Puerto Rican Slop: A Cuisine of Stereotypes

Wondering why my Puerto Rican people make such unhealthy dietary choices! Puerto Ricans and many other POC are stuck in a stagnant unhealthy cycle of poor dietary habits. Understandably, these foods are staples of our heritage but the lot of it is also from a time where a great many resources weren't available to us. NOW, we can afford better, so let's do better!

ETHNICITYCUISINEPUERTO RICANWELLNESS

HBIC

12/1/20248 min read

The Chinese have actual sayings accompanying most dishes and reasons why they eat select recipes during their holiday seasons. Streamed fish and dumplings, spring rolls and roasted whole chicken; using ginger as an ingredient in many dishes as opposed to codfish fritters, cerullitos, pernil (pork: one of the dirtiest animals on the planet)– you catch my drift yet? They steam and boil, we fry and fry and once in a blue moon, we bake. Beverages too, differ both in consumption and caloric intake as we imbibe Bacardi and coquito aaaaand they consume wine. Same goes for desserts. Keep eating your flans and arroz con dulce; them? Pfft, take your pick: steamed cakes, almond cookies, sesame seed 'candy'. It's pretty clear why they live longer lives and we start dying off around 50.

Puerto Rican cuisine has been reduced to a few stereotypical dishes. When people mention Puerto Rican food, they frequently think of staples like arroz con gandules, pernil, flan, or coquito. While these dishes are undeniably delicious, they present unhealthy diet choices of Boricuas who often end up in horrible physical condition suffering mainly from diabetes and cardiovascular issues. We've been eating hazardously and calling it "upholding traditional values"..... But there aren't any - none. Zip, zero, nada. Allow me to explain and I'll use Chinese cuisine for comparison purposes.

Other notable critique of Puerto Rican cuisine is the overuse of seasoning. While sazon and adobo might be a common reference point, it represents just the tip of the iceberg. Herbs and spices—such as garlic, oregano, and sofrito—a blend of sautéed garlic, onions, peppers, and cilantro that serves as a flavor base for many traditional dishes. While this cooking base (sofrito) is compiled of wholesome ingredients, extra fattening additives and techniques passed down through generations yield harmful impacts to your body. Don't get me wrong, there's no discrediting the love that our elders have for us, it's rather a question of why there's a need to cling unto these kinds of foods??? Similar to soul food, our dishes are peasant-like derived from the little that was available to us at that point of time in history. But all of that is long over with.

While adobo and sazón are indispensable in many kitchens (other than Puerto Rican), we must confront a pressing concern: many Puerto Ricans may struggle to prepare these staples without adding excessive salt. This reliance on sodium contributes to the alarming statistics surrounding heart health, placing Puerto Ricans, alongside African Americans, among the demographics most affected by cardiovascular diseases. The good news is that transformation is possible. By making adjustments in our cooking practices, we can maintain the integrity of Puerto Rican flavors while prioritizing our health. Here are some strategies to consider:

Low-Sodium Alternatives: There are numerous low-sodium or salt-free versions of adobo and sazón available on the market. Incorporating these into your culinary practices allows you to enjoy the authentic taste of traditional dishes without compromising your health.
Fresh Herbs and Spices: Fresh herbs such as cilantro, oregano, and garlic can elevate the flavor profile of your dishes. Experimenting with various spices not only adds depth but can also reduce the need for salt.
Educate and Advocate: It’s essential to raise awareness within our communities about the impact of high sodium intake. Like I'm doing now (albeit stern, it's a necessary scolding) Educating family members, especially younger generations, about healthier cooking practices can have lasting positive effects thus ensuring they don't end up in a horrible health predicament just to make it "the way abuela used to".

CHINESE LUNAR NEW YEAR DUMPLINGS. MADE WITH LEAN, GROUND PORK AND STEAMED TO PERFECTION
CREDIT: FOOD AND WINE .COM GET THIS RECEPIE HERE...

Ever consider making your own signature seasonings? By making your own seasonings, you not only take control of what you consume but also enhance the flavors of your dishes in a wholesome way. It's important to be informed about the products we consume, including seasonings such as those produced by Goya. Concerns over food safety have risen in recent years, particularly with regards to contamination and harmful ingredients.

In the past, some Goya seasoning products were recalled due to Salmonella contamination, which is a serious foodborne pathogen that can lead to severe gastrointestinal illness. It’s crucial for consumers to stay updated on such recalls, as they can affect public health.

Additionally, there are concerns surrounding certain additives commonly found in processed foods, including MSG (monosodium glutamate) and artificial food colorings. While regulatory agencies have deemed MSG safe for consumption in moderate amounts, some individuals may experience sensitivities or adverse reactions to it. Artificial food colorings have also come under scrutiny for possible links to health issues, although research on this topic is ongoing and often debated.

To make informed choices, it's always a good practice to read food labels carefully and be aware of the ingredients in the products you use. If you have concerns about specific additives or potential health effects, consulting a healthcare professional or nutritionist can provide additional guidance tailored to your needs.

Staying informed empowers consumers to make choices that align with their health and well-being.

Are You Still Using Goya? Tradition VS Health.

When it comes to food, flavor is everything and practically everyone loves Spanish food. But trends constantly evolve &j huh it’s interesting to consider the enduring legacy of brands that have shaped our kitchens. One such name is Goya. For many, Goya Seasonings evoke nostalgia and a connection to family meals rooted in Latino culture. But as more information becomes available and new culinary voices emerge, one might ask: Are you still using Goya?

The Legacy of Goya Seasonings

Established in 1936, Goya has become synonymous with Latino food, offering a wide array of products that enhance the flavor of countless dishes. From their renowned adobo seasoning to black beans in a can, Goya’s presence is felt in many households across the United States and beyond. It’s a brand that not only represents flavor but also a rich cultural heritage. For many cooks, using Goya means embracing tradition—those cherished recipes passed down through generations that often feature these iconic seasonings.

Clinging to Yesteryear

While Goya has maintained its popularity, it's crucial to recognize that the culinary landscape is evolving rapidly. In an age where information is at our fingertips, there’s a burgeoning awareness of diverse cooking techniques and alternative ingredients. As home chefs experiment with flavors from around the globe, they may find themselves drawn to more artisanal or homemade seasonings, leaving brands like Goya to feel somewhat nostalgic.

The recent spotlight on sourcing ingredients and supporting local businesses also challenges long-standing practices. Are we holding onto Goya simply out of habit, or is it still the best choice for our culinary adventures?

Embracing New Flavors

As much as Goya has played a pivotal role in Latino cooking, it’s worth exploring what else is out there. Local markets, specialty stores, and even homegrown concoctions offer alternatives that can redefine our approach to cooking. The beauty of the modern kitchen is the ability to blend tradition with innovation. So, while Goya Seasonings can add a familiar touch, trying a homemade chimichurri or an artisan spice blend can inject a refreshing twist into your meals.

Welp, The Choice is Yours. . .

Ultimately, whether or not to continue using Goya is a deeply personal choice. For those who find comfort and joy in its flavors, there’s no reason to abandon it. However, engaging with the plethora of new information in the cooking world may open your palate to exciting possibilities. So, are you still using Goya? Perhaps the answer lies in finding a balance between honoring tradition and embracing the delicious diversity that modern cooking offers. After all, the heart of any kitchen is experimentation and love for food, no matter which brand you choose.

Here’s how you can make Sazón, Adobo, Sofrito, and Recao from scratch:

Equipment needed:

• Large Mason Jars
• Measuring Spoons
• Mixing Bow
• Funnel

Homemade Sazón

Ingredients:

- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon dried oregano
- 1 tablespoon paprika (preferably smoked for added flavor)
- 1 teaspoon saffron or turmeric (for color)
- Salt and pepper to taste

Instructions:

1. In a bowl, mix all the ingredients together until well combined.
2. Store in an airtight container in a cool, dry place.

Homemade Adobo

Ingredients:

- 4 tablespoons garlic powder
- 4 tablespoons onion powder
- 2 tablespoons dried oregano
- 2 tablespoons black pepper
- 2 tablespoons salt (adjust to taste)
- 1 tablespoon paprika (optional)
- 1 teaspoon cayenne pepper (optional, for heat)

Instructions:

1. Combine all the ingredients in a bowl, mix thoroughly and transfer to an airtight container.

Homemade Sofrito

Ingredients:

- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 1 cup chopped tomatoes (fresh or canned)
- ½ cup chopped cilantro
- 4 cloves of garlic, minced
- 1 teaspoon oregano
- Olive oil (as needed for sautéing)

Instructions:

1. In a skillet, heat a little olive oil over medium heat.
2. Add the onions and bell peppers, sauté until they’re soft.
3. Stir in the tomatoes, garlic, and oregano. Cook until the mixture thickens.
4. Remove from heat and allow to cool slightly.
5. Blend the mixture until smooth, adding a bit of olive oil if necessary.
6. Store in the refrigerator for up to a week or freeze in portions.

Homemade Recao (Culantro)

Ingredients:

- 1 bunch culantro (or substitute with cilantro if unavailable)
- 1 clove of garlic
- ¼ cup of water or olive oil (to blend)

Instructions:

1. Wash and chop the culantro leaves.
2. In a blender, combine culantro, garlic, and water or olive oil. Blend until smooth.
3. Use immediately or store in an airtight container in the freezer.

Just in case you need further convincing, here's a few benefits of homemade seasonings:

1. Healthier Ingredients: You can control what goes into your seasonings, avoiding additives like MSG, artificial colors, and preservatives.
2. Flavor Customization: Adjust ingredients based on personal taste preferences or dietary restrictions.
3. Freshness: Homemade blends often have a fresher flavor compared to pre-packaged options. Simply mix well and store in airtight containers. One and 1/2 tsp of your home made sazon is = 1 packet of Goya Sazon and so on and so forth.

In closing, we know corporate moguls prioritize profit over public health, so, while adobo and Sazón continue to be part of Puerto Rican culture, WE must prioritize our health in our culinary practices. By using flavorful alternatives and championing healthier cooking methods, we can celebrate our culinary heritage while safeguarding our well-being. Let’s take action today for a healthier tomorrow—because delicious food should nourish us, not cause harm.