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Common Uses: infused into arroz con leche and natilla
Most Cuban-American kitchens own both
Bustelo has the sharpest
the smell that still lives in the cedar drawer where the good shirts are kept
Common Uses: fricasé de pollo with a curry twist
Badia Pasilla Negro Largo 6 oz cuban-cologne Common Uses: infused into arrozPasilla negro largo is a dried chilaca chile long, wrinkled, deep brown black prized for its earthy, raisin like sweetness and mild to medium heat. Badia packs whole pods in 6 oz bags for toasting, rehydrating, and blending into sauces. Common Uses: mole sauces, adobo pastes for carne guisada, rabo encendido braises, black bean soup base, chile pures for slow cooked stews. Pantry Role: base seasoning, brine marinade base. Common In: Mexican central
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