What do you do when you want Jamaican beef patties (and you want them now), but you don't want to bake them? Make a mashup by turning them into tacos with a bright, fruity slaw.
'Caribbean' on Serious Eats
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.
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...