Do you know the secrets of a good Puerto Rican sofrito? 🌿 You've come to the right place.
In Puerto Rico, every family jealously guards its sofrito recipe, the essential seasoning base that gives life to so many dishes in our cuisine.
While countless variations exist across the Island, we're sharing with the Platea community a version created by chef Raúl Gómez, a professor at Universidad Ana G. Méndez and owner of G-Cuisine.
This recipe captures the essence of traditional sofrito while incorporating the distinctive touch of an expert who has dedicated his life to preserving and elevating Puerto Rican gastronomy, transforming simple ingredients into an aromatic base that has become the hallmark of our cocina criolla.
The starting point for arroz con gandules, asopao, sancochos and so many other dishes that define our culinary identity.
🫑 Puerto Rican sofrito recipe from Chef Raúl Gómez
Ingredients:
Cubanela pepper: 1
Garlic cloves: 6-8
Recao: 6-8 leaves
Ají dulce: ½ cup
Cilantrillo: 1/2 cup
Vegetable oil: 2 oz
Onion: 1
Orégano brujo: 2 leaves
Salt: to taste
This recipe yields approximately 8 ounces of sofrito, enough to season several dishes. It can be kept refrigerated for up to one week or frozen in ice cube trays for longer use.
This content was generated in part with assistance from Claude.
This content was translated with the assistance of Artificial Intelligence (AI).
