Sofrito

Sofrito, known by various names such as sofregit, soffritto, or refogado, is a flavorful base used extensively in Latin American, Spanish, Italian, and Portuguese cooking. This aromatic blend typically includes garlic, onion, peppers, and tomatoes, all sautéed or braised in oil. While the ingredients can vary by cuisine, olive oil, onions, and tomatoes are staples in Mediterranean sofrito.

In Italian cuisine, this base is called soffritto and is made from onions, carrots, and celery cooked in olive oil. It forms the foundation for many cherished dishes, including pasta sauces.

Latin American versions of sofrito bring their own unique flair. In Cuba, the base mix includes Spanish onions, garlic, and green bell peppers, enhancing the depth of beans, stews, and more. Puerto Rican sofrito is indispensable in rice dishes and soups, featuring a blend of culantro, ají dulce, peppers, onions, garlic, and sometimes cooked in olive oil or annatto oil.

The Filipino counterpart, known as ginisá, consists of garlic, onions, and tomatoes sautéed in oil, providing a similarly aromatic foundation for various dishes.

Sofrito isn't limited to these regions alone. In Colombia, the Dominican Republic, Ecuador, and Mexico, local ingredients and flavors are blended into their versions of sofrito. In the Caribbean, it might even involve seasoned lard as a base for traditional dishes. Each region brings its unique twist, making sofrito a versatile and essential component in many kitchens around the world.