Danielle Corona is the designer behind Hunting Season, a luxury accessory brand handmade in Colombia which sources fine materials and talented artisans from around the world. Her uncompromising and thoughtful style landed her a spot as a finalist in the 2018 CFDA/Vogue Fashion Fund and she became a CFDA member last year. We caught up with Corona who shared a delicious, traditional Cuban dish from her grandmother’s treasured repertoire of recipes.

Talk about anything you’re working on, something/someone you want to spotlight, or share a message you’d like to send.
I have been spending some time at my family’s ranch in Florida. This has been a great opportunity to spend time with my parents and my children, something I did not get enough of before the pandemic. I have been thinking about what kind of brand we will be when we come out of this, and what direction I would like to see the brand grow in terms of sustainability, inclusivity, and company values.

What are you doing to stay connected and creative in this time?
Looking after my garden and orchid collection. I am reading and watching films that have been on my list for years that I never got around to. I go on long walks alone in nature and appreciate that this is a luxury and privilege, especially during these times. It gives me time to think and reflect. Something about walking in nature alone that helps give clarity.

If you could prepare this recipe for anyone to enjoy with you, who would it be and why?
My family is Cuban, and this recipe was my grandmother’s. It brings back all my childhood memories and reminds me of her being always in the kitchen as she loved to cook. I have been thinking of putting together a personal cookbook with all my favorite Cuban recipes from her.

INGREDIENTS

1 tbsp olive oil
1 tbsp dried oregano
1 medium white onion
2 tbsp mojo (citrus and herb seasoning)
3 chicken breasts
Juice from 5 limes
Half a head of garlic (about 5-6 buds) finely chopped or mashed
Salt and pepper to taste

PREPARATION

Step 1
Boil chicken breast in water about 25 minutes. Remove and shred the cooked chicken.

Step 2
Mix the chicken with onion, lime juice, garlic, mojo, oregano, salt and pepper in a bowl to marinate for about an hour.

Step 3
Use 1 tablespoon of olive oil to fry the chicken on the pan on medium heat. Transfer all ingredients and cook until the chicken becomes a soft golden color and the onions are darkened (about 15-20 minutes)

Step 4
Plate and serve. Typically, this dish is paired with typical Cuban sides like black beans and rice, plantains (baked or fried), avocado and onion salad, a bit of cilantro and hot sauce.