Puerto Rican food lovers, rejoice! Illyanna Maisonet, the James Beard award-winning food writer and first Puerto Rican food columnist in the United States, collaborated with us on this personal, deeply flavorful Puerto Rican blend to bring the flavors of PR food to our customer's homes.

“Created from a taste memory of the slow-cooked Mexican-American guisadas and Steak Chicana I grew up on in the California’s Central Valley, this blend balances sun-dried tomato powder with smoked paprika, toasted onion and garlic for a rich, hours-long braised flavor. Use this blend in stews, taco fillings and pollo al carbon. I urge you to add a healthy amount of spicy chiles (fresh, dried or ground) to complement the full complexity of Cali Guisada.” -Illyanna

Cooking Tips:
Long-cooked braises and stews
Taco or burrito filling
Pollo al carbon