Chef Reina Gascón-López of The Sofrito Project curated her go-to spices to make a few of her favorite recipes. This box includes our Late Harvest Black Peppercorns, Wild Black Cumin and Pimentón De La Vera. She used these 3 spices to make trifongo, which is a beloved dish in Puerto Rico. This dish is a combination of smashed fried green plantains, fried sweet plantains, and boiled yuca, similar to mofongo. Growing up, her mother would make this dish since it was easier to find more yuca than it was plantains in Charleston. The yuca tends to stretch out the batch and the cooking method is exactly the same as mofongo. Try her Trifongo con Caldo recipe, which is such a great remix on a classic and nostalgic dish.
About Chef Reina Gascon-Lopez
In 2017, Reina Gascon-Lopez started The Sofrito Project to share her love of cooking with friends and family. As a Puerto Rican raised in the South, Reina explores both her multiracial background and cultures through food and writing. Cooking elevated homestyle and comfort foods, Reina’s recipes are good enough to make her grandmother proud and fancy enough to serve to company. Bridging the cultures of her Afro-Caribbean, Latin, and Southern upbringing allows for creativity in the kitchen with her flavorful and delicious recipes and digital cookbooks that her readers enjoy.
Reina currently resides in Charleston, South Carolina. When she’s not busy cooking in the kitchen, she enjoys spending time with her rescue dog, gardening, collecting cookbooks, and scouring the internet for fan theories about her favorite movies and TV shows.