military officer and moved with him to the United States, eventually landing in Hawaii in 2001.Īfter getting divorced four years later, Muñoz was in search of a fresh start for her and her three young daughters. She eventually went to school at the Instituto Nacional de Cultura in Panama City to study theater with a special focus on makeup. If it was her turn to clean, she would swap with whichever sibling had kitchen duty. Growing up in Panama, Muñoz learned to cook as a way of evading her chores. “ Como se encuentran con su pasado.” (It’s like they find themselves with their past.) “They come because they feel proud that they have been there, that they also worked in Panama,” Muñoz says. Killeen borders Fort Hood military base, and Muñoz says they commonly welcome veterans who have been stationed in Panama. “The Panamanian customer knows the cuisine, but our idea was to bring the culture to Mexicans, Puerto Ricans, Americans, and Salvadorians who also live in the United States and like to try different things,” says Sisis Aguilar, who runs the front of the restaurant while her aunt, Muñoz, cooks. Arroz con pollo (rice with chicken), platanos maduros (plantains), and bistec picado (peppered steak)
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