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Menú puertorriqueño para Acción de Gracias: Pavochón

Sofrito Recipe - This is the base for most Puerto Rican dishes - just add it to season and spice beans, stews, rice dishes and picadillo, etc. Freeze this mixture in ice trays, then store in freezer bags to have on hand for recipes.

In Ponce they're called Domplines Ponceños & elsewhere on the island, as in Vieques, Fajardo & Humacao, they're Arepas.

Today is the first official start to National Hispanic Heritage Month and in celebration I figured I would round-up all of my traditional and inspired Puerto Rican recipes in one place. Enjoy and Cook on! Buen provecho! Traditional Pastelillos de Carne (Puerto Rican Meat Turnovers) Spanish Bean Soup Pavochon Fricassee de Pollo Alitas en Escabeche (Wings in... Read More »

Mojo - While living in Cuba, historian, author and chef Maricel Presilla crushed the garlic for this sauce with a mortar and pestle that had belonged to her great-grandmother. This preparation can be used as a marinade and/or sauce for shrimp, pork or chicken.

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