RisaG:

So honored to hear from you! Thanks for your wonderful Menus and for always sharing your experience and great recipes.

A MOJITO has a difference with the Sofrito. The Sofrito is always an ingredient that adds flavor and a sort of distinctive flair to Latin food. It is an ingredient, not a sauce. The Mojito can be used as a Sofrito, but can also be used as a special sauce, just served over the food, not blended with it. In the case of the Lobster and shrimps Criollos I used it sauteed with the butter and the seafood, as a flavoring agent. But, you can boil yuca, breadfruit or potatoes and serve sliced with Mojito over it as garnish
and sauce. Also, the MOJITO is great over halibut, monkfish or salt cod, already desalted.

The Cilantro, in Ponce is the long flat leave with an intense flavor and acquired taste. The cilantrillo is the chinese parsley or the cilantro used by Mexican people, it has small leaves and a wonderful flavor and aroma.

Thanks for your words regarding Puerto Rico. For us food is our best way to communicate our love and friendship. Good day my friend.

Gladys/PR