Puerto Rico, an island paradise in the northeastern Caribbean, is renowned for its vibrant culture and mouthwatering cuisine. From savory meats to sweet treats, Puerto Rican cooking is a fusion of Spanish, African, and indigenous influences that will tantalize your taste buds. Whether you’re looking for a hearty breakfast, a satisfying lunch, or a decadent dessert, Puerto Rico’s culinary delights have got you covered.
In this article, we’ll take you on a gastronomic journey through the island’s most beloved recipes, each one a testament to the rich cultural heritage of Puerto Rico. From classic dishes like Arroz con Gandules (Spanish rice with pigeon peas) and Pernil (roasted pork shoulder) to sweet treats like Mofongo (mashed plantains with garlic) and Flan de Queso (cheese flan), we’ll explore the flavors, ingredients, and techniques that make Puerto Rican cuisine so unique.
Stay tuned for our top 20 recipes that will transport you to the sun-kissed beaches of Old San Juan and the lush mountains of El Yunque National Forest. Your taste buds will thank you!
Arroz con Gandules
This beloved recipe combines flavorful rice with succulent pigeon peas and savory spices, making it a staple at any gathering. With its rich aroma and delicious taste, Arroz con Gandules is sure to become a family favorite.
Ingredients:
– 1 cup uncooked white rice
– 1 cup pigeon peas (gandules)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 1 tablespoon sofrito (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add chopped onion and cook until translucent, about 3 minutes.
3. Add garlic, cumin, paprika, salt, and pepper; cook for an additional minute.
4. Add rice and pigeon peas; stir to combine.
5. Add chicken broth and sofrito (if using); bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
Cooking Time: 20-25 minutes
Pernil
Pernil, a slow-cooked pork shoulder dish, is a staple of Puerto Rican cuisine. This recipe yields tender, flavorful meat with a crispy skin that’s perfect for sandwiches or served with rice and beans.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup mojo marinade (see below)
– 1/4 cup chopped fresh oregano
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Mojo Marinade:
– 1/2 cup olive oil
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F.
2. In a large bowl, whisk together mojo marinade ingredients. Add pork shoulder; massage until well coated.
3. Place the pork on a roasting rack in a large baking dish. Roast for 4 hours or until tender and easily shredded.
4. Remove from heat; let rest for 10 minutes. Slice against the grain and serve.
Cooking Time: 4 hours
Mofongo
Mofongo is a traditional Puerto Rican dish made from mashed green plantains, filled with your choice of protein and spices. This recipe brings together the perfect blend of textures and flavors in a simple and delicious meal.
Ingredients:
– 3-4 green plantains
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup pork cracklings or chopped bacon (optional)
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Peel the plantains and cut them into 1-inch pieces.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the plantain pieces to the skillet and cook for 5-7 minutes or until they’re tender and lightly browned.
4. Mash the cooked plantains with a fork or potato masher in a large bowl.
5. Add the salt, black pepper, pork cracklings (if using), and cilantro (if using) to the mashed plantains. Mix well.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Pastelón
Pastelón is a popular Venezuelan dish that combines the flavors of sweet plantains, tender beef, and creamy cheese. This recipe is a twist on traditional lasagna, using sweet plantains instead of noodles.
Ingredients:
– 2 large ripe plantains
– 1 pound ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Peel the plantains and slice them into 1-inch thick rounds.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. In a separate baking dish, create layers of plantain slices, ground beef mixture, and cheese.
6. Top the final layer of cheese with additional grated cheese and bake for 30-40 minutes or until golden brown.
Cooking Time: 45-50 minutes
Tostones
Tostones are crispy fried or baked plantain slices that are a staple in many Latin American cuisines. This simple recipe yields delicious and addictive tostones with just a few ingredients.
Ingredients:
– 3-4 ripe plantains
– Vegetable oil for frying (optional)
– Salt, to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Peel the plantains and slice them into 1/2-inch thick rounds.
2. If frying, heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
3. Fry the plantain slices in batches for 2-3 minutes on each side, or until they are golden brown and crispy. Drain excess oil with paper towels.
4. If baking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the plantain slices in a single layer and sprinkle with salt and any desired seasonings.
5. Bake for 15-20 minutes, or until the plantains are tender and lightly browned.
Cooking Time: 10-20 minutes (frying) or 15-20 minutes (baking)
Alcapurrias
Alcapurrias: A Delicious Puerto Rican Treat
Alcapurrias are a popular Puerto Rican snack or appetizer made with sweet plantains, beef, and pork fillings wrapped in a crispy dough. In this recipe, we’ll show you how to make these tasty morsels at home.
Ingredients:
– 3 ripe plantains
– 1 pound ground beef
– 1/2 pound ground pork
– 1 onion, finely chopped
– 1 garlic clove, minced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups all-purpose flour
– Vegetable oil for frying
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. In a large skillet, cook the beef and pork over medium-high heat until browned, breaking up with a spoon as it cooks.
3. Add the onion, garlic, salt, and pepper to the skillet and cook until the onion is translucent.
4. Wrap each plantain slice with a tablespoon or two of the meat filling, leaving a 1-inch border around the edges.
5. In a deep frying pan, heat about 2-3 inches of vegetable oil over medium-high heat.
6. Fry the alcapurrias in batches until golden brown, about 2-3 minutes per side.
7. Drain on paper towels and serve warm.
Cooking Time: About 20-25 minutes
Bacalaitos
Bacalaitos are crispy, flavorful fritters made with codfish, onions, and spices. This recipe is a traditional Puerto Rican favorite that’s perfect for snacks or appetizers.
Ingredients:
– 1 cup dried and shredded codfish (bacala)
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 medium onion, finely chopped
– 1 egg, beaten
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine codfish, flour, paprika, salt, and black pepper.
2. Add the chopped onion and mix well.
3. Beat in the egg until the mixture is smooth and sticky.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small amounts of the codfish mixture into the hot oil, forming fritters.
6. Fry for 3-4 minutes on each side, or until golden brown and crispy.
7. Drain on paper towels and serve warm.
Cooking Time: 10-12 minutes
Sancocho
This traditional Puerto Rican dish is a flavorful and comforting stew that combines a variety of meats, vegetables, and tubers. Sancocho is a staple in many Latin American households and is perfect for special occasions or everyday meals.
Ingredients:
– 1 lb beef brisket or shank
– 1 lb pork shoulder
– 2 lbs chicken thighs
– 2 medium-sized yucca roots, peeled and cut into chunks
– 2 large potatoes, peeled and cut into wedges
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups beef broth
– 1 cup water
– Salt and black pepper to taste
Instructions:
1. In a large pot or Dutch oven, brown the meats in batches until browned on all sides.
2. Add the chopped onion, minced garlic, and diced red bell pepper to the pot. Cook until the vegetables are softened.
3. Add the yucca roots, potatoes, beef broth, and water to the pot. Season with salt and black pepper.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour or until the meats are tender.
Cooking Time: 1 hour
Asopao de Pollo
Asopao de Pollo is a flavorful and comforting Puerto Rican dish that combines chicken, rice, vegetables, and spices. This one-pot wonder is perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, garlic, bell pepper, cumin, paprika, salt, and pepper. Cook until the vegetables are tender, about 5 minutes.
4. Stir in the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Lechón Asado
This traditional dish is a staple at many Filipino celebrations and gatherings. With its tender, juicy meat and crispy skin, Lechón Asado is sure to be a hit with your family and friends.
Ingredients:
– 1 whole pig (about 2-3 lbs), preferably a young one
– 1 cup vinegar
– 1/2 cup soy sauce
– 1/4 cup water
– 2 tablespoons brown sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 bay leaves
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine vinegar, soy sauce, water, brown sugar, salt, and black pepper.
3. Add the pig to the marinade, turning to coat evenly.
4. Place bay leaves and garlic inside the pig’s cavity.
5. Roast the pig in the oven for 2-1/2 hours, or until the skin is crispy and golden brown.
6. Baste the pig with pan drippings every 30 minutes to keep it moist.
Cooking Time: 2-1/2 hours
Flan de Queso
This classic dessert from Mexico is a rich and creamy cheesecake-like custard, perfect for any occasion. Flan de Queso is a beloved treat that’s easy to make and sure to impress your guests.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup granulated sugar
– 1/2 cup whole milk
– 1/4 teaspoon salt
– 8 ounces queso fresco or Monterey Jack cheese, crumbled
– 3 large eggs, separated
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, combine cream, sugar, milk, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves.
3. Remove from heat and stir in crumbled cheese until melted.
4. Whisk in egg yolks and vanilla extract.
5. Pour into 6 (1/2 cup) ramekins or small cups.
6. Bake for 25-30 minutes or until edges are set and centers are slightly jiggly.
7. Remove from oven and let cool to room temperature.
8. Cover and refrigerate for at least 4 hours or overnight.
Cooking Time: 25-30 minutes
Tembleque
Trembleque is a traditional Puerto Rican dessert that’s creamy, sweet, and utterly delightful. This recipe brings together coconut milk, sweetened condensed milk, and a hint of citrus to create a unique and delicious treat.
Ingredients:
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 cup shredded coconut
– 1 tablespoon unsalted butter
– 1/2 teaspoon vanilla extract
– Pinch of salt
– Freshly squeezed lime juice (optional)
Instructions:
1. In a medium saucepan, combine heavy cream, sweetened condensed milk, and shredded coconut.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Reduce heat to low and let cook for 5-7 minutes or until the mixture thickens slightly.
4. Remove from heat and stir in butter, vanilla extract, and salt until melted and smooth.
5. Pour into individual serving cups or a large serving dish.
6. Chill in refrigerator for at least 2 hours before serving.
7. Garnish with freshly squeezed lime juice, if desired.
Cooking Time: 10-12 minutes
Arroz con Leche
Rich and comforting, Arroz con Leche is a classic Latin American dessert that’s perfect for any occasion. This creamy rice pudding recipe is a staple in many households, and with just a few simple ingredients, you can create a delicious treat that’s sure to please.
Ingredients:
– 1 cup uncooked white rice
– 3 cups whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1 tablespoon unsalted butter, melted
– Raisins or chopped nuts for garnish (optional)
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the milk, sugar, salt, cinnamon, and cloves. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture comes to a simmer.
3. Add the rice to the saucepan and stir gently to combine.
4. Reduce heat to low and cook, covered, for 18-20 minutes or until the rice is tender and creamy.
5. Remove from heat and stir in the melted butter.
6. Serve warm or at room temperature, garnished with raisins or chopped nuts if desired.
Cooking Time: 18-20 minutes
Pollo Guisado
This traditional Colombian recipe is a flavorful and comforting chicken stew that’s perfect for a cozy dinner. With tender chicken, potatoes, and vegetables in a rich tomato-based broth, Pollo Guisado is a delicious and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) of diced tomatoes
– 1 cup of chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the potatoes, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until the chicken is cooked through.
4. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Habichuelas Guisadas
This classic Latin American recipe is a staple in many households, especially during special occasions. Habichuelas Guisadas is a flavorful and comforting dish made with tender beans, aromatic spices, and smoky pork or beef.
Ingredients:
– 1 pound dried habichuelas (kidney beans), soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 cup diced pork or beef
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups water
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot, heat oil over medium-high heat. Add onion and garlic; cook until softened.
2. Add the diced meat and cook until browned, breaking it up into smaller pieces as it cooks.
3. Add the soaked and drained habichuelas, cumin, paprika, salt, and pepper. Stir well to combine.
4. Pour in the water and bring to a boil. Reduce heat to low and simmer for 1-2 hours or until the beans are tender.
Cooking Time: 1-2 hours
Pasteles
Pasteles are traditional Puerto Rican tamales wrapped in banana leaves, filled with a mixture of pork, chicken, and vegetables. This recipe is a simplified version of the classic dish that’s perfect for a family gathering or special occasion.
Ingredients:
– 2 cups masa harina
– 1 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1 teaspoon salt
– Filling ingredients (see below)
– Banana leaves
Filling Ingredients:
– 1 pound ground pork
– 1/2 pound cooked chicken, shredded
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Combine masa harina, lard or shortening, chicken broth, and salt in a large bowl. Mix until smooth.
2. Prepare the filling by combining ground pork, chicken, onion, garlic, rice, cumin, salt, and pepper.
3. Assemble the pasteles by spreading a small amount of dough on a banana leaf, placing a spoonful of filling in the center, and folding the leaf to form a triangle or square shape.
4. Steam the pasteles for 1-2 hours or cook them in boiling water for 20-25 minutes.
Cooking Time: 1-2 hours
Sorullitos de Maíz
Sorullitos de Maíz are a popular Dominican street food that can be enjoyed as an appetizer, side dish or snack. These crispy corn fritters are typically served with a tangy dipping sauce.
Ingredients:
– 2 cups of cornmeal
– 1/2 cup of all-purpose flour
– 1/4 teaspoon of salt
– 1/4 teaspoon of baking powder
– 1/2 cup of grated cheese (Monterey Jack or Cheddar work well)
– 1/4 cup of chopped fresh cilantro
– Vegetable oil for frying
– Dipping sauce (optional): mix equal parts ketchup and mayonnaise with a squeeze of lime juice
Instructions:
1. In a large bowl, combine cornmeal, flour, salt, and baking powder.
2. Add grated cheese and chopped cilantro to the mixture; stir well.
3. Gradually add water to the mixture until it forms a thick batter.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small amounts of the batter into the hot oil, forming fritters.
6. Fry for 3-4 minutes on each side or until golden brown and crispy.
7. Drain excess oil with paper towels; serve warm with your preferred dipping sauce.
Cooking Time: Approximately 15-20 minutes
Coquito
Coquito is a creamy, sweet, and festive drink that’s perfect for the holiday season. This recipe combines coconut milk, condensed milk, and spices to create a unique and delicious treat.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs, beaten
– 1 tablespoon vanilla extract
Instructions:
1. In a medium saucepan, combine coconut milk, heavy cream, sweetened condensed milk, sugar, cinnamon, nutmeg, and salt.
2. Heat the mixture over medium heat, whisking constantly, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove from heat and stir in beaten eggs and vanilla extract.
4. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. Serve chilled, garnished with a sprinkle of cinnamon if desired.
Cooking Time: 10-15 minutes (including cooling time)
Bizcocho de Ron
Experience the rich flavors of Cuba with this moist and decadent rum-infused cake, perfect for special occasions or as a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 cup dark rum (optional)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter and mix until just combined.
4. Beat in eggs one at a time, followed by vanilla extract.
5. If using rum, stir it in at this point.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Piononos
Piononos are sweet, crispy, and addictive pastry rings that are a staple in Colombian cuisine. These treats are perfect for snacking or as a dessert.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup evaporated milk
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add the melted butter, egg, and evaporated milk. Mix until a dough forms.
4. Roll out the dough on a floured surface to about 1/8 inch thickness.
5. Cut into rings using a cookie cutter or the rim of a glass.
6. Place the rings on the prepared baking sheet, leaving space between each ring.
7. Bake for 20-25 minutes, or until golden brown.
8. Dust with confectioners’ sugar and serve warm.
Cooking Time: 20-25 minutes
Summary
Get ready to taste the vibrant flavors of Puerto Rico with these 20 mouthwatering recipes! From classic dishes like Arroz con Gandules and Pernil, to sweet treats like Flan de Queso and Tembleque, there’s something for every occasion. Discover traditional favorites like Mofongo, Tostones, and Alcapurrias, or try new twists on old classics with recipes like Asopao de Pollo and Lechón Asado. Whether you’re looking for a hearty meal or a sweet indulgence, these flavorful Puerto Rican recipes are sure to delight your taste buds.
