Recipes By HOLA The HOLA ERG is thrilled to present a cookbook created for our ASME family and friends, featuring a collection of recipes that reflect the rich flavors of our Latin and Hispanic cultures. Some of these dishes come from cherished family traditions, others from our favorite restaurant experiences, and even recipes we’ve discovered online and loved. We encourage you to explore these delicious recipes. Spanish cuisine is known for its vibrant flavors, and we hope you savor and enjoy every bite. Buen Provecho
As we say in Spanish, “Buen Provecho” - “Enjoy (your meal),” or more commonly known, Bon Appétit!
Table of Contents
Appetizers
Ceviche de Camaron (Shrimp Ceviche) Empanadas de Pollo Guisado (Chicken Empanadas)
Beverages Chocolate Caliente Español con Canela (Spanish Hot Chocolate with Cinnamon) Coquito (Coconut Rum) Golden Margarita (Margarita Dorada) Golden Spicy Margarita (Margarita Dorada Picante) Red Sangria (Sangría Roja)
Condiments
Laura’s Tomatillo Salsa (Salsa deTomatillo de Laura) Sofrito (Sofrito de Cero)
Desserts
Arroz Con Dulce (Rice Pudding) Flan de Queso (Cheese Flan) Tembleque de Coco (Coconut Custard) Torta de Vainilla (Vanilla Cake)
Main Dishes
Arroz Blanco Basico (White Rice Basic) Bistec Encebollado (Steak and Onions) Black Beans (Frijoles Negros) Canoas de Plantano Maduro (Sweet Plaintain Canoes) Cocina Criolla Mechada Con Papas (Creole-Style Shredded Meat with Potatoes) Filete de Pescado Al de Ajo (Garli8c Fish Fillet) Habichuelas Guisadas (Canned) (Stewed Red Kidney Beans) Mima’s Paella (La Paella de Mima) Puerto Rican Pasteles (Pasteles Puertorriqueños) Puerto Rican Lasagna (Lasaña Puertorriqueña) Salmón al Horno al Estilo Español (Spanish-Style Baked Salmon) Tortilla de Harina Casera (Homemade Flour Tortilla) Tortilla Espanola (Spanish Omelet)
Ceviche de Camaron (Shrimp Ceviche)
(Submitted by Patty Rodriguez)
Ingredients:
• 2 pounds of cooked shrimp • 1 red onion (sliced very thinly)
• 2 Roma tomatoes diced • 4 limes, freshly squeezed • 2 lemons, freshly squeezed • ½ cup of freshly grated tomatoes or 2-3 tablespoons of ketchup • 1 tablespoon oil (olive, sunflower, avocado) • 1 bunch of chopped very fine cilantro • 1 teaspoon salt (adjust to taste) • Optional – 1 small, chopped jalapeño adds a kick of heat
How To Make:
1. Combine the lime, lemon, orange juice and oil. 2. In a bowl add shrimp, tomatoes, onion, cilantro and salt. 3. Stir to combine all the ingredients 4. Cover the bowl and refrigerate for 30 minutes or up to 4 hours, stirring occasionally.
Behind the Recipe:
In my family, learning to make a good ceviche is a rite of passage. By the age of thirteen, my grandmother, mother and those females that came before them, learned how to make Ceviche. As I remember, my first time making Ceviche was a big to do at our Sunday dinner. Not only were my parents and grandmother present but more than 15 family members were in attendance, No Pressure! Today, I am happy to say that I have carried out this tradition with my three girls.
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(Submitted by Kelsey Espada – Elvira Espada's Daughter) Empanadas de Pollo Guisado (Chicken Empanadas)
Ingredients:
• 1 pack Goya Empanada Dough (Discos para Empanadas), 6” size – 10 discs (can be found in freezer aisle – thaw before use) • 4–5 boneless, skinless chicken breasts • 1 envelope Sazón • 3 tbsp sofrito (store-bought or homemade) • 1 tsp minced garlic (or 2–3 fresh garlic cloves, pressed) • 1 large potato or 4 small potatoes, peeled and diced • 1 bay leaf • 1 tsp dried oregano • 4–5 cups water • 1 tsp cilantro (optional) • 1 tbsp Adobo seasoning (or to taste) • 1 tsp garlic powder • 4 chicken bouillon cubes • 1 (8 oz) can tomato sauce • 1/4 tsp salt • 1/4 cup olive oil (for sautéing the filling) • Olives (optional) • Cooking oil (for frying)
How To Make:
1. Cook the Chicken • In a large pot, bring 4–5 cups of water to a boil. Add the chicken bouillon cubes and stir to dissolve. • Add the chicken breasts and boil for about 10 minutes, until cooked through and starting to shred easily. • Remove the chicken and place in a large bowl. Set aside 2 cups of the cooking broth. 2. Shred the Chicken • Shred using two forks, or for quicker results, use a hand mixer on low speed. Tip: Cover partially to avoid splattering. 3. Cook the Potatoes • Peel and dice the potatoes into small cubes. Rinse and drain. • In a small pot, bring water to a boil with ¼ tsp salt. Add potatoes and boil for 5–7 minutes, or until tender. • Drain and set aside.
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(Submitted by Kelsey Espada – Elvira Espada's Daughter) Empanadas de Pollo Guisado (Chicken Empanadas) (continuation)
Ingredients:
4. Make the Chicken Filling • Heat 1/4 cup olive oil in a large skillet over medium heat. • Add shredded chicken and sauté briefly. • Stir in sofrito, garlic, and half of the reserved chicken broth (about 1 cup). • Season with Adobo, Sazón, garlic powder, oregano, cilantro, and bay leaf. Mix well. • Add the cooked potatoes and gently fold into the mixture. • Optional: Add olives if desired. • Gradually stir in tomato sauce (use about half the can), folding until the mixture is well coated and saucy but not too wet. • Add remaining chicken broth as needed to keep the filling moist. • Place a thawed empanada disc on a clean surface. • Spoon 2 heaping tablespoons of filling into the center. • Moisten the edges of the dough with water using your fingertip. • Fold the dough over to form a half-moon shape. Press the edges together to seal. • Crimp the edges with a fork on both sides for a tight seal. 5. Fry Assemble the Empanadas • In a large frying pan, heat enough oil to cover the bottom by about ¼ inch. • Once hot, carefully place empanadas in the pan. Cook in batches, 2–3 minutes per side, or until golden brown. • Remove and drain on a paper towel-lined plate. Let them rest for 5 minutes before serving. 6. Fry the Empanadas
7. Air Fryer Method: If you prefer not to pan-fry, you can use an air fryer instead. • Arrange the empanadas in the air fryer basket in a single layer. • Lightly spray them with cooking spray from a few inches away to help create a golden, crispy crust. • Set the air fryer to 390°F and cook for 8–10 minutes. • Flip the empanadas halfway through cooking. If your air fryer has a “turn reminder” feature, enable it to help you remember.
That’s it—ready to enjoy!
These delicious empanadas are a cherished family favorite in our home. Empanadas are more than just a snack—they’re a comfort food that brings our family together. I was searching for a truly authentic Puerto Rican recipe and found this gem from Linda Feliciano on YouTube. It's simple, flavorful, and perfect for making ahead or enjoying fresh off the stove. Don’t be afraid to get creative with your fillings! Hope you enjoy making and sharing them as much as we do! Behind the Recipe:
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Coquito (Coconut Rum) (Submitted by Steve Esparra)
Ingredients:
1 can sweetened condensed milk
• • • • • • • •
1 can cream of coconut 1 can evaporated milk 1 can coconut milk
Vanilla (2tsp extract or 1 bean) Cinnamon (ground or sticks) Nutmeg (optional for garnish and/or blended) Rum!
How To Make:
1. Mix all ingredients in a blender (rum last) 2. Refrigerate until ready to serve 3. Enjoy!
Behind the Recipe:
What is Coquito? Coquito, meaning "little coconut" in Spanish, is a traditional Puerto Rican holiday drink made with coconut milk, coconut cream, Puerto Rican rum, and sweetened condensed milk. National Coquito Day is celebrated on December 21st each year, a day to celebrate the traditional Puerto Rican holiday drink, coquito, which is a sweet and creamy coconut-based beverage.
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Chocolate Caliente Español con Canela (Spanish Hot Chocolate with Cinnamon) (Submitted by Myrna Troiano)
Ingredients:
• 8 oz sweet chocolate (such as Chocolate Cortez Sweet Chocolate or Sweet Dominican Sobrino Chocolate Powder) • 1/2 cup water • 1 tsp ground cinnamon • 1 tsp vanilla extract • 1 cinnamon stick • 6 cups milk (or 1 can of 12 oz evaporated milk) 1. Grate the sweet chocolate. 2. In a saucepan, pour in ½ cup of water. 3. Add the grated chocolate and ground cinnamon to the water. Heat over medium heat, stirring occasionally, until the chocolate is fully melted. 4. Stir in the milk and vanilla extract. 5. Use a hand mixer or whisk to mix everything together, then bring the mixture to a boil, continuing to stir.
How To Make:
Behind the Recipe:
This Spanish Hot Chocolate with Cinnamon from Homestyle Puerto Rican Cooking recipe book by Erisbelia Garriga is a warm, comforting drink. Grated sweet chocolate is melted with water and cinnamon, then mixed with milk and vanilla extract. The result is a smooth, rich hot chocolate, enhanced by a cinnamon stick for extra flavor—a perfect cozy treat.
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Golden Margarita (Margarita Dorado) (Submitted by John Beck)
Ingredients:
0.75 oz Grand Marnier
• • • • •
1.5 oz Tequila
0.75 oz Fresh Lime Juice
0.25 oz Cointreau
Lime Wedge (for garnish)
1. Chill the Glass: • How To Make:
Begin by chilling your margarita glass. You can do this by filling it with ice water and letting it sit while you prepare the drink.
2. Mix the Ingredients: •
In a cocktail shaker, add the Grand Marnier, tequila, fresh lime juice, and Cointreau.
3. Shake: •
Add ice to the shaker, cover, and shake vigorously for about 15 seconds, ensuring the ingredients are well-mixed and chilled. Empty the ice water from your chilled glass. You can optionally rim the glass with salt or sugar, depending on your preference.
4. Prepare the Glass: •
5. Strain and Serve: •
Strain the cocktail into the prepared glass.
6. Garnish: •
Garnish with a lime wedge on the rim of the glass.
Enjoy your Golden Margarita – a refreshing and flavorful twist on the classic!
Behind the Recipe:
Big favorite of my family and Friends, the Golden Margarita. The basic margarita has a ton of sour and lime juice, adding a little Grand Marnier really reduces the tartness of the basic margarita. I bet I’ve been making this drink for over 30 years.
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Golden Spicy Margarita (Margarita Dorado Picante)
(Submitted by John Beck)
Ingredients:
• 0.5 oz Grand Marnier • 1.5 oz Tequila • 0.75 oz Fresh Lime Juice • 0.25 oz Cointreau
• Jalapeño Pepper Rings (for a spicy kick) • Optional: Salt or Tajín for rimming the glass • Ice
How To Make:
1. Prepare the Glass: • Optional : Rim your glass with salt or Tajín (a great choice for extra flavor). To do this, rub a lime wedge around the edge of your glass and dip it into the salt or Tajín to coat it.
2. Muddle the Jalapeño Rings: • Take a few jalapeño pepper rings (adjust to your preferred spice level) and muddle them at the bottom of your cocktail shaker. This will infuse the cocktail with a spicy flavor. 3. Add Liquids: • To the shaker, add: • 1.5 oz Tequila • 0.5 oz Grand Marnier Cordon Rouge • 0.25 oz Cointreau • 0.75 oz Fresh Lime Juice 4. Shake: • Fill the shaker with ice, then cover and shake vigorously for about 10-15 seconds to chill and combine the ingredients. 5. Strain: • Strain the mixture into your prepared glass (you can use a fine mesh strainer if you want to ensure no jalapeño seeds or bits make it into the glass). 6. Garnish: • Garnish with a lime wheel and a couple of extra jalapeño pepper rings for visual appeal and an extra kick! Optional : If you like a slightly sweeter version, you can add a small amount of agave syrup or simple syrup. Enjoy your Golden Spicy Margarita—the perfect balance of citrusy, sweet, and spicy!
Behind the Recipe:
Another variation of the basic margarita. Many of my friends like a little heat. It’s nice to change up from the traditional margarita by just adding a few slices of jalapeno rings and of course a little juice from the jalapeno. Highly recommend on those cooler evenings.
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Red Sangria (Sangría Roja)
(Submitted by Patricia Rodriguez)
Ingredients:
• 1 bottle of red wine-750ml
o (Pinot Noir, Merlot, and Cabernet Sauvignon)
• 3/4 cup fresh orange juice • 1/2 cup brandy (Grand Marnier) • 1/4 cup granulated sugar • 1 orange (sliced) • 1 apple (sliced) • 1 cup fresh blueberries • 1 cup sliced fresh strawberries • 1 cinnamon stick (3”)
How To Make:
1. In a large pitcher, mix wine, orange juice, brandy, and granulated sugar. Keep stirring until the sugar is mostly dissolved. Stir in oranges, apples, blueberries, strawberries, and cinnamon. 2. Refrigerate until ready to serve, for at least 2 hours or preferably overnight, and serve over ice.
TIP: Sangria goes well with a delicious Paella.
Behind the Recipe:
Many moons ago on our honeymoon, we drove from Madrid to Marbella, and we stopped at every town and enjoyed a glass of Sangria. Today, a glass of sangria is a reminder of our first adventure together. Salud!
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Laura’s Tomatillo Salsa (Salsa deTomatillo de Laura)
(Submitted by Laura Herrera)
Ingredients:
• 4 fish1 tablespoon olive oil • 13 tomatillos (approximately 18 oz) • 3 Serrano peppers (approximately 1 oz) • One habanero pepper
o (optional – habanero peppers are very hot)
• 1/2 oz cilantro • One garlic clove • One teaspoon salt • 4 oz of water
How To Make:
1. Peel then wash the tomatillos 2. Wash the peppers and remove the stem 3. Warm up a cast iron skillet on warm for approximately 5 minutes (use a regular frying pan if you do not have an iron skillet). 4. Roast the tomatillos and peppers on medium heat for about 5 minutes on each side (be careful not to burn them). Use your judgement. 5. Turn off the stove, remove from the heat, and let them cool down for about 5 minutes. 6. Place the cilantro, garlic clove, and 4 oz. of water in a blender 7. Place the tomatillos, peppers, and salt in the blender 8. Blend for about 30 seconds
Tip: Store any leftover salsa in a glass jar.
Behind the Recipe:
My family loves my tomatillo salsa. They tell everyone that I make the best tomatillo salsa. This recipe makes approximately 32 ounces of salsa and it is gone within a few days.
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Sofrito (Sofrito desde Cero) (Submitted by Myrna Troiano)
Ingredients:
• 1/2cup olives pitted (optional) • 1 tablespoon capers (optional)
• 3 large white onions peeled, rough chopped • 3 heads (about 25 cloves) garlic peeled, rough chopped • 1 pound aji dulce peppersstems and seeds removed • 1/2pound sweet peppersstems and seeds removed, rough chopped • 6 bunches (about 1/2 pound) cilantro (or cilantro) leaves ends removed, rough chopped • 3 bunches (about 1/3 pound) cilantro leaves only (triple if you're not able to find culantro)
How To Make:
1. To prepare for sofrito, rinse and dry the cilantro/culantro leaves, then trim about an inch off the stems’ ends. Roughly chop the leaves before adding them to the food processor or blender. 2. Rinse peppers under cold water, cut off the stem, remove seeds and membranes, then pat dry. 3. In a food processor (or blender) add the olives, capers, onion, and garlic cloves. 4. Pulse the ingredients together 10 times, or until coarsely chopped.Scrape down the bowl of the food processor with a rubber spatula. 5. Add the peppers to the bowl and pulse 8-9 times. Scrape down the bowl once more. 6. Pour out half of the pepper and onion mixture into a clean bowl. Add the culantro and cilantro leaves to the food processor and pulse until the leaves are broken down- this can be done in stages if necessary. 7. Return the pepper and onion that you reserved back to the food processor and pulse until the sofrito is semi-smooth (the consistency of chunky applesauce). 8. Transfer the sofrito into mason jars or into ice cube trays to freeze* for later use.
Behind the Recipe:
Making jars of Sofrito has always been a family tradition. I can’t remember a time my mom cooked without it. Make this sofrito once, and you’ll wonder how you ever cooked without it. It’s a Latin kitchen essential ingredient in Puerto Rican cuisine and many other Latin American recipes. This Sofrito recipe is the base for so many dishes, like soups, stews, roast pork, bistec, and beans, made with fresh cilantro, garlic, onions, bell peppers, and other ingredients. Use Sofrito as a flavoring base for any of your favorite savory dishes.
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Arroz Con Dulce (Rice Pudding) (Submitted by Myrna Troiano)
Ingredients:
• 1 (12 oz) can of evaporated milk • 1 cup medium-grain white rice • 3 cups water • 1 (13.5 oz) can of coconut milk • 1 cup of sugar (adjust to taste) • 1/2 teaspoon of salt
• 1 cinnamon stick • 6-8 whole cloves • 1 teaspoon ground cinnamon (plus more for garnish) • 1/2 teaspoon ground ginger (optional but adds warmth) • 1 tablespoon butter (optional for richness) • 1/2 cup raisins (soaked in rum or water if you like) • 1/2 teaspoon vanilla extract
How To Make:
1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch.. 2. In a medium saucepan, combine the water, cinnamon stick, and cloves. Bring to a boil, then add the rice. Reduce heat and simmer uncovered until the rice absorbs most of the water (about 15–20 minutes). 3. Remove cloves and cinnamon stick (or leave them in for flavor if you don’t mind fishing them out later). 4. Add the coconut milk, evaporated milk, sugar, salt, raisins, and butter. Stir well. 5. Cook over medium-low heat, stirring often so the rice doesn’t stick to the bottom. Cook until the mixture thickens to a creamy consistency—about 30–40 minutes. 6. Add the vanilla extract and ground cinnamon (and ginger, if using). Stir and cook for another 5 minutes. 7. Remove from heat. Spoon into a serving dish or individual bowls. Let it cool slightly. 8. Sprinkle with ground cinnamon on top. You can serve it warm or chilled, depending on your preference.
Behind the Recipe:
Arroz con Dulce is a traditional Puerto Rican dessert made with rice, coconut milk, spices, and raisins. It's rich, creamy, and perfect for the holidays — or really, any time you're craving something cozy and sweet. Enjoy this recipe. It is a classic.
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Flan de Queso (Cream Cheese Flan) (Submitted by Myrna Troiano)
Ingredients:
• 1 (14 oz) can sweetened condensed milk • 1 (12 oz) can evaporated milk • 1 (8 oz) package cream cheese, softened • 1 cup white sugar (for caramel) • 5 large eggs • 2 teaspoons vanilla extract
How To Make:
1. Preheat Oven • Set your oven to 350°F (175°C). Make sure all ingredients are at room temperature—this is key for a smooth flan.
2. Make the Caramel • In a small saucepan over medium-low heat, add the 1 cup of sugar. • Allow the sugar to melt slowly without stirring. • Gently swirl the pan to help the sugar melt evenly and avoid burning. • After 6–10 minutes, the sugar should become a dark amber caramel. 3. Caramel Base • Quickly pour the hot caramel into a round baking dish (like a 9-inch cake pan). 4. Prepare the Custard • In a blender or mixing bowl, combine: 5 eggs, Sweetened condensed milk, Evaporated milk, Softened cream cheese, Vanilla extract • Blend or whisk until smooth and the cream cheese is fully incorporated. A few tiny clumps are okay. 5. Strain the Mixture • Pour the custard through a mesh strainer into the baking dish over the caramel. This step ensures a silky-smooth texture. • Bake in Water Bath • Place the baking dish inside a larger pan filled with hot water (about 1 inch up the sides of the flan dish). • Carefully transfer to the oven. • Bake for 40 minutes to 1 hour, or until the center is set but slightly jiggly. • Cool and Chill • Swirl the dish to coat the bottom evenly. • Work quickly before the caramel hardens.
• Remove from oven and let the flan cool in the water bath for 2 hours. • Then, remove the dish and refrigerate overnight (or at least 6 hours).
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Flan de Queso (Cream Cheese Flan) (continuation) (Submitted by Myrna Troiano)
How To Make (continuation):
6. Serve
• To unmold, run a knife around the edges of the flan. • Place a large serving plate on top of the flan dish and flip it over quickly and carefully. • Let the caramel sauce drizzle over the flan. Enjoy!
Behind the Recipe:
Flan is my favorite dessert. I found this recipe online, and it’s incredible. Rich and creamy with just the right balance of sweetness and a tang. Absolutely delicioso!
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Tembleque de Coco (Coconut Custard) (Submitted by Myrna Troiano)
Ingredients:
• 3 cups fresh coconut milk • 1/4 teaspoon salt • 2/3 cup sugar • 1/2 cup cornstarch • 1/4 cup half & half to dissolve cornstarch • 2 tsp Vanilla Extract • Ground cinnamon (for garnish)
How To Make:
1. In a pan, combine the coconut milk, salt, and sugar. 2. In a separate bowl, dissolve the cornstarch in a small amount of coconut milk. Strain the mixture and then add it to the remaining coconut milk in the pan. 3. Cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens. 4. Lower the heat and continue cooking for another 5 minutes, stirring twice.
5. Remove the pan from the heat and pour the mixture into a moistened mold or large round pan. 6. Allow the Tembleque to cool completely in the mold, ensuring it fills the mold entirely. This will typically fill a 1-liter mold. Cooling takes about 1 1/2 hours in an aluminum pan. 7. Once cooled, run a thin knife around the edges to loosen the Tembleque, then carefully invert it onto a flat surface (serving dish or platter). 8. Sprinkle with ground cinnamon and nutmeg before serving.
Behind the Recipe:
Growing up, my mom’s tembleque (coconut custard) was one of my favorite treats, a sweet indulgence I always looked forward to. The rich, creamy coconut flavor felt like a comforting embrace. It’s a dish that takes me straight back to the warmth and love of home. I came across the recipe in my mom’s old recipe book, and it brought back all those cherished memories.
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Torta de Vainilla (Vanilla Cake) (Submitted by Patty Rodriguez)
Ingredients:
Cake : • 1 stick (8 tablespoons) unsalted butter at room temperature • 2 ¾ cups all-purpose flour – plus 2/3 tablespoons for cake pans • 1 teaspoon fine salt • 1 teaspoon baking powder • 2 cups granulated sugar • 1/2 cup oil (olive, sunflower, avocado, vegetable) • 5 large eggs, at room temperature • 1 cup milk • 1 tablespoon vanilla extract
Frosting: • 3 sticks (1 ½ cups) unsalted butter at room temperature • 1/4 teaspoon fine salt • 3 ¼ cups confectioners’ sugar • 2 teaspoons vanilla extract • 1/4 cup milk
How To Make:
Cake: 1. Preheat oven to 350 degrees. Butter two 9-inch cake pans; dust with flour, and don’t forget to tap out the excess flour. 2. Wisk together the flour, baking powder and salt in a medium bowl (set aside). 3. Beat the butter, sugar, milk and oil in a large bowl with an electric mixer on medium speed until light in color for about 5 minutes. Beat in the eggs, one at a time, and then the vanilla extract until combined. 4. Alternate folding the flour mixture and the liquid mixture into the batter with a spatula, adding the flour in three additions and the liquid in two, starting and ending with the flour, until just smooth. 5. Divide the batter evenly between the prepared cake pans. 6. Bake the cakes until golden on top for 35 to 40 minutes. Remember to rotate the pans about halfway through. 7. Let cake cool in the pans for 10 minutes, then turn out onto cooling racks and let cool completely before the frosting. Frosting: 1. Beat butter and salt in a large bowl with an electric mixer on medium speed until smooth. 2. Slowly beat the confectioners’ sugar at medium speed. 3. Add two tablespoons of milk and increase the speed to medium high until it is white and fluffy. If it is not fluffy, continue adding one tablespoon of milk at a time – we are looking for a spreadable frosting.
Behind the Recipe:
This recipe has been modified hundreds of times in the past 30 years. It all started when I was a mom of a 3-year-old, Eliana, and had to find an activity that would keep her entertained. By the time Eliana knew how to set out all the ingredients, sister number 2, Kristina, was there to help. Once Eliana learned to measure all
l the ingredients, and Kristina learned to mix them, sister number 3, Daniella, was assigned to be the tester. Through the years, we have created hundreds of cakes, but no two cakes look the same, but the taste is the same in all. Today, the Rodriguez’ girls gather around for hours to bake and remember all the good times they had.
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Arroz Blanco Básico (White Rice Basic)
(Submitted by Elvira Espada)
Ingredients:
• 1/2 cup canola oil • 4 cups long grain white rice • Water or broth to cover the rice (about 5 cups) • 3 tablespoons salt
How To Make:
1. Heat the oil in a Dutch oven, or a medium size pot with a heavy bottom, over medium-high heat. Add the rice and salt, stirring to coat the
rice with oil. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of two fingers (about one inch). Bring to a rapid boil, and boil—without stirring, until the water level reaches the level of the rice. 2. Stir the rice once and reduce the heat to low. Cover the pot and cook until the rice is tender, and all the liquid is absorbed for 20 minutes. Stir the rice gently from bottom to top to fluff it up and serve. Perfect rice! Cooking Tips: I use long grain rice (like Carolina brand). Short grain rice has a different taste and texture; it is chewier. Some people rinse their rice one or more times before cooking it. I never do, and it seems to come out just fine. Storing rice is never an issue in our house; we go through it fast enough that it’s not a problem. If you’re keeping it, make sure it is in a cool place in a tightly covered container, like a large plastic storage container with a tight lid. If you skim through these recipes, you’ll see different seasonings, but always the same techniques. Here they are in brief. Cook the rice in oil over fairly high heat, with or without seasonings, until the rice turns chalky. Pour in enough water or liquid to cover the rice by the width of two fingers (about 1 ¼ inches). I have never used the “two parts liquid to one part rice” rule and, until I wrote my book, never thought about it at all. The two-finger rule always worked out. Turns out, when I started measuring things in the process of writing this book, I use a good deal less water than two times the amount of rice. I put quantities of water or broth in the recipes as a guideline only, the amount of liquid you will actually add depends on the size and shape of your pot. My favorite rice pot holds 6 quarts and measures about 10 inches wide by 4 inches high—yours can be any size, but it should hold the finished rice comfortably and should be wider than it is tall. Bring the liquid to a boil and boil until the level of liquid meets the top of the rice.
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Arroz Blanco Básico (White Rice Basic) (continuation) (Submitted by Elvira Espada)
Cooking Tips (continuation): Give the rice a big stir, lower the heat to low and cover the pot. Set the timer to 20 minutes and walk away. Do not uncover, think about or, most definitely, stir the rice. Uncover and fluff. You can leave the rice covered in a heavy pot and it will stay hot and in good shape for about an hour.
TIPS: To reheat the rice that’s been refrigerated I prefer the microwave. Put the rice in a bowl, sprinkle a little water over the top, cover the bowl with plastic and cook until hot. You may also reheat rice in a skillet with a tight-fitting lid. Add a couple of tablespoons of liquid and cook over very low heat until hot.
Behind the Recipe:
When I got married, I was just learning how to cook. I struggled with white rice. Remember in a Hispanic household rice and beans is a staple. So, I kept trying — I can’t tell you how many pots of rice I threw out. Either it was too wet or not fully cooked — but never just right — until my husband bought this book, Daisy Cooks, by Daisy Martinez, June 2008. Once I tried it her way, it was success every time. I wanted to share in case anyone struggles with white rice. Daisy is your answer! Give it a try. According to Daisy Martinez, “When I was young, I always took "plain" white rice for granted because we ate it so often. But when I was a teenager and ate at friends’ houses, I realized how awful rice can be if you don’t treat it right. There’s nothing easier and, in some ways, more satisfying than good white rice. Trust me on this one.”
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(Submitted by Elvira Espada) Bistec Encebollado (Steak and Onions)
Ingredients:
• 1 (16 ounce) package frozen French fries • 4 lbs. cube steak
• 1 tsp. adobo • 1 tsp sazon • 1 tsp onion powder • 1/2 tsp garlic powder • 1/4 tsp ground oregano • 1/8 tsp black pepper • 1 bay leaf
• 2 tbsp olive oil • 2 tbsp vinegar • 1/2 tbsp sofrito
• 1 cup tomato sauce • 1 large onion, sliced • small can tomato sauce
1. Marinate Steak: How To Make:
• Wash cube steak with cold water and vinegar • Rinse with cold water • Put steak in a bowl • Add oil, vinegar, adobo, sazon, garlic powder, onion powder, oregano and black pepper. This forms a wet rub. • Blend the rub with the steak. 2. Cook the Steak: • Use a fry pan and place it over med-high heat on the stove top. • Pour some olive oil into the pan and sprinkle in some sugar. • Let the sugar caramelize—just a couple of minutes • Add the steak and let it cook on both sides – about 4 minutes on each side. • Take steak out and place it on a plate. • Add more olive oil with sofrito, garlic and tomato sauce. Stir and cook for 2 minutes. • Add the steak back into the pan and layer sliced onions over top. • Add some water and bay leaf. • Cover the pan with the lid and cook on low heat for 30 mins. • Your steak is tender and ready. This steak is great with white or brown rice, tostones or maduros (sweet plantains) and avocado!
Behind the Recipe:
This is one of my husband’s favorite meals. It reminds him of his mother’s Steak and Onions. I found this recipe on made with sazon.com and I have tweaked it to make it as close to his mom’s recipe as possible. Hope you like it.
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Black Beans (Frijoles Negros)
(Submitted by Luwisa Smart)
Ingredients:
• 1 pound (16 oz or ~2 cups) dried black beans, rinsed and sorted • (or substitute with 2 cans (15.5 oz each) of black beans, drained and rinsed) • 3 cloves garlic, peeled and gently smashed • 1/2 medium onion, sliced through the root end (to keep it intact) • 1 bay leaf • 1 tablespoon fresh sofrito • Juice of 1 lime • Salt and freshly ground black pepper, to taste • 1 jalapeño, chopped (optional)
How To Make:
1. Prep the Beans: • For dried beans: Rinse thoroughly and remove any discolored or misshapen beans. Soaking is optional — it speeds up cooking but isn't required. 2. Cook the Beans: • In a large pot, add the dried beans, garlic, onion, and bay leaf. • Cover with cold water, about 3 to 4 inches above the beans. • Bring to a simmer over low heat, uncovered. Cook slowly for 2 to 3 hours, checking often. • Important: Keep the beans submerged — add more water as needed during cooking. • Once the beans are tender, remove the garlic, onion, and bay leaf. 3. Season the Beans: • Stir in 1 tablespoon of fresh sofrito, lime juice, salt, and pepper to taste. • Add chopped jalapeño if you'd like a spicy kick. • Simmer until the sauce thickens slightly. • Taste and adjust seasoning — add more sofrito or salt if needed. Shortcut Using Canned Beans: 1. In a pot, combine 2 cans (15.5 oz each) of black beans with the garlic, onion, bay leaf, and a splash of water or broth. 2. Simmer for about 30 minutes. 3. Remove garlic, onion, and bay leaf. 4. Season with sofrito, lime juice, salt, pepper, and optional jalapeño. 5. Adjust to taste and simmer briefly until flavors meld.
Behind the Recipe:
My family is from Guatemala and black beans is a staple side dish for us at any meal. I like to enjoy my black beans for breakfast with fried eggs and toast or tortillas. I hope you enjoy.
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Canoas de Plantano Maduro (Sweet Plaintain Canoes) (Submitted by Elvira Espada)
Ingredients:
• 2 ounces ham, diced • 4 ripe plantains (yellow with black spots) • 2 lbs ground meat (turkey, beef, or chicken) • 1 tbsp Adobo seasoning • 1 envelope Sazón • 1/2 tsp dried oregano • 1 can Goya Spanish-style tomato sauce • 1 cup shredded mozzarella cheese (or to taste) • 1 cup canola oil (for frying)
How To Make:
1. Prepare the Plaintains (Maduros): • Peel the plantains: cut off both ends, make a slit down the peel, and gently remove it. • Heat oil in a skillet (enough to coat half the thickness of the plantains). • Fry the plantains whole, turning to cook all sides until golden brown and fork-tender. *Tip: Cook each side for about 2–3 minutes or until deep golden brown. • Transfer to a paper towel-lined plate to drain excess oil. 2. Cook the Meat Filling : • In a skillet, cook the ground meat over medium heat, breaking it up as it browns. • Season with Adobo, Sazón, and oregano. • Once browned, stir in about half a can of tomato sauce. Let it simmer for a few minutes. • Remove from heat and set aside.
3. Assemble and Bake :
• Preheat the oven to 350°F (175°C). • Place the fried plantains on a baking dish.
• Carefully open each plantain down the middle to form a “canoe” or "canoa" without slicing all the way through. * Tip: Use a knife or spoon to gently press the plantain open, forming space for the filling. • Fill each canoe or canoa with the meat mixture and top with mozzarella cheese. • Bake for 15 minutes, or until the cheese is melted and lightly golden. 4. Serving Suggestions: • The photo shows a whole canoa, which is a large portion. I recommend cutting each one into thirds for serving. Enjoy on its own or pair with a simple salad or a small side of rice for a complete meal.
Behind the Recipe:
We always enjoyed this dish at restaurants and decided to try it at home—turns out, it’s super easy and just as delicious. Filling, flavorful, and perfect for sharing.
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Cocina Criolla Mechada Con Papas (Creole-Style Shredded Meat with Potatoes) (Submitted by Wilfred Haywood)
Ingredients:
• 2 ounces ham, diced • 2 ounces bacon, diced • 3 ounces onion, chopped • 1/4 cup olives (green or black), pitted and chopped • 1 1/2 teaspoons marjoram leaves • 1 1/2 teaspoons salt • 1/8 teaspoon pepper • 2 lbs. beef (flank steak, chuck, or brisket), cut into chunks • 2 cups hot water • 1 1/2 lbs. potatoes, halved (peeled if desired) • 1/2 cup tomato sauce • 2 ounces fat (vegetable oil, beef tallow, or lard)
How To Make:
1. Prepare the ingredients :
• Dice the ham, bacon, and olives. • Mince the garlic and grind it with the marjoram in a pestle or with a mortar and pestle to release the flavors. 2. Stuff the meat : • Make small indentations in the beef chunks with a knife and stuff each with a bit of bacon and some of the marjoram-garlic seasoning mix. 3. Brown the meat : • In a large, heavy pot, heat the fat over medium-high heat. Add the beef and brown it on all sides, about 3-5 minutes per side. This step is important for flavor development. 4. Add the liquids and potatoes : • Add the hot water, salt, pepper, and potatoes to the pot. Bring to a simmer and cover. Let it cook for 1-2 hours on low heat, or until the meat is tender and easily shreds with a fork. 5. Final step and Serve : • When the meat is nearly done, stir in the tomato sauce. Let the mixture simmer for another 10-15 minutes to meld the flavors together and cook the potatoes until tender. • Slice the meat against the grain and serve with the potatoes and sauce. Garnish with fresh herbs like parsley, if desired. • For a vegetarian variation, you can make the following substitutions: Fat for Cooking : • Instead of animal fat, you can use olive oil or any vegetable oil to cook the dish.
Behind the Recipe:
I used to savor this classic dish like it was a celebration on a plate. The shredded beef ( carne mechada ) was slow-cooked to tender perfection, practically melting with every bite. These days, I look back on it fondly. While I’ve traded the beef for plant-based versions, the spirit of mechada con papas still lives on in my kitchen—just with a few more greens.
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Filete de Pescado Al de Ajo (Garlic Fish Fillet) (Submitted by Jihoon Oh)
Ingredients:
• 4 fish fillets (tilapia, red snapper, or any white fish works well) • 4-5 garlic cloves, minced • 1/4 cup olive oil (or butter) • 1 tablespoon lemon juice (or lime juice) • 1 teaspoon paprika (optional for extra flavor) • Salt and pepper to taste • Fresh parsley or cilantro (for garnish) • 1/2 cup white wine or fish broth (optional, for added richness) • 1 tablespoon butter (optional, for finishing the sauce)
1. Prepare the Fish : How To Make:
• Pat the fish fillets dry with a paper towel to remove excess moisture. • Season the fish with salt, pepper, and paprika on both sides.
2. Cook the Fish :
• Heat the olive oil (or butter) in a large skillet over medium heat. • Add the fish fillets and cook for about 3-4 minutes on each side or until golden and cooked through. Remove the fillets from the skillet and set them aside on a plate. 3. Make the Garlic Sauce: • In the same skillet, add the minced garlic and sauté over medium heat for 1-2 minutes, until fragrant. Be careful not to burn the garlic. • Add the white wine (or fish broth) to deglaze the pan and scrape up any bits stuck to the skillet. • Stir in the lemon or lime juice and let the sauce simmer for 2-3 minutes to reduce slightly. 4. Finish the Sauce : • If desired, add a tablespoon of butter to the sauce to make it silky and rich. Stir until the butter melts completely. 5. Combine and Serve : • Return the fish fillets to the skillet and spoon some of the garlic sauce over them. Let the fish warm through for 1-2 minutes. • Garnish with freshly chopped parsley or cilantro. • Serve the filete de pescado al ajo with rice, steamed vegetables, or a fresh salad. • Enjoy this flavorful dish that's full of garlic goodness!
Behind the Recipe:
This dish is from my favorite spot—Panco’s Mexican Grill in South Bound Brook, NJ. I first tried it years ago after Sunday service with church friends who recommended it. I’m not usually into fish, but one bite had me hooked
Now, it’s all I ever order—I've had it at least 10 times! While this isn’t their exact recipe, it’s a close match. Enjoy the garlicky goodness!
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Habichuelas Guisadas (Canned) (Stewed Red Kidney Beans)
(Submitted by Myrna Troiano)
Ingredients:
• 4 fish1 tablespoon olive oil • 2 tablespoons sofrito (homemade or store-bought) • 1/3 cup chopped onion • 1 teaspoon adobo seasoning • 1 teaspoon dried oregano • 1 bay leaf • Sazon to taste (start with ½ tsp and adjust) • Salt and pepper, to taste • 2 tablespoons Goya tomato sauce • 1/4 cup chopped fresh cilantro • 1 ½ to 2 cups of chicken broth or water • 2 small potatoes, peeled and diced • 1 (15 oz) can of Goya Red Kidney Beans, drained and rinsed
How To Make:
1. In a medium saucepan, heat olive oil over medium-high heat. 2. Add sofrito and chopped onions. Sauté for about 1 minute until fragrant. 3. Stir in adobo, oregano, bay leaf, Sazon, salt, and pepper. Let the spices cook for a few seconds. 4. Mix in tomato sauce, cilantro, potatoes, and the drained kidney beans, and 1 ½ to 2 cups of chicken broth or water. Stir well to combine. 5. Bring everything to a gentle boil, then reduce the heat to medium. Let it simmer uncovered until the potatoes are fork-tender about 20–25 minutes. Add a splash of water or broth if it thickens too much. Cooking Tips: I like using Badia Sazón Tropical because it has no MSG, and it still packs a great flavor punch with spices like culantro, achiote with coriander and annatto. If you're short on time, store-bought sofrito works just fine. Goya and Loisa both make solid options. Add a splash of vegetable broth or water as it simmers if you want a saucier bean stew. Serve with white rice, yellow rice, or even over mofongo for a full meal.
Behind the Recipe:
What I love most about making beans is how comforting and satisfying they are all on their own. As a vegetarian, I often enjoy them just by themselves — they’re hearty, full of flavor, and always hit the spot. No matter how many Spanish restaurants my husband and I visit, he always says I make the best beans. That means a lot to me, especially because I learned from the best — my mother. Her beans were legendary in our home, and she taught me everything I know. Now, this dish feels like a little piece of home for us — simple, familiar, and made with love. There’s something so special about a pot of beans simmering on the stove; it has a way of bringing everyone together.
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Mima’s Paella (La Paella de Mima) (Submitted by Patty Rodriguez)
Ingredients:
4 tablespoons olive oil 1 large onion (chopped) 1/2 green pepper (chopped) 1/2 red pepper (chopped)
6 garlic (thinly sliced) 2 Tomatoes (chopped) 2 bay leave 2 teaspoons smoke Paprika 1 teaspoons Saffron (or use 1 package Goya Sazon with coriander and annatto) 1 cup white wine 2 cups Bomba rice (if you can’t find it, use arborio rice) 4 chicken thighs 2 chorizo sausage (cut into 1-inch pieces) 3 cups chicken or Vegetable broth (low sodium and warm it before adding) 1/2 cup peas
1-pound mussels 1 pound shrimp 1-pound calamari 1-pound clams Salt and pepper to taste
How To Make:
1. Season the chicken well on both sides with salt and pepper. Set aside. 2. Add 2 tablespoons of olive oil to pan over medium-high heat and add the seasoned chicken
and cook for 6-8 minutes per side or until browned. 3. Remove the chicken from the pan and set aside. 4. Add the chorizo to the pan and cook for 5 minutes. Set aside.
5. Add 2 tablespoons of olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, Sazon, salt and pepper. Stir and cook for 5 minutes. 6. Add white wine. Cook for 10 minutes 7. Add chicken and chorizo and rice and cook for 3-4 minutes. 8. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. Bring mixture to boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking (do not stir the mixture). 9. Nestle the mussels, shrimp and calamari into the mixture. Cook paella uncovered for 15-20 minutes.
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Mima’s Paella (La Paella de Mima) (continuation) (Submitted by Patty Rodriguez)
How To Make (continuation):
TIPS: For this recipe, I used a 13-inch paella pan. For storing leftovers, simply transfer it into an airtight container and refrigerate it for up to 3-4 days. To reheat, use microwave or stovetop (add a little bit of broth or water if needed to prevent the rice from drying out). Freezing Leftover, once it has cooled completely, place it in an airtight freezer safe container. Label it with the date and contents, and it should keep well in the freezer for up to 3 months. When ready to enjoy it, thaw the Paella in the refrigerator overnight, then reheat it in the microwave or on the stovetop. pan with lid/foil. (place a kitchen towel over the lid and allow it to rest for 15 minutes. 13. Garnish with fresh parsley and lemon slices. 11. Sprinkle peas on top and continue to cook for about 5 minutes. At this point, most of the liquid has been absorbed and the rice at the top nearly tender. (if rice is slightly uncooked, add ¼ cup of broth/water and continue cooking). 12. Remove the pan from heat and cover
Behind the Recipe:
Sra. Isabel Maria Cuenca Rodríguez was my grandmother and known as Mima to all her grandkids. She was born in Cuenca, Spain in 1915. When I was 15 years old, I became Mima’s sous chef and learned some of her special dishes. Today, at every special family gathering Mima’s Paella is the highlight of the party.
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Puerto Rican Pasteles (Pasteles Puertorriqueños)
(Submitted by Mary Jakubowski)
Ingredients:
Filling (Guiso): A. 2 pounds lean pork meat, without bone 6 tbs sour orange juice (jugo de Naranja agria) B. Crush and mix in a mortar:
4 sweet chili peppers, seeded 2 large cloves garlic, peeled 2 tbs whole dried oregano 4 fresh cilantro leaves 1 tbs salt
C. Cube finely:
1 pound lean cured ham 1 green pepper, seeded 1 onion, peeled D. 1 1/2 cups seeded raisins E. 1 can (1 pound) chick-peas (garbanzos), liquid included 1 cup water F. 24 olives, stuffed with pimientos, finely chopped 1 1/2 tbs capers 6 tbs Achiote Coloring
Wash and dry pork meat rapidly and cut into very small cubes. Mix meat cubes with the sour orange juice. Add ingredients listed in B above to meat. Add ingredients listed in C above and the seeded raisins. Mix together well. In a saucepan, bring to a boil ingredients listed in E above. Drain the liquid over the meat mixture. Remove skins from chick-peas and add chick-peas to the meat mixture. Add olives and capers Add ingredients listed in F above, mix well, cover, and set in refrigerator until the masa is ready.
Paste (Masa): A. 4 pounds white yautía, peeled 4 pounds yellow yautía, peeled
15 green bananas, peeled and rinsed in salted water 2 cups lukewarm milk B. 1 ¼ cups (10 ounces) Achiote Coloring 2 ½ tbs salt
Wash, drain, and grate the yautías and bananas. Crush gradually in a mortar the yautías and bananas. Mix in a bowl with lukewarm milk to make a smooth paste. (If using an electric blender, crush gradually the yautías and bananas with lukewarm milk). Set in a bowl. Add the Achiote Coloring and salt, mix well, cover, and set aside to make the pasteles.
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Puerto Rican Pasteles (Pasteles Puertorriqueños) (continuation) (Submitted by Mary Jakubowski)
How To Make:
To Shape and Cook the Pasteles: 1. Use 20 bundles of plantain leaves. They should be long and wide. ( Note: Parchment cooking paper may be used in place of plantain leaves). 2. With a knife, remove the central ridge to give greater flexibility to the leaves. Divide leaves into pieces, about 12 inches square. Wash and clean leaves with a damp cloth. 3. Place 3 tablespoons of the masa on a leaf and spread it out thinly, that it is almost transparent. 4. Place 3 tablespoons of the filling in the center of the masa. 5. Fold the leaf one half over the other to make a top and bottom layer of plantain leaf and enclose the contents in it. Fold it over once more. 6. Fold the right and left ends of the leaf toward the center. 7. Wrap in a second leaf placed on the diagonal. 8. Tie the pasteles together, in pairs, with a string, placing folded edges facing each other. 9. In a large vessel, bring to a boil 5 quarts of water with 3 1/2 tablespoons salt. Add 12 pasteles and boil, covered, for 1 hour. Halfway, approximately 30 minutes, turn over pasteles. When cooking period is finished, remove the pasteles from the water at once. Repeat process with rest of pasteles.
Behind the Recipe:
This recipe for pasteles from Puerto Rican Cookery by Carmen Aboy Valldejuli can vary slightly depending on interpretation, but here's a traditional version based on the general approach found in the cookbook. Pasteles are similar to tamales, made with a masa (dough) made from root vegetables and stuffed with savory fillings, usually pork.
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Puerto Rican Lasagna (Lasaña Puertorriqueña) (Submitted by Elvira Espada)
Ingredients:
• 1 box of lasagna pasta (whichever brand you prefer • 1 jar of pasta sauce (choose your favorite brand or make your own) • 1 large back of ground beef or ground turkey • 1 large package of shredded mozzarella or 2 8 oz packages (could be low fat or w/skim milk – your preference) o If you use a block, make sure you shred a lot of cheese—Everyone likes a cheezy lasagna!
Seasoning: • Adobo • Lawry’s Seasoning (I love to use this, but you don’t have to) • Oregano (if you don’t like it, you can leave this out)
• Garlic Powder - sprinkle • Onion Powder – sprinkle
Tip - I always say use what you have. So, if you don’t have Adobo or Lawry’s seasoning, use salt, garlic powder, pepper, and onion powder. (Don’t overthink the seasoning).
How to Make:
1. Season your ground beef by massaging in the seasonings really well. If this grosses you out, feel free to use gloves. 2. You can leave the meat to marinate with the seasoning overnight. Or if you’re like me, I season and put it in the fridge for at least an hour before cooking. 3. When meat is ready to cook, set it in a large pan on a med. to low flame–you want the meat to brown nicely 4. While the meat is cooking, boil water in a large pot 5. Add some salt to the water and a little bit of olive oil (if you don’t use olive oil, use canola oil) 6. When water is coming to a boil, add lasagna pasta, at least 12 noodles. o Decide how many lasagna shells you need based on the baking dish you’re using or how big a lasagna you want. o For instance, for a 9” x 13” pan, I lay 4 lasagna shells across and fill it 3 layers high = 12 lasagna shells. If your pan is narrower, use 3 lasagna shells across and go 3 layers high or 4 layers high, whatever your heart desires. o You can gauge what you need by laying the dry lasagna shells in your pan before boiling to visualize how they fit. 7. While the pasta is boiling, turn your meat. I use a potato masher, and I recommend a smashing technique—smash & twist, smash & twist, again, smash & twist. This will allow for your ground turkey or ground beef to be in small edible, delicious pieces.
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