Spiced snapper is seared and served on top of brown rice mixed with black beans and tomatillos. Creamy avocado and queso fresco finish of the dish for a healthy and hearty meal in under an hour.
'Caribbean' on Serious Eats
Assertively seasoned with garlic, oregano, pepper, and enough salt to form a crust, pernil—a Puerto Rican mainstay—lingers in the slow cooker for 18 hours until browned and fork-tender. It's served with vinegar-based pique criollo, a hot sauce made with peppers, garlic, pineapple and herbs.
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.
Staples like beans and rice are staples for a reason. Whether Cajun-style red beans and rice, arroz con frijoles negro from Mexico, or gallo pinto from Central America, sometimes two foods just go together. Beans and rice as a dish...