Puerto Rican sofrito and recaíto
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Origin
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Description
Puerto Rican cuisine is built on sofrito — a raw aromatic paste of ají dulce (sweet peppers), recao (culantro), cilantro, onion, garlic, and sometimes tomato and bell pepper, blended and stored as a ready-to-use flavour base. Unlike Italian soffritto (cooked) or Spanish sofrito (cooked in oil), Puerto Rican sofrito is prepared RAW, stored in the fridge or freezer, and cooked into dishes at the start of preparation. Recaíto is the green version without tomato. This paste is the foundation of virtually every Puerto Rican dish — arroz con gandules, pernil, habichuelas guisadas.
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The Thread
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Flavour Context
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Pillars V — VII
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