Dimelo Reader
I’ve been thinking about trying something new with my weekly emails. Instead of random updates, you’ll get clear topics each week that actually help you cook better and feel more confident in the kitchen.
Here’s what you can expect:
Meal Prep/Planning: simple ideas to make weekly cooking feel easier.
Ingredient Spotlight: one ingredient worth paying attention to and how to use it.
Quick Tip: a small trick that saves time or adds flavor.
Tools I Use: kitchen gear I trust.
Creator Notes: a peek behind the scenes.
My posts on the site stay tight and to the point because Google asks for that. But here, I get to talk with you. I’ll share the stories, ideas, and kitchen thoughts that don’t always make it into the recipes.
This week: Culantro (Recao)
Culantro—recao for many of us in Puerto Rico—has long serrated leaves and a strong, earthy flavor that survives heat. You’ll taste it in sofrito, stews, beans, and marinades. It grows great in our climate, and once it’s in the ground it spreads like mint. The name comes from kids being sent outside to grab a few leaves; “recado” means an errand or task, and over time the herb picked up that nickname. Sofrito grabbed it too because recao is a key part of the base. Some people only say recao, others say culantro, and both are correct here.
Sofrito
Sofrito is where culantro really shows off—its flavor runs through every batch. It gives that deep, unmistakable Puerto Rican base to rice, beans, soups, and stews.
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Next Week:
I’ll share a quick kitchen tip you can put to use right away.
Hasta entonces!
