The aroma of “sofrito” wafted through the air Aug. 24 as Chef Eliseo Badillo, also known as Chef BoriQ, cooked up “arroz con gandules” (pigeon peas), shrimp de salsa, pernil (roast pork shoulder marinated for 24 hours in special spices) all topped with a dessert of cheesecake with four types of berries. The goodies were served up at a Salsa y Sazón workshop featuring Puerto Rican cuisine as the sounds of salsa music made guests move their feet.
Attendees at the Highway Park We Grow Garden learned how to prepare traditional Puerto Rican food and how some ingredients are used in other cultures for yellow rice and even hair dying in Brazil.
