Welcome to Jeff and Jo's Puerto Rican Kitchen, where we show you how to make easy, authentic Puerto Rican recipes.
We both grew up on opposite coasts of the beautiful island of Puerto Rico. Since then our careers have taken us to New York City. One of the things that we miss the most from our island is that delicious Puerto Rican food that only Abuela can make and we cannot get here. We have taken matters in our own hands by embarking on a journey to rediscover our culinary roots. We will be featuring weekly videos of easy and authentic Puerto Rican dishes. We also want to share our love and passion for Puerto Rican food and culture along the way. So come join us on our journey!
I put garlic cloves in the holes. I also put a banana leaf over the meat. The cooking to make the skin crunchy, still having trouble with that. Will try this. Just hope the meat doesn’t dry out. 😮
If don’t have the time for two hours just after you add all the ingredients transfer the meat to a Crock Pot and put it on high for two or three hours and will be very good too. Cook your Rice and Beens and you have a delicious meal my family like yellow plantains or Tostones.❤😅
I found the ground cassava that I had shipped from MA to WA state, so I can make pasteles de yuca. Hoping with some tweaking I can make these... I miss this staple in PR cuisine so bad!
I hope I can find those masa here in Hawaii. I an anxious to try your recipes. Here i. HAWAII most Pasteles they add a whole black olive, some request 2 black olives. I be searching our island, of Oahu, for that masa. Thank you for sharing.
FYI, rice does not have any preservatives, but it does have vitamin so when you wash it you just taking away the good stuff. I don’t know why Puerto Ricans do that. I’m Puerto Rican. I don’t wash my rice and I haven’t killed anybody yet and I know I never will.
A traditional rice with pigeon peas only has high-quality olive oil from Spain not Greek not from California and it definitely does not require vegetable oil which will not give any provide greatly needed flavor to the rice
Whatever happened to true traditional rice with pigeon peas I grew up in Puerto Rico. My grandmother would die if someone gave her rice with pigeon peas made with old canned pigeon peas. Why buy something you don’t know how old it is disgusting and on top of that they throw away the water the liquid that it comes in has good taste, and flavor that will be added to get a better result.😮
Whatever happened to true traditional rice with pigeon peas I grew up in Puerto Rico. My grandmother would die if someone gave her rice with pigeon peas made with old canned pigeon peas. Why buy something you don’t know how old it is disgusting and on top of that they throw away the water the liquid that it comes in has good taste, and flavor that will be added to get a better result.
Hello from NYC It’s hard to see or accept how nontraditional Puerto Rico has become. I grew up where I had to make my own SASON OR ADOBO & till this day I still do I don’t need adobo if I have sasón it’s all similar these days people put so much green plantains. They just make a person constipated or can cause bad stomach ache. I remember when you put some plantains but not 75% plantains and the rest the other vegetables included my mother was taught not to use pumpkin yet. Some people are using pumpkin with it today. It’s kind of sad to see how our authentic Puerto Rican recipes are loosing their special meaning
