Ana Sofia Pelaez's Page

I’ve never liked canned fruit and didn’t understand why my grandparents served it with so much ceremony. They loved their fruit cocktail but it was never a good dessert day for us. It wasn’t until years later that I realized canned fruit was something of a delicacy where the punishing tropical climate could make fresh fruit hard to hold on to, passing from ripe to way too ripe before your eyes. Away from the central A/C of Florida, I appreciate that now – especially with surface-of-the-sun…

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Some days, Manhattan’sChinatown could pass for Miami’s…

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http://hungrysofia.com/2010/07/22/pastelitos-de-dulce-de-membrillo/

I've always been drawn to recipes where you can manipulate an ingredient into an object or shape that more accurately captures its essence. It's why I love retro dishes like fighting lobsters (don't they look like they should be fighting?) or deviled eggs (yolks sent…

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http://hungrysofia.com/2010/05/25/carne-fria/

I was at an event last week when a full tray of sliders slid right past me. While the waiter eluded me, it reminded me of a recipe I've wanted to try for awhile - carne fria. A combination of ground sirloin, pork, and sometimes fois-gras, it's baked or poached…

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A traditional Cuban Nochebuena dinner rarely starts with one person. They are for the extended family so there are many cooks in the kitchen. In a Cuban family, do something especially well and you’re accepting a lifetime assignment, whether you like it or not. Make great frijoles negros just once, expect to be on frijoles lock-down the week before Christmas ever after. Come up with a well seasoned recipe for mojo criollo, you should start stocking up… Continue