Last month I attended a McDonald’s First Taste event in New York City. The event was designed for media and bloggers to be able to sample some new menu items, meet with key McDonald’s representatives, and speak with McDonald’s nutrition manager and chef. We also had the opportunity to speak with a registered dietitian who focuses on nutrition in the Latino community.

While our family is not against fast food and do occasionally eat it, we realize that we need to be careful with our choices and monitor how much and how often we eat fast food. Attending the McDonald’s First Taste event allowed me to learn more about the various choices McDonald’s offers that will make a visit to the restaurant a more balanced visit, food-wise. I also learned about the Bag a McMeal section of the McDonald’s website, where you can choose menu items to create a more-balanced meal and monitor the nutritional information. This is good if you’re wanting to choose lower-calorie or lower-fat options from the McDonald’s menu before heading to your local McDonald’s. It definitely gives you a good perspective on what you may have been eating thus far and how you can choose better options.

I spoke with both Julia Braun, McDonald’s nutrition manager, and Sylvia Melendez-Klinger, an independent registered dietitian who focuses on nutrition in the Hispanic community. Both ladies provided insightful information regarding the McDonald’s menu. Check out the videos below to learn some tips from Sylvia on putting together a meal that meets your calorie needs, plus her take on what the Latino community can do to make healthier eating choices.

Sylvia Melendez-Klinger on Creating a Balanced Meal at McDonald’s

Sylvia Melendez-Klinger on How Latinos Can Eat Healthier

I also took the opportunity to ask Julia Braun about marketing to children at McDonald’s. Hear her response regarding McDonald’s stance on responsible marketing to children.

Julia Braun on Marketing to Children at McDonald’s

A couple of the new menu items we sampled included a mango pineapple smoothie, an Asian salad McDonald’s is bringing back for a limited time, and new sauces for the Chicken McNuggets, including a ranch sauce which will please my daughter who dips pretty much everything into ranch dressing. Of course, McDonald’s wants you to try out some of their new menu items, so they’re offering a giveaway to ModernMami™ readers with a gift card so you can do just that. Remember to also give the Bag a McMeal site a try and see what meal combinations you can come up with. Sylvia provided some tips on how you can even keep your meals around the 500 calorie mark. What 500-600 calorie meals can you create for a better fast food meal choice?

McDonald’s Gift Bag Giveaway

One Three* readers will win a McDonald’s gift bag, which contains the following items:
*Update 6/11/11: I’ve been told by the PR company that I can giveaway three bags instead of just one!

• Tips and recipes from Chef Dan
• Lavender scented eye mask
• Pineapple scented candle
• Mango scented candle
• Notebook with pen
• Bamboo pen
• Balance bracelet
• $25 McDonald’s Arch Card

How to Enter

Required entry: If you’d like to enter this contest, simply leave a comment below telling us which McDonald’s 600-calorie (or less) meal combination you prefer.

Extra entries (optional):

Each of the following will count as 1 extra entry. You’ll need to leave a separate comment for each entry.

1. Follow @modernmami on twitter.
2. Tweet the following: Enter to win a McDonald’s gift bag & gift card from @modernmami! http://bit.ly/lKjQxv #mcdonalds #giveaway #contest
3. Receive post updates by subscribing to our RSS feed. You can do so either via email or through a RSS reader. Leave a comment saying you did so or are already a subscriber.
4. Subscribe on friendfeed and leave a comment with your friendfeed ID.
5. Like ModernMami™.com on Facebook.
6. Write a blog post on your own blog sharing the details of this contest. Be sure to include a link back to this post. Leave a comment with your post link.

All entries must be in by Friday, June 17, 2011 at 11:59 pm EST. You must be 18 or older and have a valid U.S. address to enter. Remember to leave a separate comment for each entry. The winners will be chosen using Random.org and will be notified via email. (Please be sure to provide a valid email address with your entry.) Winners will have 48 hours to respond and claim prize, otherwise a new winner will be chosen.

Disclosure: I attended the McDonald’s First Taste event courtesy of VPE PR and McDonald’s. All expenses paid. No compensation received.

Photo credits: McDonald’s

This is a sponsored post.

When I think of tasty food, I immediately think of the Puerto Rican food I grew up eating. It equals comfort food for me. Of course, I eat other types of food as well, but the food from Puerto Rico that I know and love is first on my list. It’s also the food I know how to cook without needing a recipe. I have my mom to thank for teaching me; thanks mami!

A favorite meal of mine is carne guisada (or carne guisa as we Puerto Ricans sometimes say). It’s basically a beef stew, with different flavors than the American beef stew known to most. Puerto Rican carne guisada is normally served with white rice and is definitely a meal that hits home. The great thing about this meal is that it is inexpensive. Even when adding beans and plantains as I did, you still get a meal with a cost per serving of about $1.90!

Luckily, here in Orlando (as I’m sure is the case in other cities with a high population of Caribbean folks) I’m able to find all the ingredients I need at my local Walmart. This is convenient for me since I can do all of my grocery and household shopping in one stop, without the need for special stops at the local bodega, as my mom used to do when we first moved here.

I’m going to share with you the recipe for each item in the meal I cooked: carne guisada, white rice, red beans, amarillos/platanos maduros (fried ripe plantains), and tostones (fried green plantains). Both the carne guisada and the red beans use sofrito as a base. To see pictures and links for the basic ingredients used in Puerto Rican sofrito, click on over and read 5 Must-Have Ingredients for Cooking Puerto Rican Food. As with previous recipes I’ve posted, I apologize for the lack in detail with the ingredients and the steps, but it is true to how I and everyone in my family cooks. We do not measure and just go along pouring items into the pot.

Puerto Rican Carne Guisada/Guisa (Beef Stew)

Ingredients:

• Beef stew meat
• Adobo
• Meat Tenderizer
• Cooking Oil
• Sazón
• Tomato Sauce
• Tomato Paste
• Sofrito or Recaito
• Olives (use the Spanish salad olives with pimientos)
• 4 medium potatoes, peeled and cubed
• 4 medium carrots, peeled and sliced or cubed

Steps:

1. Clean the stew meat and cut, if necessary, into smaller chunks. Add the meat to a large pot along with enough water to completely cover the meat. Season the mix with adobo and meat tenderizer. Cook uncovered on low-medium heat for about 40 minutes or until the meat is tender, stirring occasionally.
2. Add a serving-spoon’s worth of cooking oil. Not a tablespoon, but the bigger spoon one uses to stir a pot.
3. Add 1 packet of sazón.
4. Add 2 tablespoons of tomato sauce.
5. Add 1 tablespoon of tomato paste.
6. Add 1 tablespoon of sofrito or recaito.
7. Add 5-6 olives with a teaspoon of the vinegar from the olives.
8. Add potatoes and carrots.
9. Cover and cook on medium heat for about 20-25 minutes until the potatoes and carrots are tender. Stir occasionally.
10. Raise heat to medium-high for about 10 minutes to let the sauce thicken a bit, again stirring occasionally.

Arroz Blanco (White Rice) in a Rice Cooker

Ingredients:

• Rice (about 1 handful per person) – Note that this is plain, non-instant white rice.
• Cooking Oil
• Salt

Steps:

1. Put rice into your rice cooker’s pot and clean the rice. If you’re not familiar with how to clean rice, it just means that you run it under water a couple of times and pick out the dark grains, pebbles, etc. To do this:
   • Fill pot with water and press rice with your hands.
   • Pick out anything that’s not a rice grain.
   • Pour out water, being careful not to lose any of the rice.
   • Repeat a few times until water pours out clear.
2. Add water to the pot until the water sits just above the rice. (I’ve heard that normally it is a 2-1 ratio: for every cup of rice, you add 2 cups of water. I’ve never cooked it this way, as I don’t measure when I cook.)
3. Add a serving-spoon’s worth of cooking oil. Not a tablespoon, but the bigger spoon one uses to stir a pot.
4. Season with salt.
5. Stir.
6. Taste the water. If you feel it needs more seasoning, you can add a little more salt to your liking.
7. Cover and set the rice cooker to cook.

There will be no need to stir the rice while it cooks, though you certainly can do so once about mid-way through. Your arroz should be done in about 30 minutes or so. You will know it’s done when you taste the rice and it’s neither mushy nor tough.

Habichuelas Rojas (Stewed Red Beans)

Ingredients:

• 1 can of red kidney beans
• Cooking Oil
• Sazón
• Tomato Sauce
• Tomato Paste
• Sofrito or Recaito
• Olives (use the Spanish salad olives with pimientos)

Steps:

1. Drain and rinse beans from the can and pour into a medium saucepan.
2. Using the same bean can, fill to top and add to saucepan.
3. Add ½ a serving-spoon’s worth of cooking oil. Not a tablespoon, but the bigger spoon one uses to stir a pot.
4. Add 1 packet of sazón.
5. Add 2 tablespoons of tomato sauce.
6. Add 1 tablespoon of tomato paste.
7. Add 1 tablespoon of sofrito or recaito.
8. Add 5-6 olives with a teaspoon of the vinegar from the olives.
9. Cover and bring to a boil.
10. Once boiling, reduce heat to low-medium and simmer for about 10-15 minutes, stirring occasionally.
11. Sauce should thicken a bit while cooking.

Amarillos/Platanos Maduros (Fried Ripe Plantains)

You can make amarillos, or maduros as other cultures call them, one of two ways. You can buy ripe plantains, peel, cut, and fry them yourself. Or, you can take a shortcut by buying them already peeled and cut in the frozen section. I’ve done both and normally prefer to buy fresh plantains, but opted for the shortcut version this time around. It really is as simple as opening the packet and either deep or pan-frying them in vegetable oil. A modern twist is to bake them in the oven, if you wish.

Tostones (Fried Green Plantains)

Similar to the amarillos, you can either make tostones from fresh green plantains or buy them frozen. I used to make tostones fresh, but with the busy lifestyle we lead, buying them frozen saves a lot of time.

To make them fresh:

• Peel the green plantain.
• Cut into thick slices.
• Soak the slices in salted water.
• Fry the slices until half-done. Deep frying works great, but you can also pan-fry them.
• Remove from oil and press into a flat circle. You can use a tostonera if you have one, or you can use the bottom of a bowl.
• Re-fry the tostones until golden brown.
• Remove from oil and place on paper towels to absorb the oil. Sprinkle salt on top for seasoning.

To cook frozen tostones:

• Open the packet and either deep-fry or pan-fry in vegetable oil.
• Remove from oil and place on paper towels to absorb the oil. Sprinkle salt on top for seasoning.

If you try this meal with your family, I would love to hear how you/they liked it! What are some favorite meals in your home?

Disclosure:  As a member of the Walmart Moms program, I was compensated for this post. As always, all opinions are my own.

Photo by Penny (pengrin™)

Earlier this year, I wrote about how my family is comprised of meat lovers. In that post, I shared a story from when my husband and I were newlyweds and I made the mistake of serving him dinner with no meat. The recipe I included in that post was for Bistec Encebollado (Puerto Rican Cubed Steak), which has been a popular recipe, but I felt it got a little lost in the post due to the giveaway I held at that time. So, I decided to share the recipe with you again.

As I shared before, we often ate beef growing up in a Puerto Rican house. From carne molida to bistec encebollado to barbecuing steaks at parties, many meals I grew up eating – and some of my favorites – involve beef. One of my all time favorites is bistec encebollado.

Image from CSU Meat Sciences

The key to making bistec encebollado is that you have to use cubed steak. If you can’t find it pre-packaged, just ask the butcher to run a piece of beef through the machine and it’ll come out cubed for you. Then, you really only need some onions and the basic ingredients for making sofrito – a staple when cooking Puerto Rican food.

Image from Puerto Rican Recipes Online

Bistec Encebollado Recipe {Puerto Rican Cubed Steak with Onions}

Ingredients

• Cubed Steak
• Onions
• Cooking Oil
• Adobo
• Meat Tenderizer
• Black Pepper

Cooking the Steak

1. Season el bistec with adobo, black pepper, and meat tenderizer.
2. Cut your onions into nice ring slices.
3. Using a large covered pan, heat a bit of cooking oil.
4. Put your steaks in and drizzle a little water under to help create steam.
5. Cover the pan and cook on low-medium heat.
6. When the steak is tender and nearly done, add your onions on top of the steaks.
7. The steak will cook slowly on low heat and the onions will wilt creating a perfect combination of steak and onions.
8. I highly suggest you serve over white rice and red beans with a side of tostones. Heaven!

I apologize for the lack in detail with the ingredients and the steps, but it is true to how I and everyone in my family cooks. We do not measure and just go along pouring items into the pot.

Have you ever had bistec encebollado before? If you try this recipe, I’d love to hear how it turns out!

Disclosure: This post is part of a “I Heart Beef” campaign with TheMotherhood.com on behalf of The National Cattlemen’s Beef Association. I will receive compensation for sharing my memories with you, but my opinions are mine. In fact, I have always loved beef.

We are what you would call meat lovers. That is to say that we could never be vegetarians. The word itself is one that would get you looks of “Are you crazy?” in our family. Now that’s not to say there’s anything wrong with being a vegetarian (Seinfeld anyone?), it’s just that we are carnivorous by nature.

Join me in a flashback real quick…

We had only been married a few months. Times were tough, of course, as is normal for a young couple just starting out. We were living off of rice, beans, and PB & J sandwiches. (How’s that for multicultural?) Since meat was the biggest expense on our grocery bill at the time, I began to make it last as long as I could. One day, after a tiring day at work, I came home and decided not to cook any meat that night. I remember my mami would sometimes make a great meal out of just yellow rice, beans, and a big salad. I opted to do the same.

A proud new wife, I set a plate of my home-cooked dinner in front of my husband and said “Buen provecho!” as I sat down across from him. He looked down at his plate, looked back up at me and said, “Where’s the meat?”

I can still remember that day. We laugh about it now, of course, but believe me that every meal since then has had some sort of meat in it. As I said…meat lovers.

Image from Wikipedia

And, though we’re equal opportunity meat lovers, this post will be all about the beef. We often ate beef growing up in a Puerto Rican house. From carne molida to bistec encebollado to barbecuing steaks at parties, many meals I grew up eating – and some of my favorites – involve beef. One of my all time favorites is bistec encebollado. I wish I had a nice video showing you how to make it, but I didn’t have time to make one right now (Note to self: Make video in the future!). So, I’m going to give you the basic recipe.

Image from CSU Meat Sciences

The key to making bistec encebollado is that you have to use cubed steak. If you can’t find it pre-packaged, just ask the butcher to run a piece of beef through the machine and it’ll come out cubed for you. Then, you really only need some onions and the basic ingredients for making sofrito – a staple when cooking Puerto Rican food.

Image from Puerto Rican Recipes Online

Recipe for Bistec Encebollado – Puerto Rican Cubed Steak with Onions

Ingredients

• Cubed Steak
• Onions
• Cooking Oil
• Adobo
• Meat Tenderizer
• Black Pepper

Cooking the Steak

1. Season el bistec with adobo, black pepper, and meat tenderizer.
2. Cut your onions into nice ring slices.
3. Using a large covered pan, heat a bit of cooking oil.
4. Put your steaks in and drizzle a little water under to help create steam.
5. Cover the pan and cook on low-medium heat.
6. When the steak is tender and nearly done, add your onions on top of the steaks.
7. The steak will cook slowly on low heat and the onions will wilt creating a perfect combination of steak and onions.
8. I highly suggest you serve over white rice and red beans with a side of tostones. Heaven!

I apologize for the lack in detail with the ingredients and the steps, but it is true to how I and everyone in my family cooks. We do not measure and just go along pouring items into the pot.

If you want to get some more ideas for cooking with beef, check out Beef It’s What’s for Dinner, which has many recipes, videos, and information for buying, cooking, and handling beef. February is actually “I Heart Beef” month so have fun looking up fun ideas for dinner this week; they even have a Quick Meals section with simple recipes fit for any busy parent.

Now, let’s get on to the contest.

Giveaway

One of you will win a $100 Omaha Steaks gift card!

How to Enter

If you’d like to enter this contest for a $100 Omaha Steaks gift card, simply leave a comment below and share your favorite memories of making everyday occasions special with beef and let me know your favorite recipe from the Beef It’s What’s for Dinner site.

For extra entries:

1. Tweet about this contest with a link back to this post and include @modernmami in your tweet. You must leave a separate comment with a link to your tweet for your entry to count.
2. Follow @BeefForDinner on twitter and tweet them with a recipe you like from their site.
3. Become a fan of ModernMami.com on Facebook and leave a comment with your Facebook name.
4. Become a fan of Beef It’s What’s for Dinner on Facebook.
5. Subscribe to this blog via email and leave a comment with the email you used to subscribe. (You can use the email field to do this instead of putting your email in the comment if you prefer.)
6. Subscribe on friendfeed and leave a comment with your friendfeed ID.
7. Write a blog post on your own blog sharing with your readers something you found helpful on the Beef It’s What’s for Dinner site. Make sure to link back to this contest page in your post. Leave a comment with your post link.

All entries must be in by Sunday, February 28 at 11:59 pm EST. Make sure to leave a separate comment for each entry. The winner will be chosen using Random.org and will be notified via email. (Please be sure to provide a valid email address with your entry.)

I CAN.NOT believe Christmas is just 2 days away. And for us, really, the celebrations begin tomorrow. Nochebuena (Christmas Eve) is the day that we all get together and have our family get-together and big dinner. Good food, sharing memories from when my brothers and I were young, and creating new memories for my baby girl. I get to spend this time with my husband, daughter, and my parents. I love it.

I’ve never really taken count as to how much money goes into creating a meal for so many people. Even when I hosted Thanksgiving dinner at my house last year, I didn’t keep track; I just bought what I needed. But, I know that it can quickly add up. This year, I’m watching our money more closely and plan to do this even more so as 2010 comes around. One thing I’m doing to save money this year is buying presents for only the children in our family. The adults have agreed to this and it works out great for everyone, since it can be hard to find presents for grown-ups who already have a lot of things, anyway.

How can you save money with your holiday cooking? Well, Walmart is providing tips for cooking a Christmas Dinner for Eight for $30 as well as a New Year’s Party for Ten under $40. The Walmart Holiday Meals site has recipes from Food Network chef Aarón Sánchez with tips on how to create an affordable meal. The $30 Christmas meal for eight starts with the following ingredients:

• One 10-pound spiral cut half-ham
• Three 8-ounce cans Del Monte Green Beans
• One 10-pound bag of Russet potatoes
• One 12-count package of Sara Lee dinner rolls
• One 10 inch Pumpkin Pie

Aarón then takes these ingredients and spices them up to create dishes like Ham with Mango Jalapeño Glaze, Chipotle Roasted Garlic Mashed Potatoes, and Green Bean & Mushroom Picadillo. He does the same for the $40 New Year’s Party meal and even spices up Egg Nog to create a Coquito-like drink.

Want your chance to shop Walmart and create an affordable meal? Even if not in time for the holidays, you can always appreciate saving money when cooking.

Giveaway

We’re going to do a super-quick giveaway due to the time crunch. Two of you will win a $30 Walmart gift card.

How to Enter

If you’d like to enter this contest for a $30 Walmart gift card, leave a comment below sharing your own favorite holiday memory or your money-saving tips. (mandatory entry)

For extra entries:

1. Tweet about this contest with a link back to this post and include @modernmami in your tweet. You must leave a separate comment with a link to your tweet for your entry to count.
2. Subscribe to this blog via email and leave a comment with the email you used to subscribe. (You can use the email field to do this instead of putting your email in the comment if you prefer.)
3. Subscribe on friendfeed and leave a comment with your friendfeed ID.
4. Write a blog post on your own blog and link back to this contest page. Leave a comment with your post link.

All entries must be in by Saturday, December 26 at 11:59 pm EST. Make sure to leave a separate comment for each entry. The winners will be chosen using Random.org and will be notified via email. (Please be sure to provide a valid email address with your entry.)

Disclosure: I wrote this review while participating in a blog tour campaign by Mom Central on behalf of Walmart. In addition, I received a Walmart gift certificate to thank me for taking the time to participate and two to offer as a giveaway.

Photos from Walmart Holiday Meals site

This month’s Potato Tastemaker 2K10 challenge was Nutrition on a Budget. I had to create a nutritious dish for 4 with only $10 – using potatoes of course!

First, a few facts about potatoes:

• one medium-size potato has just 110 calories and is absolutely fat free
• one potato provides 45% of your daily value of vitamin C
• when eaten with the skin, a potato has more potassium than a banana
• potatoes are often one of the best values in the produce department, costing (on average), just $.25 per pound

For more potato goodness, tips, and recipes, check out Mom’s Dinner Helper from the US Potato Board.

Now, watch and see what I created:

Make sure you click over to the ModernMami.com YouTube channel and rank the video. You’ll have to sign in, but it’s super easy and free to create a YouTube account if you don’t already have one.

Here’s how to rank the video:

• View the ModernMami #tastemaker challenge 2 video at YouTube. Just click that link to go there.
• Sign in with your YouTube account or Google account; either works.
• Click the stars under the video to rank it.

That’s it!

Make sure to spread the word to your friends!

Rank the video. Pretty please?

Thanks!!!

Don’t remember what I made for part 1 of the challenge? I showed you how to make rellenos de papa…with a salmon twist.

Disclosure: As a Potato Tastemaker challenger, for round 2 of the challenge, I was provided with $10 for creating my dish. Additionally, I received a few kitchen gadgets and a recipe book. No other compensation received.

****This post was originally posted in March 2009 at Family Eden. Since that blog is no longer active, I wanted to share with you.****

I’ve been asked a difficult question.

I was asked to write about what it means to me to be a Latina.

To be honest, I’ve never really given it much thought.

I mean, do people normally go around thinking, “What does it mean to me to be a woman?” Or a man? Or do Americans think to themselves, “What does it mean to me to be American?”

It’s just who you are. It’s you.

To me, it’s much the same.

Being Latina is a large part of my identity. To be specific, being Puerto Rican is really a major influence in who I am.

I was born in Puerto Rico, but we moved to Florida when I was 8 years old. Although I’ve spent many more years in Florida than I did in Puerto Rico, my parents made sure to maintain our culture in our house. I was raised pretty much the same way I would have had we stayed in Puerto Rico. (Ok, like 90% since obviously there are outside influences from school, friends, etc.) But, my parents spoke Spanish in the house (and still do), we listened to Spanish music, we ate Puerto Rican food, and I was taught values and traditions that are important to our culture.

All of those things helped to make me who I am.

However, being Latina is not just a matter of “I listen to Spanish music,” or “I eat rice and beans.” That is not what makes me Latina.

To me, it’s more about the overall culture, values, traditions, and beliefs. It’s about understanding why family is so important to us. Or understanding why my parents believed that as the youngest sibling and the only girl, I couldn’t do some of the same things my brothers did. And, how about the fact that now that I’m older and my parents are aging, I must understand why my father prefers to speak with my brother (who lives in Milwaukee) about his health issues than with me who lives 10 minutes away?

These may seem like trivial points, but if you understand the way our culture operates and the overall mentality, it’s easier to understand why these things happen the way they do.

So, what does it mean to me to be Latina?

It means a rich culture, deep values, traditions, pride, and an overall appreciation for yourself and your family.

Oh! And the great music and sabrosa comida don’t hurt!

What does it mean to you?

September 15 – October 15 is Hispanic Heritage Month. How will you celebrate?

Before I left for our vacation, I shared with you which foods from Puerto Rico I was most looking forward to eating while on our trip.

I didn’t get to eat all of them, but did eat many and some that weren’t even on my list.

Food Tour of our Trip to Puerto Rico

Alcapurrias

I ate these twice on our trip. The first time was at a little kiosk in La Parguera after our boat ride. It wasn’t very good, though.

The second time was actually at a restaurant in El Yunque. Though a bit overpriced, it was really good that time.

Pastelillos

We ate these a couple of times as well in several places. Some places call them empanadillas, others pastelillos.

Chicharron y Pan de Cachete

Although it was on the last day of our trip, we did get some chicharron from Bayamon. We had plenty leftover, so it came back to Florida with us.

Coco Frio

I caught one of these in El Yunque on the way back down before heading back to Cabo Rojo. After having hiked all day, it was definitely refreshing to drink some cold coconut water.

Limber

I used to run to the house behind ours when I was little to buy some of these. The lady who lived there ran a little store from her marquesina. Much in the same fashion, we got some limbers from a lady selling food in her marquesina just up the street from the house we rented.

Piragua

After having walked all of El Morro in the very hot sun, the strategically-placed cart outside selling piraguas was definitely welcomed. Talk about great marketing. At $2 each, I’m sure that man is making a killing. (By the way, these used to be A LOT cheaper back in the day.)

Helados

And right next to the piragua cart, was another cart selling helados. Pineapple, coconut, and passion fruit. It was hard to pick just one flavor.

Pinchos

“Meat on a stick,” as my husband calls them. He was in search of these since the first day there when he saw them in Aguadilla. We didn’t stop to buy them that day due to rain, so of course, it was his mission to find some after that. And he did. In both chicken and pork.

Got any favorite foods from Puerto Rico? Or maybe you see some you’d like to try? I’d love to hear about it in the comments.

***No photos in this post are my own. Click on each image for original source of photo.***

If you haven’t heard, in a few days, we’re going on vacation to Puerto Rico.

Of course, we’ve planned several must-do activities and sightseeing. But, is it wrong that I’m planning visits to specific areas of the island just so I can grab up certain foods?

Foods that I’m Looking Forward to Eating in Puerto Rico

Bacalaitos

Alcapurrias

Relleno de Papa

Pastelillos

Quenepas

Chicharron y Pan Sobao

Coco Frio

Asopao

Naaaa….I didn’t think so either.

Now, go look up each food to see what it is if you don’t already know.

***No photos in this post are my own. Click on each image for original source of photo.***

There are some very essential ingredients when it comes to cooking Puerto Rican food. They make up what’s called sofrito.

Now…the term sofrito is used a bit interchangeably because it refers to both the overall mixture of these ingredients as well as a specific item.

Either way, we use sofrito (the overall mixture) for just about everything we cook. It’s used in yellow rice, beans, stews, soups, and pretty much anything that is cooked in a sauce.

It’s a staple.

5 Ingredients for Cooking Puerto Rican Style

Sofrito or Recaito

Like I said, sofrito can also be a specific item. Many people make their own sofrito by blending various peppers and herbs in a food processor. However, us modern mamis buy the bottled or frozen version. Goya sofrito comes in both. At least in the supermarket.

Sometimes I buy recaito instead of sofrito. It’s basically the same thing and many of the ingredients overlap. They serve the same purpose. Again, Goya recaito comes both in a bottle and frozen.

Sazon

Sazon is a blend of different seasonings and spices and also has achiote in it. Achiote (or annatto) is what gives our food the orange-y color. Sometimes half a packet is all you need.

Adobo

Adobo replaces the salt and pepper combo in a Puerto Rican kitchen. We do not season our meats with salt and pepper. Instead, we use adobo. And, please for the love of all that is right, DO season BOTH sides of the meat. I can’t for the life of me understand why you would want to eat meat that tastes good on one side only.

Tomato Sauce & Tomato Paste

Tomato sauce adds some more coloring and gives a great flavoring to the gravy/sauce. It also helps to give texture, along with…

Tomato paste goes right along with tomato sauce. You can’t really have one without the other (which is why together they count as one item). The tomato paste definitely adds a thicker consistency to the sauce.

Green Olives

I was told by a former co-worker once that she loves to eat olives, but would have never thought to cook with them. Just a couple of olives in the rice or beans adds a great flavor.

And there you have it. Five ingredients that are used in everyday Puerto Rican cooking and make-up our base seasoning for nearly all dishes.

*Please note that you don’t have to get Goya; there are other brands out there. I just couldn’t find them to showcase.*

Have you ever had or cooked any Puerto Rican dishes? Which are your favorite(s)?

P.S. Don’t forget today is also Family Eden Wednesday! Help me figure out how to use my slow cooker!

All images from Amazon.com.