What is so delightful about this series is not just that it offers exposure to a lively Cuban/American culture, but the recipes are flavorful masterpieces. The Cuban Stew recipe uses Chorizo sausage, beans, potatoes and just the right amount of seasoning. Come for the cozy mystery, stay for dinner.
Book #2 in the A Caribbean Kitchen Mystery series. Miriam has found her footing in Miami and with her in-laws. Her character is now growing as a crime solver. In this edition, Miriam is racing against time to solve the mystery before she gets herself in hot water.
Calypso, Corpses, and Cooking by Raquel V. Reyes
Caldo Gallego Miami-Cuban Stew
from a cozy mystery
Calypso, Corpses, and Cooking
by Raquel V. Reyes
Book Outline and Tone:
Life in Coral Shores, Florida, close to her mother-in-law, is a balancing act for Miriam. Her mother-in-law openly dislikes Miriam for several reasons including that Miriam had the gall to marry her son Robert while being of Cuban descent. Marjory Smith felt Robert could have and should have done better. Miriam’s thoughts reveal to the readers that she is good at biting her tongue when her mother-in-law is around. As the book progresses, Miriam develops more and more boundaries, and the readers will surely cheer her on!
The book is set just before Halloween, and Manny’s preschool is hosting a festival with spooky vibes all around, so it is the perfect time to discover another murder victim. However, be for someone becomes a victim, Miriam is put in charge of the Woman’s Club annual Gala. According to her hostile mother-in-law Miriam is a cook after all. Miriam decided to bit her tongue to this insult and agreed to plan the event along with some good friends. Just when everything looks like the event will be a success, a chef is murdered. Miriam needs to solve this crime so the gala and her reputation can go on unscathed.
The Best Quote:
“Dysfunctional love makes people do all kinds of horrible things.”
”He held my purse in his lap, knowing I, like most Cuban women, had a superstition about putting my purse on the floor. Setting it on the floor was a sign of disrespect to your money. It would walk away, and you’d be poor.”
Point of View:
The novel is told in first person through the main character Miriam
The Author: Raquel V. Reyes
Author Raquel V. Reyes calls on her own Cuban-American heritage when writing this series. She uses Spanglish dialogue and recipes in all of her books. Her website is full of information about her, recipes, book club discussion questions, appearance schedule and a place to sign up for her newsletter. Mango, Mambo, and Murder is being made into a series by an Amazon production company Gato Grande. The series will be titled Miami Spice. Reyes will undoubtedly post about this production on her social media. She uses the handle @LatinaSleuths on Facebook and Instagram. Her website lists a large number of awards her writing has earned her. Currently the Caribbean Kitchen Mystery series has four books, but I am sure there will be more to come.
What is not to like?:
I am in love with this series. I love the intermingling of Spanish as Miriam talks to her son. That little bit of language exposure keeps my high school Spanish on its toes.
The verdict:
I highly recommend reading this series like immersive readers do. Get both the audiobook and a physical copy of the book. Not because you need both to understand, but when Miriam does use Spanish, it will help you to both see and hear the language.
Disclaimer: In the name of full transparency, please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost for you).
Caldo Gallego Miami-Cuban Stew
Assemble the Ingredients
This stew originated in Galicia. It was a simple farmer’s meal that used lard but had little to no meat. Made mainly in the winter months, it was eaten for breakfast (bread soaked in the broth), lunch, and dinner. When Spain colonized Cuba, many of the ships’ crew were Galician. They brought their recipes with them and adapted them to what was available on the island. Boniato and other root vegetables could be substituted for the unavailable cold-weather turnip. The newfound wealth of the Spanish settlers allowed the addition of cured meats like chorizo and smoked bacon.
This is cooked in one pot. I recommend a Dutch oven, but a wide stockpot will work.
Fry the bacon or pork belly. Drizzle a little olive oil if needed so the bacon doesn’t burn before it renders its fat. Once cooked thoroughly, remove and set aside for later. Leave the rendered fat in the pot.
Peel the skin from the chorizo and slice.
Add the sausage and the diced onion to the pot.
Sauté until onion is translucent, then add the green pepper and garlic. I didn’t have a green pepper on hand, so I used a red one. I actually liked how it looked.
- Double-sided, non-porous surfaces resist odors and won't dull knife blades
- Integrated drip-catchers and easy-pour corners minimize messes
- Non-slip feet keep boards in place while chopping and slicing
- Durable and dishwasher safe
Once the pepper is tender, add the cubed potatoes. As you can see I didn’t peel the potatoes. I overlooked that directions, but the peel on the potatoes didn’t seem to make any difference.
Cover with chicken stock and water.
Add bay leaves and parsley.
Add beans.
Cover and simmer on low to medium until potatoes are fork-tender (20 to 40 minutes).
Remove the bay leaves.
Add greens and bacon.
Taste and add salt if needed (it will probably have enough salt already due to the meats and stock).
Serve with a piece of crunchy-crusted bread.
Cuban-Miami Stew: Caldo Gallego
Ingredients
- 5 strips bacon or 1 thick strip smoked pork belly, cubed
- 4 links cured Spanish chorizo
- 1 white onion, diced
- 1 green bell pepper, diced
- 3 loves garlic, diced
- 2 medium-to-large yellow potatoes, peeled and cubed
- 2 cups chicken stock
- 2-3 bay leaves
- 1½ tsp teaspoon parsley (dry is fine)
- 2 cans cannellini beans, rinsed
- 2-3 handfuls dark leafy greens (collards, spinach, callaloo, kale) in bite-size strips
- salt to taste
Instructions
- This is cooked in one pot. I recommend a Dutch oven, but a wide stockpot will work.
- Fry the bacon or pork belly. Drizzle a little olive oil if needed so the bacon doesn't burn before it renders its fat. Once cooked thoroughly, remove and set aside for later. Leave the rendered fat in the pot.
- Peel the skin from the chorizo and slice.
- Add the sausage and the diced onion to the pot.
- Sauté until onion is translucent, then add the green pepper and garlic.
- Once the pepper is tender, add the cubed potatoes.
- Cover with chicken stock and water.
- Add bay leaves and parsley.
- Add beans.
- Cover and simmer on low to medium until potatoes are fork-tender (20 to 40 minutes).
- Add greens and bacon.
- Taste and add salt if needed (it will probably have enough salt already due to the meats and stock).
- erve with a piece of crunchy-crusted bread.
What would I do differently next time?
I would not change a thing. This was delicious. My whole family loved it!
Try one of these bread recipes to go with the stew.
Maple Curry Biscuits from Biscuits and Slashed Browns by Maddie Day
Cheesy Biscuits from Flipped for Murder by Maddie Day
