Natalia Lucía Vallejo Rivera began her studies in Nutrition and Dietetics at the University of Puerto Rico, Río Piedras. In 2007, she traveled to Buenos Aires, Argentina to begin her culinary studies, where she graduated as a Professional in Culinary Arts. In 2019, she opened Cocina Al Fondo in Santurce, Puerto Rico, which was nominated for the Best New Restaurant Award by the James Beard Foundation.
María Mercedes Grubb graduated from the French Culinary Institute in New York City where she also gained years of experience in restaurants such as The Modern, Maialino, and Pastis. In 2013, María and her brother opened Gallo Negro in Santurce. In 2019, Chef María Mercedes became the first Puerto Rican culinary industry woman to be nominated for the James Beard Foundation’s Best Chef Award. She was also chosen by Food & Wine magazine as one of the top chefs leading the Puerto Rican culinary renaissance.
35-45 min. estimated
Eliminate sausage for Vegan/Vegetarian dish
Green fruit salad recipe
Ajilimójili (included in event box)
For the sofrito
For the side dish – Green fruit salad
For the ajilimójili (included in event box)
Place the peeled and diced onion, cubanelle, sweet and jalapeño peppers without their seeds, cilantro, and the peeled head of garlic in a food processor. Crush.
In a skillet over medium heat, add the olive oil along with the cumin, oregano, paprika, ground pepper, and salt. Cook for about 15-20 seconds. Add the onion mixture, peppers, cilantro, and garlic. Sauté over medium heat for about 5-7 minutes. Turn off the heat and add the sherry vinegar. Mix.
In this case, we cook the preparation to preserve it for a longer period of time. Originally, the preparation was raw and completely crushed in a mortar.
For over five decades, Para la Naturaleza has worked to preserve natural areas and historic sites that currently serve communities as oases of health. Additionally, we always seek to facilitate and support as much as possible the sustainable recovery of Puerto Rico.
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