ABOUT THE COOKBOOK

A delicious tribute to Puerto Rican cuisine and culture, with more than sixty-five soulful recipes.

Growing up, Monti Carlo felt like she was perpetually bridging the gap between worlds—one foot on her home island of Puerto Rico, and the other in the heart of Houston, Texas. In the space between, as a self-taught chef and eventual TV host and James Beard Foundation advisor, she’s carved out a cuisine all her own, one that’s a testament to a life spent bridging two cultures. It’s a mosaic of borrowed words and flavors, a reflection of the bittersweet beauty of connecting two very different ways of life. It’s pure Spanglish.

Within these pages, Monti shares the dishes embodying that journey: continental American classics created with the bold flavors of Puerto Rico, a taste of two worlds merging on the same plate. There’s comfort food like her elementary school’s soupy chili with her Abuela Dora’s sweet and savory picadillo, golden bacalaíto-battered onion rings, and tangy tamarind roast chicken. There are nostalgia-laced Puerto Rican breakfasts like hearty sorullo waffles with pique honey. With flavor and heart, this cookbook is more than just recipes. It’s a beautifully written reflection on Boricua identity and a testament to the healing power of food.

ABOUT THE AUTHOR & CONTRIBUTOR

Monti Carlo is a Puerto Rican cook, writer, and award-winning television host whose work spans Food Network, PBS, FYI, Netflix, and Roku. A James Beard Foundation advisor and two-time Telly Award winner, she has appeared on Cutthroat Kitchen, Supermarket Stakeout, and MasterChef, and she has created a digital community of more than one million followers. Her work blends storytelling, culture, and cuisine to celebrate Puerto Rican cooking and the evolving story of American food. She lives in Los Angeles, California.

ABOUT THE MODERATOR

Gabriela Montes de Oca is a bilingual communications professional, storyteller, and founder of Tepui, a platform that explores the intersection of food, culture, and migration. Through it, she has produced events and video series that spotlight chefs and culinary entrepreneurs across diverse diasporas. She is also a 2024–2025 alumna of the James Beard Foundation’s Legacy Network and the creator of Sazón y Resiliencia.