'puerto rican' on Serious Eats

Bronx Eats: For A Pork Feast Before The Yankee Game, Visit Tremont's El Nuevo Bohio

One of the city's most known lechoneras is Tremont's El Nuevo Bohio, and few other Puerto Rican restaurants are so well regarded. Many Puerto Rican diners do a dish or two serviceably if not spectacularly, but a big part of the selling point is economics. Bohio sticks to a ridiculously cheap price list, but sets itself apart from other restaurants that stop at offering a damn good meal. More

Dinner Tonight: Rice with Pigeon Peas (Arroz con Gandules)

The air was already heavy with smoked pork, aromatic chiles, briny capers and olives, and pungent cumin, and I was just getting ready to add beef broth to the mix. I paused to consider this miraculous rice dish from Puerto Rico. There is nothing humble about this dish at all. It's rich, fragrant, and deliciously meaty, even though there isn't really that much meat present. More

Anatomy of a Dish: Pollo Al Horno at Sol Food in San Rafael, California

In all my travels across the U.S. and abroad, I've never found another restaurant like Sol Food. Granted, I've never been to Puerto Rico, but it's hard to imagine finding better Puerto Rican cuisine outside the home country than what this spunky little restaurant north of San Francisco turns out of its two kitchens (one for takeout, one for dine-in). I haven't lived in Marin County since 2004, but in the period since Sol Food opened the following year, I've probably eaten their pollo al horno more than any other dish at any other restaurant in the country. More

Grilling: Pernil

Even though the cooking method went against a lot of my education on how to best cook a pork shoulder, this pernil produced a tender and garlicky meat that rightfully stands as one of the great ways to prepare the ever magical swine. More

Serious Heat: My Love for Mojo Sauce

My first introduction into the wonder of mojo sauce was one of the early seasons of Top Chef, where a contestant (the always entertaining, Howie from the Miami season) braised pork shoulder in a mojo sauce to rave reviews. But that's only the beginning of mojo, which I've discovered since then has many uses and variations. Mojo does triple-duty as a fiery marinade, a condiment, and as a tenderizer for meats, seafood and poultry. More

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