18 Delicious Puerto Rican Recipes Authentic

Let’s spice up your kitchen with the vibrant flavors of Puerto Rico! Whether you’re craving the comfort of a hearty mofongo or the sweet delight of tembleque, our roundup of 18 authentic Puerto Rican recipes is your ticket to a culinary adventure. Perfect for home cooks looking to explore new tastes, these dishes promise to bring a taste of the island to your table. Ready to dive in?

Arroz con Gandules

Elevating the humble rice to a celebration of flavors, Arroz con Gandules is a vibrant dish that marries the earthy tones of pigeon peas with the aromatic allure of sofrito, creating a symphony of taste that’s both comforting and exotic.

Ingredients

• 2 cups of long-grain white rice, rinsed until the water runs clear
• 1 cup of canned pigeon peas (gandules), drained and rinsed
• 3 tablespoons of rich extra virgin olive oil
• 1/4 cup of sofrito, homemade or store-bought, bursting with fresh herbs and spices
• 1 teaspoon of finely ground black pepper
• 1 packet of sazón with annatto, for that signature golden hue
• 2 cups of chicken broth, warm and fragrant
• 1 bay leaf, for a subtle depth of flavor

Instructions

1. In a large caldero or heavy-bottomed pot, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the sofrito and sauté for 2 minutes, stirring constantly to release its aromatic oils.
3. Stir in the rinsed rice, pigeon peas, black pepper, and sazón, coating every grain with the flavorful mixture.
4. Pour in the warm chicken broth and add the bay leaf, bringing the mixture to a gentle boil.
5. Reduce the heat to low, cover the pot tightly, and simmer for 25 minutes, resisting the urge to stir to ensure perfectly fluffy rice.
6. After 25 minutes, remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.
7. Fluff the rice gently with a fork, removing the bay leaf before serving.

Savory and satisfying, this Arroz con Gandules boasts a perfect texture—each grain distinct yet harmoniously united with the tender pigeon peas. Serve it as the centerpiece of a festive table or alongside grilled meats for a meal that sings with Caribbean soul.

Pernil

Venerated in Caribbean cuisine, Pernil is a succulent, slow-roasted pork shoulder that marinates in a vibrant blend of spices, resulting in meat that’s tender on the inside and crisply caramelized on the outside.

Ingredients

• 1 (5 to 7-pound) bone-in pork shoulder, skin scored
• 1/4 cup fresh orange juice, squeezed from ripe, juicy oranges
• 1/4 cup fresh lime juice, from bright, tangy limes
• 8 cloves garlic, minced into a fragrant paste
• 2 tablespoons dried oregano, earthy and aromatic
• 1 tablespoon ground cumin, warm and slightly smoky
• 1 tablespoon kosher salt, coarse and flaky
• 1 tablespoon freshly ground black pepper, robust and pungent
• 1/4 cup rich extra virgin olive oil

Instructions

1. In a small bowl, whisk together the orange juice, lime juice, minced garlic, oregano, cumin, salt, pepper, and olive oil to create a marinade.
2. Place the pork shoulder in a large roasting pan and rub the marinade thoroughly over the meat, ensuring it penetrates the scored skin and crevices.
3. Cover the pan with plastic wrap and refrigerate for at least 12 hours, or overnight, to allow the flavors to meld and infuse the pork.
4. Preheat your oven to 300°F (150°C) and remove the pork from the refrigerator to come to room temperature, about 30 minutes before roasting.
5. Roast the pork, uncovered, in the preheated oven for 4 to 5 hours, or until the meat is fork-tender and the skin is golden and crackling.
6. Increase the oven temperature to 450°F (230°C) and roast for an additional 15 to 20 minutes to crisp the skin further, watching closely to prevent burning.
7. Transfer the pork to a cutting board and let it rest for 20 minutes before slicing, allowing the juices to redistribute for maximum flavor.

Yielding to the pull of a fork, the Pernil is a masterpiece of contrasts: the skin shatters with each bite, giving way to moist, garlicky meat that’s been perfumed with citrus and spices. Serve it atop a mound of cilantro-lime rice or tucked into warm corn tortillas for a meal that celebrates the depth of Caribbean flavors.

Mofongo

Yielded from the heart of Puerto Rican cuisine, mofongo is a savory masterpiece that transforms simple ingredients into a dish brimming with texture and flavor. This beloved staple, with its roots deeply planted in tradition, offers a comforting yet sophisticated experience that’s both rustic and refined.

Ingredients

• 2 large green plantains, peeled and cut into 1-inch chunks
• 4 cloves of garlic, minced to a fragrant paste
• 1/4 cup rich extra virgin olive oil
• 1/2 cup crispy pork rinds (chicharrones), finely crushed
• 1 tsp sea salt, finely ground
• 1/2 cup warm chicken broth, for moisture and depth

Instructions

1. Heat the olive oil in a deep skillet over medium heat until shimmering, about 2 minutes.
2. Add the plantain chunks to the skillet, frying until golden brown on all sides, approximately 3-4 minutes per side. Tip: Ensure the plantains are evenly browned for a uniform texture.
3. Remove the plantains and place them in a large mortar (pilón). Reserve the oil.
4. Add the minced garlic, crushed pork rinds, and sea salt to the mortar with the plantains.
5. Using the pestle, mash the mixture until it reaches a coarse, sticky consistency. Tip: For easier mashing, slightly warm the mortar before use.
6. Gradually incorporate the reserved olive oil and warm chicken broth, mixing until the mofongo holds together but remains slightly chunky. Tip: Adjust the amount of broth for desired moisture.
7. Shape the mofongo into 4 small mounds or one large mound, serving immediately.

Velvety yet textured, mofongo presents a harmonious blend of garlicky, savory notes with a satisfying crunch from the pork rinds. Serve it alongside a vibrant criollo sauce or topped with succulent shrimp for an elevated twist.

Pasteles

Mastering the art of Pasteles, a cherished Puerto Rican delicacy, begins with understanding its rich cultural heritage and the symphony of flavors encapsulated in each bite. This traditional dish, often reserved for special occasions, combines the earthy tones of root vegetables with the succulence of seasoned meat, all wrapped in a banana leaf for a truly unforgettable culinary experience.

Ingredients

• 2 cups of finely grated green bananas, peeled and soaked in cold water to prevent browning
• 1 cup of freshly grated calabaza squash, for a subtle sweetness and vibrant color
• 1/2 cup of rich, extra virgin olive oil, to bind the masa
• 1 pound of tender, slow-cooked pork shoulder, shredded and seasoned with adobo
• 1/4 cup of briny green olives stuffed with pimientos, for a burst of flavor
• Banana leaves, softened over an open flame for pliability
• Kitchen twine, for securing the pasteles

Instructions

1. In a large mixing bowl, combine the grated green bananas and calabaza squash with the olive oil, kneading until the mixture forms a cohesive masa.
2. Lay a piece of softened banana leaf on a flat surface and spoon a generous portion of the masa onto the center, spreading it into a rectangle.
3. Layer the shredded pork and green olives over the masa, ensuring an even distribution of flavors.
4. Fold the banana leaf over the filling, tucking in the sides to form a tight parcel, and secure with kitchen twine.
5. Bring a large pot of water to a rolling boil and carefully add the pasteles, cooking for 60 minutes until the masa is firm and the flavors meld beautifully.
6. Remove the pasteles from the water and let them rest for 5 minutes before unwrapping, allowing the steam to finish cooking the masa.

Vibrant and hearty, these pasteles boast a tender masa that contrasts delightfully with the savory filling. Serve them with a side of pique criollo for an added kick, or enjoy them as is for a taste of Puerto Rican tradition.

Lechón Asado

Unveiling the secrets to a perfectly succulent Lechón Asado, this dish is a celebration of flavors, where the crisp, golden skin meets the tender, aromatic meat beneath, offering a feast for the senses.

Ingredients

• 1 whole pork shoulder (about 10 lbs), skin-on for that perfect crackle
• 1 cup freshly squeezed orange juice, for a bright, citrusy marinade
• 1/2 cup rich extra virgin olive oil, to baste and enrich
• 8 cloves garlic, finely minced for a pungent kick
• 2 tbsp kosher salt, to season deeply
• 1 tbsp freshly ground black pepper, for a subtle heat
• 1 tbsp ground cumin, adding earthy warmth
• 1 tbsp dried oregano, for a hint of herbal freshness

Instructions

1. In a large bowl, whisk together the orange juice, olive oil, minced garlic, kosher salt, black pepper, cumin, and oregano to create a vibrant marinade.
2. Using a sharp knife, score the pork shoulder’s skin in a crosshatch pattern, ensuring the marinade penetrates deeply and the skin crisps evenly.
3. Generously rub the marinade all over the pork, making sure to get into the scored cuts. For best results, let it marinate overnight in the refrigerator, allowing the flavors to meld.
4. Preheat your oven to 325°F (163°C). Place the marinated pork on a rack in a roasting pan, skin side up, to allow heat to circulate evenly.
5. Roast for about 5 hours, or until the internal temperature reaches 195°F (90°C), basting occasionally with the pan juices to keep the meat moist.
6. Increase the oven temperature to 450°F (232°C) for the last 15 minutes of cooking to achieve a beautifully blistered, crispy skin.
7. Remove from the oven and let rest for 20 minutes before carving, allowing the juices to redistribute for maximum tenderness.

Juxtaposing textures and flavors, the Lechón Asado is a masterpiece of contrasts—crispy skin giving way to fork-tender meat, all infused with the bright notes of citrus and the depth of spices. Serve it with a side of black beans and rice for a complete, soul-satisfying meal.

Tostones

Brimming with crispy, golden edges and a tender heart, tostones offer a delightful contrast of textures that make them a beloved staple in Latin American cuisine. These twice-fried plantains are a testament to the beauty of simplicity, transforming the humble green plantain into a snack that’s irresistibly crunchy and subtly sweet.

Ingredients

• 2 large green plantains, firm and unblemished
• 1 cup vegetable oil, for a light and crisp fry
• 1 tsp sea salt, finely ground for even seasoning
• 1/2 cup water, chilled to help flatten the plantains

Instructions

1. Peel the green plantains carefully, making sure to remove all the skin without damaging the flesh.
2. Slice the plantains into 1-inch thick rounds, ensuring each piece is uniform for even cooking.
3. Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F, verified with a kitchen thermometer.
4. Fry the plantain rounds in batches for 3 minutes per side, or until they are lightly golden but not fully cooked through.
5. Remove the plantains from the oil and drain on paper towels. Let them cool for 2 minutes until safe to handle.
6. Flatten each plantain round to about 1/4-inch thickness using the bottom of a glass or a tostonera, dipping the tool in chilled water to prevent sticking.
7. Reheat the oil to 350°F and fry the flattened plantains for another 2 minutes per side, until they are golden brown and crispy.
8. Transfer the tostones to a paper towel-lined plate and immediately sprinkle with sea salt while still hot.

Unveil the tostones while they’re warm, their crisp exterior giving way to a soft, savory center that pairs wonderfully with a garlic mojo or a sprinkle of lime zest for an extra zing. Whether served as a side or the star of your snack table, their versatility and flavor are sure to impress.

Alcapurrias

Perfectly embodying the vibrant spirit of Puerto Rican street food, Alcapurrias are a delightful fusion of crispy exterior and savory filling, a testament to the island’s rich culinary heritage.

Ingredients

• 2 cups of finely grated green bananas, for a sticky, pliable dough
• 1 cup of grated yautia (taro root), adding a subtle, earthy sweetness
• 1 lb of ground beef, preferably 80/20 for juiciness
• 2 tbsp of rich extra virgin olive oil, for sautéing
• 1/2 cup of sofrito, a fragrant blend of onions, peppers, and herbs
• 1 tsp of finely ground black pepper, for a hint of warmth
• 1 tsp of kosher salt, to enhance the flavors
• 1 cup of vegetable oil, for deep frying to golden perfection

Instructions

1. In a large skillet over medium heat, warm the extra virgin olive oil and sauté the sofrito until fragrant, about 2 minutes, to build a flavor base.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until no longer pink, approximately 5 minutes. Season with kosher salt and finely ground black pepper for a balanced taste.
3. While the beef cooks, combine the grated green bananas and yautia in a bowl, mixing until a uniform dough forms. Tip: The dough should feel moist but not wet; adjust with a little water if too dry.
4. Take a golf ball-sized portion of the dough, flatten it in your palm, and place a spoonful of the beef mixture in the center. Carefully fold the edges over the filling, sealing it tightly to prevent leaks during frying.
5. In a deep fryer or heavy pot, heat the vegetable oil to 350°F. Fry the alcapurrias in batches, turning occasionally, until they achieve a deep golden brown crust, about 4-5 minutes per batch. Tip: Avoid overcrowding to ensure even cooking.
6. Remove with a slotted spoon and drain on paper towels. Tip: Let them rest for a minute to allow the exterior to crisp up further.

Alcapurrias boast a captivating contrast between their crunchy shell and the tender, spiced beef within. Serve them piping hot with a side of tangy garlic sauce or a crisp, refreshing salad to cut through the richness.

Bacalaitos

Savory and crisp, Bacalaitos are a delightful Puerto Rican fritter that brings the taste of the ocean to your table with every bite. These golden, airy codfish fritters are a staple at street fairs and family gatherings, offering a perfect blend of simplicity and flavor.

Ingredients

• 1 cup salted codfish, soaked overnight and shredded
• 1 cup all-purpose flour, sifted for lightness
• 1 tsp baking powder, for extra fluffiness
• 1/2 cup cold water, to bind the batter
• 1 large egg, farm-fresh and lightly beaten
• 2 tbsp fresh cilantro, finely chopped for a burst of freshness
• 1/2 tsp garlic powder, for a subtle depth
• 1/4 tsp ground black pepper, freshly cracked
• 1 cup vegetable oil, for frying to golden perfection

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and baking powder, whisking to ensure even distribution.
2. Add the cold water and lightly beaten egg to the dry ingredients, stirring gently to form a smooth batter.
3. Fold in the shredded codfish, chopped cilantro, garlic powder, and black pepper, mixing until all ingredients are well incorporated.
4. Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F, ensuring a crisp exterior.
5. Carefully drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry each fritter for 2-3 minutes per side, or until they achieve a deep golden brown color and float to the surface.
7. Remove the Bacalaitos with a slotted spoon and drain on paper towels to absorb excess oil.

Flaky on the inside with a satisfying crunch on the outside, Bacalaitos are best enjoyed hot, paired with a tangy garlic mayo or a simple squeeze of lime for an extra zing. Serve them as a standout appetizer or a hearty snack that transports your senses to the Caribbean with every bite.

Sorullitos de Maíz

On a quest for a snack that marries simplicity with indulgence? Sorullitos de Maíz, golden-fried cornmeal sticks, offer a crispy exterior giving way to a tender, slightly sweet interior, perfect for dipping or savoring solo.

Ingredients

• 1 cup fine yellow cornmeal
• 1 cup whole milk, gently warmed
• 2 tablespoons unsalted butter, melted to a golden hue
• 1 tablespoon granulated sugar, for a subtle sweetness
• 1/2 teaspoon kosher salt, to balance the flavors
• 1/2 cup grated sharp cheddar cheese, for a creamy melt
• 1 large egg, farm-fresh and lightly beaten
• 2 cups vegetable oil, for deep-frying to a perfect crisp

Instructions

1. In a medium saucepan, combine the fine yellow cornmeal, warmed whole milk, melted unsalted butter, granulated sugar, and kosher salt. Stir over low heat until the mixture thickens into a smooth paste, about 5 minutes.
2. Remove from heat and let cool slightly before folding in the grated sharp cheddar cheese and lightly beaten farm-fresh egg until fully incorporated.
3. With lightly oiled hands, shape the mixture into small logs, about 3 inches long and 1/2 inch thick, ensuring they’re compact to prevent breaking during frying.
4. In a deep skillet, heat the vegetable oil to 350°F over medium-high heat. Fry the sorullitos in batches, turning occasionally, until they achieve a deep golden brown, about 3-4 minutes per batch.
5. Transfer to a paper towel-lined plate to drain any excess oil, serving warm for the best texture and flavor.

The sorullitos de maíz boast a delightful contrast between their crispy shell and soft, cheesy center, making them irresistible when paired with a spicy aioli or a sweet mango dipping sauce. For an extra touch, sprinkle with flaky sea salt right after frying to elevate their savory notes.

Piononos

Piononos, a delightful fusion of sweet and savory, are a testament to the art of baking, offering a perfect balance of textures and flavors that dance on the palate. These rolled cakes, filled with a rich, spiced meat mixture, are a celebration of culinary craftsmanship, inviting you to explore the depths of their layered complexity.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 4 large farm-fresh eggs, at room temperature
• 1/2 cup granulated sugar, for a delicate sweetness
• 1/4 cup whole milk, warmed to blend smoothly
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 lb ground beef, lean and finely textured
• 1/4 cup rich extra virgin olive oil
• 1 small onion, finely diced for subtle crunch
• 2 cloves garlic, minced for a pungent kick
• 1 tsp ground cumin, for warm earthiness
• 1/2 tsp finely ground black pepper, for a hint of heat
• Salt, to season layers of flavor

Instructions

1. Preheat your oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper, ensuring it’s lightly greased for easy release.
2. In a large bowl, beat the eggs and sugar together until the mixture is pale and has doubled in volume, about 5 minutes, to incorporate air for a fluffy texture.
3. Gently fold in the sifted flour, milk, and vanilla extract with a spatula, moving in one direction to maintain the batter’s airiness.
4. Pour the batter into the prepared pan, spreading it evenly with a spatula, and bake for 12-15 minutes, or until the cake is golden and springs back when touched.
5. While the cake bakes, heat the olive oil in a skillet over medium heat and sauté the onion and garlic until translucent, about 3 minutes, to build a flavor base.
6. Add the ground beef, cumin, black pepper, and salt, cooking until the beef is browned and the spices are fragrant, about 5 minutes, then set aside to cool slightly.
7. Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with sugar, carefully peel off the parchment, and roll it up with the towel inside to set its shape as it cools.
8. Unroll the cooled cake, spread the beef mixture evenly over the surface, then re-roll tightly without the towel, sealing the edges with a bit of pressure.
9. Slice the rolled piononos into 1-inch pieces, revealing the beautiful spiral of cake and filling, and serve warm or at room temperature.

Delight in the piononos’ tender cake layers enveloping the savory, spiced beef, a contrast that’s both surprising and harmonious. For an elegant presentation, arrange the slices on a platter garnished with fresh herbs, offering a visual feast that precedes the culinary one.

Rellenos de Papa

Elegantly crispy on the outside and luxuriously creamy within, Rellenos de Papa are a sublime fusion of textures and flavors that promise to delight the palate. This dish, a beloved staple in many households, transforms simple ingredients into a masterpiece of comfort food.

Ingredients

• 2 cups of smooth, velvety mashed potatoes
• 1/2 cup of sharp, aged cheddar cheese, finely shredded
• 1/4 cup of fresh, aromatic cilantro, finely chopped
• 1 large, farm-fresh egg, lightly beaten
• 1/2 cup of golden, crispy breadcrumbs
• 1/2 teaspoon of finely ground sea salt
• 1/4 teaspoon of freshly cracked black pepper
• 2 tablespoons of rich, extra virgin olive oil

Instructions

1. In a large mixing bowl, combine the smooth mashed potatoes, finely shredded aged cheddar cheese, and freshly chopped cilantro until evenly mixed.
2. Season the mixture with finely ground sea salt and freshly cracked black pepper, adjusting to achieve a perfectly balanced flavor.
3. Shape the mixture into small, even balls, about the size of a golf ball, ensuring they are compact and hold their shape.
4. Dip each ball into the lightly beaten farm-fresh egg, then roll them in the golden breadcrumbs until fully coated for a crispy exterior.
5. Heat the rich extra virgin olive oil in a skillet over medium heat (350°F) until shimmering, indicating it’s ready for frying.
6. Fry the coated potato balls in batches, turning occasionally, until they achieve a deep golden brown color and a crispy texture, about 3-4 minutes per side.
7. Transfer the fried Rellenos de Papa to a paper towel-lined plate to drain any excess oil, ensuring they remain crisp.

Just out of the fryer, these Rellenos de Papa offer a delightful contrast between their crunchy shell and the soft, cheesy interior. Serve them atop a vibrant salad for a light meal or alongside a tangy dipping sauce to elevate their rich flavors.

Habichuelas Guisadas

Under the warm glow of the kitchen light, Habichuelas Guisadas emerges as a comforting stew, where tender beans simmer in a fragrant broth, infused with the earthy notes of sofrito and the subtle heat of adobo. This dish, a staple in many homes, marries simplicity with depth, offering a bowlful of warmth that’s both nourishing and deeply satisfying.

Ingredients

• 2 cups dried pink beans, soaked overnight until plump
• 1/4 cup rich extra virgin olive oil
• 1/2 cup sofrito, a vibrant blend of finely chopped onions, bell peppers, garlic, and cilantro
• 1 tbsp adobo seasoning, a fragrant mix of garlic powder, oregano, and turmeric
• 4 cups chicken broth, homemade for a richer flavor
• 1 large potato, peeled and diced into 1/2-inch cubes
• 1/2 cup tomato sauce, preferably fire-roasted for a smoky undertone
• 1 tsp finely ground black pepper
• 1 bay leaf, for a subtle aromatic depth

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the sofrito and sauté, stirring frequently, until the mixture is fragrant and the onions are translucent, about 5 minutes.
3. Stir in the adobo seasoning and black pepper, cooking for another minute to release the spices’ aromas.
4. Drain the soaked beans and add them to the pot, along with the chicken broth, tomato sauce, and bay leaf. Bring to a boil, then reduce the heat to low, covering the pot partially.
5. Simmer the beans for 1 hour, stirring occasionally, until they begin to soften.
6. Add the diced potatoes to the pot, continuing to simmer for another 30 minutes, or until both the beans and potatoes are tender.
7. Once done, remove the bay leaf and adjust the seasoning if necessary, though the adobo and sofrito should have already created a well-balanced flavor profile.

Delightfully creamy yet retaining a slight bite, the beans and potatoes in this stew are enveloped in a broth that’s both rich and nuanced. Serve it over a bed of fluffy white rice, or with a side of crusty bread to soak up every last drop of its savory goodness.

Pollo Guisado

Hearty and comforting, Pollo Guisado is a classic Latin American stew that marries tender chicken with a symphony of spices and vegetables, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (preferably organic for deeper flavor)
• 1 large yellow onion, finely diced (for a sweet, aromatic base)
• 3 cloves garlic, minced (freshly minced for a pungent kick)
• 1 red bell pepper, diced (for a pop of color and sweetness)
• 2 ripe tomatoes, chopped (juicy and ripe for a fresh acidity)
• 1 cup chicken stock (homemade or high-quality store-bought for richness)
• 2 tbsp rich extra virgin olive oil
• 1 tsp ground cumin (freshly ground for warmth)
• 1 tsp smoked paprika (for a subtle smokiness)
• Salt and finely ground black pepper to taste
• Fresh cilantro, chopped (for a bright, herby finish)

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Season the chicken thighs generously with salt and pepper, then sear them skin-side down in the hot oil until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and fragrant, about 5 minutes.
4. Stir in the chopped tomatoes, ground cumin, and smoked paprika, cooking until the tomatoes begin to break down, about 3 minutes.
5. Return the chicken thighs to the pot, add the chicken stock, and bring to a simmer. Cover and cook on low heat for 30 minutes, or until the chicken is tender and cooked through.
6. Garnish with freshly chopped cilantro before serving.

Zesty and vibrant, this Pollo Guisado boasts a melt-in-your-mouth texture with layers of flavor that deepen with each bite. Serve it over a bed of fluffy white rice or with warm, crusty bread to soak up the savory sauce.

Asopao de Pollo

Delightfully comforting and brimming with vibrant flavors, Asopao de Pollo is a Dominican classic that marries the heartiness of chicken and rice with a symphony of spices and herbs, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (for deeper flavor)
• 1 cup long-grain white rice (for perfect texture)
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced (for sweetness)
• 1 green bell pepper, finely diced (for a fresh crunch)
• 3 garlic cloves, minced (for aromatic depth)
• 1 tsp ground cumin (for warmth)
• 1 tsp smoked paprika (for a subtle smokiness)
• 4 cups chicken stock (homemade preferred for richness)
• 1 cup diced tomatoes (for acidity and brightness)
• 1/4 cup chopped fresh cilantro (for a herby finish)
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Season the chicken thighs generously with salt and sear them skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the onion, bell pepper, and garlic, sautéing until softened, about 3 minutes.
4. Stir in the cumin and smoked paprika, cooking until fragrant, about 30 seconds.
5. Add the rice, stirring to coat it in the oil and spices, toasting lightly for 2 minutes.
6. Pour in the chicken stock and diced tomatoes, bringing the mixture to a boil.
7. Return the chicken thighs to the pot, reducing the heat to low, and simmer covered for 25 minutes, or until the rice is tender and the chicken is cooked through.
8. Remove from heat and let stand covered for 5 minutes to allow the flavors to meld.
9. Stir in the chopped cilantro just before serving.

The result is a beautifully textured dish where the rice is perfectly tender, yet each grain remains distinct, enveloped in a rich, aromatic broth. Serve with a wedge of lime for a bright contrast to the deep, savory flavors, or top with avocado slices for a creamy addition.

Sancocho

Rooted in the heart of Latin American cuisine, Sancocho is a soul-warming stew that marries the richness of slow-cooked meats with the vibrant freshness of tropical vegetables, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 lbs of bone-in chicken thighs, skin-on for added richness
• 1 lb of beef chuck, cut into 1-inch cubes
• 1 large yellow onion, finely diced
• 4 cloves of garlic, minced to a paste
• 1 large green plantain, peeled and cut into 1-inch chunks
• 2 ears of corn, husked and cut into thirds
• 1 lb of yuca, peeled and cut into 2-inch pieces
• 1/2 cup of freshly chopped cilantro
• 1 tbsp of ground cumin
• 1 tsp of smoked paprika
• 8 cups of chicken stock, preferably homemade
• 2 tbsp of extra virgin olive oil
• Salt to taste

Instructions

1. Heat the extra virgin olive oil in a large pot over medium-high heat until shimmering.
2. Season the chicken thighs and beef cubes generously with salt, then sear in the pot until golden brown on all sides, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the finely diced yellow onion and cook until translucent, about 3 minutes, stirring occasionally.
4. Add the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
5. Return the seared meats to the pot, along with the chicken stock, bringing to a boil. Then, reduce heat to low, cover, and simmer for 45 minutes.
6. Add the green plantain chunks, yuca pieces, and corn to the pot, simmering uncovered for another 30 minutes, or until the vegetables are tender.
7. Stir in the freshly chopped cilantro, adjust seasoning with salt if necessary, and remove from heat.

Ladle this hearty stew into deep bowls, allowing the tender meats and vegetables to shine amidst the aromatic broth. The Sancocho’s robust flavors and comforting texture make it perfect for sharing on a chilly evening, perhaps with a side of crusty bread to soak up every last drop.

Flan de Queso

Unveiling the sublime Flan de Queso, a creamy, velvety dessert that marries the rich traditions of Latin cuisine with the indulgent comfort of cheesecake, perfect for elevating any dining experience.

Ingredients

• 1 cup granulated sugar, for a caramel that’s deep amber and glossy
• 4 large farm-fresh eggs, at room temperature for a smoother blend
• 1 14-oz can sweetened condensed milk, offering a luscious sweetness
• 1 12-oz can evaporated milk, for a light, airy texture
• 8 oz cream cheese, softened to ensure a silky, lump-free flan
• 1 tsp pure vanilla extract, for a warm, aromatic depth

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a water bath by placing a large roasting pan in the oven, filling it halfway with hot water.
2. In a small saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into a deep amber caramel, about 5-7 minutes. Immediately pour the caramel into a 9-inch round cake pan, tilting to coat the bottom evenly.
3. In a blender, combine the eggs, condensed milk, evaporated milk, softened cream cheese, and vanilla extract. Blend on high speed for 1 minute until the mixture is completely smooth and free of lumps.
4. Pour the blended mixture over the caramel in the cake pan. Cover the pan tightly with aluminum foil to prevent water from entering.
5. Place the cake pan into the preheated water bath in the oven. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
6. Remove the flan from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, to fully set.
7. To serve, run a sharp knife around the edges of the pan to loosen the flan. Invert onto a serving plate, allowing the caramel sauce to drizzle over the top.

Luxuriously smooth with a delicate balance of sweetness and tang, this Flan de Queso is a showstopper when garnished with fresh berries or a sprinkle of cinnamon, offering a delightful contrast to its creamy texture.

Tembleque

Perfectly creamy and subtly sweet, Tembleque is a Puerto Rican coconut pudding that dances on the palate with its silky texture and tropical aroma. This dessert, steeped in tradition, offers a delightful escape to the islands with every spoonful.

Ingredients

• 4 cups rich, creamy coconut milk
• 1/2 cup granulated sugar, fine and sparkling
• 1/2 cup cornstarch, smooth and powdery
• 1/4 tsp sea salt, finely ground
• 1 cinnamon stick, aromatic and whole
• 1 tsp pure vanilla extract, fragrant and sweet
• Ground cinnamon, warm and earthy, for garnish

Instructions

1. In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and sea salt until no lumps remain.
2. Add the cinnamon stick to the saucepan and place over medium heat, stirring constantly with a wooden spoon to prevent sticking.
3. Bring the mixture to a gentle boil, then reduce the heat to low, continuing to stir for about 10 minutes until the mixture thickens to a pudding-like consistency. Tip: A smooth texture is key, so ensure constant stirring.
4. Remove the saucepan from the heat and discard the cinnamon stick. Stir in the vanilla extract until fully incorporated.
5. Pour the mixture into a lightly greased mold or individual serving dishes, smoothing the top with a spatula.
6. Allow the Tembleque to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or until set. Tip: Chilling overnight enhances the flavors and texture.
7. To serve, run a knife around the edges of the mold and invert onto a serving plate. Sprinkle with ground cinnamon for a decorative touch. Tip: For an elegant presentation, garnish with fresh berries or a drizzle of caramel sauce.

Firm yet yielding, Tembleque melts in the mouth, releasing layers of coconut and vanilla with a hint of cinnamon. Serve it chilled on a warm evening for a refreshing end to any meal, or as a festive treat during holiday gatherings.

Coquito

Kick off your holiday festivities with a glass of Coquito, the creamy, coconut-based Puerto Rican cousin to eggnog that’s brimming with warmth and spice. This indulgent drink, often dubbed ‘Puerto Rican coconut nog,’ is a silky blend of tropical flavors and rich spices, perfect for sipping by the fire or sharing at festive gatherings.

Ingredients

• 1 can (15 oz) cream of coconut, lush and velvety
• 1 can (12 oz) evaporated milk, rich and creamy
• 1 can (14 oz) sweetened condensed milk, decadently sweet
• 1/2 cup white rum, smooth and aromatic
• 1 tsp vanilla extract, pure and fragrant
• 1/2 tsp ground cinnamon, warm and spicy
• 1/4 tsp ground nutmeg, earthy and sweet
• Pinch of ground cloves, intensely aromatic

Instructions

1. In a blender, combine the cream of coconut, evaporated milk, and sweetened condensed milk until smooth and fully incorporated.
2. Add the white rum, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves to the blender. Blend again until all spices are evenly distributed throughout the mixture.
3. Pour the mixture into a glass bottle or pitcher and refrigerate for at least 2 hours, or until thoroughly chilled. This resting period allows the flavors to meld beautifully.
4. Before serving, give the Coquito a good shake or stir to recombine any separated ingredients.
5. Serve chilled in small glasses, garnished with a sprinkle of ground cinnamon or a cinnamon stick for an elegant touch.

This Coquito boasts a luxuriously smooth texture and a harmonious balance of sweet, creamy, and spicy notes. For a festive twist, rim the glasses with toasted coconut or drizzle with caramel before pouring.

Conclusion

Craving a taste of Puerto Rico? This roundup of 18 authentic recipes is your ticket to a flavorful adventure right from your kitchen. From savory mofongo to sweet tembleque, each dish promises a burst of Caribbean joy. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love on Pinterest so others can discover these delicious treasures. ¡Buen provecho!

Bella Bacinos