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Every time I see that frozen Goya stuff in the supermarket, I wonder who actually buys them. That's a big no no if you're Latino
Not every Latino is an 80 year old grandma that makes everything from scratch and spends all day in the kitchen, I'm sure plenty are willing to cut corners
Not every Latino is an 80 year old grandma that makes everything from scratch and spends all day in the kitchen, I'm sure plenty are willing to cut corners
There is definitely a time saving component. I also think most of that stuff is targeted to people that don't know how to cook or don't like to cook. Most latin carribean food is not particularly hard to make. Take tostones for instance, the whole thing probably takes fifteen minutes but peeling plantains can be a pain. Some people can't even boil an egg though or burn everything they try to cook so I understand their struggle.
Last edited by NooYowkur81; 08-25-2016 at 01:47 AM..
But back to original post. While plantains are still relatively cheap they have gotten more expensive over the years. I could see some of the crappier to average restaurants cutting corners with their mangu. They might be using less plantains. And there is only so much they could get away with upping the price on mangu. Nobody would pay for it above a certain price.
When people used to make home made sofrito for their rice. Haven't seen that in years. The way my grand parents used to cook a simple plate of rice and beans is so much diferent then today. It is time consuming to do it with fresh beans and to have other condiments.
When people used to make home made sofrito for their rice. Haven't seen that in years. The way my grand parents used to cook a simple plate of rice and beans is so much diferent then today. It is time consuming to do it with fresh beans and to have other condiments.
Not really it just takes some advanced prep. You can make sofrito in bulk and freeze the stuff, it keeps pretty well for a long time. Dried Beans you just have soak ahead of time but you can also do that a few days ahead. Our folks had their particular way of doing things that they stuck to which many times meant doing everything that same day and using some more old school cooking techniques. But that's part of the whole homemade magic.
Last edited by NooYowkur81; 08-25-2016 at 08:03 AM..
Not really it just takes some advanced prep. You can make sofrito in bulk and freeze the stuff, it keeps pretty well for a long time. Dried Beans you just have soak ahead of time but you can also do that a few days ahead. Our folks had their particular way of doing things that they stuck to which many times meant doing everything that same day and using some more old school cooking techniques. But that's part of the whole homemade magic.
Puerto Rican and Dominican food is usually better quality at home then at restaurants when cooked the way our grandparents ate.
Puerto Rican and Dominican food is usually better quality at home then at restaurants when cooked the way our grandparents ate.
Agreed. I usually avoid PR and DR restaurants for that same reason. That and usually when I eat out I want something a little different not the usual stuff I eat at home.
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