Tuesday, October 6, 2009

Cuban/ Puerto Rican Stir Fry

A few years ago Mattie and I enjoyed a trip to Puerto Vallarta. Much to the surprise of the people at the resort we were staying at we took public transportation to actually go visit the town of Puerto Vallarta. It was a grand little adventure and along the way we found the most amazing Cuban restaurant. This is the us at our table:

So while we enjoyed the balmy breeze and beautiful view, we had some wonderful food. We enjoyed ropa vieja, black beans and rice, delicious crusty bread, and killer mojitos. I really enjoy mojitos in general, but nothing can beat the one I enjoyed along the beach here (until I get to go to Cuba as an educator).

Recently I decided to try my own version of a Cuban/ Puerto Rican concoction by taking leftovers we had and throwing them together into a Caribbean influenced stir fry.

Saffron/ Yellow rice
Spiced Pork chopped or sliced
Sauteed Onions
Sauteed Bell Peppers
Green Olives (a must)
Black beans
There is not much spice involved...a bit of salt, pepper, and garlic powder, but one of the great things about Cuban and Puerto Rican food is that it allows for depth of flavor to come from the ingredients of the dish itself.

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