Dec 24
It’s been all about the boxes these days – the boxes I packed my kitchen into when I learned hours before Christmas vacation that my apartment was being renovated, the boxes I’ve been wrapping for gifts, and the ceder box or caja china I sat by for hours this afternoon with a 70lb pig roasting inside for Nochebuena. Let the de-boxing begin and have a Merry Christmas!
Dec 15
I’ve become deeply suspicious of Cuban cookies. It’s not really the cookie’s fault. They’re just not what we do. Growing up, home baked cookies weren’t foreign but they did have the exoticism of something you’d mostly like get at a friend’s house. Tres leches, meringues, tocino del cielo, flan were home, toll house was not. The last couple of months, I’ve tried a few forgettable variations. I follow the recipes to the letter but cusubes elude me and my caballitos de queque were cinnamon drenched failures. This being the cookie season, I looked though all my Cuban sources for a new recipe that was traditional but workable. Many called for Crisco with 1950’s abandon while others were really turrones (blended with more Crisco). Read more
Dec 10
Decembers are a blur whether or not it’s snowing. With no plans to host, I’ve decided to spend the holiday party season as a kind of foreign exchange student. I’m just showing up when asked and however they’re celebrating, I’ll just go with it. Last Christmas was my family’s turn to have Noche Buena dinner and before that I had a party for friends before everyone went their separate ways, so it’s just not my year. Read more
Dec 6
There’s always a point when I finish a post and choose a country category that feels a little dishonest. Well not so much dishonest but not the whole elephant either. When I decided to write about Latin food, I knew that it would be a fuzzy focus and difficult to define. Buñuelos, fritters popular throughout Spain and Latin America, are a good example. Originally from the Iberian penninsula, they’re either Arabic or Sephardic, or maybe both. Typically made from a wheat-based dough that’s flavored with anise, they’re rolled into balls or discs and deep fried then topped with a syrup or honey. Read more
Dec 1
I was excited to read about the opening of a store in Soho dedicated to the sale and promotion of Chilean gourmet food products and wines. I’m always searching for new ingredients and it’s good to have a new focus for my obsession. Puro Chile, a Hitchcock-sleek light box store on the corner of Center and Grand, is definitely obsession worthy. What’s most surprising is how warm the space becomes the moment you step inside. The staff is genuinely enthusiastic and the sparse room is dominated by a large tasting table at the center. Though they’re inventory is still growing, the shelves are lined with avocado oils and wine vinegars Read more
Nov 28
The Elena Ruz sandwich always seemed a little out of place on the menu. A combination of roasted turkey, cream cheese and strawberry preserves, it floats alongside the heavier ham, lechon asado and cheese melds of Cuban lunch menus – lighter and prettier with a first and last name. Named for Elena Ruz, a Havana socialite who had the unusual combination made to order for her at El Carmelo. Then a fashionable cafe in the 1930s, it landed on the menu becoming a popular item. According to later interviews, her parents were scandalized to see a sign for “Sandwich Elena Ruz 25 centavos” on display, though as she pointed out the other sandwiches only went for 10 cents at the time. Read more
Nov 23
Its bothered me for awhile that I haven’t included more Puerto Rican recipes. There are so many similarities with Cuban food, that I dip towards the more familiar Cuban side when in doubt, like a bird flying with one wing. Recently, I found a copy of Carmen Aboy Valldejuli’s classic, Puerto Rican Cookery, which I hope will restore the balance. There are many reasons to love this book. To name a few, words like carefully and thoroughly are in bold making the recipes more emotional while delicioso and sabroso are translated to”Caribbean” when no other word will do; Rafael Tufiño contributed illustrations; and there’s a sweet black and white picture of her husband, Luis Valldjuli serving her a rum drink from the chapter he contributed on the back cover. Read more
Nov 20
Though it’s typically full, it’s rare to see a line outside of Versailles restaurant in Miami. It’s only on the rare cold night that it actually reaches capacity, especially when there’s a run on churros. Any day that dips below 65 becomes an impromptu holiday in a summer town, a Miami snow day of sprinkled sugar and fried dough. The lines form and the usual late night orders for medianoches and mariquitas become churros and hot chocolate.
I think it’s the special occasion quality I associate with churros that keeps me from buying them in New York (though I’d never pass them up in Madrid – I’m not crazy). Yesterday, deciding I needed a little Christmas now, I brought out the churrera, that my mother who hates to cook but loves kitchen gadgets sent, and my Read more
Nov 18
With the holidays coming fast and furious, I had the uncharacteristically practical thought that it was time to make empanadas, an easy way to use leftovers. So sensible, but after a poor initial batch involving sirloin tips and too-buttery dough, I had to start from scratch. I was looking for something in a chicken, baked not fried, and maybe a little sweet. That’s when I found Anya Von Bremzen’s recipe for pastela moruna, Moorish chicken with dried fruits and Read more
I’ve wanted to try this recipe for shrimp soup since the summer and decided it was the perfect cold, rainy day for it. The sky even look liked soup. Finding recipes in old cookbooks is always a mixed bag. I wish they had a little more detail, but at the same time, they’re liberating. I pay more attention to finding egg shaped potatoes and watching for what supposed to happen as opposed to the timer. A good way to pass a dreary fall day. Read more
Finalist for the 2015 James Beard Foundation Award in the International Cookbook Category for The Cuban Table
hungry sofia 
