Recaíto

Recaíto is a cherished cornerstone of Puerto Rican cuisine, providing a flavorful base for numerous dishes. This aromatic blend is made by combining onions, garlic, ajicitos (small sweet peppers), green bell pepper, cilantro, and culantro into a smooth mixture. Known for its vibrant green color, recaíto owes its hue to the green peppers and fresh herbs. While tomatoes are not typically included, some individuals prefer to add them for an additional layer of flavor.

When using recaíto in cooking, the process usually begins by browning ham, salted pork, or tocino (pork belly) in oil until crispy. Once nicely browned, the recaíto is added and cooked until most of the liquid evaporates. At this point, additional ingredients such as tomato sauce, stuffed olives, capers, spices, and dried herbs can be incorporated, followed by your choice of legumes and meats. This aromatic mixture serves as the foundation for a variety of Puerto Rican dishes including stews, soups, and picadillo.

The term "recaíto" has an intriguing history. It originally referred to a shopping list or order for ingredients like onions, cilantro leaves, and peppers to be mashed in a pilon (a traditional wooden mortar and pestle). Before the advent of refrigeration, people would leave their recaíto orders and collect them later. Over time, this practice evolved, and the name recaíto, which loosely translates to "little culantro" became synonymous with the herb's presence in the mixture. Today, this fragrant blend remains an essential component in Puerto Rican kitchens, imparting depth and richness to countless dishes.