The papa rellena, or “filled potato,” is some of Latin America’s finest party food. A papa rellena is mashed potato made into a meat-filled dumpling/fritter, breaded, and deep-fried. They emerge from the fryer looking like small loaves of golden-brown joy, and provide a deeply engaging combination of textures when bitten. I’m a big fan, and I challenged myself recently with learning how to make them, as part of a foray into more technically challenging Hispanic recipes.
It’s that time of year again, when humankind holds back the darkest night of the year with expansive meals and festive lights well across the northern hemisphere. And what better festive meal on the darkest night than the pitch darkness made manifest that is the average Republican?
I know, I know—Republicans are notoriously tricky to cook, since most of them are toxic enough that no plants ever grow again on the ground where they have trod barefoot and gutting them for consumption typically requires a full hazmat contingent. But there are some tips and trick that an enterprising culinary wizard can employ to make their Republican meals safe, easy, and even fun. Let’s begin.