Bacalaítos are crispy, greasy, salty, and my absolute favorite fritura (fried food). They are made by frying scoops of a savory batter dotted with salted codfish. Fresh bacalaíto batter is a bit labor-intensive to make, but if you’re game, I have a recipe for you. Bacalaíto batter from scratch isn’t always in the cards for me. That’s why I use boxed bacalaíto mix for these onion rings. Serve with Spicy Mayo-Ketchup.
You can use this sauce as a base or addition to many Spanish or Puerto Rican dishes.
In Esmeralda Santiago's family, asopao is often the meal after the meal. Her mother, Ramona Santiago, usually makes this soup after everything else has been eaten, the Christmas dishes have been washed, and leftovers have been divided and stored in plastic so that everyone can take a bit of the Christmas meal home. As guests begin to leave the party, Mami offers the asopao. This happens every time the family gathers, not just during Navidades, but it's at Christmas when it's most appreciated, as we prepare to battle the cold and snow of life away from Puerto Rico.