Mar 18
A few years ago, I found myself climbing El Cuauhcalli, an Aztec Temple of Eagle and Jaguar Warriors. They called it a pyramid but it was really a series of narrow steps and terraces carved into the mountainside built on the Cerro de los Idolos’ ceremonial – now archeological – site in Malinalco, a small town southwest of Mexico City. The security guard at Read more
Oct 22
The Cuban Table will be here next week but I couldn’t wait until then to share a recipe from the book. I’d been planning on this post for awhile but it was hard to choose just one. Not only are they all attached to a memory or favorite moment during this long process, they’re also attached to some of my favorite people. They were great company as I wrote and I’m so excited to introduce them to you. Even now, I feel like when I open the cover they all start talking once – a familiar feeling if you’ve ever walked into a Cuban gathering. It’s also at those parties where you’ll most often find … Arroz Con Pollo. And that’s how I finally decided. Read more
Mar 26
The recent signs of spring are so small that, if I wasn’t desperate, I might not have noticed them at all. A little more light, a little later in the day, and I’m a completely different person. Once a layer comes off, I find it impossible to put it back on. Even with the frequent temperature drops, I stubbornly leave my gloves at home and my puffy coat is not coming out again until next year. All of which leaves me cold but determined. I’m also taking advantage of the break in the weather to enjoy my neighborhood in a way that I haven’t for a very, very long time. I reference Brooklyn in my posts often but the changes in the last few years can sometimes feel like a cautionary tale about getting everything you wish for.
Jul 4
When talking about regional Latin American food, the subject of heat is polarizing, especially for those countries who don’t really use it. Viewed as a generality that paints us all with the same brush and overlooks an incredible diversity of ingredients and flavors, most people, myself included, are quick to point out that Cuban food is spicy but not hot – though that’s not entirely true either. While it’s kept out of many traditional recipes, peppers pop up in the food of eastern Cuba and a few drops of hot sauce always work their way into camarones enchilados. I may balk at adding chipotle mayo to my Cuban sandwiches, but a small red bottle of Tabasco sauce stands guard at most Miami lunch counters. Still, when I was asked to develop a few recipes for McIlhenny Company’s Tabasco, I was hesitant at first. Deep into an intense recipe testing period, I didn’t see a way of working it in until I made pulled chicken cooked down with guava barbecue sauce. Spiked with a good dose of heat, it stood up to the guava paste, cut through the sweetness, and sharpened the flavors. It’s was a good enough reason to draw outside the lines. Happy Fourth! Read more
Finalist for the 2015 James Beard Foundation Award in the International Cookbook Category for The Cuban Table
hungry sofia 