Cuisine
Puerto Rico
Puerto Rican cooking, known as cocina criolla, combines Taíno, Spanish and African heritage. Its flavour rests on a sofrito of ají dulce peppers, culantro, onion and garlic, on achiote oil, plantains, rice and pork. Favourite dishes include mofongo, tostones, roast pork (lechón, pernil) and rice with pigeon peas. The holiday season lasts unusually long here, and the table fills with pernil, arroz con gandules, pasteles and coconut coquito.
- 3 dishes
- Main dishes: 1
- Sides, sauces and spreads: 1
- Desserts and sweets: 1
- vegetarian: 1
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main dish
Mofongo
Fried green plantains pounded in a mortar with garlic and crisp pork crackling, served with broth or prawns.
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side
Arroz con gandules (rice with pigeon peas)
Rice turned golden with achiote and cooked with pigeon peas, sofrito, pork, olives and capers – the heart of a Puerto Rican holiday.
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dessert · vegan
Tembleque
A smooth, wobbly pudding of coconut milk set with cornflour and dusted with cinnamon – Puerto Rico's festive dessert.
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