A Puerto Rican Fusion Cookbook
By Cecie Andaluz-Hammett, a Southern Fried Nuyorican
199 pages. Ten chapters and more than 100 recipes, from appetizers to beverages — Puerto Rican at the root, fused with Southern, Italian, Chinese and Mexican-inspired cooking.
A letter from Cecie.
Welcome to “A Puerto Rican Fusion Cookbook” by a Southern Fried Nuyorican—an exciting culinary adventure where the heart of my family kitchen meets the vibrant flavors of Puerto Rico! What started as a simple collection of cherished recipes for my ‘kids’ has evolved into a full-fledged exploration of tastes that cross borders and bring cultures together on your plate.
In this cookbook, you’ll discover an eclectic mix of my favorite dishes, ranging from beloved Puerto Rican classics like pasteles and savory mofongo to zesty Italian pasta and flavorful Chinese favorites. But don’t expect your grandmother’s traditional recipe book—this is fusion with flair! I’ve infused Puerto Rican spices into these recipes and blended them with influences from other cultures, creating dishes that will dance on your taste buds and warm your heart.
Every dish in this cookbook tells a story. The aroma of garlic sizzling on the stove brings back memories of relaxing weekends in Mami’s kitchen, and the vibrant rhythm of cooking with my family echoes the laughter and joy we’ve shared over the years. With a perfect blend of nostalgia and creativity, each page offers not just a recipe, but a cherished memory, weaving together a delicious tapestry of our family heritage.
So, grab your apron and join me in cooking up love, laughter, and a fusion of flavors at its finest! Let’s spice things up together, one recipe at a time, and create delicious memories that will be passed down for generations to come. Turn up the salsa music, and let’s make some magic happen in the kitchen!
— Cecie
What's inside.
Appetizers
Comfort Stews & Soups with a Puerto Rican Twist
Grains & Legumes
Sauces & Fillings
Protein Powerhouses
Main Dishes
Internationally Inspired Dishes
Salads
Sweet Indulgences
Beverages
Sample recipe — Habichuelas guisadas.
Beans — Puerto Rican Style
Known as habichuelas guisadas (Stewed Beans) – they are the most flavorful when simmered in a tomato and sofrito-based broth. This recipe was handed down from my grandmother, but I've made some changes over the years. This is a more traditional version, not made from canned beans. In our house, you would get evil eyes if you served white rice without beans! Unheard of!
- 1" x 2" piece of salted fatback (tocino) well rinsed
- I use a tablespoon of olive oil instead of the tocino*
- 2 heaping tablespoons sofrito
- 8 ounces tomato sauce
- 2 cups of dry beans (pink, pinto, red, or white Navy beans work best)
- 1 medium onion finely diced.
- ½ red bell pepper or
- ½ green bell pepper (I often use both)
- 1 packet ham flavor (I use Goya Jamón) optional.
- 1 tablespoon adobo Goya®
- ¼ teaspoon dried oregano - optional
- 3 cups water to start.
- Place 2 cups of dried beans in a large saucepan with 2 cups of cold water, let sit for about 10 minutes, then rinse well.
- Add about 3 cups of fresh cold water to the beans.
- Add ½ red and/or green bell pepper.
- Add minced onion.
- Add 1 leaf of culantro (also called recao) or cilantro stem.
- Add 1 heaping tablespoon of sofrito.
- Bring the mixture to a boil and then lower the heat to medium.
- Stir occasionally, and it will take about an hour for the beans to become slightly tender.
- Place the tocino* (rinsed and sliced into smaller pieces) in a small saucepan to fry.
- When lightly brown, remove the fried tocino from the remaining juices.
- Add 2 heaping tablespoons of Sofrito, 2 tablespoons of salt, and ¼ teaspoon of sugar (sugar balances the acidity of the tomato sauce) to the remaining liquid and stir well.
- Simmer at low heat for approximately 5 minutes until the sauce thickens a bit.
- Next, stir well and add the sauce mixture to the pot of beans.
- Stir well, cover, and let simmer for about 30-45 minutes or until the bean mixture has thickened to your liking and the beans are tender.
Served with rice they are a meal unto themselves, definitely a classic staple in every Puerto Rican home! Yields 6 to 8 servings ¡Buen provecho!
One of more than 100 recipes inside. Every pot starts with sofrito.
See more recipes →This book is a vibrant culinary journey where beloved Puerto Rican classics intertwine with zesty Italian, flavorful Chinese dishes, and other international dishes. This isn’t a traditional recipe book; it’s a fusion of cultures infused with Puerto Rican spices, creating unique recipes that will delight your taste buds and warm your heart.
Buy the cookbook on Amazon →Get the recipes that aren't in the book.
I keep a folder of recipes I haven't published yet — the ones I'm still tasting, still running past my family and friends for a taste test. Once a month I send one to your inbox, with the story behind it.
Check your inbox — and tell your mami.
The first recipe is on its way. Buen provecho.