SAN FRANCISCO CHRONICLE
Four Puerto Rican cooks — three women and one trans chef — cooked a Puerto Rican Christmas dinner at New York’s famous James Beard House last month.
As the first Puerto Rican food columnist writing about Puerto Rican food for a newspaper in the United States (at least as far as I know), I needed to be at this event. Not just to document the first trans chef to cook at the Beard House, Paxx Caraballo Moll, but to support an event that highlights Puerto Rican gastronomy.
With the help of my Instagram community, I managed to raise my money pool goal within 48 hours. I booked my flight and my room in the Lower East Side — so I could walk to Casa Adela every day — and I purchased my ticket to the dinner. I felt like I had the power of community behind me, and I was going to make it happen.
