Spanglish - Recipes & Stories by Monti Carlo

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    • Categories: Spice / herb blends & rubs; Cooking ahead; Puerto Rican
    • Ingredients: onion powder; garlic powder; ground oregano; ground cumin; turmeric
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Notes about Recipes in this book

  • Dulce de papaya granola

    • KateS27 on May 31, 2026

      This is some of the most delicious granola that I have ever made or eaten! I love the coconut with the subtle spice from the habanero and the chewiness of the papaya. The recipe is missing some steps though. First, it only says to prep one pan, but later it mentions two. The biggest miss though is that it doesn’t mention when to add the oats, coconut, or almonds. I added them all in when it says to add the cinnamon and salt. I also cooked the granola for 30 minutes longer than it says, stirring every 15 minutes. It wasn’t cooked fully after the 20 minutes in the recipe. All that said, I’m giving it 5 stars anyway because it is just so yummy!!

  • Arepas de coco

    • KateS27 on June 03, 2026

      I need to work on my execution, but these were yummy!

    • KateS27 on June 05, 2026

      Turned out better the second time! It’s so fun to watch them puff up! Need to keep working on them!

  • Stuffed BLT arepas de coco

    • KateS27 on June 03, 2026

      These were so fun and yummy! I need to work on my arepas de coco! I also made tofu bacon instead of real bacon.

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  • ISBN 10 1668022184
  • ISBN 13 9781668022184
  • Linked ISBNs
  • Published May 19 2026
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher S&S/Simon Element

Publishers Text

A delicious tribute to Puerto Rican cuisine and culture, with more than sixty-five soulful recipes.

Growing up, Monti Carlo felt like she was perpetually bridging the gap between worlds—one foot on her home island of Puerto Rico, and the other in the heart of Houston, Texas. In the space between, as a self-taught chef and eventual TV host and James Beard Foundation advisor, she’s carved out a cuisine all her own, one that’s a testament to a life spent bridging two cultures. It’s a mosaic of borrowed words and flavors, a reflection of the bittersweet beauty of connecting two very different ways of life. It’s pure Spanglish.

Within these pages, Monti shares the dishes embodying that journey: continental American classics created with the bold flavors of Puerto Rico, a taste of two worlds merging on the same plate. There’s comfort food like her elementary school’s soupy chili with her Abuela Dora’s sweet and savory picadillo, golden bacalaíto-battered onion rings, and tangy tamarind roast chicken. There are nostalgia-laced Puerto Rican breakfasts like hearty sorullo waffles with pique honey and pastries like cinnamon rolls constructed with pillowy mallorca dough. There are not-so-traditional sides like floral hibiscus baked beans and crispy coconut rice. And there’s delectable, subtly sweet desserts like morir soñando no-bake cheesecake and passion fruit–curd stuffed mini cakes. There’s also a glossary of traditional Puerto Rican ingredients and where to source them, as well as recipes for traditional Puerto Rican bases like sofrito, sazón, and recaito.

With flavor and heart, this cookbook is more than just recipes. It’s a beautifully written reflection on Boricua identity and a testament to the healing power of food.

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