Born on the beautiful island of Puerto Rico I was raised with the distinct flavors of my islands traditional cuisine. Caribbean cuisine is much like a cultural patchwork quilt, where each “patch” or dish represents the plentiful bounty of the islands' lush tropical vegetation that has combined with the diversity of the people on the island. This diversity includes the original Taino Indian culture which merged with the Spanish, British, French and Dutch settlers, as well as Africans; all having a profound influence on the food and cultural traditions of the island.
Smoking of meat has been practiced for ages. Perhaps the most famous "smokers of meat" were the Caribbean natives who smoked it on a rack over a smoky fire, using a setup they called "barbacoa" (one possible etymological origin of barbecue). Smoked meats from the southern United States, also known as Barbecue or BBQ were developed to use the "cheaper" cuts of meats, as they were typically tough and deemed "undesirable". The low temperatures and slow cooking methods tenderize the meat producing cuts that are a sought after delicacy.
Relocating to Southern California from the Southeast, I realized how much I missed the foods typically found on my island, known as comida criolla and the delicious flavors I had come to love from the South. So began my culinary journey by merging the two cuisines creating a mouthwatering blend of traditional Smoke house and Caribbean delicacies.
Our Jerk BBQ sauce won Supermarket Superstar on Lifetime in the fall of 2013!
“The secret ingredient is love”
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