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Sean Timberlake's avatar

Is cheddar the traditional cheese for these? I understand it’s for the Sargento gig. Just curious about the cheese sitch in Puerto Rico.

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illyanna Maisonet's avatar

Most people in PR would use a young Gouda or queso de papa. We don’t have QDP here in the states, a young cheddar is the closest. You can also use mozzarella.

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Sean Timberlake's avatar

Amazing!

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Ilyana Campos's avatar

Ordered mine from Golden Hour Books in Newburgh, NY!

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Diane Williams's avatar

Illyanna, I love your cookbook!

What about this great bookstore next to the University of North Carolina in the heart of downtown Chapel Hill? Their online description says, “Local living wage bookstore & coffee shop. Bringing you new & used books as well as freshly made Mexican bread, breakfast & drinks.”

Epilogue Books Chocolate Brews

109 E. Franklin St. #100

Chapel Hill, NC 27514

(919) 913-5055

www.epiloguebookcafe.com

Diane in Chapel Hill.❤️

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illyanna Maisonet's avatar

Thanks for leaving all of this information!

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Caroline's avatar

Bought the last copy at the Center for Fiction in Brooklyn, NY!

they also stock non-fiction, and have a cooking section

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Alexandra Hiou's avatar

Yum. Yum. Yum. That is all!

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Angel PG's avatar

https://booklarder.com/products/diasporican-a-puerto-rican-cookbook

Book Larder | A Community Cookbook Store

4252 Fremont Ave N, Seattle • (206) 397-4271

Open Monday-Friday 11-6, Saturday 11-5, Sunday 12-4

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illyanna Maisonet's avatar

Such a good store.

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Niv's avatar

Room of One’s Own, Mystery to Me, Lake City books, Ivy and Ivy, all in Madison, WI.

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Milmar's avatar

Page 158 Books in Wake Forest, NC… my local independent book store!

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Jessica's avatar

I don't think anybody lives out by me hahah but Golden Bee Bookshop, Liverpool NY. Then also Parthenon Books, Syracuse NY.

I made your sorullos when you did the Sargento collab! It was my first time ever making them and I did a horrible job forming them lol. I ended up mixing guava paste with some water and dipping them in a guava sauce. So tasty.

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illyanna Maisonet's avatar

NGL - they're a pain in the ass to form. I've been thinking of a more convenient way to do it. Maybe like push the masa into a small sheet tray, then line the cheese sticks and then another layer of masa on top of that. Been thinking of that technique for years and still haven't tried it.

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Priscilla Martinez's avatar

In CT: @rjjulia @riverbendbookshop @atticuscafeandbooks @keybookstore

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illyanna Maisonet's avatar

So helpful!

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Priscilla Martinez's avatar

I mentioned your book to the owner of @hartfordprints

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