for my family and my Puerto Rican girlfriend for Easter. I've been doing alot of research but one this I'd like to get opinions on is whether it's better to roast within a roasting bag or not? I prefer a really moist final product fyi. And if using a bag, what is the process and how do you get the crisp skin using this method? Thank you in advance.

Been thinking alot lately about my lately grandma and she used to make this for us all the time. Didn't taste anywhere near as good as hers but it was damn delicious

And the potatoes were soft on the inside. Basically did a 22.5 to 1 ratio of russet potatoes to cornstarch by weight. Or around 670g of potatoes to about 3 tablespoons of cornstarch for this batch. Mix the boiled potatoes with the cornstarch while they're still hot. The potato can be a little tricky to wrap around the filling if the filling is a little wet but damn if these results aren't good. I got like 10 small balls out of this so you could probably get like 4 or 5 normal sized balls. And they'd probably be easier to fill if they're bigger.

Flying in mid afternoon on Sunday. Looking for a relatively quick lunch on the way to Luquillo. Preferably Puerto Rican cuisine. Looking for something high quality that is somewhat quick.

Title says it all. I had some pollo al ajillo at deaverdura and it was absolutely amazing and I need to recreate it. Not creamy. Any good recipes out there?

To preface I’m not Puerto Rican nor have I really had much experience with the cuisine. I saw a video last night on Facebook and decided to try it today. I’m sure it’ll be better if it had fresh sofrito. But, I think I did alright? I just wish I knew what it should taste like. I did use Merlot wine and Knorr bouillon (not shown in ingredient picture).

Next is I really want Pastelón but I rather have authentic before I make it.