I hate to admit, but I’ve never used Sazon.  My basic sofrito is the other holy trinity: onion, garlic, bell pepper (either green or red, depending on who I’m cooking for – some of my friends hate green pepper. I don’t understand.), seasoned with salt, pepper, usually cumin, and Bijol (the other orange stuff!).  And I was educated by the school of thought that you make the sofrito first, then add the ground beef in Picadillo. 

But then, I’m from the fluffy matzo ball school as opposed to the dense matzo ball school, too.  Viva la difference! -  I say!

What a great explanation!  Now, I’ve got to try that sauce-less past version – I imagine I won’t be able to stop eating it! Yum!

Great post Bren!  I agree about the salt, no doubt.  No way.  And without giving it too much thought, I think I agree with your version of the trinity.  Green bell pepper is nice and all, but I think cumin is a much more defining element.

Thanks for reminding me to make a soffrito for canned beans.  I don’t use them that often any more (thanks Rancho Gordo!) but when I do, even for just a lunch for myself (where I am much more willing to eat something bland than when I serve dinner to Steve), I should really dress it up with a soffrito.  Black beans call out for it.

A very interesting post! Thanks for sharing!

Cheers,

Rosa

In my family sofrito is onion, garlic, and green bell pepper cooked in extra-virgin olive oil or “manteca” (lard) we are very old school (lard and extra-virgin olive oil are our main cooking fats). And depending on what your cooking the addition of tomato and or tomato sauce.

To color most Cuban dishes we use “Bijol” or “Azafran” (saffron the real deal) we never really use Sazon goya or any premade spice blends or anything, but I do have some packets sitting in my pantry from when our Puerto Rican friend came over nad made “Arroz Con Gandules”

The most basic spices to season most foods is salt and cumin with sometimes the addition of black pepper, in which we can elaborate on depending on the dish with other spices (sweet smoked spanish paprika, oregano, bay leaves)

I don’t think I’ve ever had softrito and would love to try!  Thanks for sharing this!

Oh Bren my mouth is watering and now I know what to do to my black beans. Never made softrito but I have had it numerous of times. Thanks for the write up!!! I can’t wait to use this!

Wow! So much great information here! I cook with these spices and seasonings quite often but I have never tried sazon Goya! I will have to look for it!

Thanks so much for visiting my blog today! Maybe you could have a potted garden of some kind. :0)

Your debate reminds me of Greeks with cooking. I’ve been in the middle of food arguments within the family! Just be thankful you’re passionate about food, not just content to eat Wonderbread each day.

I love the notion that a soffrito is personal and not a “set” combination. I’d have to say that mine is garlic, onion. I know that’s just 2 ingredients, but m 3rd is sort of a variable. For my latin cooking it’s probably jalepeno (or maybe cumin like you)…but for my italian cooking it’s tomato or oregano. Great post…very informative

Having the list of things to cook with sofrito is really helpful. We use something similar in Italian-American cooking, but it’s not quite the same and doesn’t have that tasty little Goya seasoning packet. (Or cumin, sadly.)

Hey Bren-thanks for visiting my blog!!
This is my first insight to Cuban food and I find it really interesting!! Will be back for more

I don’t think I have had sofrito! How sad is that. Thanks for this post, I am dying to try it now!

So glad to have these recipes! I had not heard of sofrito until a few months back. My Brazilian friends here use a combo of herbs and spices almost like a paste. I found out about sofrito when I was researching that. It’s not the same thing, but a similar idea. Looking forward to using more sofrito in my cooking.

Oh MG, I love Sofrito very much. Will definitely try it. I love Cuban food!

Isn’t it funny how passionate people can be about classics such as this, especially ones that can be so different. Thanks for educating us!

Can you please come cook for me and my family!? I miss seeing your beautiful face on my blog. It’s been crazy busy around here but I got a brand new computer and I can’t stay off of it! I sooo enjoy your blog and all of your fantastic recipes and pictures! My bday is June 22 if you want to bake me a cake!

I haven’t had much Cuban food, unfortunately – this recipe looks great! Thanks for visiting our blog I’m gonna have to try some of your recipes!

I love the sofrito herein demonstrated by our friend Bren, looks delicious and also has an excellent photo. well done great share xx

love your site and cuban food ate lots when we went to miami Rebecca

hola hija. hoy me puse a leer los comemterios que te hacen y creo que estan muy buenos .pero uno me llamo la atencion sobre la forma del uso de las especies de nosotros .y quiero aclarar que hay muchas formas de cocinar .yo, por ejemplo siendo cocinera por mas de 45 anos he hecho variaciones en mi forma de cocinar. he agregado cosas nuevas a mis comida la cual le da un sabor delicioso y por eso no pierdo mis costuntre latinas. pero si definitivamente lo basico para un buen sofrito es cello ajo aji oregano y comino. pero a veces tienes que hacer cambios o buscar tu propio sabor ya sea agregando o quitando. yo por ejemplo nunca uso bijol para dar color. siempre uso pure de tomate. por eso te digo que eso va en dependencia de la persona. pero bueno todo lo que se cocina con amor por lo general sale rico. y tu has tenido esa experiencia en casa aqui todo sabe rico aunque sea una papa hervida. hazlo con amor y el sabor sera diferente y te aconsejo que hagas tus propios experimentos solo asi podras saber en realidad cuan buena eres. recuerda mi madre siempre fue cocinera de ahi yo aprendi y tu lo heredaste de las dos. con mas ventajas por tener tanta variedad; aprovechalas. mami

Thanks for the most informative post. We have a dish which is called sofrito in Greece but I doubt if anyone knows the meaning of sofrito. I would love to make this again during next winter and would also prefer the garlic, onion and cumin combination.

Bren, thank you visiting my blog. This is my first time here and I am quite impressed by the beautiful and professional look your blog has. I also enjoy your writing, it’s very educational. Sofrito, my Mother and Grandmother always made this before starting to cook whatever they were going to cook on that particular day. So, as you can see, making the sofrito became a a natual part of the cooking experience. Thank you for the delightful post.

I just stumbled on your blog when I googled pressure cooker and so HAPPY I did!! I am also Cuban and love to cook new things. I have a family (I’m way older than you) that loves to eat Cuban (and really anything else that’s good) which keeps my kids in touch with their heritage. I am soooooo subscribing to your blog—love your spice and energy!! I know I’ll be catching you on the food network soon enough!
Carinosamente

Um, how did we miss this one? So glad you put this up! We first learned about making a sofrito in a cooking class, and the dish was paella. Had no idea it’s the basis of so many other dishes, but that’s good to know!

Hey girl! Long time to read huh? Great post, and I would like to hop right into that pan with those ingredients and have a nice sofrito bath

I will catch up on some blog reading while I am over here!

OMG i make Soffrito often but didn’t even know i was doing it! LOVE it makes food taste soooo good. And u r right…everything tastes better with sauteed garlic (and onion…YUM!)

ooh but i do not like cummin…ICKS!