EAT YOUR COLORS- June / July

#HLuizPRESS

Editor’s Notes

I was honored to have covered the National Puerto Rican Day Parade in NYC. It was a thrilling experience filled with emotions and passions for my culture. Although I was professional as always, tears of joy and pride would sometimes fall from my eyes. I was overjoyed! It’s an experience I shall not forget- ever!

Then 2 days before the NPRDP, I was asked if I wanted to cover PrideFest in NYC as well for my publication- EAT YOUR COLORS. It just feels so exciting and a bit surreal!

Being recognized and reaffirmed for my food and travel journalism has brought me such empowerment and energy. I would like to thank the industry of Food & Travel as well as all of you Readers for your continued support and for allowing me to bring my voice to every issue, story, video, picture and post.

Also, I catch up with Ivelissa Rios of @ivelissariendoycomiendo. We met a few times, became friends and did an interview in our beloved Puerto Rico. Last we were in PR together, I was attending Omi Hopper’s Meet & Greets and Next Level Chef viewing parties, where Ivelissa (and Rebeca Huffman) were Special Guests.

Have a Happy Father’s Day and a great July 4th - now get in here!!

-H. Luiz Martinez

Covering the National Puerto Rican Day Parade 2023 ffor the NPRDP Organization on behalf of my very own PublicationEAT YOUR COLORS magazine, was beyond exhilarating!

I was overwhelmed with the emotion of pride and an incredible sense of duty, a responsibility to portray my people, a direct descendant of Puerto Rico, laid proudly on my shoulders.

June 11- I arrive in New York City, headed towards 44th Street and 5th Ave. It’s nearly 9am- very early. The National Parade begins at 11am. All around me people, cars, floats, security police, news channels and press agents prepare for the largest cultural parade in the entire country of the United States.

Looks, smiles, nods and words sweeter than maduros greeted me as I walked up the avenue. I knew that in the matter of moments, loud cheers would fill the air. But as of the current moment, it was all pleasant acknowledgments and friendly salutations of “Hola Hemano, que disfrutes.”

With my press credentials worn proudly, I was granted access to walk in the street towards my destination. Spectators, already filing in behind the barricades, waved to me. Some hollered- wepaaaaaaaa Boricuaaaaaa! But I just smiled and waved… it was only 9:30am. I kept walking.

I believe my mother called me like 20 times since the evening before. “Why are you calling me so much??” She answered, “Aye- Watch yourself! I need a reason to ‘call you’ so much? I just don’t want you to be late for the Puerto Rican Day Parade!”

She abruptly hung up on me but I knew she’d call again in about 15 minutes. “Maaaa- I’m already at my post. There’s a whole hour before the Parade even starts.” Then she asked me if I ate a good breakfast and did I brush my teeth after. I assured her yes and to please stop worrying. I ended the call by explaining that it’s not my first rodeo and that I actually know what I’m doing. She stated, quite emphatically,

11am- nothing in my sights. Well, I was on 60th Street and the Parade starts on 44th. But in the near distance, I can already hear the salsa beats. The rhythms just calling out to me. I start to see large Puerto Rican flags coming closer and closer. The frenzy of the nearby crowds growing louder and louder in anticipation. I start to see banners, people and floats too.

Before I knew it, the National Puerto Rican Day Parade was upon me. I knew I had a job to do but I was overwhelmed. I didn’t expect to get so emotional. Tears were swelling in my eyes and streaming down my face. My heart was beating out of my chest. Where was Mami when I needed her?

I started to see the Honorees and the Organizations representing Puerto Rican Pride and various other Latino and Hispanic Communities. I was clapping and hollering and filled with glee as I watched all that beautiful representation.

I composed myself enough to secure interviews, take pictures and some fun social media videos. Then I saw my friends- Omi, Ivaleesa, Rebeca, Tabitha Sky, Judy Torres, Willy Sant PR, Cita Rodriguez, Jay Wheeler & Frankie Negron and I lost it again!

“Kids! Once they turn 50, they truly think that they know everything!”

Giselle Blondet

Giselle Blondet

Born in New York City and raised in Puerto Rico, Blondet is recognized as one of the most iconic figures on Spanish-language television.

Giselle Blondet began her career in Puerto Rico in the eighties and became a national figure after joining the cast of the world’s longest-running TV variety series, Sábado Gigante.

She then went on to co-host Univision’s morning show, Despierta América, where she served for 8 years before hosting the primetime series, Nuestra Belleza Latina and Pequeños Gigantes.

Giselle Blondet is now co-host of Telemundo’s daytime show, La Mesa Caliente. Please check your local listings for schedules and times.

Mi Pernil Asado

Cooking a pork shoulder roast is great but crafting a pernil asado (picnic shoulder) is an experience- some even say it’s a religious experience. For most Latinos, having a succulent pernil asado, just conjures up warm memories of childhood to present day.

During special events, festivities and major holidays (even Thanksgiving- hold the turkey) you will, 9 times out of 10, find a pork picnic cut roasting in some oven or a whole pig on a spit- roasting over an open flame should you be so lucky! I know my Vegan friends are running for the hills right now. But if they were Latino before they were vegan (jajaja!) they know what I mean.

My mother was extra extra on Thanksgiving. She would stuff a large turkey with shreds and shreds of pernil asado. I can just quiver with delight thinking about that delicious roast-pork stuffed turkey. However, it was more than just that succulent pork meat, much more than that.

It was the house full of family- laughing to stories, dancing to salsa & merengue, drinking coquito, making pasteles and the spirit of whatever we were celebrating.

When I make my own roast pork, the aroma alone transforms me to a child, where we would get kicked out of our own home because they didn’t want us kids to hear the latest bonchiche (gossip). Some of the men in the family would play-fight for the biggest piece of cuerito (pork skin) while the elders would sit, cross-armed and looking to see who was not seasoning the pernil right (are your knife punctures deep enough for the mojo?) or who was making the pasteles incorrectly (aceite, masa, carne and 1 olive- just 1 olive!).

Then there were the cooking debates. This one’s arroz con gandules is the best but her potato salad is shot to hell. This one makes a great empanada but why did she start adding raisins to it- for sweetness? What the…

But one thing they all agreed on: my Father made the best pernil asado!

Like men Puerto Ricans and other Latinos, he would make knife punctures in the pork so that the mojo criollo he would use, would fill up the holes and season / baste the meat from within. He would extra salt the pork skin/fat so that it would crisp up- that’s really the secret. It’s what makes the entire pernil asado so juicy. The fatty layer under the top skin would melt down into all those punctures.

They way that I prepare my pernil asado, is a bit different than my Dad. I actually slice off the fatty skin on three sides so that it make sort of a flap that I can easily take off when crispy done. With the skin hanging off to one side, it allows me to make my own knife punctures very easily (I don’t have to fight to get through the skin.)

I also make my own mojo criollo (garlic sour-orange sauce) to season, flavor and baste the pork. Sour-orange, a main ingredient in mojo criollo is quite difficult to get in mainland US. So, I just use oranges, lemons and limes which I always have around for 9ol,k,n same flavor. I add my chopped herbs including cilantro and lots and lots of shards of garlic. A tablespoon of white wine mustard goes in as well. I would add sofrito to it (like my Dad used to) but I really do not cook enough Latin dishes to make fresh sofrito. Add salt and pepper to taste, lots of olive oil and you’ve made my mojo.

Fill up the holes with your mojo criollo, don’t forget to slather the sauce all over the pork- top and bottom, then flip the fatty skin back over the top. Slice across the skin so that it’s easier to separate. Then slather the remaining bit of sauce on top of the skin and I add a bit more salt like my father used to do. Salt, along with the high heat, really does crisp it up.

Now I bake my pernil asado in a preheated oven at 375 for about 3-4 hours depending on the size. I place my seasoned pork on top of a bed of citrus slices so it will not stick to my roasting pan.

When fully cooked, I take the pernil asado out and slice the crisp skin right off and place it in the broiler for another 10-15 minutes to really get it crisp. We call this crisp skin- cuerito. Some folks deep fried this cuerito (with the fat still attached) cuerito to make chicharon or pork cracklings.

Differences between Pork Shoulder, Picnic Shoulder, Pork Butt & Boston Butt

I know it may seem confusing, at first- but it’s not that complicated once somebody explains it. So here I go…

The entire shoulder on the front leg of a pig is divided into two sub-primal cuts— the upper, less-tough part of the shoulder is pork butt (also known as Boston butt) and the lower, tougher part of the shoulder is called picnic butt (this is what’s primarily used to make pernil asado).

These butt cuts have nothing to do with the pig’s hindquarters (or its butt)the hindquarters are where the hams are located and carved. So why do they call it that? Just to confuse us? Well, no- I mean, it’s confusing yes, but in colonial New England, butchers packed inexpensive cuts of meat into large barrels, called butts, for storage and for transport. The shoulder meat packed into these barrels became known as pork butt, and the name stuck. And while we’re on the subject of names- I explained that pork butt is also known as Boston butt almost everywhere in the US- except in Boston. It’s like French Fries, fried potatoes known the world over, except in France. The pork butt or Boston butt is used for dishes like pulled pork,

Now picnic pork is the tougher, lower part of the shoulder. It’s very sinewy because that where all the muscles are really moving when the pig walks, hops, trots and runs. When picnic pork is smoked, they call it picnic ham (an inexpensive substitute to actual ham but with similar flavor) because most actual hams sold are smoked too. Since it’s a tougher piece of meat, it must be cooked on low and slow.

So why in the world do they call it picnic pork? (These names though!)

Since the lower pork butt (which is actually the lower part of the shoulder) is a tougher, less expensive cut, the story goes that it’s more fitting for casual dining, like picnics and outdoor events. However, when seasoned, prepared and cooked oh so right, you can’t tell a Puerto Rican, Cuban or a Dominican that a picnic pork shoulder is not the choice cut for a pernil asado dish.

I hope I provided some clarification on the cuts, the names of these cuts, their location on the pig and the origin of why they are named as such- or are you even more confused? jajajaja! Let me know! #AskHLuiz

My Pernil Asado Recipe- Part I

My Pernil Asado Recipe- Part II

Justina Machado

Justina Machado is best known for her role as Penelope Alvarez in the 2017 remake and hit TV series “One Day at a Time.”

She will next be seen leading a new Amazon

Prime Series “The Horrors of Dolores Roach”

premiering at the Tribeca Film Festival on Thursday, June 15th .

The Horror of Dolores Roach, is set in NYC’s Washington Heights and the 8-episode series releases in its entirety on Prime Video, July 7.

Pesto alla Genovese

Pesto has its roots going way back in ancient Rome. It was a paste made with cheese, pine nuts, oil, salt and aromatic herbs, called moretum. But it was during the 18th Century, when Giovanni Battista Ratto of the Ligurian region of Northern Italy, reported the recipe in his La Cuciniera Genovese cooking book. The Ligurian Chef took inspiration though, from another well-known sauce, the aggiada: a garlic based sauce also made with a mortar and pestle and used for food preservation. Pesto sauce became very popular in the US around the 1980s. However, my family has been making Pesto alla Genovese for well over a century.

Our traditional pesto sauce is made with just four ingredients: pine nuts, basil, pecorino cheese and olive oil. Use the best ingredients you can find. Please note that traditional pesto does contain garlic but maybe a clove or two. I believe in the US, we add too many garlic cloves (I see recipes calling for half a head of garlic or more) and it overpowers and the flavor. The way I was taught was to use my pestle and mortar. A blender and a food processor is not going to give you that thick paste consistency. Also, the metal of the machines may also react with the basil leaves making the pesto grow dark and possibly taste bitter. Plus, there’s something so satisfying about making something so delicious the way it was done in year’s past. However (here I go) I have made quick pestos with my immersion blender. It’s not the same but I can take any herbs- basil or parsley or spinach or cilantro or whatever, add some EVOO, some nuts (cashews, walnuts, or almonds) salt and pepper and I can create a smooth quick pesto for pastas.

On the next page, tap on the picture to see how I make my family’s version of Pesto alla Genovese (with no garlic cloves).

Ismael Cruz Cordova

Ismael Cruz Córdova is a Puerto Rican actor who continues to build a diverse filmography as he pushes the expectations of what it means to be a leading man in Hollywood. Currently in production for Season 2, Córdova stars as ‘Arondir’, a Silvan elf, in Amazon Prime Video’s adaptation of J.R.R. Tolkien’s THE LORD OF THE RINGS: THE RINGS OF POWER. His work in Season 1 garnered him a Critics Choice Awards nomination in the ‘Best Supporting Actor in a Drama Series’ category.

He was additionally honored with the ‘Breakthrough Actor Award for Television’ at the Critics Choice Association’s 2nd Annual Celebration of Latino Cinema & Television.

Additionally in 2022, Córdova starred in Guillermo del Toro’s horror anthology series CABINET OF CURIOSITIES for Netflix and wrapped production on Paramount+’s crime thriller drama film FINEST KIND.

You’ve been Cancelled…

your flight has been cancelled that is, so now what do you do?

The 1st thing you should know is that airlines do NOT offer cash for cancelled flights. I don’t know where people got that from but some folks would call me asking, “They gotta pay me, right?”

And that’s the 2nd thing, if your flight gets cancelled or delayedDO NOT CALL H. Luiz Martinez!

I am not equipped to handle such a call. Do not waste valuable time with me because all I can really do is say- call your airline reps.

There is growing pressure from Washington to financially compensate passengers for cancelled flights and severe delays. There are ACTS proposed so let’s see if they finally become LAWs. But as of this storywe do not have a Passenger Bill of Rights like other European countries. We do have an Airline Customer Service dashboard and the information there is invaluable. Always check this dashboard as I often do for the latest on our rights for airline travel. It’s a government sanctioned site that is trying to give passengers more rights and better compensation from airlines.

Another thing you should know, if and when an airline offers you a meal voucher and / or a hotel stay voucher, that it is a gift on behalf of the airline. There are no federal laws requiring airlines to provide passengers with money or other compensation when their flights are delayed.

My favorite airline and partner JetBlue automatically offers credit or travel vouchers for 3+ hour delays. I found out that Alaska Airlines does the same. Other airlines, you would have to call and / or email your requests.

When you find yourself with a significant flight delay or cancellation, send an email to the customer service department within the airline with the details of your experience. Do not start demanding compensation(s) and keep your call professional. Studies prove that customer care reps want to help people. If you’re pleasant, they may go out of their way to get you the “extras” but if you’re rude- you’d be lucky to get the bare minimum. Keep it short and simple with dates, flights and confirmation codes, and ask for appropriate compensation. If you have elite status, your compensation may be higher than if you don’t.

You can always see what the airline offers and then reply with what you think is fair if you aren’t sure what to ask for. If the airline doesn’t respond to you, you can file a complaint with the U.S. Department of Transportation, which will force the airline to respond to your inquiry within 30 days.

If you’re in the airport and your flight is significantly delayed, most airlines will rebook you for free on their next flight out if they have enough seats. Some will even offer free rebooked flights on other airlines to get you to your destination. You may also choose to rebook a flight out of pocket if you know that your travel insurance / credit card would cover the expense.

Keep in mind that if you do accept vouchers from your airline for your inconvenience, you may not be entitled to further compensation.

Get familiar on what to do, know what your airline policies are regarding cancellations & delays and what your travel insurance will compensate you before you travel.

Stay calm above all else.

What is GPP?

GPP is the acronym I came up with for my Ground Plant Protein mixture. It is 100% plant-based and vegan. It is made from black beans, chickpease, cauliflo, mushrooms and onions.

We have not bought nor cooked any processed meat like ground beef in over a year. I had to come up with something for my pastas, empanadas, stuffed peppers, nachos and my chili sauces.

I have served my GPP to Family Members and Friends and they really do not believe that they’re eating a plant-based protein. GPP really does look like, taste like and even has a texture like ground beef. I usually have to show them video proof for them to believe.

The real secret is to season your plant-based creations the same way you would season their meaty counterparts.

Ivelissa Rios

I’ve met the incredible Ivelissa in Puerto Rico of all beautiful places. We fast became friends and I knew I had to share her story with you all at EAT YOUR COLORS.

We scheduled our interview during the time where we were celebrating Omi Hopper’s success on FOX’s Next Level Chef. Omi had a couple of Watch Parties and Meet n’ Greets- where Ivelissa and Rebeca Huffman were Special Guests. I was in San Juan on assignment and since I was invited to Omi’s events, we both agreed to take some time out to meet and talk.

With Ivelissa Rios, what you see is what you get- much like her Besties- Omi and Rebeca. There’s none of this “let me act” because the cameras are on- nope, none of that.

As you can imagine, Ivelissa is as animated as when we all see her videos on social media. She’s a whirlwind of energy, fun and fire!

Like the rest of you, I’m in love by the way Ivelissa speaks and how she expresses herself. I truly believe that her real calling is to be a comedian or a comedy actress. Some people just have that it factor and so whatever they do is entertaining. That’s her- that’s Ivelissa!

So on we go with the interview…

Hi Ivelissa, it’s so good to see you here in beautiful Puerto Rico. Pues Claro! Where else could we have met if not her in Puerto Rico?

I know you’re in Florida now but you’re from Puerto Rico, right?

Yesssssss of course. I’m from a little place called Idilio, a barrio of Pueblo in Corozal. If you blink you just might pass it- that’s how small it is. Now that is small. It may even be smaller than that!

I clearly remember when I first saw you on Tiktok, you were a bubbly thing but your light was not as bright as it is today. There was nothing “light” about me back then. I was 180l over-weight and addicted to alcohol. Oh wow- we’re just going to go right into it, huh?

Pues ya lo sabes, It’s the only way I know how to be. OK- let’s go.

Mira Luizito, I’ve been dinking since I was 16. I was the party girl. The life of the party, the one that could not socialize unless alcohol was part of the equation. Alcohol was such a huge part of my life- I had no idea I had a problem with it. It was such a part of my identity- but no one knew I had an issue.

When you saw me on Tiktok, it must have been during Pandemic. Like every one elsein the world, I was quarantining and bored to death.

I said let me try this social media

Tiktok thing. My cooking videos went pretty viral pretty quick. But I was tired- still drinking but wanted to still connect with this newfound audience that really enjoyed my videos.

My husband and I decide to not drink- for just a week. This way, I’ll have more time and energy for these videos. I soon realized that I lost like 5-7lbs- in just a week! That really energized me and so we decided to try another week. Then 2 weeks turned into 3 weeks. At the end of that third week, I have lost about 15 pounds. I looked good, I felt lighter and I decided- no more alcohol.

I started to focus on food, how I wanted to present myself, and what other topics I wanted to talk about.

2 months passed and already I was becoming hugely popular on Tiktok. Someone asked me about my figure and that’s when I let the secret out. I pulled out some pictures of just 2 months ago and even I gasped.

I was a totally different person. With my kitchen, I created a new Ivelissa.

Wait. What do you mean? Most people, if you don’t mind me saying so, just don’t go on social media, make viral cooking videos and lose a lot of weight (especially with Puerto Rican food), not to mention quit an addiction such as alcohol- all in a few months. Please explain that to me. Tranquilo Luizito, te voy a explicar, because I want you and everyone who may be reading this to understand what is possible.

In my kitchen, bad habits led to good habits and onto better habits. I like looking leaner. I like the way I felt. The way I interacted with my family and friends also changed. I started talking about these changes on social media and started talking more openly about addiction. That resonated with even more people. I was told that I was inspirational and that I should be a Life Coach. I got certified and now on FB, I give inspirational LIVEs every week. Truth be told, my Followers are the ones that are inspiring me every single day.

I want every one within the sound of my voice to know that if I can beat the odds and overcome obstacles, so can they. I have always loved to help others, that’s why I became a Nurse. Now, I’m a certified Life Coach too.

AND a Media Marvel, a Social Media Sensation!

Siiiiiiii- then there’s that!

Since our little chat this past April, Ivelissa has appeared as an Ambassador on Top Chef VIP 2 on Telemundo. Ivelissa has also appeared on different media circuits and telling her story for all of us to learn that, “You can beat any odds!” She has hosted many events and was a key feature in many others.

I saw my beautiful Ivelissa at the National Puerto Rican Day Parade as she was honored and featured as a Trailblazer. I am so proud of her.

Crab cakes are delicious but shrimp cakes are just as delicious and easier to makeless expensive too. Whether you use tiny salad shrimp, tiger shrimp, large shrimp or a bag of shrimp that you thaw it, shrimp cakes will come out so succulent. There are many ways to prepare a great shrimp cake too.

You can make them crisp and crunchy with panko and breadcrumbs. You can make them soft and pillowy with just flour and /or cornmeal. You can add shrimp to your potato pancakes too. So many ways you can prepare shrimp cakes; you can sauté them, bake them, deep fry them- you can even air-fry them as well.

I always have a bag of shrimp in the freezer for a quick meal. Whether it’ll be for a shrimp

ceviche, shrimp roll or shrimp

scampi- a bag of shrimp is so versatile. Often times though, I make shrimp cakes.

Here’s how I make them….

Shrimp Cakes

*Tap here to make my shrimp cakes

Judy Torres

Dubbed by her peers as the “Queen of Freestyle,” Judy Torres has had huge success and an enormous following singing the popular NY-music-born genre, Freestyle, for over 35 years, which includes many radio hits: No Reason to Cry, Come Into My Arms, Love You Will You Love Me, Faithfully and more!

Most recently, Judy successfully wrote and performed “No Reason to Cry - the One Woman Show by Judy Torres” at the Puerto Rican Traveling Theater right in Broadway’s Theater District. What was supposed to be a one weekend performance turned in to a four month run, with every single show SOLD OUT!

To add to her achievements, Judy has also had much success as an actor! She has appeared in the famous off-Broadway play, My Big Fat Gay Wedding, many award-winning independent films including Fists of Love, Elliott Loves and just this past January, she had her first guest-star role on the CBS’s most highly rated show, Blue Bloods!

Jason Goldstein, creator of Chop Happy has Been featured in various media outlets Follow Chop Happy

Happy Fathers Day! XOXO

These two beautiful men have made me a full-fledged Parent, a Father and a Daddy. I met the younger one when he was barely 5 years old (he’s now 30) and it has been one of my greatest joys. I became his other Parent when he was 11- officially. Henry and I became Custodial Parents of our beautiful son at that time as well. I became the Primary Care-Taker. I quit my lucrative job and went to post-graduate education during the day so that I’d be home when our young son came home from school. Henry’s career afforded us to do so. We never regretted those choices and decisions.

Our son (Henry’s biological child) calls me Papi and calls Henry Daddy, It’s the cutest, sweetest thing. Every time I hear him call me Papi, my heart swells just a bit. I am so proud, not only to be his Father but to be “a” Father- I take the role very seriously.

People often ask what’s the secret to such a lovely relationship. The answer is easy, though it may be difficult to implement and / or understand. You have to know your role in your child’s life.

When they are underage, you are your children’s Manager- you have to manage their day to day life, make sure they are safe and teach them not to harm others. Once they become young mature adults, your role changes to a supervisory one. As the Supervisor, you make decisions with your child and help plan for the future, as they start to manage their own lives. Later, you become the Consultant. This is the role that I find most-complicated for Parents to accept. As the Consultant, you are typically there to give advice to your adult child. Consultants are an as-needed role and Consultants are solicited. And your adult children may have other Consultants in their lives now. We have to accept that or else we may not have the relationship we want with our adult children. Please keep that in perspective.

Aleli Medina

13 year old Aleli Medina made history as the first Puerto Rican to win a Gold medal at the ISA World Para Surfing Championship held in Pismo Beach, California in December 2022. “Para Surfing” is an adapted form of surfing that allows people with physical disabilities to ride ocean waves on a surfboard. Alelí competed in the Vision Impairment 2 (VI2, low vision/partial vision) category, taking adapted surfing to a high, progressive, and innovative level.

Her parents Benjamín “Ricky” Medina and Idalia

Suárez are surfers and have been teaching her to surf since she was very young. Alelí has been competing since she was small, but it wasn't until 2021 that she officially began to train competitively and compete in the national circuit of the PR Surfing Federation.

Alelí plans to compete in international and world events in 2023. She will be representing Puerto Rico at the “US Open Adaptive Surfing Professional World Tour” in Hawaii, Costa Rica and California at the 2023 Para Surf League World Tour.

Omi Hopper

Omi Hopper is a social influencer with nearly one million followers and an entrepreneur. After losing her day job as a makeup-artist due to the pandemic, Omi turned to cooking and started recording oneminute videos of her dishes on TikTok.

Omi was also a participant of season 2 of Next Level Chef, who went all the way to the semifinals and was the last home-cook in the competition.

Born in Puerto Rico, Omi moved to Rhode Island at 11 but kept her Puerto Rican cooking traditions alive. Her traditional Puerto Rican recipe videos quickly went viral, and she gained a large following across social media platforms.

In addition, she's collaborated with sponsors and fellow influencers and created her sofrito brand, Mi Sofrito Fresquecito. Omi aims to not only remain relevant but also make food for her people, and her social media presence has helped connect people and take them to memories of the vibrant flavors of Puerto Rico.

Ivelissa Rios

My name is Ivelissa, from Corozal, Puerto Rico. I am married to the biggest blessing, aside from my 3 kids, an amazing Dominican man who is an excellent dad, a great husband, and supports all my craziness.

I am a mother of 3 beautiful children: 2 boys, 1 girl who have shown me the true meaning of unconditional love. They are my oxygen and my inspiration.

I have lived in Orlando, Florida for close to 20 years and I am a healthcare worker in central Florida. I love life and have great passion for the outdoors-especially the beach! I’m energetic, spontaneous, joyful from birth and try to have a positive outlook on life.

I enjoy being with my family most of all, enjoying the simple things and the outdoors. It brings me joy to make people laugh and feel good about themselves.

My advice is based on my own experience and those lessons that life has taught me. I just want to share joy, love, and help anyone that needs a smile on their face.

Rebeca Huffman

Rebeca Nieves Huffman has been a long time national and local leader for educational equity and access. She is the founder of her consulting practice, RNH Coaching and currently working with clients who want insights, strategies and support in fundraising, board development, and executive team effectiveness. Up until August 2019, Rebeca served as the Executive Director of City Year Chicago, an education organization that recruits, mobilizes, and empowers recent college graduates. Some of Rebeca’s previous roles include serving as the Associate Director of Recruitment and Selection for the KIPP School Leadership Program and later the founding President and CEO of the Hispanic Council for Reform and Educational Options (Hispanic CREO). In the summer of 2020 when the pandemic was in full swing, Rebeca began to share content on social media focused on her family’s cultural recipes, first gen advice/coaching, and her favorite brands with a focus on companies that are owned by women and people of color.

Jay Wheeler

José Ángel López Martínez was born in Salinas, Puerto Rico. After a breakup in his teenage years, a close friend persuaded him to post his first material online: 2015's "Ahora Estoy Mejor," A cover of Justin Bieber's "Love Yourself" garnered López Martínez over a million views.

"No Me Engañas" and "Equivocada" built Wheeler's fan base ahead of the breakout track "Por Tu Culpa" (2018), which brought him to the attention of Dynamic Records. Unplugged After an Unplugged live album, Wheeler moved into 2020 with a collaborative run of singles.

Wheeler's sophomore album, produced by Nelson, arrived that summer. Titled Platónicos, the project fell closer to Nelson's reggaeton roots, took a more collaborative approach. The album's fourth track, the Myke Towers-assisted "La Curiosidad," peaked at # 5 on the Billboard Latin charts, surpassing a billion streams.

De Mi Para Ti now regarded as one of reggaeton's most promising new voices, Wheeler returned to collaboration through 2021. In early 2022, Wheeler issued the De Mí Para Ti EP, which contained his first forays into Englishlanguage music

Jay Wheeler released the 80's pop-leaning "SOS“ in 2023.

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#AskHLuiz

We are bringing back the hashtag #askhluiz to the social media stratosphere. In your own posts and / or comments, if you ask a travel or cooking question that you want me to try to answer, use the hashtag #askhluiz and I may be able to answer your question. Please note that all #askhluiz question may be read by anyone and everyone so please keep it cute or keep it on mute. Your question may be published or posted in Eat Your Colors magazine and / or any “H. Luiz Presents…” media channels in order to answer your question on a broader audience.

Also keep in mind: I am a Travel Journalist and a Publisher. I am not a Travel Agent. You’d be surprised how many people (stranger and friends) ask me if I can get them the best rates for said hotels and resorts. Sometimes they ask me if I can book the cheapest airfare for them too. Or they’ll say/ask: I’m celebrating my [insert milestone event her] and I have only this much [insert amount here] to spend, what’s the best you can do for me? Uhm… what??

Most times, it’s just folks wanting me to do the research for them. Don’t they have the same search engines as the rest of us? Do they have time to price check and price compare their own travel plans? Because I truly don’t. Most places I stay are complimentary because they want content creation, create a video for them or feature them.

All that being said, do not use #askhluiz to make your travel plans and / or make your travel bookings. I am not a Travel Agent.