lettherebehouse wrote:Sounds like there's a lot of overlap between Puerto Rican food and Filipino food. I'll straight tear up some lechon.
And Cuban food...
We have the lechon.....Puerto Rico stole that and Bacardi from Cubans...and the daiquiri..
Cuban mojo(garlic, olive oil, sour orange and oregano) is used to marinate the pig the night before we cook it in la caja China....the pellejo(skin) is crispy and amazing...the meat sweet as fuck and tender fall off the bone....our meal every Xmas with black beans and rice...and yuca which I hate...and fried sweet plantains.... Lol at turkey and ham American families eat for their holidays...lame as fuck
lettherebehouse wrote:Sounds like there's a lot of overlap between Puerto Rican food and Filipino food. I'll straight tear up some lechon.
And Cuban food...
We have the lechon.....Puerto Rico stole that and Bacardi from Cubans...and the daiquiri..
Cuban mojo(garlic, olive oil, sour orange and oregano) is used to marinate the pig the night before we cook it in la caja China....the pellejo(skin) is crispy and amazing...the meat sweet as fuck and tender fall off the bone....our meal every Xmas with black beans and rice...and yuca which I hate...and fried sweet plantains....
Lol at turkey and ham American families eat for their holidays...lame as fuck
You ever make/eat pasteles? They're a big Christmas favorite as well. I hated them for a long time but grew to love them.
lettherebehouse wrote:Sounds like there's a lot of overlap between Puerto Rican food and Filipino food. I'll straight tear up some lechon.
And Cuban food...
We have the lechon.....Puerto Rico stole that and Bacardi from Cubans...and the daiquiri..
Cuban mojo(garlic, olive oil, sour orange and oregano) is used to marinate the pig the night before we cook it in la caja China....the pellejo(skin) is crispy and amazing...the meat sweet as fuck and tender fall off the bone....our meal every Xmas with black beans and rice...and yuca which I hate...and fried sweet plantains....
Lol at turkey and ham American families eat for their holidays...lame as fuck
You ever make/eat pasteles? They're a big Christmas favorite as well. I hated them for a long time but grew to love them.
Those are tamales to me...which I've never been a fan of...my parents also use to make this cheap ass similar meal called Arena that they kept telling us is what the poor people use to eat and something they grew to love out of nostalgia ..which is the same corn paste in liquid form with maybe a few chunks of pork in it...hated it...and hate tamales as a result
To me a pastel is this
(Pastel de guava...love them)
Last edited by elartman1973 on Fri Jul 27, 2018 12:48 pm, edited 1 time in total.
elartman1973 wrote:
And Cuban food...
We have the lechon.....Puerto Rico stole that and Bacardi from Cubans...and the daiquiri..
Cuban mojo(garlic, olive oil, sour orange and oregano) is used to marinate the pig the night before we cook it in la caja China....the pellejo(skin) is crispy and amazing...the meat sweet as fuck and tender fall off the bone....our meal every Xmas with black beans and rice...and yuca which I hate...and fried sweet plantains....
Lol at turkey and ham American families eat for their holidays...lame as fuck
You ever make/eat pasteles? They're a big Christmas favorite as well. I hated them for a long time but grew to love them.
Those are tamales to me...which I've never been a fan of...my parents also use to make this cheap ads similar meal called Arena...which is the same corn paste in liquid form with maybe a few chunks of pork in it...hated it...
To me a pastel is this
(Pastel de guava...love them)
Yeah that was a hard adjustment. Families would ask if I wanted a pastele and I'd say of course thinking it would be a pastry and then they throw out this slimy looking tamale that looked like a giant booger.
lettherebehouse wrote:Sounds like there's a lot of overlap between Puerto Rican food and Filipino food. I'll straight tear up some lechon.
And Cuban food...
We have the lechon.....Puerto Rico stole that and Bacardi from Cubans...and the daiquiri..
Cuban mojo(garlic, olive oil, sour orange and oregano) is used to marinate the pig the night before we cook it in la caja China....the pellejo(skin) is crispy and amazing...the meat sweet as fuck and tender fall off the bone....our meal every Xmas with black beans and rice...and yuca which I hate...and fried sweet plantains....
Lol at turkey and ham American families eat for their holidays...lame as fuck
You ever make/eat pasteles? They're a big Christmas favorite as well. I hated them for a long time but grew to love them.
I will destroy some tamales IF made correctly. My mother in law makes the Veracruzano tamales more often than not nowadays.
elartman1973 wrote:
And Cuban food...
We have the lechon.....Puerto Rico stole that and Bacardi from Cubans...and the daiquiri..
Cuban mojo(garlic, olive oil, sour orange and oregano) is used to marinate the pig the night before we cook it in la caja China....the pellejo(skin) is crispy and amazing...the meat sweet as fuck and tender fall off the bone....our meal every Xmas with black beans and rice...and yuca which I hate...and fried sweet plantains....
Lol at turkey and ham American families eat for their holidays...lame as fuck
You ever make/eat pasteles? They're a big Christmas favorite as well. I hated them for a long time but grew to love them.
I will destroy some tamales IF made correctly. My mother in law makes the Veracruzano tamales more often than not nowadays.
I love tamales. They are VERY different from pasteles though.
americaninfidel wrote:If I were able to pick my last meal, fried chicken would be it. Preferably my granny's, which is tough to get now since she passed in 1998. But hot damn, was it ever good. Fried in lard in an old-fashioned cast-iron skillet; I have very early memories of standing on my tiptoes to try to look in the pan, but only making it to eye-level with the blue flame of the gas stove burner.
lettherebehouse wrote:Sounds like there's a lot of overlap between Puerto Rican food and Filipino food. I'll straight tear up some lechon.
And Cuban food... We have the lechon.....Puerto Rico stole that and Bacardi from Cubans...and the daiquiri..
Cuban mojo(garlic, olive oil, sour orange and oregano) is used to marinate the pig the night before we cook it in la caja China....the pellejo(skin) is crispy and amazing...the meat sweet as fuck and tender fall off the bone....our meal every Xmas with black beans and rice...and yuca which I hate...and fried sweet plantains....
Lol at turkey and ham American families eat for their holidays...lame as fuck
lettherebehouse wrote:Sounds like there's a lot of overlap between Puerto Rican food and Filipino food. I'll straight tear up some lechon.
And Cuban food... We have the lechon.....Puerto Rico stole that and Bacardi from Cubans...and the daiquiri..
Cuban mojo(garlic, olive oil, sour orange and oregano) is used to marinate the pig the night before we cook it in la caja China....the pellejo(skin) is crispy and amazing...the meat sweet as fuck and tender fall off the bone....our meal every Xmas with black beans and rice...and yuca which I hate...and fried sweet plantains....
Lol at turkey and ham American families eat for their holidays...lame as fuck
Aye ... you ever been to that one spot? You know which one I’m talkin?
lettherebehouse wrote:Sounds like there's a lot of overlap between Puerto Rican food and Filipino food. I'll straight tear up some lechon.
And Cuban food...
We have the lechon.....Puerto Rico stole that and Bacardi from Cubans...and the daiquiri..
Cuban mojo(garlic, olive oil, sour orange and oregano) is used to marinate the pig the night before we cook it in la caja China....the pellejo(skin) is crispy and amazing...the meat sweet as fuck and tender fall off the bone....our meal every Xmas with black beans and rice...and yuca which I hate...and fried sweet plantains....
Lol at turkey and ham American families eat for their holidays...lame as fuck
Because when people think rum, pork and daiquiris, they think Cuba...
Stick to cigars moobs.
The roast pork came from the Spanish military. That’s why it is seen in both islands, and the Philippines.
Cuba had nothing to do with it.
ps - “la caja China” is racist
pps - gandules are not beans
Last edited by Shill Jackson on Sat Jul 28, 2018 7:20 pm, edited 2 times in total.
"Educated people make the world a better place, they mercilessly attack misery and cruelty, and eventually they win."
--Henry Rollins
AbeVigodaLive wrote:Brought some in for lunch today.
Personally, I think it gets forgotten about entirely too much. It's pretty solid.
It is unhealthy and too much work/mess for most situations. I prefer it best boneless on a sandwich, but will dig into bone in fried chicken on occasion.
lettherebehouse wrote:Sounds like there's a lot of overlap between Puerto Rican food and Filipino food. I'll straight tear up some lechon.
And Cuban food...
We have the lechon.....Puerto Rico stole that and Bacardi from Cubans...and the daiquiri..
Cuban mojo(garlic, olive oil, sour orange and oregano) is used to marinate the pig the night before we cook it in la caja China....the pellejo(skin) is crispy and amazing...the meat sweet as fuck and tender fall off the bone....our meal every Xmas with black beans and rice...and yuca which I hate...and fried sweet plantains....
Lol at turkey and ham American families eat for their holidays...lame as fuck
Because when people think rum, pork and daiquiris, they think Cuba...
Stick to cigars moobs.
The roast pork came from the Spanish military. That’s why it is seen in both islands, and the Philippines.
Cuba had nothing to do with it.
ps - “la caja China” is racist
pps - gandules are not beans
Cuba was first...
Pigs aren't a natural species in the Americas...the Spanish transplanted them..Cuba...
And as for the united states...pigs first came into the country through Tampa...right down the street from me...
We know pork
