Mofongo, Pinchos and Campbell’s Soup: The True Story of Puerto Rican Food in the Diaspora

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 21 October 2022

⏱️ 53 minutes

🔗️ Recording | iTunes | RSS

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Summary

Illyanna Maisonet takes us on a culinary journey through Puerto Rico and its diaspora. She reveals the secrets to her guava barbecue sauce, the only flan she’ll ever eat and the best way to cook rice. Plus, Kim Severson tells us about the rise of salvage food stores, we make Aguachile Negro, and Adam Gopnik asks—what do we do when our favorite places close?

Get this week’s recipe for Mexican-Style Shrimp in Chili-Lime Sauce here.

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Transcript

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0:00.0	Just a quick heads up Milk Street and the Roku channel have launched two new Roku original series.
0:04.8	Milk Street's Cooking School and Milk Street's My Family Recipe.
0:08.8	Cooking school features guest teachers from around the world, including experts on homemade Italian pasta,
0:14.7	brilliant cakes, pork tacos, and the cooking of Greece.
0:18.4	We also include segments on the future kitchen where we try to make crispy churros and an air fryer.
0:24.0	In Milk Street's My Family Recipe, Baker Cheryl Day and I bring home cooks into the Milk Street
0:29.2	kitchen to solve the mysteries of lost family recipes such as coconut cake and Hawaiian butter rolls.
0:35.9	Our guests return home to cook for their families and the question is will the recipe taste
0:40.7	as good as they remember. Find out on My Family Recipe.
0:44.9	Both Roku original series stream free now. In addition to the new series,
0:48.9	complete past seasons of Milk Street Television are also available on the Roku channel as well as
0:54.4	on public television, including the current season. So see you on the Roku channel and public television this fall.
1:05.5	This is Milk Street Radio from PRX. I'm your host, Christopher Kimball.
1:10.3	Today, Iliana Maisonette takes us on a culinary journey through Puerto Rico and its diaspora.
1:16.0	She reveals the secrets to Rokuaba barbecue sauce, delicious desserts, and the very best rice.
1:22.8	I don't want to seem crazy, but some people have said it depends on how you talk to the rice.
1:26.1	If you talk to your rice, like you talk to your plant, like...
1:28.4	Wait, wait, wait, wait, I'll get one to stop you there. So you're talking to your rice and that
1:33.1	changes how you cook it. Of course! I'm like we're going to do good. We're going to do great. You're
1:38.4	going to be a winner. That's coming up later in the show. First up, it's my interview with New
1:45.5	York Times Food Correspondent, Kim Severson, about salvage grocery stores. Her article is called
1:51.7	Dented Dated Discontinued. At the salvage grocery, it's called a deal.
	...

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