Isn’t that a beautiful Pulpeta?? (Cuban "meatloaf" – although I’d just like to reiterate that it is nothing like American meatloaf and we just use the word "meatloaf" as a point of reference. There. I feel better now.)
No. I didn’t make it. (And yes, I totally admit it’s much prettier than mine, but that’s not important right now.)
I got a sweet email with photos from (hungry) Babalú reader, Claude, who talked his lovely wife, Cindy (who will henceforth be known as The Amazing Pulpeta Cook) into making it. 😉
"Last night we had Pulpeta and it was a hit, my two daughters loved it
and it was much better than just regular meatloaf*. Thank you for
posting it and please keep those recipes coming."
(*See?? I’m not the only one who thinks so! =D)
Did you catch what he said there at the end? "…and please keep those recipes coming."
You know, I’d really hate for people to be going hungry on my account, sooo . . .
You’ll find my recipe for Cuban Fritas** over at Babalú today.
** They’re like Cuban-style mini-burgers or "sliders" (think White Castle if you’re on the Right Coast, or Ruby’s if you’re on the Left Coast) but they’re really not burgers, per se and I just use the word "slider" as a point of reference. . . oh, you know what I mean!
Go. Make them. Send me pictures. Ask for more. I can do it. I can take the pressure. Bring it on! 😉
[NOTE to the Betancourts:
You ROCK!! =D ]
Marta I left you a message on your babalu post.Is the chorizo you use paprika based like the spanish chorizo (whether cured or not)? or like the argentian based?
i’m going to make this this weekend and don’t want to overdo the paprika ….
😀
Mike-I left a comment on the Babalu post for you too.
I use the most basic chorizo I can get – I mean as “un-spiced” as possible, then add the other ingredients.
I’m all about trying to capture the original flavor.
Yo cocino de “memoria.”
Besos!
Marta
It wasn’t the 1/4 onions in the frita recipe that did it…talk about a time machine ..that frita story…only by ’66 that city wasn’t as beautiful or magical anymore…another frita story, another time…
Rei-Todas mis memorias de “ese entonces” las veo como lindas postales descoloridas.
Is that a bad thing? =D
No! I’m glad you have a wonderful frita memory, by the time I had a frita in Labana, Labana was already frita. But good or bad, the frita time machine worked. Look for the story on my blog. You’ve inspired me to actually blog about something personal!
I loooooove fritas! Everytime I go to Sergio’s (Cuban restaurant) that’s what I order. Yummm!Thank you sooo much for linking me! You’re so sweet and I feel very honored. =)
Hi Marta,Just came across your blog and am enjoying it very much. It’s cold/rainy here in Oregon(of course!), and was thinking about meatloaf for dinner tomorrow, and I saw the pulpeto recipe. Think I’ll try it out! Looks/sounds delicious. What do you serve with it? (I’m not Cuban, and not all that familiar with Cuban cuisine.)
Jan
Oye wanted to let you know that I used your recipe and other than screwing up the potatoes (I think I used the wrong kind cause I got hash browns rather than papitas), the fritas came out awesome. I used fresh spanish choizo (the red ones) took the casings off and grounded them with sirloin and churassco steak.I also added 2 serano chilis to the mix to give it a little kick. But the little fritas came out delicious.
thanks for the recipies and keep ’em coming.
Mike -That’s awesome! I will try the Spanish chorizo next time.
(Thanks for your kind words.)