Mofongo, Pinchos and Campbell’s Soup: The True Story of Puerto Rican Food in the Diaspora
Illyanna Maisonet takes us on a culinary journey through Puerto Rico and its diaspora. She reveals the secrets to her guava barbecue sauce, the only flan she’ll ever eat and the best way to cook rice.
Christopher Kimball’s Milk Street Radio
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Show Notes
Illyanna Maisonet takes us on a culinary journey through Puerto Rico and its diaspora. She reveals the secrets to her guava barbecue sauce, the only flan she’ll ever eat and the best way to cook rice. Plus, Kim Severson tells us about the rise of salvage food stores, we make Aguachile Negro, and Adam Gopnik asks—what do we do when our favorite places close?
Get this week’s recipe for Mexican-Style Shrimp in Chili-Lime Sauce here.
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