Posted by Roberto on June 24, 2016

10 lesson filled foods and ingredients of Puerto Rico

Achiote – Also known as “annatto,” achiote is an ingredient native to Puerto Rico. Often, the dye from the seeds was used as body paint and lipstick amongst the Taínos; therefore, it is often called the “lipstick tree.” Before the use of packaged sazón – which has artificial food coloring, msg, and other unpronounceable ingredients

Posted by Roberto on March 25, 2016

Why I Drink Liquid Gold

I was about 20 years old, chasing the live salsa music scene throughout the city of Chicago.  At that time I was learning to dance salsa and I didn’t always have the courage to ask ladies out to the dance floor. This was how my first experience with rum came to be. Before a night

Posted by Roberto on January 14, 2016

The Man Behind the Jíbarito Sandwich

When I first had the idea about this blog I had a totally different attitude and idea about what to write and the message I wanted to convey. The blog was first titled, “Enough with the ordering of that sandwich!!” The premise came from a long time feeling I had about the widespread popularity of

Posted by Roberto on August 24, 2015

What Did We Do Before There Was Adobo and Packaged Sazón?

Within this cooking journey, I’ve made a concerted effort to make “Puerto Rican Soul Food.” To take my time in the kitchen and create a down­home, back-to-the-basics, slow cooking pot of something my ancestors would be proud of. Waiting for the bay leaf to spread its flavor, allowing the dry beans to soften, enabling the

Posted by Roberto on August 24, 2015

¿Cómo se hacía antes de que existiera el adobo y el sazón empaquetado?

¿Cómo se hacía antes de que existiera el adobo y el sazón empaquetado? Durante esta travesía por la cocina he hecho un esfuerzo concertado en la preparación de comida típica puertorriqueña. En honor a  mis ancestros y como si fueran ellos quienes estuvieran a cargo, he vuelto a lo más rústico de la cocina criolla