Mofongo, Pinchos and Campbell’s Soup: The True Story of Puerto Rican Food in the Diaspora
Christopher Kimball’s Milk Street Radio
00:00
Authentic Is in the Eye of the Beholder, but Recipes Change Over Time
Iliana Maisonette is the author of a Puerto Rican cookbook, The Asperican. She talks with Sam about this week's recipe, agua cheli negro. Worcestershire sauce gives it a very dark, interesting, almost fermented flavor.
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