Puerto Rican food recipes

There is a huge list of recipes that I just recently came across that appear to be very authentic...meaning, I was raised cooking these things the way they say on here...

http://www.rincon-puertorico.com/rosasplace/puertoricorecipes.html

Happy cooking!

mamascookin---when i was in Brooklyn visiting my daughter there was a small shop on her block that sold a marvelous PuertoRican chicken that they roasted on a spit--it was FABULOUS!! i have no idea what they seasoned it with but if you have any suggestion for PuertoRican chicken seasoning and cooking techniques, i would love to hear them!!

Tiki - the only thing I can really think of in the line of seasonings that we use would be something like Adobo or Sazon...

Sazon would have left it with a red tint or orangeish colored....Adobo does not leave it with a color. Adobo makes a huge variety of spices and Sazon is good in just about anything from soup to rice to meat (on meat it would be something to use sparingly and as a rub)! Check out this site:

http://www.goya.com/english/products/product.html?prodSubCatID=8&prodCatID=4

Let me know if there is anything else I might be able to help with!

~Lisa~
AKA: Mammascookin

Sazon!!! thats it--it did have that red orange tint---thanks!!!---btw--on that peach cobbler---i have--simewhere--a redipe for it that was a mistake made by someones grandma---when she was adding cinnamon she mistakenly added cayenne and althopugh she tried to get it out--some was left in--well everyone LOVED IT! I tried it one time and it fabulous---especially warm with a scoop of good vanilla ice cream!!! If i find that original recipe i will post it--but since the original was "on the fly"--i imagine that the simple addition of some to any good cobbler would be just fine!

I drove for a company in Camden NJ who's main work force was Puerto Rican, we collected and presorted mail from large Delaware Valley companies then delivered it to the post office. I had 3 helpers each day chosen at random from the sorting floor (a BIG deal to get out and ride on the truck)I had a standing invite for brkfast at a couple of homes and fried plantains where always prominent. I never turned down an invitation for dinner or party. One baby christening stands out for the amount of food available on a blocked off street.

Thanks, mammascookin, for the website. Back in the late '60s (yes, I'm older than dirt) we were stationed at Ramey AFB on the western coast of Puerto Rico. We lived off base for the first year then moved to base housing for the final two years of our tour. While off base, our landlord's wife made the most delicious meals and would take pity on a young couple with a baby and either invite us for supper or bring left-overs once or twice each week. I can still taste her pastelillos, arroz con pollo, and a dish I called magical pork chops. One year they gave a Three Kings Day party complete with whole roast pig and all the trimmings. Oh my, what a party! To this day we reminisce about all the great friends, great food and great times we had.
One question, do you make your own sofrito or use "store-bought"?

Bonzmoose - You are most welcome for the recipes and the website...as for sofrito, it depends on what I am doing. I have bought some store bought that is pretty good. The bad part about the store bought is that it seems to lose flavor and get bad pretty quick. If I am making something that I want extremely fresh and tasty I prefer to thaw some from the freezer. This way I know it is going to have a kick to it. I guess to best answer your question, fresh homemade is always best! It stores great in the freezer and you can even make it in ice cube trays and when they are done freezing you just pop them out and put them in a baggie. You might want to find a smaller ice cube tray though and then when you get ready to make rice and beans or whatever you want to use it for just pop one of the cubes into the pan and boom, you are done!

Mammascooking - thanks for weblink to Puerto Rican recipes - those sound great!

Thanks for the recipe link, we used to have a Puerto Rican restaurant nearmy work and I got hooked on mofongo, have not seen anything like it since and now will make my own.