Cascos de Guayaba
It’s not really news that you should see what tops the ingredients list of certain foods and rule out anything lab born. Still, we all have our blind spots and for me its guava in all its forms. Easy enough for most to avoid, except for Cubans to whom its practically a food group, I get as far as seeing red color #20 and think better of it. When I’m in Miami, this isn’t a problem. I can always find freshly made poached guavas, pastes and jellies in local markets. Visting Jamaica this past November, my suitcase was weighted down with jarred preserves where the most intense add-in was clove and maybe a dash of nutmeg. In New York, I have fewer options. Read more
