Today we’d like to introduce you to Patricia Suarez.
Patricia, can you briefly walk us through your story – how you started and how you got to where you are today.
I was born and raised in Miami. My whole life was centered there until I moved to NYC almost three years ago. When I moved to the city, I was excited to be somewhere new but had no job lined up and was unsure as to what I wanted to do. I had always had different kinds of jobs but never found something that stuck but most importantly something that I felt so passionately about.
Then one of my close friends, Iona, invited me to her home outside of the city. I spent the weekend cooking for her and our friends and that’s when I realized that I had to do something in food. I always loved cooking but never thought to pursue a career in that industry… until then! A few months after that, I started Sofrito y Salsa, a monthly Cuban dinner inspired by the food, drinks, and music of Miami and Cuba.
Since then I’ve taken the party outside of my apartment! King Tai, a bar that always felt a little like home, was my first popup destination. I’ve collaborated with my friend Sophia Alexander in Miami and taught a Cuban cooking class in Italy!
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
New York City is a tough place to live… It’s expensive and everyone is trying to start their own thing. The hardest part was getting started and getting out of my own head. My first dinner I hosted was amongst friends, they were my little Guinea pigs and helped me realize that I could do it! From then on, I’ve been so lucky at how successful my pop ups have been!
Sofrito y Salsa – what should we know? What do you do best? What sets you apart from the competition?
Sofrito y Salsa started as a monthly dinner at my house… it was more of a party actually. I’d start the night with classic appetizers and drinks… croquetas, pastelitos, mojitos, and pina coladas. If you had a dietary restriction, don’t worry about it, I’d have you covered! Old Cuban jazz would be playing in the background and my niece Rebecca who’s a year younger than me, I don’t know what I’d do without her, would help serve people and mingle with everyone while I finished cooking dinner. The menu would change but arroz con pollo, carne con papa, platanitos, arroz y frijoles are classics! In true Cuban fashion, I’d bring out flan or tres leches with Cafecito after dinner and start pumping reggaeton and salsa. Rebecca and I always dance a little… we can’t hold back our salsa moves! My goal is to make everyone feel at home… maybe even the living room of my grandma’s house during one of her New Year parties. I think Cuban food shouldn’t have to be “elevated” to be accessible. That’s my biggest issue with most of the Cuban food in NYC, it’s trying to be something different. Delicious is delicious, and I want to showcase our food as true to tradition as possible, while still being able to adjust to dietary restrictions or the limitations of functioning as a pop up.
I’m most proud of the community that I have brought together. That’s what I love about people who are from Miami that live in the city… we want to stick together. I’ve met new people from the 305, have been reconnected with old friends, and gave them a space to feel at home. Then there are those who’ve never eaten an authentic Cuban meal and giving them a chance to try a tamale for the first time feels so special. I’m bringing real Cuban food to people who didn’t grow up with it, and educating them on our cuisine.
What is “success” or “successful” for you?
I often think I’m not where I should be in life but when I take a second and look back at all the things I’ve done in the past year, I’m reminded that I’ve done a lot to be proud of. I find that I feel most successful when I accomplish the small goals that lead up to the “end goal.” For example, I still have a full-time job that does not involve cooking. But I’ve given myself some tasks to accomplish for the next few months so that I can host dinners and cater as my full-time job! It’s okay to be proud of the baby steps!
Contact Info:
- Email: sofritoysalsanyc@gmail.com
- Instagram: @sofritoysalsa
- Other: @flourishandspice (instagram)
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