Mofongo, Pinchos and Campbell’s Soup: The True Story of Puerto Rican Food in the Diaspora

Illyanna Maisonet takes us on a culinary journey through Puerto
Rico and its diaspora. She reveals the secrets to her guava
barbecue sauce, the only flan she’ll ever eat and the best way to
cook rice. Plus, Kim Severson tells us about the rise of salvage
food stores, we make Aguachile Negro, and Adam Gopnik asks—what
do we do when our favorite places close?


Get this week’s recipe for Mexican-Style Shrimp in Chili-Lime
Sauce here.


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