your pigeon peas joke wasn't funny, but your cooking is funny and silly. I never seen a 30-minute video of how make arroz con gandules. and hell no I didnt watch the whole
In 54 years you are the very first Puerto Rican that has ever acknowledged the African/American culture in the history of slavery at least that I have witnessed . It’s a great feeling . The fact we live amongst each other and throughout history all of our ancestors have had a struggle . I am new to your channel and I find you very refreshing and I love your humor and just keeping things simple and down to earth. Happy Holidays to you and your family.
I hate it when Puerto Ricans attempt to deny that which is so apparent. Everything in our culture has been influenced by our African ancestors. It's an honor to carry their blood in my veins. Thank you for commenting so beautifully and for watching.
@@SenseandEdibility 😂 I did! He is such a good man! Love him to pieces! So glad I found your channel although Blanca(his mom) makes sure I'm in the kitchen learning her recipes. But I love it!
My grandfather came from Cuba got divorced from my Sicilian grandmother and married a Puerto Rican that made THE BEST rice and beans, EVER. All Puerto Rican friends and relatives CANNOT make the rice taste like Gollita made it taste. 63 years of eating Spanish rice and No one made it like Gollita. One day I went to a friend's house who was Italian and he was cooking Rice and beans. HE IS the ONLY one on earth whose rice tasted almost exactly like Abuela Gollita. One person besides Gollita in the whole world!!! My dad says my sister cooks it pretty darn close to Gollita s flavorful rice. My dad should know!! But , she lives in upstate N.Y. and I'm in Florida. Imma have to attempt this myself because, Gollita is long gone, Chris passed away before I got his recipe. I just hope when I attempt to make it, I don't make it taste like my Irish mom's when she tried to make it, my dog that ate everything took one sniff and walked away!!! The dog wouldn't even eat it!!! I remember Gollita would make a BIG pot. Heavy duty pot she used too. Occasionally it would stick to the bottom of the pot and get crunchy. To me that was. The best!!! She also made Chicken and potatoes in an orange like broth. It wasn't like stew, more like soup but whatever that orange broth was tasted oh so good!!
I loved reading about your Gollita's rice! Stay safe down there. I heard the hurricane is picking up force! I'll keep you in my prayers and thoughts for safety.
You are a VIBE as the kids say! The education, the humor, the respectful clap backs, the alternatives you provide, the permission you give for people to make it their own. I’m a fan!
Marta, I love your channel. I'm Puerto Rican and my mother, also Marta, was the best cook. She passed away last year and took so many non-recipe recipes with her. The only way to learn was to watch her, she did it all as she was taught, not by a written recipe. Today is Christmas and I have a pernil in the oven and starting the arroz con gandules. Tostones and tembleque and maybe yuca are on the menu! Love your channel! I'm guessing you are or were military by the places you lived, we were too. God bless and keep the recipes coming! Feliz Navidad!
I am so sorry for your loss. I hope you feel close to your mom while you prepare our traditional dishes! And yes! Lifelong military family member (Air Force brat, Army veteran and spouse!)
I live in the Philippines now but grew up in the Bronx NY, Half my family are Puerto Rican, I have not had Rice and Gandules since 1980 when I joined the Army, Im gonna try this recipe, Thank you
I'm Cubana and I prefer Puerto Rican rice over our rice! My Mexican godmother, who was married to my Dad's Puerto Rican best friend, made it better than any I've ever had...and I grew up in Humbolt Park Chicago, probably the highest concentration of Puerto Ricans in a neighborhood outside of NYC. Your rice looks GOOD! 🎉
I remember helping my grandma harvest pigeon peas from her backyard in the summer as my grandpa roasted his home grown coffee beans in the front yard when we visited. Great memories! She use to send us a box full of them during the holidays so we can make arroz con gandules. Do you how to make crema de coco candy? Buying the store bought version in the states just doesn't compare.
I did the same with my MIL (who was actually my hubby's grandma). We would sit on the patio and shell them afterwards. You just triggered a beautiful memory for me!
5 star recipe! I finally made this last night! it is SO good. I'm vegetarian, so I left out the pork, but I substituted soy curls (a dehydrated soy product -- much better and meatier than TVP) that I rehydrated in a vegan "ham" flavored broth to which I added a TINY touch of liquid smoke. I kept everything else exactly as written. WOW. so delicious! and now I have a bunch of sofrito in my freezer that I can use to make this and other recipes. thank you so much! both my housemate and I LOVE this recipe. I'm so glad I chose your video to make my first arroz con gandules, because I'm addicted now.
Yes! Yes! The olives & capers give it a distinctive flavor that separates it to another level from other rices. ...and yes, pegao is one of the best part of tbe rice. I have the same rice pot. Finally, found someone that knows their stuff. 😊
I love the olives & capers in the arroz con gandules as well as in the pasteles de guineo. But, I never developed a taste for pegao...sorry, just can't hack it! Yes, I am from Juana Diaz and we have been in Texas for the last 40 some years now and I miss all that great food that this kind soul is teaching us how to make.
Ms Marta R Diaz, For the first time ever, I made for my wife and I, Arroz con Grandules and Pernil. Super awesome, super delicious. Thank you very much for sharing these dishes with us.
Just found your channel. ❤. I am a 72 gringo. But I do speak Spanish fluently. I’m the cook in our family. If you and I were in the same kitchen we would be buds. Any way thanks for the recipes and hints. Saludos desde the central Oregon coast.
Just discovered your channel. You are very entertaining….” I wasn’t raised in your Abuela’s house!” Put that on a t-shirt ❤😂 Thanks for the cooking tips!
My family always puts the water to boil then they add the rice. After seeing your video I'm going to try your way, rice first then water. wish me luck. I love pork in my arroz con gandules too.
I used to cook with tomato sauce before one day I was making arroz con gandulees and I figured there was no tomato sauce, but I wasn’t gonna run to the store cause it was snowing and the roads were icy, so I did it just like that after that day I been cooking without tomato sauce 😆 oh and I love olives with my arroz con gandules I even put red peppers
Thanks! you are amazing. So funny and you know comida. I have never read made my own but I am ready to try. I love tostones with arroz con ganduls or Maduros.
Hi muchacha! This is the way I cook. my Arroz con Gandules I use hamon de cosinar and a dash of tomato. Thank you for sharing girl remember always cooked with TumbaO!!
LOL!! I love it! As much as I would love to go back to NYC, my old lady body couldn't handle it. In the meantime, I promise to make recipes super easy for you to recreate!
the pigeons joke lol I enjoy the Q and A in the end. I wanted to try frozen gandules because of the stuff being said on using cans and the chemical that's used to seal or whatever. Even trying to avoid the MSG sazon. Use homemade sofrito. We can still enjoy these dishes without the brands that put poison to preserve food for them to make profit. Thanks for the video I'm a fan!
Gandules and Gandalf from the LOTR. 😄 Another great recipe and video. I've been binge watching. I'm Italian, female, from the Bronx. Left NYC in 1973, but my roots are still there. Even though most of my family is from Italy and we cook Italian and American, I adore PR food so much. My family had a lot of friends who are PR and I learned from them. You're a great teacher, very informative with a hilarious sense of humor!!
"I wasn't raised in your abuela's house." LMAO; even my tias don't cook everything exactly as Abuela did. Come on now, y'all, everybody's abuela does something different from someone else's.
I think your reply was mean I only meant it as a joke I have never will never live in a Spanish house like I said my Spanish mama she's a friend and yes I know everyone has something different we all can learn from
This is my second time making this recipe. Living in Maine the only brand gandules I can buy are Goya. My first batch was 3/4 cup of liquid, today it was bam 1cup. This must be one of the brand you don't use. Thank for the recipes I enjoy cooking many of them in the winter. How about some Puerto Rican BBQ recipes for summer. Thanks
Yeah, I definitely don't use Goya anymore. I would just adjust based off the liquid you get from the can. I'll do my best to get some BBQ recipes up soon. I took a much-needed break in January.
I WOULD LOVE TO MAKE PASTELES WITH YOU ONE DAY, I USE TO MAKE IT WITH MY MOTHER BUT SHE PASSED AWAY. I ENJOY COOKING AND I'VE BEEN A FOOD PROCESSOR FOR 40 YEARS AND FINALLY I'M RETIRED AND COOK FOR MYSELF. I ENJOY YOU CANDOR AND YOUR VOICE IS SWEET. I CAN DO JUST ABOUT ANYTHING WHILE I HEAR YOUR SHOW, ITS FUN.
Wow, everyone makes it so different, my parents made it always using frozen gandules and long grain rice and thats how I grew up eating it in New York.😀
Fresh is best. If you have access to frozen, I would use them too. Not all of us do, so we have to make due with canned. Either way, I hope you continue to make it and love it.
Hi Martha 👋 I just bumped into your Channel n I LOVE IT! I was born from Puerto Rican parents in New York n I agree with all your cooking styles. Following my new BEST channel. Thank you for your smart cooking wisdom 😁
Yeah, I would use a tablespoon of tomato paste before I use diced fresh tomatoes. Either that or I'd cook down the tomatoes with the sofrito really well to get them to a past.
For the meat I've used cubed salt pork (edit: or pork belly that I marinate and smoke) and roasted pig head meat. Since I boil the pig head with culantro, garlic and citrus before roasting, I use the gelatinous broth for my arroz con gandules. I use the drippings mixed with achiote to baste the pig head and also toast the rice. Have you ever used banana leaf instead of foil? I think it adds a great aroma.
I do, actually, but I lay the banana leaf directly onto the rice and still seal the pot with the foil. A great technique for adding that wonderful flavor of plantano.
I love your comments!! I wont tell you my grnadma made it different because Im from Uruguay and we don't make this dish, just trying recipes for my Puertorican husband, Love your recipes!!
I made this recipe for Christmas dinner. My friend declared that this dish is what I must bring to future events. Thanks for the fantastic recipe! Your fun video inspired me to go for it. 11:05
I want to say thank you. I love the intro way you said no pictures were hurt, also thank you for explaining the original the gondolas. Try to tell my Latino friends that there is nothing Spanish about going to do list other than its adaptation to the Latin kitchen. Food was meant to be enjoyed and bring family and people together
Thank you so much for these videos as someone who's half puerto rican and didn't have a chance to get the experience of puerto rican cuisine as a child that's nice to know there's guides to help us experience it later in life
@SenseandEdibility mission accomplished. Quick question..I've been using pork belly in my Mofongo, the problem is when the fat renders my broth is super oily.....any suggestions on a different cut that will keep the same mouth feel and flavor?
Ohh!! I love that you guys eat the charred rice at the bottom of the pot. My father is Cajun and that's his favorite part, too. (I forget what he called it but they have a name for it, too).
Thank you so much for your content! PR here in California. Martha, your content is helping me reconnect to the traditions my mother tried but couldn’t show me.
I had to laugh a few times as you answered the viewers questions. I totally love your recipes. I may be alone this Christmas but i will have your recipes for pernil and arroz con gondules to fill my tummy. Thank you for sharing.
I'm loving your videos. I love to watch how others make these Puerto Rican staples. Definitely using a few of these techniques to add to my repertoire. Keep em coming mama!!!
Hi Marta. I'm new to your channel. In puerto rican households you start cooking at a fairly young age. I started cooking when I was 12 years old so I've been cooking for 54 years! Arroz con gandules is so versatile and it's not a one size fits all! So you're right in saying "I wasn't raised your abuela's house." Hilarious 😂! I love how down to earth you are...keeping it real! Thanks for sharing...God bless you and yours. Merry Christmas 🎅 🎄 ❤️
I don't eat olives but it adds so much flavor to the rice. I have to try it with capers. I am so grateful for you and others sharing Puerto Rican recipes! I love Puerto Rican Cuisine. I enjoyed the Q&A segment! You are great at teaching and l enjoy the historic aspect.
I am so excited to find your channel. I grew up in Lower East Side - Manhattan and miss the Puerto Rican meals. I am so excited to try your meals. Thank you! Merry Christmas
I haven't met a Boriqua who's family cooks the same way as others, so that's not surprising. As I said, it's an optional ingredient. Some people add pork or chicken, some people leave it out. Thanks for watching.
Thank you, thank you, thank you. I made your pernil twice. The second time I made your sofrito first and then decided to make your Arroz con Gandules. They all came out perfect. Exactly how I know it to be. Oh and I made you coquiito. My sext batch I will use Barcadi coconut only. Lol but the strong one was good too.
I used your delicious recipe to make my rice in the Instant Pot. Unfortunately my seal wasn’t great on the pot but the flavor was perfect. I have to try again and I think this could work. Your explanation in every episode really makes me understand the process. You are a great teacher.
your pigeon peas joke wasn't funny, but your cooking is funny and silly. I never seen a 30-minute video of how make arroz con gandules. and hell no I didnt watch the whole
@@OwenRowe-hx2mz 👆🏽 look everyone! Someone needs attention.
In 54 years you are the very first Puerto Rican that has ever acknowledged the African/American culture in the history of slavery at least that I have witnessed . It’s a great feeling . The fact we live amongst each other and throughout history all of our ancestors have had a struggle . I am new to your channel and I find you very refreshing and I love your humor and just keeping things simple and down to earth. Happy Holidays to you and your family.
I hate it when Puerto Ricans attempt to deny that which is so apparent. Everything in our culture has been influenced by our African ancestors. It's an honor to carry their blood in my veins. Thank you for commenting so beautifully and for watching.
@@SenseandEdibility One reason I love Felipe Luciano. Happy Holidays to you.
My husband of 30yrs is Puerto Rican and his mom definitely uses tomato sauce.
You married well😂😂! Let me stop before someone comes and screams at me again😂
@@SenseandEdibility 😂 I did! He is such a good man! Love him to pieces! So glad I found your channel although Blanca(his mom) makes sure I'm in the kitchen learning her recipes. But I love it!
Yes. I always make sure to buy only pigeon-safe peas. ❤
We have to protect the pigeons!
I'm not Puertorican but I love that kind of rice the first time I had it I went nuts I loved it so much
Isn’t it amazing???
❤❤
You crack me up....I feel like I'm watching fam. Love it!
Knowing our society, we may just be related. LOL! Happy holidays and thank you for being here.
Perfection 👌 ive tried many recipes. This one is it! Thank you ❤ God bless your hands!
My pleasure 😊
My grandfather came from Cuba got divorced from my Sicilian grandmother and married a Puerto Rican that made THE BEST rice and beans, EVER. All Puerto Rican friends and relatives CANNOT make the rice taste like Gollita made it taste. 63 years of eating Spanish rice and No one made it like Gollita. One day I went to a friend's house who was Italian and he was cooking Rice and beans. HE IS the ONLY one on earth whose rice tasted almost exactly like Abuela Gollita. One person besides Gollita in the whole world!!! My dad says my sister cooks it pretty darn close to Gollita s flavorful rice. My dad should know!! But , she lives in upstate N.Y. and I'm in Florida. Imma have to attempt this myself because, Gollita is long gone, Chris passed away before I got his recipe. I just hope when I attempt to make it, I don't make it taste like my Irish mom's when she tried to make it, my dog that ate everything took one sniff and walked away!!! The dog wouldn't even eat it!!! I remember Gollita would make a BIG pot. Heavy duty pot she used too. Occasionally it would stick to the bottom of the pot and get crunchy. To me that was. The best!!! She also made Chicken and potatoes in an orange like broth. It wasn't like stew, more like soup but whatever that orange broth was tasted oh so good!!
I loved reading about your Gollita's rice! Stay safe down there. I heard the hurricane is picking up force! I'll keep you in my prayers and thoughts for safety.
It sounds like the chicken dish nigh be pollo guisado. 😋
You are a VIBE as the kids say! The education, the humor, the respectful clap backs, the alternatives you provide, the permission you give for people to make it their own. I’m a fan!
I have no fans! Only a merry band of misfits😂🤣. I’m so glad you’re here.
Marta, I love your channel. I'm Puerto Rican and my mother, also Marta, was the best cook. She passed away last year and took so many non-recipe recipes with her. The only way to learn was to watch her, she did it all as she was taught, not by a written recipe. Today is Christmas and I have a pernil in the oven and starting the arroz con gandules. Tostones and tembleque and maybe yuca are on the menu! Love your channel! I'm guessing you are or were military by the places you lived, we were too. God bless and keep the recipes coming! Feliz Navidad!
I am so sorry for your loss. I hope you feel close to your mom while you prepare our traditional dishes!
And yes! Lifelong military family member (Air Force brat, Army veteran and spouse!)
I live in the Philippines now but grew up in the Bronx NY, Half my family are Puerto Rican, I have not had Rice and Gandules since 1980 when I joined the Army, Im gonna try this recipe, Thank you
My pleasure! Happy holidays!
This reminds me of my Tía Dorna cooking a big ass caldero of this in the summer and setting up picnics in the park in summer….
That sounds like a great memory!
I love rice. I can eat it by itself.
same here and i do when im hungry and cooking it waiting for the beans lol!
Same!
I’ve eaten rice sandwiches 😂
😊No pigeons were harmed😅 and your roast pernil has be subscribed. Gracias.
😂😂😂 the questions I get about that are wild 😂
I'm Cubana and I prefer Puerto Rican rice over our rice! My Mexican godmother, who was married to my Dad's Puerto Rican best friend, made it better than any I've ever had...and I grew up in Humbolt Park Chicago, probably the highest concentration of Puerto Ricans in a neighborhood outside of NYC. Your rice looks GOOD! 🎉
Awww! Thanks so much!
MI Abuela was a master of this dish, I can smell it cooking in the Caldero now!!!! You are the Bomb thanks for that memory!
I love that! It's my pleasure!
I love that you show your true self. Very funny.
Thank you! I tried the whole "Let me do what everyone else is doing," thing and broke out in hives. It's much more fun to be me.
You are so Rican- I am addicted to this channel. Never change!
LOL!!! I pride myself on being very true to both my Black and Puerto Rican cultures, so that means a lot to me. Thank you!
I remember helping my grandma harvest pigeon peas from her backyard in the summer as my grandpa roasted his home grown coffee beans in the front yard when we visited. Great memories! She use to send us a box full of them during the holidays so we can make arroz con gandules.
Do you how to make crema de coco candy? Buying the store bought version in the states just doesn't compare.
I did the same with my MIL (who was actually my hubby's grandma). We would sit on the patio and shell them afterwards. You just triggered a beautiful memory for me!
5 star recipe! I finally made this last night! it is SO good. I'm vegetarian, so I left out the pork, but I substituted soy curls (a dehydrated soy product -- much better and meatier than TVP) that I rehydrated in a vegan "ham" flavored broth to which I added a TINY touch of liquid smoke. I kept everything else exactly as written. WOW. so delicious! and now I have a bunch of sofrito in my freezer that I can use to make this and other recipes. thank you so much! both my housemate and I LOVE this recipe. I'm so glad I chose your video to make my first arroz con gandules, because I'm addicted now.
Beautiful way to adjust it to suit your dietary needs! I'm so glad you enjoyed it.
I love how thoroughly explained your videos are, especially for us beginners!!!
My goal is to make sure everyone feels confident in the kitchen. Thank you for saying that!
I’m glad I came across your video. You’re so funny and informative.
Thank you so much for your support!
Yes! Yes! The olives & capers give it a distinctive flavor that separates it to another level from other rices. ...and yes, pegao is one of the best part of tbe rice. I have the same rice pot. Finally, found someone that knows their stuff. 😊
So glad I've found my people!
😂
I love the olives & capers in the arroz con gandules as well as in the pasteles de guineo. But, I never developed a taste for pegao...sorry, just can't hack it! Yes, I am from Juana Diaz and we have been in Texas for the last 40 some years now and I miss all that great food that this kind soul is teaching us how to make.
Forgot to let you know that just like your parents I am retired from the Air Force too.
Ms Marta R Diaz, For the first time ever, I made for my wife and I, Arroz con Grandules and Pernil. Super awesome, super delicious. Thank you very much for sharing these dishes with us.
It's my absolute pleasure! I'm so glad you both liked it.
This is amazing. I’m so glad I found your channel greetings from this Bronx, New York, Puerto Rican
Hello!! Say hello to my favorite borough for me!
I grew up eating this and it’s one of my favorite Puerto Rican foods, Puerto Rican cuisine is just the best!!
I agree! Between that and my soul food, I am so blessed with both of my cultures.
@@SenseandEdibility yes!! And I agree that olives and capers are a must-I’m making this next week and my kids can pick them out too!!
Just found your channel. ❤. I am a 72 gringo. But I do speak Spanish fluently. I’m the cook in our family. If you and I were in the same kitchen we would be buds. Any way thanks for the recipes and hints. Saludos desde the central Oregon coast.
I’m sure we would! Bienvenidos!!!
Just discovered your channel. You are very entertaining….” I wasn’t raised in your Abuela’s house!” Put that on a t-shirt ❤😂
Thanks for the cooking tips!
Great idea!! Thank you for being here!
Love your video. Can't wait to try this recipe.
Enjoy it!
My family always puts the water to boil then they add the rice. After seeing your video I'm going to try your way, rice first then water. wish me luck. I love pork in my arroz con gandules too.
I love how sauteeing it in the fat and toasting it creates fluffier and less mushy rice. I do hope you give it a go!
I used to cook with tomato sauce before one day I was making arroz con gandulees and I figured there was no tomato sauce, but I wasn’t gonna run to the store cause it was snowing and the roads were icy, so I did it just like that after that day I been cooking without tomato sauce 😆 oh and I love olives with my arroz con gandules I even put red peppers
I agree. You don't HAVE to add tomato sauce. I do like the acidity and flavor it gives the rice, though.
My Favorite rice hands down brings me back when I was a kid ..... miss my nana
Sending you comforting thoughts.
Keep dropping that Boricua knowledge. We can't lose it.
You are SO right about that. It's very important to keep the culture alive.
the best rice dish ever!!!
You’re so right!!
You are so funny! “There were no pigeons involved”. This is a fave in many islands and the pegao is worth fighting over 😂❤
Your recipes are fantastic and your “abuela’s house” comment really resonates true.
Right?!? People stay commenting, "That's not how we do it." I'm not anyone but me. LOL!
Thanks! you are amazing. So funny and you know comida. I have never read made my own but I am ready to try. I love tostones with arroz con ganduls or Maduros.
I have a really easy air fryer maduros recipe on the site! Thanks for your support!
Love you throwing in the history of PR. "No pigeons" sooo funny. Thank you, good recipe!!!
I can't tell you how many times I've been asked why we eat "pigeon rice", lol!
Hi muchacha! This is the way I cook. my Arroz con Gandules I use hamon de cosinar and a dash of tomato. Thank you for sharing girl remember always cooked with TumbaO!!
Thanks for watching!
Thank you.
You're welcome!
You are torturing ME! I am laying down watching back to backs of your videos. 😍😋. Can you open a restaurant in NYC? Pleeeeeze
LOL!! I love it! As much as I would love to go back to NYC, my old lady body couldn't handle it. In the meantime, I promise to make recipes super easy for you to recreate!
Your intelligence, sense of humor and vernacular....spot on. Finalmente...I found someone I understand.
I appreciate that! So glad you’re here
@@SenseandEdibility
GrassyAss!
I love watching how other people make Puerto Rican recipes, there’s always something to learn and appreciate, looks amazing! U have a new fan here 😃
Thanks so much! I totally agree! 😊
the pigeons joke lol I enjoy the Q and A in the end. I wanted to try frozen gandules because of the stuff being said on using cans and the chemical that's used to seal or whatever. Even trying to avoid the MSG sazon. Use homemade sofrito. We can still enjoy these dishes without the brands that put poison to preserve food for them to make profit. Thanks for the video I'm a fan!
Fresh gandules are amazing, but frozen or dried are great too.
Watching and listening to you makes me miss the Bronx!! All I need is the pot. Next trip to NY, ....
It's my favorite borough.
Gandules and Gandalf from the LOTR. 😄
Another great recipe and video. I've been binge watching. I'm Italian, female, from the Bronx. Left NYC in 1973, but my roots are still there. Even though most of my family is from Italy and we cook Italian and American, I adore PR food so much. My family had a lot of friends who are PR and I learned from them. You're a great teacher, very informative with a hilarious sense of humor!!
I appreciate that so much. Thank you for your kind words!
Love your attitude. I am going to try this since we are trying pigeon peas and will try to grow them, also. I hope to try this for breakfast too!
I'm so jealous that you have fresh gandules!
I love your sense of humor. It’s so dry and refreshing! You got a new subscriber
I'm so happy to have you!
Can't wait to try this recipe. Thanks
You're welcome!
"I wasn't raised in your abuela's house." LMAO; even my tias don't cook everything exactly as Abuela did. Come on now, y'all, everybody's abuela does something different from someone else's.
I can't with people! Like, I don't even KNOW your Abuela and you want me to cook like her?!?! HOW??
Wait, you don't know my Puerto Rican mom and use her recipe? How is that? 😉😂
I think your reply was mean I only meant it as a joke I have never will never live in a Spanish house like I said my Spanish mama she's a friend and yes I know everyone has something different we all can learn from
@@earleneworrell3447 Ma'am, I wasn't replying to you, I don't know who you're upset with here.
Not mad wishing you and all joy and peace
This is my second time making this recipe. Living in Maine the only brand gandules I can buy are Goya. My first batch was 3/4 cup of liquid, today it was bam 1cup. This must be one of the brand you don't use. Thank for the recipes I enjoy cooking many of them in the winter. How about some Puerto Rican BBQ recipes for summer. Thanks
Yeah, I definitely don't use Goya anymore. I would just adjust based off the liquid you get from the can. I'll do my best to get some BBQ recipes up soon. I took a much-needed break in January.
good for you@@SenseandEdibility
Awesome Videos. Just found you recently and I love the Q&A.
I'm glad you like them, Jose! Thanks for watching!
Love watching these videos especially the outtakes. The recipes are fantastic as well!
I do the outtakes purely because it's the kids favorite part of the videos, LOL!
I know from the color alone that this is the recipe I want to follow!!!
If you prefer a lighter color, you can use regular oil. Mine is brighter because I used achiote oil.
I WOULD LOVE TO MAKE PASTELES WITH YOU ONE DAY, I USE TO MAKE IT WITH MY MOTHER BUT SHE PASSED AWAY.
I ENJOY COOKING AND I'VE BEEN A FOOD PROCESSOR FOR 40 YEARS AND FINALLY I'M RETIRED AND COOK FOR MYSELF.
I ENJOY YOU CANDOR AND YOUR VOICE IS SWEET. I CAN DO JUST ABOUT ANYTHING WHILE I HEAR YOUR SHOW, ITS FUN.
Wow, everyone makes it so different, my parents made it always using frozen gandules and long grain rice and thats how I grew up eating it in New York.😀
Fresh is best. If you have access to frozen, I would use them too. Not all of us do, so we have to make due with canned. Either way, I hope you continue to make it and love it.
So hard to find frozen, but I think the canned tastes just fine.
Yes I do😍
Hi Martha 👋 I just bumped into your Channel n I LOVE IT!
I was born from Puerto Rican parents in New York n I agree with all your cooking styles. Following my new BEST channel. Thank you for your smart cooking wisdom 😁
Welcome!!
The tomato sauce adds so much flavor to the rice! You could use diced fresh tomato but it won't soak into the rice the same way.
Yeah, I would use a tablespoon of tomato paste before I use diced fresh tomatoes. Either that or I'd cook down the tomatoes with the sofrito really well to get them to a past.
For the meat I've used cubed salt pork (edit: or pork belly that I marinate and smoke) and roasted pig head meat. Since I boil the pig head with culantro, garlic and citrus before roasting, I use the gelatinous broth for my arroz con gandules. I use the drippings mixed with achiote to baste the pig head and also toast the rice. Have you ever used banana leaf instead of foil? I think it adds a great aroma.
I do, actually, but I lay the banana leaf directly onto the rice and still seal the pot with the foil. A great technique for adding that wonderful flavor of plantano.
I love your comments!! I wont tell you my grnadma made it different because Im from Uruguay and we don't make this dish, just trying recipes for my Puertorican husband, Love your recipes!!
Thank you so much!!!
From the V.I. and just discovered your channel, luv your realness❣
I adore you and your recipes! ❤
Thank you so much!!
I made this recipe for Christmas dinner. My friend declared that this dish is what I must bring to future events. Thanks for the fantastic recipe! Your fun video inspired me to go for it. 11:05
Wonderful! That makes me so happy!
Sofrito! I need to see the sofrito made with your video of arroz con gandules which was excellent. Thank you.
Thanks so much! Here's the link to that video: ruclips.net/video/YeUztSPGP2w/видео.html
I love rice with pigeon peas.. so good. I heard pigeon beans are in the lentil family too
I want to say thank you. I love the intro way you said no pictures were hurt, also thank you for explaining the original the gondolas. Try to tell my Latino friends that there is nothing Spanish about going to do list other than its adaptation to the Latin kitchen. Food was meant to be enjoyed and bring family and people together
Glad you enjoyed it!
Thank you. Please keep making your recipe videos for us. Love
I'll do my best! Thank you for the encouragement!
Thanks for sharing. This brings back memories of my family BBQ's in the summers, back in Miami. :)
Ayyyyeeee! I love that it conjures happy memories with family! Thanks for watching!
I just love your humor, Marta. You are a delight to watch. And your dishes make my stomach rumble. Thanks for the videos. Keep'em coming. 👋
That means a lot to me! Thank you so much!
Thank you so much for these videos as someone who's half puerto rican and didn't have a chance to get the experience of puerto rican cuisine as a child that's nice to know there's guides to help us experience it later in life
That's my mission in life. I'm so glad I can do that for you and so many others.
@SenseandEdibility mission accomplished. Quick question..I've been using pork belly in my Mofongo, the problem is when the fat renders my broth is super oily.....any suggestions on a different cut that will keep the same mouth feel and flavor?
I love your channel, glad I found you!
I'm glad you found me, too! Thanks for joining our community!
Ohh!! I love that you guys eat the charred rice at the bottom of the pot.
My father is Cajun and that's his favorite part, too. (I forget what he called it but they have a name for it, too).
Pegao is definitely a delicacy for most Puerto Ricans and other Hispanic Caribbeans. I love that we have so much in common with other cultures.
Thank you so much for your content! PR here in California. Martha, your content is helping me reconnect to the traditions my mother tried but couldn’t show me.
You are so welcome!
lol!!! great Intro, luv this! i'm half P.R. cant make rice and love all pr food ALL!!!
I had to laugh a few times as you answered the viewers questions. I totally love your recipes. I may be alone this Christmas but i will have your recipes for pernil and arroz con gondules to fill my tummy. Thank you for sharing.
Well, whether you're alone or surrounded by family, I hope it's the best Christmas you've had.
“Bam told you” 😂🖤
TOLD YOU! LOLLLLLL!
Omg! This is amazing. Thank you for your recipe!
It's my pleasure!
I like to try different ways of cooking. my rice mostly comes out amogoyo.
This came out much better.
Love your channel
Maybe one day I will take your recipe and I would do it just like you did your recipe is interesting I might try it when they
Thank you and thanks for watching!
I'm loving your videos. I love to watch how others make these Puerto Rican staples. Definitely using a few of these techniques to add to my repertoire. Keep em coming mama!!!
Will do!!!
This is my mom’s favorite.
My Mami loved it too.
I never tried pork chop in it but I will looks like a nice addition
I like that it makes it a meal in one.
Hi Marta. I'm new to your channel. In puerto rican households you start cooking at a fairly young age. I started cooking when I was 12 years old so I've been cooking for 54 years! Arroz con gandules is so versatile and it's not a one size fits all! So you're right in saying "I wasn't raised your abuela's house." Hilarious 😂! I love how down to earth you are...keeping it real! Thanks for sharing...God bless you and yours. Merry Christmas 🎅 🎄 ❤️
Yes!! Since both of my parents were in the Air Force, I started cooking at 9! God bless your hands!
I don't eat olives but it adds so much flavor to the rice. I have to try it with capers. I am so grateful for you and others sharing Puerto Rican recipes! I love Puerto Rican Cuisine. I enjoyed the Q&A segment! You are great at teaching and l enjoy the historic aspect.
I'm so glad you enjoy that, Shana!
I watched your Pernil video yesterday,and just love your food and humor. I immediately suscribed,and trying to watch all your videos lol
Thanks for subbing!
My family always made A/con/G with tomato sauce. Ty for you content and your humor. For whomever served, ty for your services. 😘 Happy Thanksgiving!
Hope you enjoy
I am so excited to find your channel. I grew up in Lower East Side - Manhattan and miss the Puerto Rican meals. I am so excited to try your meals. Thank you! Merry Christmas
Thank you! Merry Christmas!
Amiga, i'm Boricua too, but my mom never adds chuletas to the arroz con gandules lol. But i have to be honest, it looks delicious!❤
I haven't met a Boriqua who's family cooks the same way as others, so that's not surprising. As I said, it's an optional ingredient. Some people add pork or chicken, some people leave it out. Thanks for watching.
I love pegao' Yums 🤤
So good!
Thank you, thank you, thank you. I made your pernil twice. The second time I made your sofrito first and then decided to make your Arroz con Gandules. They all came out perfect. Exactly how I know it to be. Oh and I made you coquiito. My sext batch I will use Barcadi coconut only. Lol but the strong one was good too.
Awesome!!
I would love for you to make a recipe on the pigeon peas, I’d love to learn your recipes with all fresh ingredients.
You can replace the canned pigeon peas with fresh or frozen.
LOL, thank you! I use jasmine rice or long grain rice. I absolutely agree with you about medium grain rice and tomato sauce!
Glad to see I'm not alone, LOL!
I like ya swag and cooking 😄❤Thanks a bunch.
Thanks for watching!
You represent so well... 👏
Thank you!
I used your delicious recipe to make my rice in the Instant Pot. Unfortunately my seal wasn’t great on the pot but the flavor was perfect. I have to try again and I think this could work. Your explanation in every episode really makes me understand the process. You are a great teacher.
That means the world to me. Hopefully that doggone seal will cooperate next time, LOL!
That rice looks perfect!
Thanks so much!!
I made this dish again today, delicious!
I LOVEEEEEEEE olives in the rice, now imma try the capers with it too.
Right?!?! They give the best flavor!
I love your sense of humor that’s great!👍😊❤️
Thank you! I appreciate it!
Thank you 💕 for sharing this with me ♥️♥️♥️♥️
You are so welcome