I love Latin food. The flavors and ingredients are similar to the Asian food that I grew up on, but with different preparation methods. Naturally, the two pair well because of those similarities. Over the years, we’ve dabbled with Chino-Latino flavors. Both on our menu and in our cooking classes.
During the last three days, I took a quick trip to San Juan, Puerto Rico. While there, I experienced Chino-Latino cooking at its finest. My grandfather was the master of Chinese proverbs, and he once shared this one with me: reading about something for 20 years could never measure up to experiencing a culture for one day. This trip proved his proverb to be true.
Here’s what I learned, from masters of Chino-Latin cooking… Soft plantains, or amarillos, make a perfect slightly sweet stuffing for dumplings when paired with pork. A short-cut way of making Mofongo, or mashed root veggies, can be had by using a food processor. Mojitos, can be enhanced with Asian or tropical fruits, such as pineapples, guavas, and lychees. Tembleque, a coconut pudding, is made just like a Chinese mango pudding, but topped with cinnamon. Pegaito is a Puerto Rican dish made the same way that my grandmother used to make a crispy rice snack.
Look for this new knowledge to work its way into our offerings at Blue Bamboo soon!
About the Blog
Chef Dennis Chan is the creator of Blue Bamboo, a great restaurant. He writes this blog as an outlet for his food ideas and to keep fans of Blue Bamboo, Hip Asian Comfort Food and his cooking classes up-to-date.
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