A Cultural Publication for Puerto Ricans

A Cultural Publication for Puerto Ricans
From the Editor . . . .
Summer is here, finally. All ready for your annual treck to la isla
del encanto?
Every summer thousands of Boricuas travel to their ancestral
land to visit family. It is an annual pilgrimage to their terruño
adorado.
This year stay at a hotel on the beach for at least one weekend.
Get to know Puerto Rico as a tourist. Enjoy the pool and the
beach. Eat at local restaurants and learn new ways to prepare our
typical food.
Don’t forget to visit El Morro and El Yunque. And take a boat
ride in the turquoise Caribbean waters. Go to the beach often,
Liquillo for sure. These are must stops.
YOUR AD
Your children will enjoy this much better than being stuck at
abuela’s house all the time. Show your children Puerto Rico. Let
them enjoy their vacation as well. They will then learn why you
love Puerto Rico so very much!
FITS HERE
Index
¡Que bonito es Puerto Rico!
Page
Credits
2
Restaurant Review
2
Visit Puerto Rico/Trivia, Refranes
3
Taínos - Calendar - Don Guillo
4
Diego el Tavernero/ Poemas Riqueños
5
Primos/Perú
6
Food Blog with Vélez and Jaime
7
Nuestra Cocina Criolla
8
More recipes
9
Puerto Rican Artist
10
Music Reviews by: Alberto González
10
JUNE 2012
JUNE 2012
EL BORICUA
PAGE 2
Island Restaurants . . . .
CREDITS
Tio Pepe’s Restaurant
Hwy 723 Km 0.3, Aibonito, Puerto Rico
Lisa Santiago Brochu
Restaurant Reviews
I go to Aibonito at least once a year to visit
relatives and ALWAYS make sure I visit
Tio Pepe's. The food, ambiance, location
and service are great. On weekends they
have live music by a guitarist. The
restaurant is nicely decorated with art by
local artists and also has a nice outdoor
eating area. It is quiet enough to enjoy
conversation and they play local music in
the background.
Equally nice, is the fact that is owner operated so the service is always
excellent! Very clean, the food is served at the appropriate temperature and is
quite appetizing. It is air conditioned and it sits surrounded by trees that lull
you if you decide to sit in the terrace.
The menu includes typical Puerto Rican dishes and includes fish, meat,
chicken and viandas. This time we ordered arañitas for appetizer and for
dinner the stuffed chicken breast criollo style along with salmon and
mofongo. The presentation was excellent and the food was delicious and
satisfying.
It is about an hour from San Juan, so not for the faint of heart or anyone who
wants to get there fast. It is a nice drive, pretty much away from the hustle of
the tourist zone, a drive through the winding mountain roads, and a killer view
of the surrounding countryside (a must to get to know lo nuestro).
Open Wednesday through Sunday from 11am to 11pm. As in any restaurant,
if you are driving there from afar, call before you go (787) 735-9615.
* Lisa Santiago Brochu, is a trained professional Chef and a former restaurant owner
in New York. She travels to Puerto Rico on business often. Her island roots are in
Caguas.
©1995-2012
All articles and photos are the property of
of the writer or photographer.
Staff
Ivonne Figueroa
Executive Editor & Gen. Mgr.
Javier Figueroa
Publisher
Anna María Vélez de Blas, Chef
Recipe Tester and Writer
Jaime Garibay Rivera, PhD
Jaime in the Kitchen, Food Blog
Guillermo ‘Don Guillo’ Andares, PhD
Gardening Tips for Puerto Ricans
Alberto González
Music Reviews
Elena Cintrón Colón
Primos Editor
Diego Matos Dupree
Tavernero
Joe Román Santos
Travel Editor
Lisa Santiago Brochu, Chef
Restaurant Reviews
Luisa Yaliz Alaniz Cintrón, MD
Guest Writer
Support Staff
Fernando Alemán Jr - Web Consultant
José Rubén de Castro -Photo Editor
María Yisel Mateo Ortiz -Development
Special Thanks to . . .
Tayna Miranda Zayas of MarkNetGroup.com
EL BORICUA is a monthly cultural publication,
established in 1995, that is Puerto Rican owned and
operated. We are NOT sponsored by any club or
organization. Our goal is to present and promote our
"treasure" which is our Cultural Identity - “the Puerto
Rican experience.” EL BORICUA is presented in
English and is dedicated to the descendants of Puerto
Ricans wherever they may be.
There are three Puerto Rico's you need to
learn about; the old, the new and the natural.
Learn about our little terruño. Subscribe to EL
BORICUA, a monthly cultural publication for
Puerto Ricans.
http://www.elboricua.com/subscribenow.html
JUNE 2012
EL BORICUA
PAGE 3
San Juan
Popular with local youth is weekend bridge
diving. Every weekend teens and young adults
line up along the bridge that connects Condado
to San Juan. They dive into the warm waters
and complete to see who can produce the most
spectacular dives. Not recommended.
Nature and Adventure
Joe Roman Santos, Editor
So what are my plans for summer this year. First I will travel to Puerto Rico to
be with my ‘pai’ for Father’s Day. I plan to stay thru la noche de San Juan to
celebrate. Tons of Riqueños faithfully celebrate this each year on the eve of
June 24th. It is a tradition passed down from our ancestors, the Spanish
colonizers.
The party begins at sun down when bonfires are started – not to keep warm, but
for lite. Folding chairs, hammocks, ice chests loaded with sodas and beer are
all unloaded once the sun goes down. Everyone safeguards their spot and then
the fun begins, picnics, sandwiches, fun on the water – all this goes on until
about 11:30pm when people start getting ready.
At about 10 minutes till midnight people begin lining up with their backs
against the ocean. Your feet must not touch the water. Families, friends and
party goers hold hands to begin walking backwards into the warm ocean waters
once the clock strikers midnight. Must go in all the water and be completely
submerged, hair and all. And that is how we celebrate el día de San Juan.
After that people party a little more and then stuff is shoved back into the
vehicles for the ride home.
Speaking Puerto Rican . . .
El Puertorriqueño no rie hasta mas no poder: se
'muere de la risa
Refrán . . .
Hijo de gato, caza ratones.
Trivia
El morro, officially known as el Fuerte
San Felipe del Morro, has stood guard over
San Juan Bay for over four centuries and is
one of the largest forts built by the
Spaniards in the Caribbean.
http://www.elboricua.com/CCNOW_Calderos.html
BORICUA . . .
Joe is a schoolteacher in the Houston area and spends most of his holidays and
summers in Puerto Rico.
is a powerful word.
It is our history,
it is our cultural affirmation,
it is a declaration,
it is a term of endearment,
it is poetic . . .
. . . . . . it is us.
JUNE 2012
EL BORICUA
PAGE 4
June 10, 1942
Myth . . . ‘The Arepa is one of the most ancient foods of
June 10
Anthony J. Alvarado - first Boricua appointed
NYC School Chancelor.
New York Puerto Rican Day Parade
Puerto Rico, being handed down to the Tainos by
their predecessors, the Arawaks of South America.’
June 12, 1927
Not true. Arepas are delicious and eaten in Puerto Rico, but
are not a traditional Puerto Rican dish or Taíno inspired.
June 17, 1833 Francisco Oller Cesteros, world famous painter
was born in Bayamón. b
Taíno meals were communal, meaning they cooked for crowds.
Mostly they grilled meats and fish, tossed root vegetables into
the coals and made a pot of stew called ‘pepper-pot.’ Their
bread was round and flat, much like a Mexican flour tortilla but
was made of yuca flour mixed with water. Contrary to
mainland practices, corn was not ground into flour and baked
into bread. Instead, it was eaten off the cob.
June 20, 1874 "La Voz de Puerto Rico," edited by Eugenio
María de Hostos is first published in NY.
Taínos ate mostly meat and fish, essentially their primary
source of protein. They also ate birds, small mammals, snake
and any other animals. Their diet also comprised sweet
potatoes, beans and peanuts as well as corn. They
brought guava from South America as well as animals like
agouti and opossum. They had cassava and manioc for
staples, which provided flour for them to bake after having
extracted the poisonous juice from those roots. They also
hunted for bats, snakes, various rodents, worms and other
mammals.
Angela (Angie) Cabrera, politician and energetic
civic leader in NY
June 21, 1955 The "Instituto de Cultura Puertorriqueña" is
established.
June 21, 1939 Rubén Berríos, lawyer & politician is born. In
1970 he was elected President of El Partido
Independentista Puertorriqueño.
June 23, 1935 Maurice Ferrer, first Boricua Mayor of Miami. b
June 24
"Noche de San Juan" is celebrated by walking
backwards into the ocean, three times, at
midnight, for good luck.
June 25, 1881
Miriam M. de Perez Almiroty was the first female
legislator in Puerto Rico. b
June 27, 1791 Birthdate of Roberto (El Pirata) Cofresí.
Don Guillo, the gardener . . . .
Yuca . . .
I am Lupo Lopez y Lopez
I was rescued in a pound in Puerto Rico. My new dad is Carlos and
my new mom is Linda. I also have 2 human pup brothers named
Estevan and Jorge. We live in Georgia in the outskirts of town,
where I have room to run and chase chickens. I have my own inside
doghouse with a giagantic pillow. I have no fears now.
I have other friends in PR that also need to find a home.
http://www.saveasato.org
This plant is native to South America's Amazon River
Basin, but today is grown worldwide in tropical and
subtropical regions, especially in Africa.
It is attractive looking plant, having large, deeply loved
round leaves that look like multi-fingered hands. The
leaves are large and heavy and give the yard that
tropical feel. Yuca matures to a height of 7 to 12 feet,
and grows in USDA Hardiness Zones 8 and warmer.
JUNE 2012
EL BORICUA
PAGE 5
Poemas Riqueños
Preciosa
Rafael Hernandez
Yo sé lo que son los encantos
de mi Borinquen hermosa
por eso la quiero yo tanto
por siempre la llamaré preciosa
Isla del Caribe
Isla del Caribe
Borinquen
Yo sé de tus hembras trigueñas,
Y del olor de tus rosas
Y a esa mi tierra riqueña,
Por siempre la llamaré preciosa.
Isla del Caribe
Isla del Caribe
Borinquen
Preciosa te llaman las olas
del mar que te bañan
Preciosa por ser un encanto
por ser un eden.
Jumeta Alegre
Y tienes la noble hidalguía
de la madre España,
y el fiero cantío
del indio bravío
lo tienes tambíen
Preciosa te llaman lo bardos
que cantan tu historia
no importa el tirano te trate
con negra maldad.
Preciosa serás sin banderas
sin lauros ni gloria.
Preciosa, preciosa te llaman los hijos
de la libertad.
Punch Bowl Recipe
10 bananas
60 oz strawberries
40 oz fruit punch
10 mangos
10 guayabas (optional)
40 oz Bacardi® light rum
20 oz banana liqueur
30 oz peach schnapps
Run thru blender in batches. Refrigerate until ready
to pour in punch bowl. Add crushed ice to the bowl
and then pour the refrigerated liquid.
* Diego Matos Dupree, born in Bayamón, is
a bartender (tavernero) for a popular cruise
line. He lives on board most of the year and
gets to travel the world.
JUNE 2012
EL BORICUA
PAGE 6
Our PRIMOS section journeys through Latin America celebrating our cousins.
Suspiro a la Limeña
a traditional Peruvian dessert
Peru was under Spanish rule for a long time and gained independence on
28th July 1821. However, it took nearly 3 years for Peru to get its
recognition and it finally materialized on 9th December 1824.
It was also the last country to gain independence among all the Spanish
colonies.
The Inca civilization originated in 1200 B.C. in the Cuzco area of
southeastern Peru. The Incas lived in Peru until 1533.
Monarchy existed in Peru during the Inca civilization (till 1532). In the
same year the Inca Emperor was defeated and Peru became a colony of
Spain.
The famous Machu Picchu was the location of the Inca civilization. Machu
Picchu is a world heritage today and also considered as one of the wonders
of the world.
The presence of the mysterious Nazca lines of Peru is a fascinating aspect
of this country. These drawings have been made thousands of years ago and
the reason for it is still unknown.
This country also has diverse geographic conditions with tall mountains,
extensive plains and numerous beaches. Snow covered peak of Alpamayo in
Peruvian Andes as well as Peruvian rainforest are found here.
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
2 beaten egg yolks
•
2 beaten egg white
1 cup confectioners' sugar
1/4 teaspoon ground cinnamon (optional)
In a saucepan whisk eggs adding milk slowly until
combined, add vanilla. Cook over medium-low
heat until the mixture thickens, stirring constantly
with a wooden spoon, about 30 minutes. Pour into
a heatproof serving dish and set aside.
2. Whip the egg whites until soft peaks form then
slowly add confectioner’s sugar and continue
beating until stiff peaks form. Spread meringue on
top of pudding. Refrigerate until cold, for 3 hours.
Sprinkle with cinnamon before serving.
Elena Cintrón Colón
Primos Editor
* Elena, born and raised in Puerto Rico to Brazilian
and Peruvian parents, lives in Buenos Aires most of
the year. She works for a large South American firm
and travels throughout Latin America. She comes
home to San Juan.
JUNE 2012
EL BORICUA
PAGE 7
Jaime in the Kitchen
A Food Blog
Cocina Criolla – Cooking Hints
By: Anna María Vélez de Blas
Jaime emailed me the other day and said he was writing about
sauces and encouraged me to share the delicious Mojo Criollo
sauce for marinating meats that I shared with him a few months
ago. So, here’s that great sauce.
Mojo Criollo
Puerto Rican Garlic Marinating Sauce
10 garlic cloves, coarsely chopped
1 cup onion, minced
2 cup orange juice, freshly squeezed
1 cup lime juice, freshly squeezed
2 teaspoon cumin, ground
2 teaspoons oregano, dried
2 teaspoon black pepper, ground
2 teaspoon salt
1/2 cup cilantro, chopped
2 teaspoons Pique (homemade Puerto Rican Hot Sauce)
1 cup olive oil
Heat olive oil over medium heat. Add garlic and onion. Cook until
fragrant (not browned), 30 seconds. Remove from heat, cool 5
minutes. Stir in juices and spices. Return to heat and bring to boil
for 1 minute. Bring to room temperature.
Place mixture in blender or food processor. Add cilantro. Blend
until smooth.
Mojo Criollo is a marinade, with variations throughout the
Caribbean, used on red meats, poultry, and seafood. Red meats
and poultry should be marinated overnight for best flavoring while
seafood will only need about one hour. This recipe, which takes
only about 15 minutes to prepare, makes 4 cups of Mojo Criollo. It
will also keep in the refrigerator covered for up to 3 days.
*Anna is a Recipe Tester for EL BORICUA and is also a
professional Chef, she lives in California with her husband, Joe
and their three children.
You know I’m not a chef, just a retired old man
enjoying life in Miami. What I write here is about my
experiences, just in case you have the same
problems as I’ve had cooking in the past.
I learned to make a ‘killer’ garlic sauce and use it on
everything from tostones, to mofongo and grilled
meats and even fish. Here it is.
Mojo de Ajo. Keep it simple. Garlic, olive oil, and
water. Get lots of garlic and put in a blender. Add a
little olive oil, and some water, but not too much.
Blend it until it becomes a paste. You can keep it in
a container in the fridge.
I also learned to make Salsa Rosa, a dipping sauce
that I serve with Sorullitos de Maiz, and is simply
made with Mayo and Ketchup.
1 part ketchup
3 parts mayonnaise
1 tsp garlic salt
1 small sprinkle Cayenne Pepper
Blend ingredients with a spoon until all mayonnaise
lumps are gone. Place in a small bowl and serve as
dipping sauce or over cold cooked shrimp. I prepare
a double recipe and store it in a clear squeeze
bottle. Refrigerate leftovers.
Hasta la proxima. Jaime Garibay Rivera
* Jaime Garibay Rivera, Ph.D. is a retired college
professor (Aerophysics), now living in Miami. He
has three children and his family roots are in
Mayagüez.
JUNE 2012
EL BORICUA
PAGE 8
Nuestra Cocina Criolla
Criolla
Arepas de Yuca
1½ cups yuca (cassava root)
5 tbs margarine
1 egg yolk
1 cup of grated cheese
½ cup of milk
a pinch of anise seeds
1 tsp salt
½ tsp sugar
oil for frying
Peel and shred the cassava in a food processor, place in
colander and wash well to remove starch and drain.
Once the yuca is well drained, put in mixing bowl, add the
egg yolk, milk, cheese, anise, butter, and salt. Mix until you
get a paste.
Form the mixture into small, meatball-sized balls, then spread
out into the palm of your hand.
Fill a pan full of oil and fry as you would croquettes, until
they are golden.
Prep time: 20 minutes
Cook time: 5 minutes
Difficulty: Easy
The most difficult part will be peeling the yucca, I cut it into 4
inch pieces and set it on a cutting board then slice off the peel
with a sharp knife. Much easier than trying to peel.
Arepas de Trigo
3 cups of self-rising flour
1 tp salt
1 tp of garlic
1 tp onion power
1 tb vegetable oil
Water
Oil for frying
Mix the first 4 ingredients together in a bowl. Sprinkle in 1
tablespoon oil and stir (don’t worry, it will get mixed in better
later). Add water slowly (1 tp at a time) and stir to make
dough ball and knead until it is smooth. If it is too sticky add
a bit of flour to the counter and knead until the extra flour is
kneaded in. If it doesn’t want to make into a ball add a bit
more water.
Let this sit in the bowl on top of the stove for one hour,
covered with a kitchen towel. Knead again for about 2 to 3
minutes.
Divide the ball in half and divide each half into halves and
continue dividing until your pieces are about 2” in diameter.
Roll them to shape them into balls and then flatten a bit with
the hand. Lay them on wax paper or something else they
won’t stick to.
Fry these in plenty of oil at medium high temperature. They
should turn golden and be cooked inside. Drain on paper
towels.
This is the basic recipe, note that garlic and onion powder are
optional. 1 cup grated cheese can also be added. Some arepas
are split and filled with cheese or other typical stuffing such as
carne guisada, picadillo or crab stuffing,
JUNE 2012
EL BORICUA
PAGE 9
Nuestra Cocina Criolla
Ropa Vieja
(Island Style Brisquet)
2½ lbs brisquet
5 tablespoons oil
2½ teaspoons minced garlic
1 large onion, diced
1 green pepper, diced
¼ teaspoon black pepper
1 (8 ounce) can tomato sauce
1 cup water
6 ounces sofrito sauce
Heat 3 tbsp. oil in skillet on medium, brown meat
turning over once. Remove from skillet, add remaining
oil to skillet, stir in garlic, onion and green pepper and
cook until translucent. Stir in black pepper, browned
meat, tomato sauce, water and sofrito. Simmer until
meat is tender and shreds easily, about 1 hour. Serve
on top of rice.
Puerto Rican Style Short Ribs – Criollo Style
2 lbs beef short ribs
¼ cup Naranja Agria (or use lime juice)
¼ cup olive oil
juice of 1 lime
3 cloves garlic minced
1 tb Adobo
1 pkt Sazón with achiote
1 bay leaf
½ cup red wine
1 tp capers
1 tb Spanish olives (pimento stuffed green)
1 bell pepper, thinly sliced
1 capful apple cider vinegar
½ cup prunes
¼ cup yellow raisins
1 cup mushrooms
4 baby potatoes
Salt and pepper beef well.
Serves 6.
Marinate beef in bitter orange, olive oil, dry seasonings, lime juice
and garlic.
This can also be prepared in a slow cooker. After
frying the meat, add the rest of the ingredients. You’ll
come home to a sweet smelling kitchen!
Sear meat in heavy pan.
Add remainder of ingredients, including marinade, and bring to a
boil. But not potatoes.
Lower heat, cover and simmer for about 1 hour or until meat is
tender and fall-off-the-bone.
Carne Vieja is usually served over white rice with salad and
fried plantains.
Add murshrooms and potatoes about halfway through the process
and cook till potatoes are fork tender.
For dessert, make a delicious flan, see our website for the
recipes.
Served topped with a few sprigs of cilantro.
This recipe serves 2.
Serve with white rice and amarillos fritos with a salad.
JUNE 2012
EL BORICUA
PAGE 10
Nuestra Música
Giovanni Hidalgo
Featuring: Michel Camilo
“Hands of Rhythm”
(1997)
In a humble neighborhood called La Perla, in San Juan, P.R., born and grew up a
music virtuoso who, as of today, is recognized by music experts as the
worldwide supreme Latin percussionist. His father, José “Mañengue” Hidalgo,
was an outstanding conga player who spent years as part of the very popular
Richie Ray & Bobby Cruz’ band. Having the Latin rhythms and percussion
running through his veins, Giovanni “Mañenguito” Hidalgo, started to play at a
young age performing with another popular group, the heavily percussive Eddie
Palmieri’s band, where he had to perform solos in a regular basis, and also with a
novel group in the 1980s, called Batacumbele. This group introduced a new
music concept combining a variety of African rhythms with a free style moving
towards the Jazz field. It was in this group where Giovanni gained higher skills
that started to outdistance him from most percussionists, thanks to the music
structure of the genre being played and the mentoring of the band’s leader,
Ángel “Cachete” Maldonado, one of the most knowledgeable African/Latin
Percussion players in Puerto Rico.
John Ortiz (born November 21, 1969) is an American
actor and artistic director/co-founder of LAByrinth Theater
Company. Born and raised in the Bushwick neighborhood
of Brooklyn, New York, he is of Puerto Rican ancestry.
Ortiz resided in that borough with his wife and son until
2009.
In 1993, John made his film debut as Al Pacino’s young
cousin ‘Guajiro’ in Carlito’s Way. He went on to appear in
over 30 films including El Cantante, Take the Lead, Before
Night Falls, Amistad, Ransom, and Narc. His recent film
performances include those in Ridley Scott’s American
Gangster, as Russell Crowe’s partner Javy Rivera,
and Michael Mann’s Miami Vice as drug lord Jose Yero.
Among Ortiz’s television roles, he has most recently
played the lead in J.J. Abrams’ Hope Against Hope for
HBO, a series regular on Denis Leary’s The Job and
CBS’ Clubhouse as well as the NBC cop drama Blue
Blood, directed byBrett Ratner. He currently stars in Luck.
In 1992, Ortiz formed Latino Actors Base with 13 other
Latino actors to provide themselves with a place to work
and an opportunity to become a tightly knit ensemble.
Today, that ensemble is known as LAByrinth Theater
Company: an award winning troupe of over 100 artists
from a wide range of cultural backgrounds and creative
disciplines.
It was not a secret that Giovanni had the necessary tools to go by his own, so
right when the Latin/Tropical Jazz flourished as one of the main genres in Puerto
Rico and other places, he formed his own group including his dad as a
background percussionist. At this stage, with astonishing speed and
improvisation, Giovanni finished up what he had been building for years,
becoming a one of a kind Latin percussionist.
As part of his projects, Mr. Hidalgo paired up with another virtuoso, pianist
Michel Camilo, from the Dominican Republic. Together they released “Hands
of Rhythm”, a recording that does not include anyone else but these two music
masters, and which led them to also perform on stage in a series of presentations
called “Mano a Mano”.
With all music arrangements made by Hidalgo and Camilo, this production
counts with a variety of tunes, some of them Giovanni’s own creations, like “My
soul beat”, which is a four-minute Conga solo; and “Hands in motion”, where he
plays a handful of different rhythms and instruments. Some others are Camilo’s
own compositions and previous hits “And Sammy walked in”, “Softly as in a
morning sunrise”, “If you knew”, and “Hello & goodbye”. Also, new versions
of other known hits, like “Amo esta isla” (by Cuban singer/writer Pablo
Milanés); the famous merengue “Papá Bocó” (by José E. Chapuseaux, one of the
three members that formed “Los Alegres Tres” in the Puerto Rican TV show “El
Show del Mediodía”); “Blue Monk” (by Jazz legend Thelonius Monk); and a
Puerto Rican classic, the beloved “En mi Viejo San Juan” ( by Noel Estrada).
-Alberto González lives in South Florida, works in Spanish & ESL education
and provides translation services. Graduated from the Inter American University
of Puerto Rico and attended the Music Conservatory of Puerto Rico-