The DIY Goya Sazon is unreal.
, and in Diaz's Sofrito Bloody Mary. Her coconut grits are a nod to both the Southern staple and a dish made by enslaved indigenous and African people in Puerto Rico during Spanish colonization.exactly, Diaz wants people to pay more attention to it. Especially in light of Hurricane Maria's"The people I know on the island are incredibly resilient," she says. "I can't image having been without power for so long.
Diaz hopes that the book she wrote, and the stories she tells, will start a conversation about food in Puerto Rico. "There's a real opportunity to get to know a cuisine that people might never have explored—despite the fact that Puerto Rico is part of the U.S. There's a real richness and vitality to the cuisine there and the potential for its flavors.", the spice blend that's essential to most Puerto Rican home cooks.
It's common in Puerto Rico to buy Goya Sazon, a packaged mix of coriander, garlic, cumin, annatto, and a hearty dose of sodium and MSG. When she first started cooking Puerto Rican food, Diaz used it all the time. But she worried it was becoming a crutch. "I wanted to elevate this very simple, essential spice mix to a level that celebrated how delicious it was, and move away from thinking it's a lazy fix for a dish. There's a reason it's delicious.
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