Nonfiction
Book
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Details
PUBLISHED
©2026
EDITION
DESCRIPTION
223 pages : color illustrations ; 24 cm
ISBN/ISSN
LANGUAGE
NOTES
Part one : A Puerto Rican gets lost. Foundations and then some: Spice blends and savory sauces ; Things to eat earlier in the day: Eggs, sweetbreads, and breakfast treats ; Things to eat with your hands: Empanadillas, sandwiches, and wraps -- Part two : A Puerto Rican gets torn in two. Things to warm you: Soups and stews ; On the side: Snacks, starters and salads ; Main squeezes: Meat, seafood, and vegetarian dishes -- Part three : A Puerto Rican learns to speak Spanglish. Things you can spill: Syrups, sweet sauces, and spreads ; Sweet surrender: Cakes, puddings, and other sweet treats ; Meant to be guzzled: Cafés, sodas, and other drinks -- Conclusion: Never mind the food police
"Growing up, Monti Carlo felt like she was perpetually bridging the gap between worlds -- one foot on her home island of Puerto Rico, and the other in the heart of Houston, Texas. In the space between, as a self-taught chef and eventual TV host and James Beard Foundation advisor, she's carved out a cuisine all her own, one that's a testament to a life spent bridging two cultures. It's a mosaic of borrowed words and flavors, a reflection of the bittersweet beauty of connecting two very different ways of life. It's pure Spanglish. Within these pages, Monti shares the dishes embodying that journey: continental American classics created with the bold flavors of Puerto Rico, a taste of two worlds merging on the same plate. There's comfort food like her elementary school's soupy chili with her Abuela Dora's sweet and savory picadillo, golden bacalaíto-battered onion rings, and tangy tamarind roast chicken. There are nostalgia-laced Puerto Rican breakfasts like hearty sorullo waffles with pique honey and pastries like cinnamon rolls constructed with pillowy mallorca dough. There are not-so-traditional sides like floral hibiscus baked beans and crispy coconut rice. And there's delectable, subtly sweet desserts like morir soñando no-bake cheesecake and passion fruit-curd stuffed mini cakes. There's also a glossary of traditional Puerto Rican ingredients and where to source them, as well as recipes for traditional Puerto Rican bases like sofrito, sazón, and recaito. With flavor and heart, this cookbook is more than just recipes. It's a beautifully written reflection on Boricua identity and a testament to the healing power of food." --