Comments on: About Arroz y Frijoles http://www.arrozyfrijoles.com Cuban food and ideas that arise from cooking it Fri, 03 Feb 2012 03:43:39 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lost in Havana (Part 2) | Caribbean Travel Guides http://www.arrozyfrijoles.com/about/comment-page-1#comment-27205 Lost in Havana (Part 2) | Caribbean Travel Guides Fri, 27 Jan 2012 12:03:12 +0000 #comment-27205 [...] beans and rice) or “moros” (for black beans and rice). When cooked apart, the dish is called “arroz y frijoles” or simply rice and [...] [...] beans and rice) or “moros” (for black beans and rice). When cooked apart, the dish is called “arroz y frijoles” or simply rice and [...]

]]> By: the cuban cracker http://www.arrozyfrijoles.com/about/comment-page-1#comment-25896 the cuban cracker Sat, 10 Dec 2011 21:21:12 +0000 #comment-25896 oye, chico - ya estamos en Diciembre.... so what's cooking for Noche Buena? oye, chico -

ya estamos en Diciembre….

so what’s cooking for Noche Buena?

]]> By: Robert Jimenez http://www.arrozyfrijoles.com/about/comment-page-1#comment-13295 Robert Jimenez Fri, 10 Dec 2010 19:44:16 +0000 #comment-13295 Hi there, I ran across your site today in my prep for camarones enchilados-fest tomorrow. I've compared about 12 recipes - ranging from Villapol's to Shrimp Creole from Houma, LA. Amazing how our blend of African, French and Spanish goodness has enriched the world... anyway, most of the Lousianna recipes call for the broth, but no "caldo" in recetas cubanas, what a shame! I was glad to see you incorporate it in yours. I'll try the Cognac tric and see how it goes. We'll hit the camarones with rice (hitachi don't fail me!) and tostones and ensalada de aquacate. Will let you know how it all went down. Thanks! Hi there,
I ran across your site today in my prep for camarones enchilados-fest tomorrow. I’ve compared about 12 recipes – ranging from Villapol’s to Shrimp Creole from Houma, LA. Amazing how our blend of African, French and Spanish goodness has enriched the world… anyway, most of the Lousianna recipes call for the broth, but no “caldo” in recetas cubanas, what a shame! I was glad to see you incorporate it in yours. I’ll try the Cognac tric and see how it goes.
We’ll hit the camarones with rice (hitachi don’t fail me!) and tostones and ensalada de aquacate. Will let you know how it all went down.
Thanks!

]]> By: dianereally http://www.arrozyfrijoles.com/about/comment-page-1#comment-9631 dianereally Mon, 22 Mar 2010 12:21:52 +0000 #comment-9631 Found you when googling "cuban food prosciutto" to explain the abundant use of the latter at a great Latin "fusion" cafe in Minneapolis (Cafe Ena). Pleased to find not only your excellent description of Jamon Iberico, but snappy, expert prose and boatloats of good information. A pleasure for a Norwegian-American to find your blog on a chilly Monday morning. Found you when googling “cuban food prosciutto” to explain the abundant use of the latter at a great Latin “fusion” cafe in Minneapolis (Cafe Ena). Pleased to find not only your excellent description of Jamon Iberico, but snappy, expert prose and boatloats of good information. A pleasure for a Norwegian-American to find your blog on a chilly Monday morning.

]]> By: PCG http://www.arrozyfrijoles.com/about/comment-page-1#comment-8275 PCG Sat, 19 Dec 2009 20:45:39 +0000 #comment-8275 Hey Jose, Was great seeing you again after such a long time. This lady was really famous while I was growing up for her cooking shows and recipes: http://en.wikipedia.org/wiki/Nitza_Villapol My mom always recommends her books to anyone looking for Cuban food recipes. Keep in touch primo. Hey Jose,
Was great seeing you again after such a long time.
This lady was really famous while I was growing up for her cooking shows and recipes:
http://en.wikipedia.org/wiki/Nitza_Villapol

My mom always recommends her books to anyone looking for Cuban food recipes.

Keep in touch primo.

]]> By: Steve http://www.arrozyfrijoles.com/about/comment-page-1#comment-7453 Steve Tue, 27 Oct 2009 01:12:04 +0000 #comment-7453 Lechón! That must be why this Georgia boy loves Cuban food so much. I've learned to make Ropa Vieja this month. I was shown by two women. The first was a lovely Cuban mother who taught me the way it is made in the Santiago de Cuba area. The other was a gringa married to a Cubano from a town south of Havana. According to Orlando's mother, Debbie's Ropa Vieja is 100% authentic for her area. I've made it once already. 40 minutes in a pressure cooker makes the Flank steak shred very well. The only thing I have to change next time is to cook the onions less and the peppers more. Would like to see your recipe. Lechón! That must be why this Georgia boy loves Cuban food so much.

I’ve learned to make Ropa Vieja this month. I was shown by two women. The first was a lovely Cuban mother who taught me the way it is made in the Santiago de Cuba area. The other was a gringa married to a Cubano from a town south of Havana. According to Orlando’s mother, Debbie’s Ropa Vieja is 100% authentic for her area.

I’ve made it once already. 40 minutes in a pressure cooker makes the Flank steak shred very well. The only thing I have to change next time is to cook the onions less and the peppers more.

Would like to see your recipe.

]]> By: Jose http://www.arrozyfrijoles.com/about/comment-page-1#comment-7383 Jose Thu, 15 Oct 2009 05:27:43 +0000 #comment-7383 Wow Nikki, ur bible huh? Thanks! If there's one thing we have in common with the American South is pork products and our love for them. Y'all heard? Wow Nikki, ur bible huh? Thanks! If there’s one thing we have in common with the American South is pork products and our love for them. Y’all heard?

]]> By: Nikki http://www.arrozyfrijoles.com/about/comment-page-1#comment-7382 Nikki Thu, 15 Oct 2009 02:59:43 +0000 #comment-7382 This website has become my Cuban cooking bible. As a Miami native going to college in the south, I have used your recipes to explain to my southern friends the deliciousness of Cuban food. Thanks so much for keeping it alive! !Que se la tradicion! This website has become my Cuban cooking bible. As a Miami native going to college in the south, I have used your recipes to explain to my southern friends the deliciousness of Cuban food. Thanks so much for keeping it alive! !Que se la tradicion!

]]> By: Mimi http://www.arrozyfrijoles.com/about/comment-page-1#comment-7144 Mimi Fri, 28 Aug 2009 20:58:12 +0000 #comment-7144 Cuban food is not always "the best," but it is one of my top 3. Cuban food is not always “the best,” but it is one of my top 3.

]]> By: Jose http://www.arrozyfrijoles.com/about/comment-page-1#comment-3354 Jose Sun, 15 Feb 2009 09:39:16 +0000 #comment-3354 Jen - Thanks for the props, I'll add ropa vieja one of these days ;) Jen – Thanks for the props, I’ll add ropa vieja one of these days ;)

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