Soon after I had landed in Puerto Rico, while I was in a car driving past the resort-studded Condado neighborhood of San Juan, I spotted a billboard advertising Goya Sazón—the reddish spice blend essential to the island’s cuisine. To locals, this display might seem mundane; but to me, a person who grew up in Hawaii, my eyes lit up. Here was the seasoning that made “ganduddy rice”—a local term for Puerto Rican arroz con gandules (rice with pigeon peas), perhaps the most elusive street food in the Pacific—so tasty.
An elusive dish that just got a whole lot less elusive, to Hawaiians like me at least.
Photo by Rocky Luten
Anyone craving a taste of the Caribbean in Hawaii knows that in order to satisfy that craving, they need to set their sights roadside, looking for hawkers who occasionally sell the almost-always homemade dish. Sharp eyes and serendipitous timing are good skills to have, but they don’t guarantee a satisfying plate of gandule rice, as the dish is also called. That’s a matter of pure luck.
Source: FS – All – Food – News
Puerto Rican Rice & Beans—By Way Of Hawaii