Words by Rishi Bonneville, photos by Kevin Ornelas
Two weeks ago we launched our new food column Ground Provisions with the aim of spotlighting Caribbean food around the world. While the plan was (and still is) to spotlight restaurants and other eateries, sometimes it makes sense to look outside the box as well. Such was the case when we came across Camille Becerra and her series of Nuyorican-flavored pop-up dinners. Read Rishi Bonneville’s Q+A with Camille below, then scroll all the way down for the recipe for Babette’s Hot Pepper Sauce (Babette is Camille’s Caribbean cooking mama alter ego).