Aoba Kitchen
by Chef Brea
is the intertwining of Puerto Rican and Soul Food, two cultures and cuisines that result in a taste of the Diaspora that is unique and inspiring. Blending the boldness and richness of her Blackness, with the bright and dancing spices and flavors of her Puerto Rican culture, these dishes are an entirely new and elevated experience for all to enjoy.
What is Aoba?
The word “AOBA” is the combination of two words “afro” and “Boriqua”. AfrO (is what connects me to my Black side. Hours spent washing, moisturizing, and styling her kinky, curly hair with my sisters and mother taught me to be patient and gentle. Time spent with my great-grandmother while she cooked pork chops in the kitchen, or when I would marvel at her many wigs while I tried on her extensive shoe collection, taught me the value of family and flavors that carry through generations.
Boriqua is what connects me to my Puerto Rican side. The word BoriquA comes from the word Borikén, the original, Taíno name of the island, it means “Land of the Valiant Lord”. Boriqua is what we call our people. It reminds me of my grandmother, who still takes the time to teach me all her family recipes. It reminds me of my aunts and cousins always asking “Are you hungry?'“, “Did you eat?” whenever we would come visit. It reminds me of the strength of people on the island, a tiny island with a culture and spirit that refuses to be diminished or quieted by anyone.
Aoba is me. It is the summation of all of the spirit, knowledge, lessons, and love that come with being born of two races, two cultures. It is the blending of rich, generational, and deep-rooted Soul food recipes and the vivid and expressive flavors and style of Puerto Rico, cleaned seasoned, spiced, and prepared perfectly for you to enjoy.
Chef Brea
Since entering college, I have maintained a passion for the restaurant industry. It started out as a serving job at Chuy’s Tex Mex, and expanded into me changing from a Pre-Vet Med, Bio major to a Hospitality Management major. This then resulted in me moving to South Korea after graduation, working as an English teacher for 4 years ,and then trying to open my own restaurant with a close friend on Jeju Island, South Korea. This sense of wonder and appreciation for global cuisine has now culminated in me pursuing my true passion of working as a Chef and eventually opening my own upscale Puerto Rican and Soul food restaurant.
Food is so important to me and is deeply a part of my culture and upbringing. Both sides of my family have always used food as a way to connect and teach us about our culture. Both my grandmothers on both my Puerto Rican and Black sides, used and still use food as a way to teach us about our family and who we are. Puerto Rican food is not a cuisine that is well know, or thought of as upscale. Soul food is well known in the states, but is also not elevated or appreciated at the level that it should be. I want to showcase these cuisines in a different light, and create elevated cuisine that is available to everyone, not only those who can pay an obscene price tag……….not in today’s economy.
Slow cooked Beef Birria Tacos served w/ delicious consumé.
Fusion dish of Salvadorian inspired Pupusas filled with chicken and cheese, accompanied by Korean style Kimchi slaw.
My Goals
After living abroad for so many years, I definitely have learned what its like to miss familiarity and a sense of home. I want to create the kind of space that makes you feel at home…or a little better. I want my food to make you feel like your’re eating in a Michellin star restaurnt….but also like your in your mothers kitchen, or at the cookout, surrounded by family.
—Brea Martir