Dulce Delicia Blog

Origins

The term "sofrito" is Spanish and refers to lightly frying something, such as by sautéing or stir-frying. This culinary technique was brought to the Caribbean and Latin America by Spanish colonists who settled there starting in the late 1400s.

It's important to remember the following information about sofrito: The origins of sofrito date back to medieval times, with the earliest documented reference to the technique as "sofregit" in the "Libre de Sent Soví" around 1324. This cookbook from the Catalan region of Spain is one of Europe's oldest, indicating that sofrito has been an integral part of Catalan cuisine for centuries.

The word "sofregit" in Catalan comes from the verb "sofrefir," which means to under-fry or fry lightly. This method involves frying slowly over a low flame. The original sofregit consisted of a confit of onions and/or leeks with the addition of bacon or salt pork if available. Over time, herbs and other vegetables were incorporated into the mix, and tomatoes were introduced to sofregit after Columbus brought them back from the Americas in the early 16th century.

Today's Spanish sofrito includes tomatoes, peppers, onions, garlic, paprika, and olive oil. Sofrito comes in a variety of colors and flavors, ranging from mild to pungent to spicy. It is important to note that sofrito is not a specific recipe or dish, but rather a method of cooking.

This explains the diverse variations based on social and cultural factors, leading to different flavor and ingredient preferences among different countries and islands. In Puerto Rico, sofrito is called recaito and includes the pungent herb culantro and ajies dulces (sweet chili peppers) for added flavor.

Dominican sofrito, known as sazon, uses vinegar for a flavor punch and annatto for color.

Cuban sofrito incorporates tomatoes and red bell peppers for sweetness, along with diced ham.

The Yucatan area of Mexico has its own version of sofrito, using habaneros for a spicy kick.

Sofrito can be incorporated into dishes in various ways, including being lightly sautéed to bring out the flavors of the aromatics and used as a topping sauce for grilled meats and fish.