Comments on: ¡Cocinando!: Pastelón

By: B.Wilson

B.Wilson — Wed, 16 Sep 2009 17:24:53 +0000

Hey Tony T., the Cuchifrito on Knickerbocker & Myrtle is still turning out some of the greasiest, sloppiest, artery-clogging, decadence around, lol. The ownership seems to have changed several times over the last few years, so the quality may have slipped a little. That said, there probably aren’t many bargains left in NYC that can compare to the old fashioned Cuchifritos…

By: Poetsona

Poetsona — Sat, 20 Sep 2008 00:17:06 +0000

Try http://www.elboricua.com to get authentic Puerto Rican recipes.. this lady throws down like my moms used to. TRUST!

By: Tu Madre

Tu Madre — Tue, 26 Feb 2008 19:24:58 +0000

*WORK

By: Tu Madre

Tu Madre — Tue, 26 Feb 2008 19:23:30 +0000

THIS LOOKS REALLY GOOD. I WISH i HAD THE SKILLS TO MAKE THIS… wELL I DO, JUST NOT LIKE THIS!! kEEP UP THE GOOD WORD, AND YOU COULD BE THE NEXT SPANISH RECHAEL RAY!!!

By: Tu Madre

Tu Madre — Tue, 26 Feb 2008 19:10:21 +0000

This looks nasty!!! I think It would look much better if I made it and put it on the internet! You are a disgrace to ALL Puerto Ricans!!…..SIKE!! it looks good…maybe…Na Just kidding!!! I Love Pastelon!

By: Jeremy

Jeremy — Thu, 14 Feb 2008 00:45:30 +0000

Let me know and we’ll definitely meet up.

By: Tony T

Tony T — Wed, 13 Feb 2008 22:59:22 +0000

Yeah Jeremy, the cuchifrito on Graham has been there forever. I can remember going there when I was still in grammar school. By the way, I may have a business trip in Baltimore soon and may drive up to Bushwick to see mom. If time permits, I’d like to buy you a beer at the NEK (never been there). I’ll let you know when I’ll be in town.

By: Jeremy

Jeremy — Wed, 13 Feb 2008 15:37:59 +0000

Tony, yeah, Luis says his mom puts cheese in it, but we wanted to try making it without first. I bet the cheese holds it together even better — good to cut up into 1-inch squares for a party? Hmm.

There is A cuchifrito place on Myrtle and I think Knick (could be Irving), but it’s another location of La Isla on Graham. The inside looks pretty retro so it might be that same place you’re thinking of, just with a different owner. I prefer the one on Graham because it’s smaller and I like flirting with the girl behind the counter.

By: Tony T

Tony T — Wed, 13 Feb 2008 12:27:32 +0000

Looks great Jeremy. I used to enjoy pastelon at a small cuchifrito joint on the corner of Knickerbocker and Myrtle. Not sure if it’s still there. I once made pastelon here in Japan for my wife. (the local market carries plantains occasionally). Next time, try adding as little cheese to the meat before baking. A nice Puerto Rican cheddar would do fine (queso de papa). I’m sure Luis has heard of it.

By: the old curmudgeon

the old curmudgeon — Wed, 13 Feb 2008 00:56:42 +0000

In a dish like this, I would substitute those “Recipe Crumbles” from Morningstar. I know, it doesn’t seem like the kind of food an old curmudgeon would make, but how do you think I stayed this healthy this long? I’ll give this suckah a try.