mofongo

You are now listening to Ritmos Negros! In this SPECIAL EPISODE, we're putting down our instruments and picking up our plates for a juicy, tender-licious conversation on the African origins of Latin American and Caribbean cuisine! Join Boricua foodie and content creator Antonio Milian and myself as we dive into the complex and flavorful history of Afro-Latin food!

IG: https://www.instagram.com/deffnotant/ ,  https://www.instagram.com/ritmos.negros/

 

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Trisha Pérez Kennealy, owner and culinary educator at the Inn at Hastings Park in Lexington, Massachusetts about growing up in Puerto Rico, earning her MBA from Harvard Business School and her passion for hospitality and community.

Pérez Kennealy is the owner of the Inn at Hastings Park, a chef and culinary educator and a proud Puerto Rican, Jewish woman. After earning her MBA from Harvard Business School and a lucrative career in finance, she earned her Diplôme de Cuisine and Diplôme de Pâtisserie at Le Cordon Bleu Culinary School in London. In 2014, Pérez Kennealy opened the Inn at Hastings Park after realizing that her hometown did not have one. The Inn is the only Boston-area Relais & Châteaux hotel.

I ask Pérez Kennealy about her journey to hospitality, she says, “Well, it actually does go back to Puerto Rico and how it was that my family ended up in Massachusetts, my father has always worked in a very traditional accounting firm, and then left and started his own company. So he's been an entrepreneur since that point and he was always my inspiration. I always knew that I wanted to have my own business.”

We talk about the Inn being a center for food and community with high-touch hospitality plus things the team at the Inn does that is high-touch. Pérez Kennealy was able to provide culinary education to her guests and community during the pandemic, with the launch of Monthly Immersive Culinary Weekends and Monthly weekday Supper Club.

To hear more about the Inn’s high-touch hospitality, her takeaway from competing on the show Beat Bobby Flay and Pérez Kennealy’s recipe for Mofongo & Matzoh Ball Soup, check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on Spotify!

En Al Aire Libre con Eduardo Santos, Hablamos de tus Comidas Chatarras favoritas, Lugares Favoritos para romper tu DIETA, y saber lo Difícil que es Rebajar.

Sintoniza Al Aire Libre con Eduardo Santos
de Lunes a Viernes desde las 12:00 del mediodía
por Top Latina 101.7 FM

Junto a Eduardo Santos, Somaily Castro, Hey Santana & Naishme de los Santos

Escúchanos online: https://www.toplatina.com.do

Síguenos en las Redes Sociales

Instagram: https://www.instagram.com/toplatinafm/

Saben de quien es el MOFONGO????? Hoy le tenemos una amiga de Dialogos y Un Cafecito que nos va a contar sus experiencias en Puerto Rico y Estados Unidos y también conversamos de algunas cosas en común que tienen nuestras dos islas. También les tenemos la respuesta a la pregunta del principio y nuestra amiga Brenda nos enseña como un Mofongo debería de ser.
NO DEJEN DE SEGUIR A Dialogos Y Un Cafecito en Instagram:https://instagram.com/_dialogos_y_un_cafecito?igshid=dxb0hn2yxtyi
Subscriban a nuestro podcast para que estén al dia con todos nuestros episodios nuevos, Regalenos 5 Estrellas que nos ayuda bastante a promober nuestro programa y compartan con sus amigos para que nuestra comunidad siga creciendo. Los Queremos Mucho Y nos vemos en dos semanas.
Sigan nos en IG:
Dialogios Y Un Cafecito en IG:
https://instagram.com/_dialogos_y_un_cafecito?r=nametag

Licencia de musica:
Youtube Audio Library:
Song - Santa Teresa
BY - Patiño.

Happy Thanksgiving! This week Nic and Vic chat about their different Thanksgiving traditions growing up with their families. Learn about everything from the midwestern green bean casseroles to Puerto Rican mofongo! Enjoy and laugh with them in this grateful dose of Coco.

Listen to other podcasts similar to this on iTunes!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mike Betancourt joins Nick & Danielle to discuss his ethnic ambiguity (he's a "Secret Minority," too!), religious & Puerto Rican upbringing, comedy talk, and more!

 

Follow us on social media! & Venmo us a donation if you enjoy the show!
Special Guest: Mike Bentancourt
Website: www.mikebetancourt.com
Instagram: @mikebcomedy
Twitter: @mikebcomedy
FB: @mikebet19
Instagram: @secretminorities
-Nick Larson:
IG: @nicklarsoncomedy 
Twitter: @nicklarson85
FB: @nicklarson85
Venmo: @nicklarson85
-Danielle Arce:
Website: www.daniellearce.com
IG: @daniellearcecomedy
Twitter: @daniellearce
FB: @daniellearcecomedy
Venmo: @daniellearce

This is an inspirational story about a family who used culture, ethnicity, old fashioned hard-work and stick-to-itiveness to create a successful business and beautiful food.

Here's what we learned:

• How to create a food truck and a restaurant with no background in the hospitality industry.
• What is Puerto Rican food?
• What is Mofongo?
• Whats the difference between an empanada and a pastelillos?
• What happens when your sick of cleaning a ballast tank?
• How to follow your dreams.
• How your children inspire you.
• How a great couple works together.

 

 

 

 

Follow the show @ncfbpod and hosts at Max Trujillo & Matthew Weiss

Support our Sponsors:
The Folks Foundation

Proof Alcohol Ice Cream

Triangle Wine Company Use promo code 'NCFB' at checkout!

The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media

For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com 

 

Restaurante Papá Luis

787-478-0030

Inaugurado en noviembre 21 del 2013

Dueños: Glenda M. Llamas y su esposo Luis R. Rios. Nos acompaña Yolanda Anguita, madre de Luis R. Rios. Todos son naturales de Villalba.

Para llegar, desde la autopista de San Juan a Ponce, tome la salida 91 en Juana Díaz. Continúa en la Carr. 149 norte hasta el kilómetro 59.7 en el sector Corillo del barrio Romero de Villalba.

Historia del Restaurante Papá Luis

Nombre en honor a su padre a quien se conoció como Papa Luis. También su esposo se llama Luis.

Casados en el 90, comenzó su clases de artes culinarias con su visión en crear un restaurante muy particular. Comenzó en noviembre 21 del 2013.

Abierto jueves, viernes, sábado y domingo de 12 del mediodía a 11 de la noche. Mis amigos, doce horas de excelencia culinaria cuatro días a la semana.

Servicio y calidad es prioridad. Las jibaritas, con su colorida vestimenta, es la probada plataforma de servicio quienes le atienden con rapidez y efectividad. Claro, Don Luis estará allí contigo una vez llegues al restaurante.

Navidad es muy especial en Papá Luis. El plato típico toma prioridad. Música en vivo en navidad, Día de Las Madres, Día de Los Padres y Día de Acción de Gracias.

Especialidad del Restaurante Papa Luis

Churrasco Glenda (12 onzas)

Mamposteo de Gandul

Chuletón el Jíbaro (libra y media)

Mofongos

Mariscos

Ensaladas