February 10th, 2014
I think it probably was like 38 years ago when my husband and I attended a cockfight in San Juan at the Club Gallistico de Puerto Rico. Once was enough. Not into it and just like I don’t like bullfights…it is the same with cockfighting.
I heard today, February 10th, that a raid took place in New York State….called “Operation Angry Birds”. It was the largest cockfighting bust in the history of the state.
University of Delaware, where one of my sons graduated from, is one of the oldest universities in the U.S. Their mascot is the Fighting Blue Hens. That’s right, there is a lot of history why they became a symbol for the university. If you want to know more, please visit http://www.udel.edu/aboutus/history.html.
Gamecocks, gallos, fighting cocks are bred to fight. These fights can get very bloody. I was taking the ferry from Fajardo to Culebra, which is one of the islands owned by Puerto Rico. The other one is Vieques. These islands are between Puerto Rico and the U.S. Virgin Islands. Beautiful and getting more popular every year.
The sound of the rooster….it was 5 p.m. Was he ready to go to sleep? So, I went down to see what all that racket was about. There I saw him. He was beautiful. I am sure he was coming from San Juan after a fight. He was probably a winner. The owners let me take their photo and told me they had 6 more in their cages going back to Culebra.
Puertoricans are used to de Peleas de Gallos or Cockfighting….it is part of a heritage. That does not mean that everyone goes or approves of it, but I think it is there to stay.
In the meantime roosters roam the islands too. They are free and continue to be part of the local color.
Talk to you later.
February 9th, 2014
I am so sure that Puertoricans are getting ready for their weekly trip to the “lechoneras” or pig on a spit local eateries or cuchifrines in the country side. Plenty visitors to the island of Puerto Rico just park themselves on the beach. Believe me, that would be the thing to do after the winter we have had and continue to have in the U.S. But, a visit to this island would not be complete without a sampling or tasting of the local cuisine. It is called “comida criolla” or “comida del pais”.
Puertoricans usually go on Sundays and the “restaurants” can get very crowded, so, the best day would be Saturday. That’s what we did.
We stopped in 3 Lechoneras. Arriving with our stomachs empty and looking forward to so many of those dishes that I have not had in a while. By the time we finished, we were totally satisfied and I was thinking that if I had another morcilla, toston, pork or lechon, chicharrones or crispy fat, bananas, cuajo, rice, it would be too soon.
From San Juan the town of Cayey is about 34 miles or 55 kilometers. It will probably take you about 45 minutes, hoping you do not hit a traffic jam or “tapon”. The town of Cayey is surrounded by La Sierra de Cayey. It is mountainous, with cool weather and foggy mornings, especially in the “winter”. Don’t laugh, it is true, Puerto Rico has its winter. Definitely, much cooler in the months of January and February.
La Ruta del Comelon was iniated by me on this trip. It is for those that like to eat or sample the different foods PR has to offer. Full of spices, and herbs, the “comida criolla” has a special aroma and taste. It is just Puertorican yum!
La Ruta del Lechon or the Pig on a Spit Rute is well known and documented. It is in Guavate which is part of the town of Cayey. The first “Lechonera” we tried was El Cunao which is in the area but not considered a true Ruta del Lechon. Located on Carr. 1, Km 65.4, Cayey, PR. Tel. 787-263-0511.
Some of the Lechoneras can be very simple and others look more like full-fledge restaurants such as El Cuano. It is still run by the same family. It started small and now it is a thriving restaurant. Every Puertorican has a favorite and my cousins thought this was one of theirs.
Richard took care of us and he took me through a tour of their restaurant. The pigs were ready to roast for Sunday and even though you might not like this picture, it needed to be taken because it is how they prepare the pigs for roasting on the spit.
After they are roasted and it does take awhile, then they are carved and ready to eat.
These ladies’ job was to peel plantains for the mofongo and tostones, and green bananas which are cooked in Puerto Rico and eaten as a vegetable and at times in a marinade. Really good!!
On the photo, on the right, is Richard, who also makes the best “pique” and hot sauce.
We decided to share our bounty, due to the fact that this was not the only place where the Ruta del Comelon would take us. Of course, drinks were ordered.
Tostones made out of green plantains, I do love and these ones were perfectly cooked. Thin, crispy, with a soft center and also huge!!
Morcillas are blood sausages with rice. They a bit of bite to them which made them even better. Don’t wrinkle your nose because if you have not tried them, you don’t know what you ar missing.
Cuajito….this is another one that you don’t want to analyze too much but was so good I would go back for more. It is stewed hog maws or the stomach of the pig…the lining of the stomach. It does sounds disgusting but you just have to try it. Next to the cuajito are green bananas cooked and eaten as a side dish.
Roasted Pig…..the top part is the crispy….you got it; the fat. Even thought this first tasting of the roasted pig was very good….the one we all decided was the best was at the last stop….in a later post.
The next table had sat down to enjoy one succulent lunch….and no, I was not stalking them.
Not missing and very much enjoyed was the pique made by Richard.
My brother and his wife….they were ready for the next stop.
On a personal note….my husband who passed away 5 months ago….we met in Puerto Rico and he would have loved my plate….He was a foodie when that word did not even exist. He loved Puertorican food, and my plate would have been much enjoyed by him.
Have a great day!
February 9th, 2014
 
Puerto Rico is pretty popular this year. Many visitors looking for the swaying palm trees and warm weather. Too cold and snowy this winter.
Visiting the island of Puerto Rico is not just basking in the warm sun…the island is full of history.
When I saw the man selling the guiro I had to take his picture. I was never an expert playing this percussion instrument, but I don’t think you need to. Just play it.
The guiro is a traditional Puertorican music instrument believed to have originated from the Tainos. It is a notched hollowed-out instrument.
It is made by carving the shell of the gourd and carving parallel fluting on its surface.
To play it hold it on your left hand with the thumb inserted into the back hole to keep it in place. The right hand holds the scraper and plays the instrument. Check the photo above.
The scraper is also called a “pua”. Scrape up ad down. The guiro is usually played by a singer. It is more for folk music than for salsa.
See you!!
February 1st, 2014
Morning at Hacienda Pellerano started with a little rain. That’s to be expected, you are in the islands.
But now the sun is coming out and we are getting ready to continue in La Ruta del Comelon, where today’s outs and abouts take us to La Ruta del Lechon, Guavate, in Cayey.
Breakfast at Hacienda Pellerano was light and delicious…..Crepes and Fruits!!
Stay tuned!! Buen Provecho.
January 31st, 2014
 Playa Los Machos, Ceiba My last post showed a cold winter day in Rehoboth Beach, Delaware…..Leaving the Delaware Beaches to a warmer climate in the Island of Puerto Rico,where the temperatures are in the 80”s with low humidity, found me tasting the Comida Criolla; the best!
The Ruta del Comelon….that’s us, following the path of those that love food. If you like Puertorican food, then, this post is for you.
Meeting with family and friends….first stop is always a must at the Metropol Restaurant right after getting off the plane.
This restaurant is one of those iconic Puerto Rican eateries where you can get a good taste of the local flavor at the best price.
A little spread was placed on the table.
Loved the octopus salad or ensalada de pulpo the best. It melted in your mouth. Yum!
Breakfast on Friday morning was not the usual bacon and eggs. I am once again staying at Hacienda Pellerano…a private enclave.
Frying some granitos indigenous from the town of La Ciudad Gris or Humacao hit the spot, along with bite size morsels of papaya.
Accompanying the above was one of my favorites….morcillas or blood sausages….I know, I know, they don’t look so appetizing but believe me when I tell you that they are amazingly good.
La Ruta del Comelon took us to the town of Naguabo on the eastern side of the island.
The restaurant of choice was El Makito. We started with the pastelillos de chapin. Chapin is a fish and these turnovers are sought after by anyone visiting the east side of Puerto Rico.
The beer was so cold and was the perfect side dish for our next dishes.
The Mofongo is made out of plantains. Stuffing it is the new craze. So, 3 of them were ordered, stuffed with Salmorejo de Jueves (local crab criollo), Chapin (the little fish), and Conch….shrimp were ordered, as well.
The Caribbean lobster or langosta was served to our fellow diners…I don’t want to be thought of as a food stalker but I guess I was….they let me take the photo. You can see that the side dish of mofongo traditionally prepared is on the right, but then the stuffed one was also served.
And how big were the lobsters at El Makito? You be the judge.
Dessert!! We were looking for casquitos de guayaba, which is a fruit that you do not find it as easily in the island as before, served with cheese. And the other is a dulce de lechoza, which is papaya. Homemade and awesome!!
Hours later, at Hacienda Pellerano, a little “picadera” or “tasting” of pasteles, also made with plantains just like the mofongo. Filled with chickpeas, raisins…it reminded me that we need to really walk on Saturday if we are to continue on La Ruta del Comelon when we will take off for Guavate or La Ruta del Lechon (Pig).
Buen Provecho!!
June 1st, 2013
 Florida Mangoes Hot weather, blue skies….the beach. This one is for the diet concious!
In Rehoboth Beach, Giant is my source for mangoes, 4 for $5…in Florida, they are plentiful, and most of the time free for me. And, when I was growing up in Puerto Rico, practically every house had mango tree and I would, literally, sit with a bag of mangoes in front of me and start eating them. No knife needed, either.
 Giant in Rehoboth Beach Mangoes Mangoes are native of India. They are the most cultivated fruit of the tropical world.
Local Delaware strawberries are small, sweet and delicious…..so why not a little Mango Mania and Strawberries?
MANGO MANIA SMOOTHIE
1 cup fresh mango chunks, chilled
3 tsps. lime juice, unstrained and chilled
1 1/2 cups strawberries, fresh sliced and chilled
12 oz. diet gingerale, chilled
Put mango, lime juice, and strawberries in the blender and whirl until smooth.
Tilt the blender and gradually pour gingerale downside to avoid too much fizz.
Pour into a neat, tropical looking glass and serve.
 Hand painted glass from TaDa in Historic Berlin, Maryland
January 13th, 2013
I am trying to stay ahead of the flu. Believe me, I have been overexposed. Some have it in my household…I got the flu shot, vitamins, and tons of liquids since I decided to start juicing. Getting those nutrients directly from fruits and vegetables. I hope it works.
I shopped for the juicer at some of our stores in Rehoboth Beach. I decided on Jack LaLanne’s Power Juicer. First of all it is a proven juicer. Secondly, the price was $99. There were some that were $49 but I did not know how they would hold. And, then, there were the ones that were $200 and up. I am a novice at this. The third attraction to this juicer was easy clean-up.
Juicing is expensive, no two ways about it. I usually buy fresh but when you are juicing you need to buy in larger quantities. I have beets, turnips, celery, oranges, melons, greens…I got avocados and bananas. Please note that the juicer is strictly a juicer. No smoothies; avocados and bananas do not have liquid, therefore blend those in a blender or food processor and then add to the already made juice.
I love Gala apples so this was one of my first juices.
Freshly squeeze orange juice is always a treat. Juiced with the rind so as to absorb all vitamins.
Look at the color of the celery juice. Celery is full of vitamins and low in fat. It is also a natural diuretic. Something new I learned is that some people are allergic to celery. In Europe they disclose if products contain celery.
I decided to make popovers. I have not been too successful at them. It could be the gluten free flour used. I am getting better. I want them to be light but they still come out more muffin-like. They were delicious, don’t get me wrong. I used the pulp collected in the pulp collector to give my popovers added flavor.
Before I post the recipe, let me tell you that I used an interesting gluten free flour. Mama’s Almond Blend. It has white rice flour, tapioca flour, potato starch, sweet rice flour and almond meal flour. It is a light flour; non gritty. To learn more visit http://www.glutenfreemama.com.
I also used a 100% Coconut sugar. It is, apparently, the “in” sugar to use. I, actually, won it at Good Earth Market & Organic Farm, located in Clarksville, Delaware. http://www.goodearthmarket.com. It is organically grown and more nutritious. It smells like coconut, but it does not taste like it. The taste is more like raw sugar with a hint of caramel. Diabetics, please listen, because coconut sugar ha a low glycemic index, it is better for you.
Orange Popovers
3 eggs (room temperature)
1 tablespoon sugar
1 1/4 milk
4 tablespoons unsalted butter
1 1/4 cups gluten free flour (if not Celiac or without gluten sensitivity, use regular flour)
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons of orange zest or pulp
Pre-heat oven to 425 degrees.
In a large bowl whisk the eggs with sugar and zest.
Whisk in milk and 3 tablespoons of melted butter.
In another bowl whisk the flour with the baking powder and salt.
Whisk the wet ingredients into the dry ingredients until small lumps only remain.
Melt the remaining tablespoon of butter and brush the inside of the popover or deep muffin pan.
Place the empty pan in the oven for about 10 minutes. Don’t worry if the butter starts browning.
Take it out and then, carefully, fill them half way. You can sprinkle some of the rind or pulp on top just before putting them in the oven.
Bake for about 40 minutes.
Nice and hot, ready to eat.
Great with honey. I added to my raw honey some freshly squeeze orange juice and rind. The Country Harvest raw honey came from Manchester, Maryland. Dip or spread.
 
Enjoy!!
December 25th, 2012
‘Twas the night before Christmas and Santa’s a wreck…How to live in a world that’s politically correct?
His sack was quite empty, limp to the ground;
Nothing fully acceptable was to be found
Something special was needed, a gift that he might give to all without angering the left or right
A gift that would satisfy, with no indecision,
Each group of people, every religion;
Every ethnicity, every hue,
Everyone, everywhere…even you.
So here is that gift, it’s price beyond worth…
“May you and your loved ones enjoy Peach on Earth”
Note: This poem is just part of a poem written by Harvey Ehrlich in 1992. It still fits so well.
Merry Christmas y Feliz Navidad
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