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Table of Contents
About The Book
A delicious tribute to Puerto Rican cuisine and culture, with more than sixty-five soulful recipes.
Growing up, Monti Carlo felt like she was perpetually bridging the gap between worlds—one on her home island of Puerto Rico, and the other living in the heart of Houston. In the space between, as a self-taught chef and eventual TV host and James Beard Fellow, she’s carved a space and cuisine all her own, one that’s a testament to a life spent bridging two cultures. It’s a mosaic of borrowed words and flavors, a reflection of the bittersweet beauty of fusing two very different ways of life. It’s pure Spanglish.
Within Monti shares the dishes embodying that journey: continental American classics created with the bold flavors of Puerto Rico, a taste of two worlds bumping against each other. There’s comfort food like her elementary school’s soupy chili with her Abuela Dora’s sweet and savory picadillo, savory bacalaito battered onion rings, and “extra” lamb picadillo meatloaf with olives. There are nostalgia-laced Puerto Rican breakfasts like cinnamon rolls constructed with pillowy mallorca dough and hearty sorullo waffles with pique honey. There are not-so traditional sides like hibiscus baked beans and crispy coconut rice. And there’s delectable, mouth achingly sweet desserts like Morir Soñando no bake cheesecake and passion fruit curd stuffed mini cakes. There’s also a glossary of traditional Puerto Rican ingredients and where to source them, as well recipes for traditional Puerto Rican bases like sofrito, sazón, and recaito.
With flavor and heart, this cookbook is more than just recipes. It’s a beautifully written reflection on Boricuan identity and a testament to the healing power of food.
Growing up, Monti Carlo felt like she was perpetually bridging the gap between worlds—one on her home island of Puerto Rico, and the other living in the heart of Houston. In the space between, as a self-taught chef and eventual TV host and James Beard Fellow, she’s carved a space and cuisine all her own, one that’s a testament to a life spent bridging two cultures. It’s a mosaic of borrowed words and flavors, a reflection of the bittersweet beauty of fusing two very different ways of life. It’s pure Spanglish.
Within Monti shares the dishes embodying that journey: continental American classics created with the bold flavors of Puerto Rico, a taste of two worlds bumping against each other. There’s comfort food like her elementary school’s soupy chili with her Abuela Dora’s sweet and savory picadillo, savory bacalaito battered onion rings, and “extra” lamb picadillo meatloaf with olives. There are nostalgia-laced Puerto Rican breakfasts like cinnamon rolls constructed with pillowy mallorca dough and hearty sorullo waffles with pique honey. There are not-so traditional sides like hibiscus baked beans and crispy coconut rice. And there’s delectable, mouth achingly sweet desserts like Morir Soñando no bake cheesecake and passion fruit curd stuffed mini cakes. There’s also a glossary of traditional Puerto Rican ingredients and where to source them, as well recipes for traditional Puerto Rican bases like sofrito, sazón, and recaito.
With flavor and heart, this cookbook is more than just recipes. It’s a beautifully written reflection on Boricuan identity and a testament to the healing power of food.
About The Author
Rafael N. Ruiz Mederos
Monti Carlo is a Puerto Rican cook, writer, and award-winning television host whose work spans Food Network, PBS, FYI, Netflix, and Roku. A James Beard Foundation advisor and two-time Telly Award winner, she has appeared on Cutthroat Kitchen, Supermarket Stakeout, and MasterChef, and she has created a digital community of more than one million followers. Her work blends storytelling, culture, and cuisine to celebrate Puerto Rican cooking and the evolving story of American food. She lives in Los Angeles, California.
Product Details
- Publisher: S&S/Simon Element (May 19, 2026)
- Length: 224 pages
- ISBN13: 9781668022191
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Raves and Reviews
“Monti Carlo’s trajectory, not just as a cook but as a human, is made of the stuff we all need to hear from time to time whenever obstacles feel insurmountable.” -THE LOS ANGELES TIMES
“Monti Carlo’s Spanglish fed my heart as much as my appetite. She’s a friend who shows up on the page exactly as she is—unapologetic, generous, and full of love. I didn’t grow up with Puerto Rican food, but this book made me feel like I was in Monti’s kitchen, tasting and learning right beside her. Spanglish reminds us that food is activism, survival, and self-expression—a homecoming that invites us all to the table.” —CARLA HALL
“Monti is one of the most dedicated and inspirational chefs out there today. Ever since her first challenge on MasterChef, I could see how passionate she was about her work, and you can definitely see her passion in the pages of this book.” —GORDON RAMSAY
“Nobody is like Monti. No other cookbook captures the experience of Puerto Rican migration so honestly. Spanglish is a mix of heartfelt stories and great recipes—each one a little conversation with your new best friend.” — GIOVANNA HUYKE
“Through Spanglish, Monti captures what it means to live between cultures and to cook from both. Her recipes speak a universal language of belonging —bold, emotional, and unapologetically Puerto Rican.” —ERIC ADJEPONG
“Spanglish is a love letter to Puerto Rican heritage. This book is beyond incredible recipes and a celebration of food. It’s about finding pride in who you were and who you’ve become. I can’t wait to cook through it.” —MANEET CHAUHAN
“Monti Carlo is a proud Puerto Rican chef whose voice and vision have reshaped the way we see food and culture. Her journey is proof that resilience, creativity, and corazón can transform challenges into triumphs.” —WILO BENET, author of Puerto Rican True Flavors
“Monti has this wonderful, effusive presence in person. And I found it here in every story and in her detailed recipes. Her food is delicious, and her love for Puerto Rico and its unique and evolving cuisine is contagious. I fell in love with this book. —ELIZABETH FALKNER, chef and James Beard Foundation trustee and awards committee chair
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