🍽️ Cuisine
Puerto Rican cuisine, known as cocina criolla, is a vibrant fusion born from Taíno, Spanish, and African influences. Sofrito—a fragrant base of peppers, onions, garlic, and cilantro—forms the aromatic foundation of countless dishes. Pork is king here, from the legendary lechón asado (whole roasted pig) to crispy chicharrón. The island's culinary identity shines in mofongo, tostones, and the beloved pastelillos found at every roadside kiosk. Rice and beans appear at almost every meal, while tropical fruits add sweetness to this Caribbean food paradise.
Mofongo
Puerto Rico's most famous dish—mashed fried plantains studded with crispy pork cracklings and garlic. Mofongo is served as a dome, sometimes stuffed with shrimp or chicken, always accompanied by savory broth for dipping. It's comfort food elevated to art.
Ingredients: 3 green plantains, 100g chicharrón (pork cracklings, crushed), 6 cloves garlic (minced), 60ml olive oil, 30ml chicken or beef broth, Oil for frying, Salt to taste, Extra broth for serving.
Preparation: Peel plantains and cut into 2cm rounds. Soak in salted water for 15 minutes, then drain and pat dry. Heat oil to 160°C. Fry plantain pieces for 10-12 minutes until cooked through but not browned. Drain. Heat olive oil in a small pan. Add garlic and cook until fragrant, about 30 seconds. Remove from heat. In a large mortar (pilón) or sturdy bowl, add warm plantains, chicharrón, garlic oil, and broth. Mash vigorously with a pestle, adding more broth as needed. The mixture should be chunky but hold together when pressed. Season with salt. Pack into a small bowl, then invert onto a plate to form a dome. Serve immediately with warm broth on the side for dipping.
💡 Work quickly—mofongo must be served hot. If it cools too much while mashing, the texture becomes stiff and unpleasant.
Arroz con Gandules
The quintessential Puerto Rican rice dish, starring pigeon peas (gandules), sofrito, and savory pork. This is Christmas dinner centerpiece, Sunday family meal, and everyday comfort all in one pot. The coveted prize is the pegao—the crispy rice crust at the bottom.
Ingredients: 200g long-grain rice, 200g pigeon peas (canned, drained), 100g ham or bacon (diced), 60ml sofrito, 30ml tomato sauce, 15ml sazón seasoning, 5ml cumin, 400ml chicken stock, 2 bay leaves, 10 pimento-stuffed olives, 30ml olive oil, Salt to taste.
Preparation: Heat olive oil in a caldero or heavy pot. Fry ham until crispy, about 5 minutes. Add sofrito and cook for 2 minutes until fragrant. Stir in tomato sauce, sazón, and cumin. Add chicken stock and bring to a boil. Taste and adjust salt. Stir in rice, pigeon peas, bay leaves, and olives. Let it come to a boil. Once most liquid is absorbed, reduce heat to low. Cover tightly and cook for 25-30 minutes. For pegao (crispy bottom), increase heat to medium for the last 5 minutes without stirring. Fluff with a fork, scrape up the pegao, and serve family-style.
💡 Listen for a crackling sound—that's the pegao forming. A traditional caldero (aluminum pot) creates the best crust.
Tembleque
A jiggly coconut pudding that's the traditional finale to Puerto Rican holiday meals. The name means "trembling," describing its delicate wobble. Pure white and dusted with cinnamon, tembleque is cooling, refreshing, and impossibly smooth.
Ingredients: 400ml coconut milk, 60g cornstarch, 80g sugar, 2ml salt, 5ml vanilla extract, Ground cinnamon for dusting.
Preparation: Whisk cornstarch with 100ml of the coconut milk until completely smooth, no lumps. Combine remaining coconut milk, sugar, and salt in a saucepan. Heat over medium, stirring to dissolve sugar. When the mixture begins to steam (not boil), whisk in the cornstarch slurry. Stir constantly as the mixture thickens. It should coat the back of a spoon heavily within 5-7 minutes. Remove from heat and stir in vanilla. Pour into ramekins or a mold. Let cool to room temperature, then refrigerate for at least 4 hours. To serve, run a knife around the edge and invert onto plates. Dust generously with cinnamon.
💡 The wobble is everything—tembleque should tremble when the plate is shaken. If it's too firm, you've used too much cornstarch.
