
There are many recipes for sofrito, a base we use in cooking almost anything, but especially beans and arroz guisado. My maternal grandmother was famous for her sofrito and while I have to do without recao* and ají dulce, I make do with other local ingredients (like cilantro and tomatillos) and the result is not as authentic but just as good for my purposes.
(*I just found a website that claims they will send you recao seeds so I might just try that...)
Oh, how do I love summer and all its cooking possibilities!
1 comment:
P.S. I found a place online that sells the Badia Sazón with Culantro and Achiote, which makes my beans glorious-tasting. We'll see how that works out. http://cubanfoodmarket.com/
Post a Comment