My favorite part of cooking is getting ready for the meal. I put on some salsa and merengue and allow my inner chef to come out. I love cooking with Sofrito y Ajo. So, I enjoy cooking my Pollo Gisado and Lasagna con espinaca. A iink that is a holiday tradition is Coquito made with Coconut Milk and rum and Pernil. This is a pork shoulder. I mastered making Pernil. This is pork shoulder. It must be properly marinated and baked for the skin to become crispy and not mushy. My dad gave me his thumbs up before he passed away. Trying to salvage two cornish hens I made in the crockpot a day prior. I used the meat to make a pasta salad with blue cheese and some veggies. Game hen made the dish a bit too greasy or gamey. Not sure.