Bonnie Villareal Padron Conch Cooking

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Coming from six generations of Conchs, born and raised in a small townof Key West, Florida, where families were very connected. We all grew upas a family and shared many of our recipes, which are none like any other,nowhere to be found but in our small island. I remember when we wouldgather on weekends and share our recipes. We would sit out on the WhiteStreet pier with our folding chairs, fishing and crabbing as the childrenplayed. I have to say I miss that island. Key West people are so unique. If you look at our history, we are all related to each other somehow. Onething I can say is that Conchs (Key Westers as they call us) stick together. Iremember going to the beach as a child, and the families would get the grillgoing, pull out the big cast-iron skillet, fill it with lard, and cook shiners(mahua), a little shiny fish, which they would fry till they were crispy,and we would squeeze key lime on them and eat with a couple of loavesof Cuban bread. That was our barbecue. LOL. How simple life was, andwe had such great times. I know that anyone in Key West who reads thiscookbook would agree that our island is like no other. This cookbook is soimportant to me because it brings back our history and great memories ofKey West, which I love sharing.