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Atlas Obscura - Latest • Jan. 30, 2026, 6:30 p.m.
Pedro Rodriguez Is on a Quest for Freshness
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When Pedro Rodriguez is in his Kissimmee, Florida restaurant, Sajoma Latin Fusion, he makes sure to check in on the kitchen. And when he does, there’s a rule that all of his cooks must follow.
“I better not catch you with anything that’s artificial,” he says. Sajoma’s sancocho, for example, is made from scratch, not with bouillon, which many cooks use to build flavor quickly.
The approach has paid off. Sajoma has developed an avid following in Central Florida for its approach to Latin cuisine, rooted in good ingredients and creative cooking.
“I better not catch you with anything that’s artificial,” he says. Sajoma’s sancocho, for example, is made from scratch, not with bouillon, which many cooks use to build flavor quickly.
The approach has paid off. Sajoma has developed an avid following in Central Florida for its approach to Latin cuisine, rooted in good ingredients and creative cooking.
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