Discover the Flavors of Puerto Rico: 20 Authentic El Boricua Recipes to Try!
When it comes to Latin American cuisine, few places evoke the same level of passion and pride as Puerto Rico. With its rich cultural heritage and unique blend of Spanish, African, and indigenous influences, Puerto Rican cooking is a true reflection of the island’s vibrant spirit. From hearty stews to crispy fritters, and from classic dishes passed down through generations to innovative twists on traditional recipes, El Boricua cuisine has something for everyone.
In this article, we’ll take you on a culinary journey across Puerto Rico, highlighting 20 flavorful recipes that are sure to tantalize your taste buds. From comforting staples like Arroz con Gandules (Puerto Rican rice and peas) and Pernil Asado (roasted pork shoulder), to sweet treats like Mofongo (mashed plantains with garlic and olive oil) and Pastelón de Plátano Maduro (sweet plantain casserole), we’ll explore the flavors that make Puerto Rico’s cuisine so beloved. So, get ready to cook up a storm of island vibes and flavor!
Arroz con Gandules
This traditional rice dish from Puerto Rico is a staple at many celebrations and gatherings. With its rich flavors, tender chicken, and sweet pigeon peas, it’s no wonder Arroz con Gandules remains a favorite among locals and visitors alike.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup pigeon peas (gandules), drained and rinsed
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Chopped fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3 minutes.
3. Add chicken; cook until browned, about 5-7 minutes.
4. Add rice, pigeon peas, cumin, salt, and pepper; stir well.
5. Add water and saffron mixture; 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.
7. Fluff with a fork and garnish with cilantro.
Cooking Time: 25-30 minutes
Pernil Asado
This mouthwatering recipe is a staple of Puerto Rican cuisine, where pork shoulder is slow-cooked to tender perfection with a blend of aromatic spices. Perfect for special occasions or everyday meals, Pernil Asado is sure to please even the pickiest eaters.
Ingredients:
– 2 pounds pork shoulder
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon dried oregano
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together olive oil, garlic, oregano, cumin, smoked paprika (if using), salt, and black pepper.
3. Rub the mixture all over the pork shoulder, making sure to coat it evenly.
4. Place the pork in a roasting pan and roast for 2-1/2 hours, or until tender and easily shredded with a fork.
5. Remove from oven and let rest for 10 minutes before slicing.
Cooking Time: Approximately 2-3 hours
Mofongo
Mofongo is a popular Puerto Rican dish made from mashed green plantains, filled with your choice of savory ingredients. This recipe offers a flavorful and textured twist on traditional mashed potatoes.
Ingredients:
– 3-4 ripe green plantains
– 1/4 cup chopped garlic
– 1/4 cup olive oil
– 2 tablespoons lard or vegetable shortening
– Salt, to taste
– Your choice of filling (e.g., chicken broth, pork cracklings, shrimp, or vegetables)
Instructions:
1. Peel the plantains and cut them into 1-inch pieces.
2. Boil the plantain pieces in salted water for 10-12 minutes, or until they are tender when pierced with a fork.
3. Drain the plantains and let them cool slightly.
4. Mash the plantains with a wooden spoon or masher until they form a coarse paste.
5. Add the chopped garlic, olive oil, and lard (or shortening) to the mashed plantains. Mix well.
6. Create 2-3 wells in the mofongo mixture and add your chosen filling to each well.
7. Serve immediately, garnished with a sprinkle of salt if desired.
Cooking Time: 15-20 minutes
Pasteles
Pasteles are a beloved traditional dish from Puerto Rico, typically served during the holidays or special occasions. This recipe brings together the rich flavors of pork, plantains, and spices in a deliciously wrapped package.
Ingredients:
– 2 pounds pork shoulder, cooked and shredded
– 2 ripe plantains, peeled and sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn husks or banana leaves
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked pork, chopped onion, minced garlic, cumin, paprika, salt, and pepper.
3. Arrange sliced plantains in the center of each corn husk or banana leaf.
4. Place a tablespoon of the pork mixture on top of the plantain slice.
5. Fold the sides of the husk over the filling, then roll into a neat package.
6. Repeat with remaining ingredients.
7. Place pasteles seam-side down on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes or until the pork is heated through and the plantains are tender.
Cooking Time: 20-25 minutes
Alcapurrias
Alcapurrias are a beloved snack or appetizer from Puerto Rico, consisting of crispy fried dough filled with savory beef and potato. This recipe brings you the authentic taste of these delicious pastries.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup water
– Filling ingredients (see below)
– Vegetable oil for frying
Filling Ingredients:
– 1 pound ground beef
– 1 medium-sized potato, peeled and diced
– 1 onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add oil and water, mixing until dough forms.
3. Divide the dough into small balls.
4. Roll out each ball into a thin circle.
5. Place 1-2 tablespoons of filling in the center of each circle.
6. Fold the dough over the filling to form a half-moon shape, pressing edges together to seal.
7. Fry alcapurrias in hot oil until golden brown (about 3-4 minutes per side).
8. Drain on paper towels and serve warm.
Cooking Time: Approximately 15-20 minutes
Bacalaitos
Bacalaitos are crispy, savory fritters made with salted cod fish, onions, and spices. This recipe is a classic representation of Puerto Rican cuisine, perfect for a quick snack or appetizer.
Ingredients:
– 1 cup bacalao (salted cod fish), soaked overnight and drained
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup chopped onion
– 1 egg, beaten
– Vegetable oil for frying
Instructions:
1. In a bowl, combine bacalao, flour, baking powder, and salt.
2. Add chopped onion and mix well.
3. Beat in the egg until the mixture is smooth.
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 mixture into the hot oil.
6. Fry for 2-3 minutes on each side, or until golden brown and crispy.
7. Drain on paper towels and serve warm.
Cooking Time: Approximately 10-12 minutes to fry all the bacalaitos.
Tostones
A popular Latin American snack, Tostones are crispy fried green plantain chips that pair perfectly with a variety of dishes. In this recipe, we’ll guide you through the simple process of making these delicious treats at home.
Ingredients:
– 3-4 green plantains
– Vegetable oil for frying
– Salt to taste
Instructions:
1. Peel the plantains and slice them into 1/2-inch thick rounds.
2. Heat about 1-2 inches (2.5-5 cm) of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).
3. Carefully add the plantain slices to the hot oil in batches, being mindful not to overcrowd the pan.
4. Fry the Tostones for about 2-3 minutes on each side, or until they’re golden brown and crispy.
5. Remove the Tostones from the oil with a slotted spoon and place them on paper towels to drain excess oil.
6. Sprinkle with salt to taste and serve immediately.
Cooking Time: Approximately 10-12 minutes (depending on the size of your plantain slices).
Piononos
Piononos are a traditional Colombian treat that combines the sweetness of dulce de leche with the crunch of cookie-like pastry. These bite-sized pastries are perfect for snacking or as a dessert.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup dulce de leche (or caramel sauce)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter and mix until a dough forms.
4. Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness.
5. Cut into squares or shapes of your choice.
6. Place on prepared baking sheet and bake for 15-20 minutes, or until lightly golden.
7. Allow to cool completely before filling with dulce de leche.
8. Dust with confectioners’ sugar and serve.
Cooking Time: 15-20 minutes
Sancocho
Sancocho is a beloved dish in many Latin American countries, including Puerto Rico, Dominican Republic, and Colombia. This recipe combines tender meat and vegetables in a rich broth, perfect for a comforting meal.
Ingredients:
– 1 pound beef brisket or chuck, cut into 2-inch pieces
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 large red bell pepper, chopped
– 2 large potatoes, peeled and cubed
– 1 cup chicken broth
– 1 cup water
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes. Remove from pot.
3. Add the onion, garlic, and bell pepper. Cook until vegetables are tender, about 10 minutes.
4. Add the potatoes, chicken broth, water, cumin, salt, and black pepper. Stir to combine.
5. Return the beef to the pot and bring to a boil.
6. Reduce heat to low and simmer, covered, for 2 hours or until meat is tender.
Cooking Time: 2 hours
Lechón Asado
Lechón Asado is a mouthwatering Filipino dish that’s perfect for special occasions or everyday meals. This slow-cooked pork dish is marinated in a mixture of soy sauce, vinegar, garlic, and herbs, then roasted to perfection.
Ingredients:
– 2 lbs pork shoulder
– 1/4 cup soy sauce
– 1/4 cup vinegar
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground black pepper
– 1 teaspoon salt
– 1 bay leaf
– 1 sprig of fresh thyme
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, mix together soy sauce, vinegar, garlic, olive oil, black pepper, and salt.
3. Add the pork shoulder and marinate for at least 30 minutes or overnight.
4. Remove the pork from the marinade, letting any excess liquid drip off.
5. Place the pork in a roasting pan and add the bay leaf and thyme sprig.
6. Roast for 2-1/2 hours, or until the meat is tender and caramelized.
Cooking Time: 2-3 hours
Habichuelas Guisadas
Habichuelas Guisadas is a hearty and comforting stew originating from the Dominican Republic. This flavorful dish is made with tender beans, aromatic spices, and a hint of sweetness, perfect for a cozy evening meal.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and diced red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the soaked and drained black beans, cumin, paprika, salt, and pepper. Stir well to combine.
4. Pour in the diced tomatoes and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 30-40 minutes or until the beans are tender.
Cooking Time: 30-40 minutes
Pollo Guisado
Pollo Guisado is a flavorful and comforting chicken stew that originated in Latin America. This recipe combines tender chicken, aromatic spices, and vegetables for a delicious and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 2 medium bell peppers, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onions, garlic, and bell peppers to the pot. Cook until the vegetables are tender, about 10 minutes.
4. Add the cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
5. Add the diced tomatoes and browned chicken back into the pot. Simmer for 20-25 minutes or until the chicken is cooked through.
6. Serve hot over rice or with crusty bread.
Cooking Time: 40-45 minutes
Carne Frita
Carne Frita: A Classic Cuban Recipe
Crunchy on the outside, juicy on the inside, this Carne Frita recipe is a staple of Cuban cuisine. With just a few simple ingredients and steps, you can create this mouthwatering dish that’s perfect for snacking or as part of a meal.
Ingredients:
– 1 pound beef strips (such as flank steak or skirt steak)
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each beef strip into the buttermilk, coating completely, then roll in the flour mixture to coat.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the coated beef strips for 3-4 minutes on each side, or until cooked through and golden brown.
6. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: About 10-12 minutes
Chuletas a la Parrilla
This classic Latin American recipe is a staple for any backyard gathering or quick weeknight dinner. With its bold flavors and tender texture, Chuletas a la Parrilla is sure to please even the pickiest of eaters.
Ingredients:
– 4 pork chops (1 inch thick)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Brush both sides of pork chops with the spice mixture.
4. Grill pork chops for 5-7 minutes per side, or until cooked through.
5. Let rest for 5 minutes before serving.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 15-20 minutes
Empanadillas de Carne
Empanadillas de Carne are a classic Latin American dish, typically served as an appetizer or snack. These savory meat turnovers are flaky, flavorful, and easy to make.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg, beaten
– 1 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Add the beaten egg, paprika, salt, and pepper to the skillet and stir well.
5. Roll out the empanada dough to a thickness of about 1/8 inch (3 mm).
6. Spoon about 2 tablespoons of the meat mixture onto one half of the dough circle.
7. Fold the other half over the filling and press the edges together with a fork to seal.
8. Brush the tops with vegetable oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Arroz con Pollo
Arroz con Pollo, a beloved Latin American dish, combines the flavors of chicken, rice, and spices for a hearty and satisfying meal. This recipe is a simplified take on the traditional Spanish dish, perfect for a weeknight dinner.
Ingredients:
– 1 1/2 cups uncooked white rice
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, peas)
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Add mixed vegetables, paprika, cumin, salt, and pepper. Cook for 1 minute.
5. Stir in rice and chicken broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid absorbed.
Cooking Time: 25-30 minutes
Bistec Encebollado
Savory beef strips cooked with onions and spices, served with a side of crispy plantains – this traditional Colombian recipe is sure to satisfy your appetite.
Ingredients:
– 1 pound flank steak
– 2 large onions, sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 ripe plantains, peeled and sliced
Instructions:
1. In a large skillet, cook the beef strips over medium-high heat for 3-4 minutes per side, or until browned and cooked through.
2. Remove the beef from the skillet and set aside. Leave the drippings in the pan.
3. Add the sliced onions to the skillet and cook for 5 minutes, stirring occasionally, or until they start to caramelize.
4. Add the garlic, cumin, paprika, salt, and pepper to the skillet and stir to combine.
5. Return the beef to the skillet and simmer for an additional 2-3 minutes, or until the onions are tender.
6. Serve the bistec encebollado with crispy plantain slices on the side.
Cooking Time: 20-25 minutes
Pastelón de Plátano Maduro
This traditional Venezuelan dish is a hearty, flavorful casserole made with sweet plantains, ground beef, and a blend of spices. Perfect for a weeknight dinner or special occasion, Pastelón de Plátano Maduro is sure to please.
Ingredients:
– 3 large ripe plantains
– 1 lb ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 350°F.
2. Slice the plantains into 1-inch rounds, then fry in hot oil until golden brown. Drain on paper towels.
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 onion and garlic to the skillet and cook until the onion is translucent.
5. Stir in tomato sauce, cumin, paprika, salt, and pepper. Bring to a simmer.
6. In a 9×13 inch baking dish, create a layer of ground beef mixture, followed by a layer of fried plantains, and finishing with shredded cheese. Repeat for a second layer.
7. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and bubbly.
8. Sprinkle chopped cilantro on top before serving.
Cooking Time: 45-50 minutes
Coquito
This traditional Puerto Rican holiday drink is a creamy, sweet, and festive treat that’s perfect for the winter season. With its rich flavor profile and velvety texture, Coquito is sure to become a new favorite among friends and family.
Ingredients:
– 2 cups coconut milk
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large egg yolks
– 1 tablespoon unsalted butter, melted
– Rum or Puerto Rican crema (optional)
Instructions:
1. In a medium saucepan, combine coconut milk, heavy cream, whole milk, sugar, and salt. Heat over medium heat, whisking occasionally, until the mixture comes to a simmer.
2. Reduce heat to low and let simmer for 5 minutes.
3. Remove from heat and stir in cinnamon, nutmeg, egg yolks, and melted butter.
4. Strain the mixture into a clean bowl or individual cups. Refrigerate for at least 2 hours to allow the flavors to meld together.
Cooking Time: None (chill time: 2 hours)
Tembleque
Trembleque: A Classic Puerto Rican Dessert
Trembleque is a traditional Puerto Rican dessert made with coconut milk, sweetened condensed milk, and rice flour. This creamy pudding-like treat is a staple in many Latin American households.
Ingredients:
– 2 cups coconut milk
– 1 cup sweetened condensed milk
– 2 tablespoons rice flour
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine coconut milk, sweetened condensed milk, and rice flour. Whisk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 10-12 minutes).
3. Remove from heat and stir in salt and vanilla extract.
4. Pour into individual serving cups or a large baking dish.
5. Refrigerate for at least 2 hours or overnight.
Cooking Time: 10-12 minutes
Summary
Discover the flavors of Puerto Rico with these 20 authentic recipes from El Boricua. From traditional dishes like Arroz con Gandules and Pernil Asado to sweet treats like Tostones and Pastelón de Plátano Maduro, this collection has something for everyone. Learn how to make popular appetizers like Alcapurrias and Bacalaitos, or try your hand at savory main courses like Pollo Guisado and Carne Frita. Whether you’re a Puerto Rican native or just looking to explore new flavors, these recipes will transport you to the island’s vibrant culinary scene.
