Recaito

Recaito is a herb-based flavoring paste central to Puerto Rican cuisine, used as a base to build aroma and depth in many dishes. It is a variation of sofrito, refined to emphasize a green, herb-forward profile that enhances soups, stews, beans, rice, and meat dishes.

Typical ingredients include culantro (also called recao) and cilantro, green bell pepper, onion, and garlic. Many versions also incorporate ají dulce peppers for a hint of sweetness and heat, and some add tomatoes, oregano, or bay leaf. The key herb culantro provides a strong, pungent note, while cilantro adds brightness. The blend is usually ground or blended into a paste, or pounded in a mortar and pestle.

Preparation and storage: Fresh recaito is prepared by chopping or blending the vegetables and herbs with a small amount of oil to form a paste. It can be used immediately or refrigerated for a few days and is often portioned and frozen for longer storage.

Uses: Recaito forms the flavor foundation for dishes such as arroz con gandules, beans, stews, and other Puerto Rican preparations; it is sautéed in oil at the start of cooking to release its aromatics before adding other ingredients.

Variants and context: The term recaito is specific to Puerto Rican cooking, though similar herb blends exist in other Latin American cuisines under the broader name sofrito. Commercial bottled recaito is available in some markets.