• SULibraries on October 18, 2025

  641.597295 M231 2022 (LOU)

Notes about Recipes in this book

• All-purpose sazón

  • bwilcox on July 28, 2023

    Did not work at all, but I suspect because my blender couldn’t handle achiote seeds

• Sofrito

  • bwilcox on July 28, 2023

    Great base for soup, habichuelas etc

  • Nrnarayan on June 11, 2025

    perfect base. I freeze ice cube sized portions to have on hand

• A chicken curry

  • TrishaCP on October 13, 2024

    Comfort food in a bowl. I thought the spices might be too much, but they were perfect.

• Califas shrimp

  • celesteprevost on February 08, 2023

    Tasty with addition of greens.

• Casa Adela-inspired roasted chicken

  • Happykikkers on February 03, 2025

    Marinated overnight in fridge. Used cayenne instead of achiote.

  • Happykikkers on April 09, 2025

    https://californiagrown.org/recipes/roasted-chicken-illyanna-maisonet/

• Mojo braised chicken

  • halfchefc on March 04, 2025

    This was yummy. It doesn't say to flip the thighs before adding the liquid but I did to keep the skin crispy. Made in a cast iron.

• Pernil

  • amandaeats on August 20, 2023

    Fantastic. Made for a Christmas Eve with my fam. Extremely flavorful and very hands off

• Chuleta kan-kan

  • lkgrover on January 16, 2024

    Good pork dish. I mistakenly used country-style pork ribs instead of country-style pork chops, and did not have ground achiote. Otherwise, I followed the recipe exactly as written. The pork was tender and seasoned just right. I think this final step would make perfect use of an air fryer, which is on my wishlist.

• Picadillo

  • Nrnarayan on August 01, 2025

    Liked this, but it really shines as leftovers. I wonder if it needs to be cooked down more so that it's that tasty the day of too

• Carne guisada

  • Nrnarayan on May 29, 2025

    Depending on your meat you'll need to simmer for up to an hour more than directed (if you use stew meat like me). But it's worth it!

  • harry_14phue on February 21, 2026

    Works with any meat. We bulk make and freeze sofrito and sazón. We pressure cook. Make sure you use olives you would eat straight from the can

• Bistec encebollado

  • EatinSnax on November 03, 2025

    I followed the advice in the recipe to marinate the cube steaks overnight, but it’s such an acidic marinade that the resulting steaks broke down into a mushy texture and tasted like vinegar and not much else. For cube steaks that are tenderized and pounded thin to be quickly seared, a 1-4 hour marinade would probably be better. The onions were great though, especially with a little of the author’s homemade sofrito stirred in at the end. I think it will be worth it for me to try again without overmarinating the meat, because this could be a solid budget-friendly weeknight meal.

• Arroz con gandules

  • amandaeats on August 20, 2023

    the best meat + beans + rice I’ve ever had

  • lkgrover on November 25, 2024

    Excellent stew with pork, rice, gandules (i.e. pigeon peas or black-eyed peas), and olives. Included some of the olive brine for a little sweet/sour flavor. I did not have achiote paste in my sazon.

  • halfchefc on March 04, 2025

    We don't eat a ton of pork so I left it out, didn't even miss it. This was so good and savory! Needed more liquid but that was user error on the math.

• Funche

  • lkgrover on January 25, 2023

    Excellent; similar to a creamy polenta with a hint of coconut.

• Mofongo

  • jenmacgregor18 on January 28, 2023

    My first time making mofongo and I really liked this. I had to adapt a couple of things. I don't have a mortar and pestle, so I used a food processor. I don't like yellow plantains, so I just used green and added more water when processing. I imagine this may have changed the texture from the original recipe, but I liked it. Great flavor. Love the sofrito and garlic in it. Although I'm sure the mortar & pestle turn out superior results, with the mini food processor it's pretty quick.

• Mofongo dressing with salami

  • jenmacgregor18 on February 06, 2023

    Really good. The salami wasn't too prominent. It just added a wonderful flavor.

• Quesitos de queso y guayaba

  • Acarroll on January 21, 2023

    So good. I used a homemade vegan cream cheese. Guests had this and loved it! I went a little light on the guava so it wouldn't be too sweet.

• Flan de queso

  • hirsheys on January 30, 2023

    Not what I was hoping for, though perfectly tasty for what it is, which is kind of like a crust less cheesecake with a flan like caramel on top. Overall, this is much more dense than a classic flan and has a slightly more gritty texture, though that might be because I overcooked it a bit. (It was quite under at 1 hr, so I cooked it longer…)

• Coquito

  • harry_14phue on February 21, 2026

    We make 4x batch every Christmas and it always gets drunk! Our egg nog substitute for forever. I’ve been making it 3 months in advance to let it come together with time in the fridge