Tainos are the collective group of indigenous peoples that inhabited the colorful, sun-drenched Caribbean islands, including the United States Virgin Islands, Cuba, Dominican Republic, Haiti, Jamaica and Puerto Rico, at the time of Christopher Columbus' quest to set sail for the New World. Their culinary culture transcended through the centuries, with a few staple ingredients gracing the pantries and kitchen countertops from generation to generation. Today, these basic building blocks that are the foundation of Spanish-influenced cuisine are produced and available here on Long Island.
The vivacious entrepreneur who is responsible for infusing the flavors of her Puerto Rican heritage into our kitchens is Vivian. At the time of her mother's untimely death in 2013, Vivian vowed to live out her own life to the fullest and with passion, and that passion combined her love of cooking with her ethnic pride to conjure her own line of sofrito and mojo. When she presented her creations to the judges and to the audience at the Garden of Eve Garlic Iron Chef Competition later that year, the response was a zealous crowd of individuals whose palates were awakened to the Latin American flavors that they insatiably craved thereafter. From there, Tainos Sofrito & Mojo was born, earning a respected place in skillets, Dutch ovens, condiment bowls and dinner plates across Long Island's family tables.
Tainos Sofrito and Mojo seasonings are created with pure ingredients and dedicated pride. There are no fillers, preservatives or artificial ingredients in those jars. Sofrito is the Puerto Rican culinary base from which flavorful dishes evolve. Sofrito is essentially a blend of garlic, onions, cilantro and peppers, and Vivian uses three different varieties of peppers in her variation. As soon as the sofrito makes contact with a heated pot or skillet, the aromas waft throughout the home to announce that wonderful things are happening in the kitchen. Sofrito is a traditional starter for stews, soups and such Latin classics as arroz con pollo and the fillings for empanadas. It can also be heaped into the mixing bowl for dips and incorporated into any fusion dish that will benefit from a touch of Latin flare.
Mojo is not that far removed from Italian scampi sauce or the garlicky butter that the French serve over escargot. The sauce contains plenty of garlic, cilantro stands in for the parsley, and mojo offers a characteristic kiss of citrus flavor. Mojo may be used as a condiment for just about anything at the table, from crusty bread to baked potatoes. It can also serve as an ingredient for a unique shrimp scampi, roasted meats and salad dressings.
You can purchase Tainos Sofrito & Mojo products, including a new line of dry Adobo spices, at the Riverhead farmer's market on Saturdays and at the Port Jefferson farmer's market on Sundays. Vivian's bubbling enthusiasm is welcoming as she invites shoppers to sample her epicurean delights laced with her award-winning sauces. Next time you visit one of the farmer's markets, follow your nose to the aromatic cooking at Vivian's table, and be sure to add a couple of jars to your shopping bag. When you open one of these jars to heap into your recipe, it will be like opening the door to a culture that is as warm and festive as the Tainos who inspired Vivian's passion.
The vivacious entrepreneur who is responsible for infusing the flavors of her Puerto Rican heritage into our kitchens is Vivian. At the time of her mother's untimely death in 2013, Vivian vowed to live out her own life to the fullest and with passion, and that passion combined her love of cooking with her ethnic pride to conjure her own line of sofrito and mojo. When she presented her creations to the judges and to the audience at the Garden of Eve Garlic Iron Chef Competition later that year, the response was a zealous crowd of individuals whose palates were awakened to the Latin American flavors that they insatiably craved thereafter. From there, Tainos Sofrito & Mojo was born, earning a respected place in skillets, Dutch ovens, condiment bowls and dinner plates across Long Island's family tables.
Tainos Sofrito and Mojo seasonings are created with pure ingredients and dedicated pride. There are no fillers, preservatives or artificial ingredients in those jars. Sofrito is the Puerto Rican culinary base from which flavorful dishes evolve. Sofrito is essentially a blend of garlic, onions, cilantro and peppers, and Vivian uses three different varieties of peppers in her variation. As soon as the sofrito makes contact with a heated pot or skillet, the aromas waft throughout the home to announce that wonderful things are happening in the kitchen. Sofrito is a traditional starter for stews, soups and such Latin classics as arroz con pollo and the fillings for empanadas. It can also be heaped into the mixing bowl for dips and incorporated into any fusion dish that will benefit from a touch of Latin flare.
Mojo is not that far removed from Italian scampi sauce or the garlicky butter that the French serve over escargot. The sauce contains plenty of garlic, cilantro stands in for the parsley, and mojo offers a characteristic kiss of citrus flavor. Mojo may be used as a condiment for just about anything at the table, from crusty bread to baked potatoes. It can also serve as an ingredient for a unique shrimp scampi, roasted meats and salad dressings.
You can purchase Tainos Sofrito & Mojo products, including a new line of dry Adobo spices, at the Riverhead farmer's market on Saturdays and at the Port Jefferson farmer's market on Sundays. Vivian's bubbling enthusiasm is welcoming as she invites shoppers to sample her epicurean delights laced with her award-winning sauces. Next time you visit one of the farmer's markets, follow your nose to the aromatic cooking at Vivian's table, and be sure to add a couple of jars to your shopping bag. When you open one of these jars to heap into your recipe, it will be like opening the door to a culture that is as warm and festive as the Tainos who inspired Vivian's passion.