Tags » Puerto Rican Food

Pernil (Puerto Rican Pork Shoulder Roast)

This recipe was originally published by Carmen Aboy Valldejuli in 1954 (“Cocina Criolla”).  This is my translation. It needs to marinate 1-3 days, the longer the better. 255 more words

High blood pleasure: The history of Morcilla. Recipe included.

Arroz con gadules, tostones, aguacate, y morcilla.

I remember the first time I tried it. It was kind of spongy and at the same time it had a crispy skin… and it was fried. 814 more words


Adventure for the Infamous "He Burrito"

Dear Blog,

I’m writing this to you as I’m embarking on a family excursion to Stow, OH (more on that later). What I’m writing to you about, however, happened in Chicago. 372 more words

Lifestyle Blog

Pernil Perfection

Pernil, seasoned and cooked pork shoulder, is a traditional Puerto Rican dish served at Holidays and special occasions. It creates it’s own holiday of aroma and flavor as you slow cook the pork to perfection. 463 more words

"It's like a burrito, but with the masculine 'he' in front of it" - Jibaritos with the Evictions


Johnny and Will from Chicago band The Evictions jump in the Mazda 3 for jibaritos from Borinquen Lounge (3811 N Western Ave, Chicago, IL 60618). 127 more words


A Little Miami Fusion in the Heart of Birmingham!

I lived in Puerto Rico from the ages 7-12, and while the island itself held many great memories growing up, the food always bring back so many vivid ones.  1,315 more words


The Five Flavors of New York City (according to me).

The last time I made anything I wanted to blog about, it was challah bread with ube jam weaved into the pleats. I mentioned that Ashkenazi Jewish Cuisine is one of the “Five Flavors of New York City”.  1,117 more words

Food Musings