A Cultural Publication for Puerto Ricans From the editor . . . Below is the first Puerto Rican flag, the flag of El Grito de Lares . . . the first and only cry for independence (from Spain) for our tiny Nation Island. We are still as dependent today as ever, but now to the United States, which has brought a certain level of peace, quiet, prosperity and wealth if you compare Puerto Rico to the rest of Latin America. YOUR AD FITS HERE Index Hope you all have a great Labor Day Weekend! Siempre Boricua, Ivonne Figueroa Page Credits 2 El Grito de Lares 2 La Taverna Lúpulo/Trivia, Refranes 3 Taínos - Calendar - 4 Diego el Tavernero/ Poemas Riqueños 5 Primos/Méxijo 6 Food Blogs – Velez/Jaime in the Kitchen 7 Nuestra Cocina Criolla 8 More recipes 9 Book Review - Cookbook 10 Music Reviews by: Alberto González 10 SEPTEMBER 2013 SEPTEMBER 2013 EL BORICUA PAGE 2 El "Grito de Lares" is Puerto Rico's first and only cry for Independence. On September 23, 1868 between 600 to 1000 men, mostly Puerto Rican born and from the west of the Island, revolted for Independence from Spain. Of the arrested most were innocent jíbaros their only guilt was being passive victims of the political regime. The citizens of the Capital as well as the wealthy were indifferent to the independence movement. The men were poorly armed without aid, protection or training. The revolt which was planned for September 29th began instead on the 23rd as a result of betrayal. On the evening of the 23rd the most daring met at the farm of Manuel Rojas in Pezuelas, Lares. Led by Manuel Rojas this group of men marched towards Lares. Second in command was Matías Brugman, other leaders were Joaquín Parrilla, Eusebio Ibarra, Manuel Cebollero, Juan Terreforte, Andrés Pol y Gambino Plumey. This group was able to "take" Lares without any resistance before the Spaniards became aware if the revolt. The group proceeded to form a provisional government declaring an independent Puerto Rico Republic. The new President was Francisco Ramírez, Aurelio Méndez was the Government Minister, Clemente Millán was the Justice Minister, Federico Valencia was the Minister of the Treasury, Manuel Ramírez was the Secretary of State, Bernabé Pol was the Secretary. The following day they marched to San Sebastián where the Spanish militia awaited them and the rest is history. Within 24 hours the revolt, which was twelve years in the planning, was defeated by the Spanish government. Of the participants 20 escaped, 8 died in action, 7 were tried by the War Council. Four months later Spain declared a general amnesty. No one was executed or kept in jail over 4 months. However 80 died in jail from yellow fever. The majority of the insurgents were Puerto Ricans and represented diverse socio-economic and racial levels. Of the 551 that were ultimately charged, 93% were born in west Puerto Rico and only 17 in the northeast. Mayagüez and Pepino produced one third of the suspects. 27 towns contributed men with only 10 town supplying 85% of the insurgents. Only 7% were foreign born. Dr. Betances was allowed to go to France in exile. The insurrection had several leaders the most prominent being; Ramón Emeterio Betances (1827-1898), leading the movement from exile in Santo Domingo and Segundo Ruiz Belvis (1829-1867) co-leader with Betances. Ana María (Mariana) Bracetti Cuevas (1825-1903), wife of one of the members of the insurrection, sewed the revolutionary flag designed by Betances. The reason for the insurrection were: POVERTY, SLAVERY, taxation, lack of opportunity, and military rule. EL BORICUA is a monthly cultural publication, established in 1995, that is Puerto Rican owned and operated. We are NOT sponsored by any club or organization. Our goal is to present and promote our "treasure" which is our Cultural Identity - “the Puerto Rican experience.” EL BORICUA is presented in English and is dedicated to the descendants of Puerto Ricans wherever they may be. CREDITS ©1995-2013 All articles and photos are the property of of the writer or photographer. Staff Ivonne Figueroa Executive Editor & Gen. Mgr. Javier Figueroa Publisher Anna María Vélez de Blas, Chef Recipe Tester and Writer Jaime Garibay Rivera, PhD Jaime in the Kitchen, Food Blog Guillermo ‘Don Guillo’ Andares, PhD Gardening Tips for Puerto Ricans Alberto González Music Reviews Elena Cintrón Colón Primos Editor Diego Matos Dupree Tavernero Joe Román Santos Travel Editor Lisa Santiago Brochu, Chef Restaurant Reviews Luisa Yaliz Alaniz Cintrón, MD Guest Writer Support Staff Fernando Alemán Jr - Web Consultant José Rubén de Castro -Photo Editor María Yisel Mateo Ortiz -Development Special Thanks to . . . Tayna Miranda Zayas of MarkNetGroup.com There are three Puerto Rico's you need to learn about; the old, the new and the natural. Learn about our little terruño. Subscribe to EL BORICUA, a monthly cultural publication for Puerto Ricans. http://www.elboricua.com/subscribenow.html SEPTEMBER 2013 EL BORICUA Island Restaurants . . . . PAGE 3 People from San Juan are known as Sanjuaneros. La Taberna Lúpulo Speaking Puerto Rican . . . 151 Calle de San Sebastian Old San Juan phone: (787) 721-3772 Mi madre me enseño sobre LOGICA 1 - '¿Cómo que por qué? Porque Sí!!!!' Refrán . . . Lisa Santiago Brochu Restaurant Reviews Hubby and I stumbled upon this old fashioned beer joint in Viejo San Juan when there was a big street close down due to an accident. After waiting in the cab for 20 hot minutes the driver directed us up the street and said to go get a beer there and he would come for us. Well, I never expected to find such a huge selection of beers, something like 50 different brands. I was impressed! It wasn’t even past 7pm and the place was overflowing this patrons. We had to actually sneak by a few people to get inside. Once we found a place to sit, we were overwhelmed with the variety of the beer selection and the bartender gave us a few good suggestions. He said we might as well order something to eat and share just in case. So we ordered two different beers and one Tripleta – you can’t go wrong with a Tripleta. The beer came and hubby just chuckled his down and promptly order a different beer. The Tripleta came sliced in half and we ate it in between sips of deliciously cold beer. Now let me tell you there was a lot of shoving and laughter and just tons of noise. There must have been ten different patrons trying to place orders at the same time. Not sure how the bartenders and waiters were able to tell what everyone asked for. Really it was a great deal of unexpected fun. Hijo eres, padre serás, según lo hicistes, así lo verás. Trivia The San Sebastián Street Festival (Fiestas de la Calle San Sebastián ) in Old San Juan is held every January for about 4 days. This is the place to be if you want to experience a true Puerto Rican Carnival Atmosphere; this is Puerto Rico’s Mardis Gras. Parades, music, dancing, artisans from around the island, food and drink and the potential for around 500,000 visitors to the festival; all add up to 4 days of colorful (and loud) celebrations in the streets of Old San Juan. I heard they offer live entertainment, but I guess we were too early. The menu was nothing fancy, just a bunch of tapas like dishes, such as our delicious Tripleta, burgers, pork sandwich, nachos, puffy fries, fried cheese, even a pesto chicken wrap, and stuff like that. People did not come in for the food, just the beer. Our Tripleta was just perfect, just the right combination of ingredients and it was finger licking good. http://www.elboricua.com/CCNOW_Calderos.html This hole in the wall was one of those rare finds that keep you going there all the time. I don’t think it even has a sign outside the doors – something about a sign permit being too expensive. This place is full of locals and apparently always full to the max – and so you know that’s a good sign. The Taverna opens later in the day around six or so and stays open to 2am. * Lisa Santiago Brochu, is a trained professional Chef and a former restaurant owner in New York. She travels to Puerto Rico on business often. Her island roots are in Caguas. BORICUA . . . is a powerful word. It is our history, it is our cultural affirmation, it is a declaration, it is a term of endearment, it is poetic . . . ...... it is us. SEPTEMBER 2013 EL BORICUA Sept 1, 1910 Raised staple crops of cassava and sweet potatoes, and to a lesser extent corn and other starchy plants, sometimes using extensive fields with soil heaped in mounds for planting. Amassed quantities of storable meats by methods such as smoking and drying fish, iguanas, or saltwater crocodiles. Wore no real clothing except a below-the-waist apron worn by married women. Designed their skin with dyes, pierced their ears and noses for ornaments, flattened their foreheads by binding babies' heads. Made pottery vessels decorated with lines cut into the clay or with elaborate human-like or animal-like forms built up with attached bits or strips of clay. Sculpted stone, shell, and bone into elaborate forms representing components of the spirit world. Fashioned woven articles, feather adornments, gold-alloy jewelry, and other elaborate ornaments used by high ranking people. Slept in cotton hammocks. Constructed plazas and ball courts outlined with stones, which were sometimes decorated with petroglyphs, played a ball game using a rubber ball. Established several "ceremonial centers" of multiple ball courts (in Puerto Rico), suggesting various chiefdoms. Entrusted specialized knowledge of the sacred domain to select individuals (the shaman or behique). Operated within a hierarchical system of chiefs, who were invested with power largely through their genealogical relationships and who could command labor and wealth from their "subjects". Traveled and traded extensively in huge dugout canoes. Spoke a language we label "Taíno", in the Arawakan language family; little of their language was ever recorded. Hola! I’m Spot and I am not a street puppy anymore thanks to my new Mom Aida. I share a room with her pup Luis and I get to sleep with him on his bed and also share his toys. When it’s stormy we both crawl into mommy’s bed. Can you believe nobody wanted me? I have other friends in PR that also need to find a home. http://www.saveasato.org Sept 9 1936 Sept 11, 1941 Sept 12, 1893 PAGE 4 Arturo Somohano Portela, ambassador of Puerto Rican music throughout the world. He was a famous pianist, composer, and was best known as one of the leading orchestra directors of his time. He founded the Orquesta Sinfónica de Puerto Rico and was named Honorary Director of the Orquesta Sinfónica de Madrid.b Carlos Ortíz - boxing champion. Miguel Algarín, poet, playwright, writer and owner of Nuyorican Poets Café in NY.b Don Pedro Albizu Campos, born in Ponce, became Puerto Rico's strongest nationalistic leader. He ended up in prison for his activities and later died in 1965. b Sept 13, Antonia Pantoja is an educator, community 1921 leader and activist in NY and the winner of many awards including the Presidential Medal of Freedom in 1994.b Sept 14, Lola Rodríguez de Tió, poet and nationalistic 1843 leader is born in San Germán Sept 14 Sister Isolina M. Ferré was a humanitarian and community leader whose work in NY and in PR brought her recognition and awards including the Presidential Medal of Freedom in 1999. She died in 2000. Sept 18, Orlando Cepeda - Major League Baseball Star. b 1937 Sept 22, NYS Assemblyman Roberto Ramírez is elected 1994 the first Puerto Rican to chair the Bronx Democratic Committee. Sept 23, "EL GRITO DE LARES", Puerto Rico's one and 1868 only call for independence. After the victory in Lares the rebels declared a free República de Puerto Rico and appointed government officials. However, the insurrection was promptly defeated in just a few days by the Spanish forces. Sept 23 On this day we remember Mariana Bracetti, "Brazo de Oro", and the woman who sewed the Lares flag for El Grito. Mariana was born in Mayagüez in 1825, the exact date is unknown. She was married to, Miguel Rojas, one of the leaders of the Lares revolt. Mariana suffered the penalty of prison where she gave birth to a still born child. She died in 1903 in Añasco a forgotten heroine and in the poorest conditions imaginable. Sept 30 Piri Thomas (NY) gifted poet and novelist. Author 1928 of ''Down These Mean Streets'', an autobiographical novel published in 1967. This best-selling book tells the story of Thomas's life in the ghettoes of East Harlem. SEPTEMBER 2013 EL BORICUA PAGE 5 EL POETA Nace, vive y adelanta por la senda de la vida, y al recibir una herida la citara toma y canta; Y la turba se divierte con el que, fija en el cielo La mirada, por el suelo do lleva el paso no advierte. El se queja, y mientras tanto se le escucha sonriendo, quizás a veces creyendo que son ardides del canto. Y en su profunda aflicción, de sus canciones benditas, ¡cuántas, cuántas van escritas con sangre del corazón! Aunque el genio el canto exhale canta al par dolor y gloria que el laurel de la victoria cuesta más de lo que vale. Piña Colada Y al esparcir gloria y luz del mundo en el escenario, encuentra en él su calvario y su martirio en su cruz. 2 2 2 1 Si Jesús en su suplicio llegando al último instante, desencajado el semblante, consumado el sacrificio, oz rum oz Coco Lopez® cream of coconut oz pineapple juice cup crushed ice Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice. Blend until smooth, and pour into a glass. Garnish with a slice of pineapple and a maraschino cherry, and serve. Entre el ronco vocerío del pueblo que le insultaba con dulce amor exclamaba: "¡Perdonadlos, Padre mío!" Si su frente desgarrada por la sangrienta corona al suelo inclina y abona la clemencia su mirada, También el bardo, al sentir que se acerca su partida sintiendo luchar la vida con las ansias del morir, Venciendo su mal profundo de su lecho se levanta, su citara toma, y canta como el cisne moribundo. Siendo aquél su último cante de su eterna despedida, pura esencia de su vida y perfume de su llanto, Que cuando la frente inclina al peso de su corona, ¡también bendice y perdona al mundo que le asesina! José Gautier Benítez * Diego Matos Dupree, born in Bayamón, is a bartender (tavernero) for a popular cruise line. He lives on board most of the year and gets to travel the world. SEPTEMBER 2013 EL BORICUA PAGE 6 Our PRIMOS section journeys through Latin America celebrating our cousins. Mexican Lime Chicken The secret to fancying up a whole cut-up, budget-friendly chicken is in the marinade. This mouth watering, Mexican style marinade is packed with fresh ingredients like lime, garlic, olive oil and cilantro. The result is a moist and flavorful Mexican Lime Chicken. Serves: 4 Chilling Time: 20 min Cooking Time: 1 hr 10 min 2/3 cup lime juice (juice of 4 to 5 limes) 1/3 cup dry white wine 3 tablespoons olive oil 1/4 cup chopped fresh cilantro 1 garlic head, cloves separated, peeled and chopped 1 (3-to 3 ½-pound) chicken, cut into 8 pieces 1/2 teaspoon salt 1/2 teaspoon black pepper Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl, combine lime juice, wine, oil, cilantro, and garlic. Sprinkle chicken with salt and pepper and place in prepared baking dish. Pour lime mixture over top of chicken, cover, and marinate 20 to 30 minutes in refrigerator. Bake uncovered in a preheated 375 degree F oven 60 to 70 minutes, or until no pink remains and juices run clear. Serve with Mexican Style rice, refried beans, Pico de Gallo and warm flour tortillas. Yum! Elena Cintrón Colón Primos Editor * Elena, born and raised in Puerto Rico to Brazilian and Peruvian parents, lives in Buenos Aires most of the year. She works for a large South American firm and travels throughout Latin America. She comes home to San Juan. In 1810 on September 16th, Father Miguel Hidalgo, sounded "El Grito," or The Cry of Independence in Dolores, in the State of Guanajuato. "El Grito" called for independence and sovereignty for Mexico. Father Hidalgo inspired the people of Mexico with a fiery cry: "Long live religion! Long live Our Lady of Guadalupe! Long live the Americas and death to the corrupt government!" The 16th of September is the biggest holiday in Mexico. So, today, the Mexican community celebrates the anniversary of this heroic cry for freedom with fiestas, decorations and a remembrance of the importance of freedom. SEPTEMBER 2013 EL BORICUA PAGE 7 Jaime in the Kitchen A Food Blog Cocina Criolla – Cooking Hints By: Anna María Vélez de Blas Now that football season is in, my son RJ and I will be enjoying leisurely Sunday afternoons in front of the TV while eating our favorite dishes. One of our favorites is carne frita. So easy and just have to have tostones on the side and plenty of cold beer. Women are not invited. What an afternoon! Tostones green plantains oil for frying garlic powder salt For appetizers slice the plantains into 1” rounds (they turn out nice and round as in the photo). For a side dish slice diagonal as we always do at home. One plantain makes about 8 small appetizer tostones or 6 diagonally sliced. Slice the peeled plantains diagonally into 1" slices. Fry the slices over medium heat until they soften and turn golden. Remove from oil and drain on paper towels. Using a tostonera (a press), slightly mash each piece to about half an inch in thickness. If a tostonera is not available insert the pieces between a folded piece of brown-paper sack and press down using a saucer. It is best to press all the pieces first before going on the next step. Carne frita I always go with the easiest recipe. Just get about 3 lbs pork meat, chopped into not so big chunks, season with plenty of garlicky adobo. I usually season the meat the night before and refrigerate until Sunday, that makes it taste better. I add un chispito de aceite to the bottom of the caldero and put any skin down first because that takes longer to cook. The caldero is stirred now and then until the meat is tender and crispy. You will end up with tons of tasty greasy as the fat breaks down in the meat. Drain on paper towels and sprinkle with adobo again. Hasta la proxima! Dip each piece in warm salted water and fry again until crispy. Remove from the oil and drain on paper towels. Salt them. Tostones may be served with ketchup (kid's favorite) or with garlic sauce. *Anna is a Recipe Tester for EL BORICUA and is also a professional Chef, she lives in California with her husband, Joe and their three children. * Jaime Garibay Rivera, Ph.D. is a retired college professor (Aerophysics), now living in Miami. He has three children and his family roots are in Mayagüez. SEPTEMBER 2013 EL BORICUA PAGE 8 Nuestra Cocina Criolla Palitos de Bacalao 8 oz bacalao, processed for use and separated 1 large potato, peeled and diced 2 garlic cloves, mashed in pilon 1 tbp flour ¼ cup Piñones 2 tbsp fresh recao, diced Pique to taste (hot sauce) 1 egg Extra Virgin olive oil Process the bacalao by rinsing in warm water, bringing to a boil twice using fresh water each time. Drain. Let it cool then break into tiny pieces with fingers. Next, mince the bacalao as well as you can. Peel and boil the potato in remaining bacalao water until soft. Drain potato and mash with garlic until it is a paste. Add flour, recao, pique, and Piñones and mix well. Form palitos or sticks with the dough. Once all the sticks are formed, heat the oil to high. Now beat the egg and dip each stick in the egg and then fry until crispy. Drain on paper towels. Costillas Guisadas Puerto Rican Style Short Ribs This recipe serves 2.                 1. 2. 3. 4. 5. 6. 1-1/2 lbs. beef short ribs 1/4 cup Naranja Agria (Bitter Orange)* 1/4 cup olive oil juice of 1 lime 3 cloves garlic minced dry seasonings to taste salt, pepper, cumin, packet Sazon or adobo 1 tsp oregano 1 bay leaf 1/2 cup red wine 1 tsp capers 1 tbl Spanish olives (pimento stuffed green) 1 bell pepper sliced thin 1 capful apple cider vinegar 1/2 cup dried plums (prunes) 1/4 cup yellow raisins 4 baby potatoes Salt and pepper beef well. Marinate beef in bitter orange, olive oil, dry seasonings, lime juice and garlic. Sear meat in heavy pan. Add remainder of ingredients, including marinade, and bring to a boil. But not potatoes. Lower heat, cover and simmer for about 1 hour or until meat is tender and falls-off-the-bone. Add potatoes about halfway through the process and cook till fork tender. Finishing Touch: A few sprigs of cilantro. How about a Bacalao Pizza? SEPTEMBER 2013 EL BORICUA PAGE 9 Nuestra Cocina Criolla Arroz Blanco 2 cups short grain rice 6 cups boiling water 1½ teaspoon salt 3 tablespoon vegetable oil 1. 2. 3. 4. A ‘mixta’ is a place that includes habichuelas guisadas, arroz blanco y carne guisada. It is a traditional combination served at café’s all over the island. Carne Guisada 3 lbs beef cut into 1 inch cubes ½ cup sofrito 2 teaspoons of vinegar 8 oz. can tomato sauce – 2 cans water 3 tablespoons olive oil 3 carrots peeled and cut into ½ inch pieces 1 green pepper (bell pepper will do), sliced 1 red pepper, sliced 1 small onion, sliced 3 cloves garlic 3 potatoes peeled and cut in cubes 24 Spanish olives with pimentos* 4 tablespoons of capers* 2 laurel leaves ½ cup frozen peas Salt and pepper to taste Slice onions and crush the 3 cloves of garlic. In a medium caldero heat the olive oil and add onions, garlic then the meat. Brown the meat, add the sofrito, laurel leaves, vinegar, tomato sauce and water. Cover and at medium flame cook for about 1-1/2 hours. During this time you can check and stir meat a few times. Bring water to a boil Rinse the rice and drain. In a medium caldero heat the oil. Add the rice and stir around a couple of minutes or so. 5. Add enough boiling water to cover the rise 1” above rice line. 6. Add salt and stir. 7. Cook on high until water evaporates. 8. Stir once or twice ONLY (too much stirring will make the rice sticky or amogollao. 9. Cover and lower heat to lowest 10. Cook another 15 minutes 11. Stir once from the bottom up 12. Cover and cook another 15-20 minutes and it’s done. Habichuelas Rapiditas 2 slices bacon, diced ½ cup ready made sofrito 3 - 15oz. cans beans (pink beans preferred or pinto) 1 - 15oz can diced or sliced potatoes, drained 1 - 8 oz can tomatoe sauce ¼ cup sliced olives with pimentos 1 tbsp. cappers 8 oz water, appx. Cook diced bacon until done - don't drain. Add the sofrito and cook this for about 5 minutes over low heat. Add the rest of the ingredients, bring to a boil, lower heat and simmer for approximately 5-10 minutes or so. It should not be too thick. Of course you can make this same recipe using any type bean. Add carrots, peppers, olives, capers and simmer for another hour. Check the meat. By this time it should be fork tender. At this time add the potatoes . Once potatoes have cooked you can add the peas and let rest. This actually took about 3 hours. You can use the crockpot to cook the meat or a pressure cooker. Just adjust the steps accordingly. Always served with tostones SEPTEMBER 2013 EL BORICUA PAGE 10 Nuestra Música Quique Domenech Junto a la Orq. Filarmónica de P.R. “30 Años Pa’ Mi Gente” - En Vivo (2012) The city of Santurce, a historically important contributor within the beloved Plena music world, engendered a special son who almost right away started to play Cuatro. His passion for the national instrument and all the Puerto Rican culture made him an important exponent at a young age. The also composer and arranger, Quique Domenech, has been involved in many live and studio productions with many renowned local artists like Haciendo Punto en Otro Son, Chucho Avellanet, Danny Rivera, Andy Montañez, Tony Croatto and more. He was part responsible for an astonishing Cuatro dual performance, along with the great Prodigio Claudio, in Tito Henríquez’ immortal “Bello Amanecer”, from the production “P.R. Jazz Jam” (resembled here in a previous edition-Oct, 2011), and he has also participated in cultural TV Specials. Fully illustrated, Paperback: 320 pages Publisher: Running Press; 2nd edition (9/26/2002) Language: English ISBN-10: 1568582447 ISBN-13: 978-1568582443 Product Dimensions: 6 x 0.9 x 9 inches Rivera, a novelist and a Nuyorican (the term refers to a Puerto Rican raised in New York City), has compiled a wide-ranging collection of homestyle Puerto Rican recipes, both traditional dishes and those adapted or inspired by mainland cuisine. Many of them come from Rivera's extended family, and his readable headnotes and introductions include lots of family anecdotes as well as background on Puerto Rican culture and cuisines. Thoughtful wine suggestions accompany most dishes. Easy to follow recipes with photos and illustrations, including hints and everything you need to get going in your own kitchen. Very well written. Ivonne Figueroa Among his varied activities, either as part of a team work or through his solo productions, Quique is a cultural icon, promoting “El Cuatro”, “La Trova”, National Composers, Christmas music and anything about the Island’s traditions and culture. His September 2012 concert at Coliseo Rubén Rodríguez in Bayamón, P.R, in which he celebrated his 30 years in music, can be enjoyed in this double CD production “30 Años Pa’ Mi Gente”; 18 tunes of great music with great guest artists. Starting by mentioning Rafael Hernández’ “Los carreteros” and “Capullo de alhelí”. “Defensa al jíbaro” with special guest “El eterno niño trovador” Luis Daniel Colón who many years ago, while being a kid and after being discovered by the giant songwriter Tite Curet, became a sensation recording albums and appearing in music videos with Borinquen’s adoptive son and “jíbaro” music icon Tony Croatto. “Creo en Dios”, with singer/comedian Dagmar, known in the ‘80s for her participation in local TV programs. “Medley Tony Croatto”, a tribute to the late star Tony with the talented guest Tito Auger, lead singer/guitarist of “Fiel a la Vega”. “Improvisaciones”, with brothers Eduardo and Ricardo Villanueva improvising “décimas campesinas”. And many more! -Alberto González lives in South Florida, works in Spanish & ESL education and provides translation services. Graduated from the Inter American University of Puerto Rico and attended the Music Conservatory of Puerto Rico-