As part of the evolution of his professional career, the beloved Puerto Rican Chef Edgardo Noel presents his new “sofrito” called Sofrito Chef Edgardo Noel, bottled chilled, with or without seasoning to bring a unique and fresh flavor to everyone’s kitchen. Recognized for rescuing the culinary tradition learned from his grandmother, this recipe responds to the taste of the traditional palate with the most modern culinary techniques. "Sofrito is the base of excellence of our dishes," says the Chef who has 18 years of experience in the gastronomic world. “It’s a creole seasoning used to obtain the flavor of the natural vegetables and herbs that are combined to make it. We used essential ingredients from local cuisine to guarantee the best flavors such as “cubanel” peppers, onion, garlic, “recao” and “ajies”; oregano and cumin to bring the dishes to life. Everything tastes better with ‘sofrito’”, relates de author of the book “La cocina del nieto”.
Seeking the best quality ingredients was a priority in the production of the product. Also, to get a thicker and more concentrated “sofrito” to better enhance the taste of meals. Chef Edgardo Noel focused particularly on the aroma and presentation. “The appearance, smell and color of the “sofrito” are fundamental for the last results. We all know the importance that has taken the look of the dishes we cook lately”, claims who used to work on Telemundo's “Día a Día” show for nine years and earned the hearts of all viewers. A refrigerated “sofrito” allows greater durability and lifespan, maintaining its freshness for a longer period of time allowing the consumer to maximize its use. In addition, it’s low in calories, 0% of fat, 0% of sugar and contains no MSG.
In Puerto Rico we all know that stews, soups, rice dishes and sauces, including marinated meats, are praised by using a fresh “sofrito” of excellent quality. Chef Edgardo Noel explains that sauteing with these ingredients have been appearing in European cookbooks for centuries. Every food preparation worldwide uses a flavor base with its own characteristics. One of the attributes of “Sofrito Chef Edgardo Noel”, and to better take advantage of its quality, is its ability to adapt to Italian, Mexican or Spanish cuisine, among others. "We want to demonstrate the versatility of the product, as well as incentivize young generations to enhance their meals with a ‘sofrito’ of excellence," said the young Chef from Camuy who has more than 500,000 active followers on his social networks.