Illyanna Maisonet, the James Beard Awardwinning food writer, cookbook author, and the first Puerto Rican food columnist in the U.S., collaborated with us on this personal, deeply flavorful blend.
This is one ofthree blends we developed with Illyanna as part of a collection inspired by her Puerto Rican family and upbringing in Central Californiaa reflection of the bold, vibrant flavors she grew up with.
She says, ”Created from a taste memory of the slow-cooked Mexican-American guisadas and Steak Chicana I grew up on in the Californias 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.
