Taste and See Puerto Rican Cuisine

12/23/2025

Getting ready to make some coquito (virgin and egg free) for family ❤️

12/23/2025

Getting ready to make some coquito (virgin and egg free) for my family ❤️

11/18/2025

Arroz con gandules so good, you’ll want to bring it to the potluck AND hide a small container for yourself! 🤫😂✨

ARROZ CON GANDULES
YELLOW RICE WITH PIGEON PEAS

4-6 servings/total time to cook 20-30 minutes
This is a base recipe you can substitute the gandules for pinto or pink beans …

INGREDIENTS
2 C / Long Grain Rice
2 tbsp/Olive oil
3 C / Water
1 Can (15oz) of Gandules
¼ C of Tomato Sauce
1 Package of Sazón
1 tsp Oregano
2 tbsp Sofrito
1 Pimento chopped
1 tbsp on olives
1/2 tbsp Adobo or to taste

DIRECTIONS
Use a CALDERO over high heat pour the oil, add sofrito and cook for a couple of minutes, add tomato sauce, Sazón, oregano, pimientos morones, olives and gandules cook for another couple of minutes add 2 cups of rice and water stir and season with adobo. (We are using only 3 cups of water since we are using the water in the can of gandules.

Let it boil on medium/high heat until it dries
Lower heat to medium/low, stir rice and cover (stirring occasionally)
Let it cook for about 20 minutes until rice is tender.
Once rice is cooked fluff with a fork.

**you can sauteed ham, bacon or pork pieces first and then the rest of the ingredients. The above is traditional and vegetarian friendly

11/15/2025

Taste & See… PERNIL EDITION! 🔥✨

When the cuero is crackling and the meat is fall-apart juicy… you KNOW it’s about to be a good day! 😍🐖

Just dropped my dad-inspired Pernil Recipe — upgraded with sofrito and two cooking styles so you get it EXACTLY how your family loves it.

Who’s ready for the holidays? 🙌✨



PERNIL BORICUA – DAD’S WAY (JUICY + CRISPY)

With covered and uncovered cooking options

Ingredients
* 10 lb picnic pork shoulder (pernil)
* 1/4 cup olive oil
* 1/4 cup white vinegar
* 3 Tbsp adobo
* 1 packet sazon (con culantro y achiote)
* 1 Tbsp dried oregano
* 1 tsp garlic powder
* 1 Tbsp salt
* 1 tsp black pepper (optional)
* 10–12 garlic cloves, minced + extra whole cloves
* 1/2 cup sofrito (my addition)

Instructions

1. Make the Marinade

Combine in a bowl:
• Olive oil
• Vinegar
• Adobo
• Sazon
• Oregano
• Garlic powder
• Salt
• Pepper
• Minced garlic
• Sofrito

This will form a thick, flavorful paste.

2. Prepare the Pork
* Pat pork dry.
* Cut deep slits all over.
* Stuff whole garlic cloves into the slits.
* Rub the sofrito paste into every slit, under the skin, and all over the pork.

3. Marinate

Place pork in a roasting pan and cover tightly with foil.
Refrigerate 24–48 hours to deepen flavor and tenderness.

4. CHOOSE YOUR ROASTING METHOD

🔥 OPTION 1 — UNCOVERED (DAD’S ORIGINAL METHOD)

Result: Crispy skin, classic flavor, slightly drier but prevents soggy skin
Temperature: 350°F
Cooking Time: 5–6 hours (about 35 min per pound)

How to Roast Uncovered
1. Remove pork from refrigerator 45–60 minutes before cooking.
2. Preheat oven to 350°F.
3. Place pernil skin-side up, uncovered.
4. Roast for 5–6 hours, basting the meat only every hour with pan juices.
5. If the pan begins to dry, add 1–2 cups water or chicken broth.

Crisping the Skin
* Once meat is tender, pat skin dry.
* Sprinkle with a little salt.
* Raise heat to 450°F for 20–30 minutes
OR broil 2–3 minutes until blistered.

🔥 OPTION 2 — COVERED FIRST, UNCOVERED LAST (JUICIER METHOD)

Result: Extra juicy meat + still-crispy skin
Temperature: 350°F
Cooking Time: 5–6 hours total

How to Roast Covered → Uncovered
1. Remove pork from fridge 45–60 minutes before cooking.
2. Preheat oven to 350°F.
3. Cover the pernil tightly with foil.
4. Roast covered for 4 hours.
5. Remove foil, baste the meat.
6. Finish roasting uncovered for the last 1–1.5 hours.

Crisping the Skin
* Pat skin dry.
* Sprinkle with salt.
* Increase heat to 450°F for 20–30 minutes
OR broil 2–3 minutes until crispy.

5. Rest and Serve

Let the pernil rest 20–30 minutes before slicing or shredding.

FINAL RESULTS

✔️ If roasted uncovered the whole time (Dad’s way):
* Crispy skin
* Traditional texture
* Moisture depends on basting

✔️ If roasted covered then uncovered:
* Juiciest meat possible
* Still perfectly crispy skin
* Best of both worlds

Enjoy

07/21/2025

📸✨ BIG THANKS & BIGGER FLAVOR COMING! ✨📸

🎉 Good morning, familia! 😄
WOW—thank you for showing so much love to Taste and See PR Cuisine! This is just the beginning, and what a tasty start it’s been! 🧁🍞🔥

Something DELICIOUS is cooking behind the scenes and I can’t wait to share it with you…
👀 PRE-ORDERS OPENING SOON! 👀

💛 Don’t miss a bite—make sure you’re following, tag a foodie friend, and hit that share button to spread the sabor y bendición!

Let’s keep the flavor and faith flowing! 🙌🇵🇷

11/16/2024

Pumpkin flancocho our first fellowship of this Holiday Season ❤️

07/24/2024

Woke up early had my Jesus and Me time. Cooked a Puerto Rican lunch for a church member ❤️🙏🏼

Taste and See Puerto Rican Cuisine

07/11/2024

Join us during our VH Summer Nights and Bible Reading Plan. This weeks reading:

Week 1:

Day 1: Matthew 1-2Day 2: Matthew 3-4Day 3: Matthew 5-6
Day 4: Matthew 7-8
Day 5: Matthew 9-10
Day 6: Matthew 11-12
Day 7: Matthew 13-14

Send a message to learn more

07/10/2024

I'm back at my flan baking, and my goal is to sell about 8 flans a week.

DFW area and pick-up only.

Let me know if you would like to order.

Orders will begin next week on Monday.

Payment by zelle or cashapp ❤️

50% non-refundable deposit on all orders.

07/02/2024

Bloom Boutique is shutting its doors. I have about 400 pieces left, and I am also selling peg boards, hooks, etc. If interested, please DM for more info.❤️

Send a message to learn more

05/27/2024

04/20/2024

We are praying and getting ready for tomorrow.

I sure hope to see you tomorrow at 10:30am.

God has a word for us. Im coming expecting to see from God!

Join me, let me know that you will be there, I will save you a seat ❤️🙏🏼🥰