We are right in the middle of the dog days of summer. It’s HOT in Puerto Rico right now. The 2015 incarnation of El Niño, the warming of the Pacific ...
Hot off the Burner
When May rolled in – particularly during third week of the month – my social networks swelled up with all the activities surrounding my alma mater’s commencement ceremony. Lovely birrete art, the second lines and music that only come from New Orleans, and Maya Rudolph’s hilarious address. It made me nostalgic for my own hectic graduation week, so I scoured the web and my own ‘archives’ for those memories from fifteen years ago. Read More…
From May 27 until June 3rd, Puerto Rico will celebrate the fourth Puerto Rico Restaurant Week. This highly anticipated event will take place from Wednesday, May 27th through Wednesday June 3rd. As in previous years, restaurants throughout the Island will offer pre-fixe dinner menus for $28 or $38, with options for the appetizer, entrée and dessert. Several restaurants will also offer pre-fixe lunch menus for $20. Participants include more than twenty-five of the best eateries in San Juan, Santurce, Condado, Miramar, Ocean Park, Isla Verde, Hato Rey, Guaynabo and Humacao. Read More…
Is harissa the next sriracha?
It seems many blogs and food publications are ready to anoint the next big thing when it comes to hot sauces and spice flavors. Sriracha’s supremacy has been challenged by condiments from all over the world. Harissa – a north African blend of peppers and spices – has been floating around for a few years now as a contender. What sets harissa apart from other pepper blends is that it includes a hint of mint. It doesn’t cut the heat, nor overpowers it. I wish I had a better way to describe how the flavors complement each other. In addition to hot red peppers and mint, harissa contains caraway, garlic, cumin, and coriander. Read More…
It feels good to be back after a break of a few weeks without doing much cooking or writing. For most of February and March I was caught up in training for the Puerto Rico Marathon and Half Marathon. Those focused weeks definitely paid off: I shaved off over six minutes over my previous half marathon personal best. Read More…
Earlier this week we talked about my five lessons for best enjoying Saborea Puerto Rico. I’ll show you today why you shouldn’t miss the most important culinary showcase in the Caribbean.
New restaurants for culinary adventures
My friends and I are already planning road trips to visit delicious “new for us” places like Asadura in Luquillo, and Asador San Miguel in Naranjito.
Winery Experience in Puerto Rico
We love to do wine tastings and visiting wine countries in general. The Ambrosia Fine Wines area in the middle of the Tasting Pavillion brings the tasting room experience to Saborea Puerto Rico. The delicious wines and knowledgeable pouring staff will guide you through the wines and suggest pairings from the featured Saborea restaurants and food artisans.
New Products Showcased
Our favorite discoveries in the new product front were the versatile recipes from La Hacienda Foods, the micro-greens from Tropical Fresh, and the delicious Empanadillas Geometricas available to purchase by the dozen. Those will come in especially handy next time we’re having a party. The chicken curry and carnitas ones blew our minds.
Chef Talent for Sunday
I cannot stress this enough. All the chefs we talked to yesterday are incredibly approachable. We bumped into a few in the Tasting Pavillion and didn’t hesitate to ask questions about recipes and their restaurants. Whatever your kitchen conondrum, take it to the experts. And chances are you will learn a trick or five by sitting in the GE Monogram Demo Kitchen Theatre.
This is today’s GE Monogram Demo Kitchen Theatre schedule:
Chef Alex Perichi-Instituto de Banca & Juan Nieves
José Santos: presented by Dominican Republic Department of Tourism & Pedro Alvarez
Denisse Oller & Maria Germania Diaz
Chef Chango & Luis Piñeiro
Jeremie Cruz & Chef Marilyn & Angel Santiago
Chef Lorraine & Ana Parga
Mayra Alejandra & Lorelei Carrión; presented by Splenda
Juan José Cuevas & Luis Castillo & Rafael Barrera
Ben Vaughn & Giovanna Huyke
Puerto Rico National Culinary Team 2015
Johnattan Hernandez, Gerardo Lugo, Suzette Diaz Alberto Febo- Jorge Olivera, Elvin Rosado: presented by Subway
Victor Rosado & Kunal Chakrabarti
Ventura Vivoni & Joel Rodriguez
Josue Diaz & Hector Gonzalez
Need more reasons?
Browse through Twitter and Instagram using the #SaboreaPR hashtag to see all the great food and moments enjoyed by many. And head out to El Escambrón to enjoy it for yourself!
The Saborea season is finally here! Saborea Puerto Rico kicks off this next Thursday, April 9th, celebrating the best of Puerto Rican gastronomy and hospitality. For the eighth consecutive year, this culinary extravaganza takes over San Juan, showcasing local chefs, restaurants, produce and artisanal products.
We’d like to think we are Saborea veteranos after three years of enjoying this festival, so we will be sharing our top five tips to enjoy the Saborea experience. Got any of your own? Make sure to share them in the comments section below.
No plans yet for Valentine’s Day? Print out these delicious recipes and rush to the supermarket. All of these are perfect for pleasing special someones or crowds of friends.
Prime your appetite with these mushrooms sautéed with garlic and sherry.
This silky potato and leek soup can be served either hot or cold with your choice of garnishes. Caviar hearts, anyone?
The First Course
While cleaning out clams and mussels is time consuming, it is about the most difficult part of preparing the some of our favorite shellfish dishes. We keep coming back to this delicious spaghetti with clams and pancetta.
After pasta and soup, feel free to swap the celery root puree I suggest serving with this mahi mahi in ajicito cream sauce for vegetables.
Valentine’s Day without chocolate will not fly here! This post includes links to a delicious baked chocolate custard that’s not too sweet. If you’d rather have smooth stovetop pudding, Dorie Greenspan’s recipe will fit the bill.
It’s time for a giveaway! I am joining dear friends from the culinary blogosphere to celebrate February and Valentine’s Day with the #CookbookAffair giveaway’s series. Fourteen days, fourteen cookbooks, fourteen great blogs to get to know better! We have picked some great books to gift lucky readers, and some of the ladies have added extra swag you should check out. Today we’re into our fourth day of prizes.
On Sundays, people pile up their families in their cars and take off to explore the island and every corner’s signature flavors. On today’s Domingo Criollo feature, we ‘visit’ the Southern Puerto Rico town of Salinas through this recipe for chunky mojo isleño.
Un año que viene y otro que se va…
I love putting together the now traditional GF360˚ top 5 new posts of each year. For starters, it reinforces the kind of writing and experiences I want to continue having and sharing with all of you. There is a lesson learned for each of these posts.
Drumroll please! GF360˚ Top 5 posts of 2014 are… Read More…
I think I have quizzed you on this important fact. What country celebrates the longest holiday season?
If you answered anything other than a rousing “Puerto Rico!”, click here for my original tutorial on Puerto Rican Christmas. One sentence summary? Puerto Rican Christmas stretches from the day after Thanksgiving to mid January. That gives you plenty of time to enjoy the delicacies of the season, cleanse your palate from the overdose of lechón, arroz con gandules, and coconut sweets, and then do it all over again before it is time for la Calle San Sebastián.