Growing up in the Dominican Republic, Emelinda began cooking when she was eight years old, learning from her mother and older sister. She recalls her first dish being arroz con pollo.
Emelinda came to the US with serious entrepreneurial ambitions. Having never worked at a restaurant before, she opened her first place in Park Slope, Brooklyn, changing cuisines from Dominican to Mexican to seafood over 10 years.
At the same time, she opened Las Nuevas Delicias de Acapulco in Woodhaven, Queens, which served Mexican food for 15 years. After Emelinda successfully launched the seafood takeout market Brisas Del Mar in Harlem, she brought the formula over to her Woodhaven venue with the addition of seating, turning it into Brisas Del Mar II.
I've had this 20 years with me. I feel it has given me good luck because I have one, two, three places and use cucharón to make soup.
My sister bought it for me. She lived in Manhattan.
It's big and it's never hot. You can leave it in and it's never hot. Two spoons is one plate of soup.
I make a special soup. I use the head of the salmon for the base of the soup. It gives it good flavor for the soup.
Nobody makes it like me. I think in your hand, you have the secret.