Years back in a trip that we did to Puerto Rico, friendly invited to us to eat bollitos of tender maize with codfish in the mountains of Cayey, Memory that when we came from return, in the highway were inhabitants of the place which they sold popular " recao" (it mixes to prepare sweet sofrito with green peppers, onion, garlic, red peppers, coriander and culantro) in plastic packages. As good lover of the kitchen always we like to experiment with new flavors. So we requested to him to our friendly that us figureheads on the brink of madness the highway to buy one of those packages. We took it to our hotel and of there until our house. Whenever we prepared soups, kidney beans and stews, we added teaspoons to him of recao, which was in an extraordinary flavor. Later we read in an interview, that the Puerto Rican boxer " Tito" Trinidad whenever it traveled to defend his title of world-wide champion, its breast prepared a package to him of recao so that their assistants prepared their soups to them. , More recently, friendly of here in Miami, they invited to us to enjoy sancocho Colombian, accompanied of fabulous tostones with a sofrito, that the Colombians call &quot to him; hogao" ; they finely prepared with cebolln mincemeat, garlic stepped on or crushed, tomato cut in small buckets (concass) and a touch of marinade.

Soon we shared another invitation with other friendly of Cuban origin and we occurred a slap-up meal with famous " tail encendido" , that day we investigated with our friend and cook of great battles, Don Bernardo, that prepared the plate. The ingredients that used, were more or less common to those of the traditional sofrito. The exquisitez of the plate made think parallelism me with the coffee that all we took. All we used the same ingredients, but in each house they taste its secret, and its.