Washington cook Rossana Aspite Grimm knows that this Venezuelan dish is traditionally made with beef. But she prefers to use pork, rubbed with a flavorful paste, then slow-roasted. She starts with a ...

*the salt content in this recipe helps to keep and cure the sofrito so when adding as a base to your food, there’s usually no need to season as much if any. Always taste your food before seasoning.

Like many Puerto Rican matriarchs, my abuela was notorious for reusing branded food containers to store anything. The biggest containers were usually giant tubs of butter filled with a fresh, green ...

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