Boricua recipes: El Recipes Recetas Puerto Rico

El Boricua, a bilingual , cultural publication for Puerto Ricans

(18 pasteles)

Make the dough one day ahead. It is easier
to handle when it’s cold and it won’t be so hard on the cook. Have a
pastel-making get-together with your friends. The time will pass quickly
if you are having fun with friends and are listening to Puerto Rican
music. We do it all the time and it’s great fun.

If you are making a bunch of pasteles order the guineos
from your local produce vendor. They sell to grocery stores and can
be found in the yellow pages. Tell then that you want them very green
and not to «gas» them. You can buy them by the case dirt cheap.

Masa (dough)

1 1/3 lbs. yauta
3 lbs. guineos verdes
1 lbs. potatoes
1 green plantain
2 tbsp. milk
cup achiote oil






lb. pork, chopped in small pieces,
seasoned with «adobo» — or buy coarsely ground pork.

2 tablespoons «achiote» oil
3 oz. chopped ham
chopped onion
2 chopped garlic
4 ajes dulces — chopped
3 recao leaves chopped (may use cilantro instead)
1 -8 oz. can tomato sauce
can garbanzo beans
cup cooking olives with pimento, chopped
1 -6 oz. can chopped pimentos
1 tsp. salt
1 tsp. black pepper
1 tbsp. organo


Banana leaves (or aluminum foil & butcher

If you have just a few plantain leaves you can
cut them in small pieces and add a piece to each pastel to improve
the flavor.

cup achiote to grease the plantain leaves or

string to tie pasteles

A large pot of boiling salt water


Masa (dough)

HINT — Boil the green bananas
for a few minutes until the peel begins to turns black. Then you can
just pull off the peel and grate the guineitos in the food processor.
Make sure you don’t leave them in the pot too long.

Peel the rest of the vegetables, rinse
them and grate in a food processor. Add milk, oil, and salt. Mix well,
cover, and refrigerate for at least one hour.

It is best to do this the day before actually
putting the pasteles together. It makes for easier handling masa.

Relleno (meat filling)

Heat the oil in a «caldero» and cook the
meat and ham for about 5 minutes over medium heat. Add the rest of the
ingredients. Cook on low for approximately 25 minutes until the pork
is completely cooked. Cool.

print break

The Wrapper (use either banana leaves or aluminum foil)
Banana leaves
. Use 10 bundles
of plaintain leaves. Remove the central ridge on each leaf. Divide leaves
into pieces, about 10″ square. Wash and clean leaves with a damp
cloth and blanch them (toast them slightly over gas stove flames).

If you have just a few plantain leaves
cut them in small pieces and add a piece to each pastel for more flavor. 

Aluminum foil.Use aluminum foil
with butcher paper or plastic wrap on top to make a «wrapper.»
You may add a piece of banana leaf (if available) right on top.

Assembling the pasteles
(Cover the kitchen counter with newspaper for easier cleanup time)
Turn on your Puerto Rican music. . . .

Grease center of the wrapper — using the back of a spoon
dipped in achiote oil.

HINT — Use a ½ cup
measuring cup to scoop dough (this helps keep the pasteles the same
size). In the center of the wrapper place cup
of dough and thinly spread it not more than 5″ long and about 4″
wide. Keep a small ruler handy to determine size until you can «eye-ball

HINT — Use a 1/8 cup measuring
cup to scoop the meat filling and fill just a bit over the brim. That
should measure 2½ tablespoons. Place 2
tablespoons of meat filling on the masa — a bit off the center.

Fold the wrapper in half to close the pastel.
If using foil, fold the edges over until tightly sealed. If using leaves
just fold one over the other until completely sealed.

Tie the pastel.
(You may skip this part completely if you are using foil paper —
simply make sure the folds are pressed securely.)
Tie the pastel
with string to hold it together. Make one run of string lengthwise and
two runs the other way (see picture above). This will hold the banana
leaves secure.

Got leftover dough? Make alcapurrias.

Cook the pasteles for 1 hour turning them once half way
through cooking. Freshly cooked pasteles taste much better.  Freeze
them raw.

Buen provecho! . . . .



14 Best Puerto Rican Recipes

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Looking for the best Puerto Rican recipes? These authentic dishes bring the taste of the island right to your table.

Puerto Rico brings a unique multi-ethnic flair to its cuisine. Imagine a tasty blend of Caribbean, Spanish, West African, and mainland American cooking.

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This is what Puerto Rican recipes are all about. 

If you haven’t tried them before, well, you should now.

Classics like mofongo and sofrito are excellent introductory dishes. Each meal is a one-of-a-kind mix, offering a bite full of herbs and spices. 

Oh, and the desserts — they are best described as HEAVENLY. You’ll want to finish your main course fast to get to the sweet end!

Puerto Rican cooking is more than just its popular dishes. So, I’ve rounded up 14 recipes for you to try to get to know this underrated cuisine. 

Explore the depths of flavorful Puerto Rican food from breakfast through to dessert!   

If soup and paella were to have a baby, this is it.

Also known as Asopao de Pollo, this chicken stew invites you to have a bowl of juicy chicken thighs mixed with assorted seasonings and veggies. 

There’s rice included — it’s plump and creamy — so you know you’re in for a filling meal! 

Asopao’s soup-like consistency also makes it an excellent meal to fend off wintry nights.

Serve with coquito (coconut-based punch) for a Puerto Rican-themed dinner party.

Sofrito is well known in the US, with a history that dates back to the 1400s.

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It’s a green puree made from aromatic ingredients cut into small pieces and sauteed in oil. 

It is used to flavor Caribbean dishes with herbs and spices that give life to beans, stews, rice, and meats.

With fresh cilantro, onions, tomato, bell peppers, and garlic puréed to perfection, you’ll have a powerful base for several dishes!

Pernil is a slow-roasted pork shoulder that’s marinated and seasoned to the max!

Served with salad, rice, beans, or plantains, it’s the classic Christmas Eve dinner of Puerto Rican families.

The secret to a good pernil? Marinate it overnight, add sofrito for a more flavorful impact, and bake until fall-apart tender.

Bacalaitos is a famous roadside cuisine in Puerto Rico, made from salted codfish. They are golden-brown fritters — light, simple, and full of fish, herbs, and seasonings.

These pancake-shaped fritters come together so quickly. You’ll be done in 30 minutes. The flavor profile should be bold and fresh.

It’s perfect with an ice-cold beer!

To avoid saltiness, soak the codfish in cold water overnight and change the water three times. 

This recipe starts with getting your hands on some plantains. What’s that, you ask?

Plantains are members of the banana family. They’re starchier and lower in sugar, so they will still be green even when ripe.

Now, what are tostones? They are double-fried plantains cut in round slices.

The cooking steps are easy to memorize: fry, smash, and fry again until plantains are crisp to perfection.    

Mofongo is one of the wildly popular Puerto Rican recipes. It’s also made with green plantains (unripe), mashed with pork rinds, garlic, and olive oil.

Traditionally, mofongo is served as a side dish for fried meat or roasted pork. Personally, I love having it with some hot chicken soup. 

For a fancy twist and extra flavor, you can turn your mofongo into small balls and drop them into soups or stews.

Carne Molida is Puerto Rico’s version of Picadillo. It’s mildly-spiced ground beef mixed with flavor-packed tomato sauce and veggies.

This recipe has different variations in Cuba, Mexico, and the Philippines. 

But for me, Puerto Rico is the winner. Carne Molida is highly flavorful, and I just can’t resist its meaty sauce.

Even the veggies are a delight to eat once they absorb the saucy goodness. 

Bistec Encebollado sounds like a complicated meal to prepare. But wait, let me tell you that this recipe simply translates to steaks and onions.

Yes, it’s simple and flavorful, thanks to Puerto Rican staples like sofrito, adobo, and sazon. This beef stew is best paired with white or yellow rice.

If you want a full-blown Boricuan meal, serve the stew with the country’s national dish, Arroz Con Gandules.

Jibarito is another plantain recipe that will have you singing its praises.

This is a Puerto Rican-style sandwich, but instead of using slices of bread, you’ll have two fried plantains.

I won’t be surprised if you say this recipe is out-of-this-world tasty, because it certainly is!

The plantain sandwiches can be filled with anything from steak to fish to chicken. 

Layer your sandwich with lettuce, tomato, cheese, onions, and mayo-ketchup. Now, that’s one impressive snack!

Meat and potatoes are married in this recipe, creating crispy croquettes filled with ground beef hash.

In Puerto Rico, this recipe is also called relleno de papa. Golden, tender, and warm, these are balls of joy and comfort you could get addicted to.

The secret for extra crunch? Coat them with raw egg, roll into breadcrumbs, and fry to golden perfection!

Mediterranean ingredients meet Puerto Rican flavors in this stewed beans recipe. The result?

An earthy, well-spiced dish that goes well with white or yellow rice.

It’s the perfect combination if you’re planning to have a meatless dinner.

For this recipe, you’ll just need to stew the beans in a tomato-based broth, season with Puerto Rican staples, and mix in oregano, bay leaves, and olives.

It’s pretty easy. You’ll be done in less than an hour.

You know it’s Christmas time in Puerto Rico when glasses of Coquito are served on the table. This drink is similar to eggnog with rum, but is coconut-based.

It is sweet and creamy, and yes, you can get drunk! You’ll want to give this drink a good flavor, so don’t forget to add in some cinnamon sticks.

Note: Take your coquito to the fridge. The longer it sits there, the more it becomes delicious. So don’t hesitate to make it a few days before the party!

After going through savory dishes, I’m sure you’re looking for something different and sweet. But Arroz con dulce is more than just your average dessert.

It’s a sticky and creamy rice pudding with coconut and raisins.

The taste of this dessert gets even better when infused with cinnamon, cloves, and ginger. Add your own twist by using other spices or adjusting their amounts.

Coconut-flavored pudding is irresistible. That’s why this recipe is another creamy pudding with the tropical element of, well, coconut.

Tembleque means “wiggly,” which exactly describes this dessert. The pudding here is thickened until slightly firm.

The end result should be a custard texture that jiggles when shaken. 

Sprinkle dusted cinnamon on top, serve cold, and enjoy! 

14 BEST Puerto Rican Foods (+ Recipe Collection)

Looking for the best Puerto Rican recipes? From Sofrito to Arroz Con Dulce, these authentic dishes bring the taste of the island right to your table.


  • Puerto Rican Chicken Stew

  • Sofrito

  • Pernil

  • Bacalaitos

  • Tostones

  • Mofongo

  • Carne Molida

  • Bistec Encebollado

  • Jibarito

  • Puerto Rican Papas Rellenas

  • Habichuelas Guisadas

  • Coquito

  • Arroz Con Dulce

  • Tembleque


  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Puerto Rican dish in 30 minutes or less!

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What is the name of a Puerto Rican woman?

Just make sure you say el boricua when you’re talking about a Puerto Rican man. Use La Boricua for a Puerto Rican woman.

Moreover, what does the same mean in Puerto Rico?

votes. Dito is just a shorter way of saying Bendito . Some also say «endito». Which means something like a blessing.

Second, what does Boricua mean in Puerto Rico?

noun. Puerto Rican or person of Puerto Rican origin : He is a proud Boricua.

Also, is Puerto Rican a nationality? The Citizenship Act of 1940 established that Puerto Rico was part of the United States for citizenship purposes. Since January 13, 1941, birth in Puerto Rico has been treated as equivalent to birth in the United States for citizenship purposes. … While 90,003 Puerto Ricans are officially US citizens , the territory remains unincorporated.

So what does Boricua Morena mean?

black Puerto Rican .

What does Papi mean in Puerto Rico?

Papi is the colloquial term for «Daddy» in Spanish , but in many Spanish speaking cultures, especially in the Caribbean, it is often used as a general term of affection for any man, be it a relative, friend, or lover.


What does Pichear mean in Puerto Rico?

«Pichear» is slang for ignoring someone or something, but in this case it’s a complete halo.

What does Tito mean in Puerto Rico?

Borrowed from Spanish tito, diminutive of tío («uncle»), from Late Latin thius, from Ancient Greek θεῖος (theîos).

What is the difference between Puerto Rico and Boricua?

Puerto Ricans (Spanish: Puertorriqueños; or boricuas) are the people of Puerto Rico, residents and citizens of the Commonwealth of Puerto Rico (a territory of the United States) and their descendants.

What is a Puerto Rican called?

Puerto Rico’s indigenous Taíno people, whose hunter-gatherer ancestors settled the island more than 1,000 years before the arrival of the Spaniards, called it the Borinquen and called themselves the Boricua (a term still used today).

What is a Puerto Rican American called?

Puerto Ricans consider themselves Americans but are fiercely proud of their island and their culture. Usually they do not call themselves Americans or «americano», but «puertorriqueño» or «boricua». » For most Puerto Ricans, «my country» means «Puerto Rico», not the United States.

What are Puerto Ricans mixed with?

As a result, the bloodlines and culture of Puerto Rico have evolved through a mixture of Spanish, African, and indigenous Taino and Carib Indians living on the island. Today, many Puerto Rican cities have retained their Taino names, such as Utuado, Mayagüez, and Caguas.

What is the name of Puerto Rico?

America’s «Island of Enchantment»: environmental dangers and hope in Puerto Rico [slideshow] Its nickname is «Isla del Encanto» or «Island of Enchantment», and at first glance it seems that Puerto Rico fulfills all the paradise promises made about him. in glossy travel magazines.

What is the national animal of Puerto Rico?

The Puerto Rican Barnacle (pronounced co-kee) is a small tree frog that is brown, yellow or green in color. Its scientific genus name, Eleutherodactylus, means «free toes» because, unlike many frogs, barnacles do not have webbed feet.

What is a moraine girl?

Morena is the term most Filipinos use to describe women with brown skin. … Since the Philippines was colonized by countries with predominantly fair-skinned citizens, the perception of beauty has mainly been associated with a fair complexion.

What are some Puerto Rican sayings?

6 Puerto Rican phrases you need to know

  • “Mas viejo que el frio”
  • “Como la puerca de Juan Bobo”
  • “Quando Colon Bahe el Dedo”
  • «Mas larga(o) que la esperanza de un pobre»
  • “Comiendom un cable”
  • Esta al Garete

What is Morena English?

moraine → moray eel, brunette. brunette → brunette.

What if a girl calls you daddy?

Original response: What does it mean when a girl calls you «daddy»? Papi is a slang word that literally means «dad». When a girl uses it, at least in Mexico, it means you are a hottie. So if a girl says «he’s very papi» it means the guy is very sexy.

What is Papi Chulo?

In Latin American Spanish slang, a papi-chulo is an attractive man. The term was originally called a pimp, but has now come to refer to a ladies’ man.

Can I call my BF Papi?

In many Hispanic families, men are called papi, which is by no means sexy. Similarly, I can call my male friend papi, and it can be completely kind.

What does Yhlqmdlg mean in Spanish?

It’s officially been a year since Bad Bunny released his record-breaking second album YHLQMDLG, short for «Yo hago lo que me de la gana», which basically translates to «I do whatever I want», on Leap Day (29February). 2020).

Why did Tito get his nickname?

Tito means «honorary title» (from the Latin «titulus») and «dove».

What are Puerto Rican surnames?

List of the most common last names in Puerto Rico:

  • Sanchez — 128,384 people.
  • Rivera — 114.777.
  • Diaz — 107,640.
  • Rodriguez — 102,137.
  • Narvaez — 70,764 people.
  • Burgos – 68,522.
  • Colon — 64,692 people.
  • Vasquez — 62,659.

Editors. 10 — Last update. 47 days ago — Authors. 4

With meat, mushrooms, cheese or fish / Lasagna recipes for every taste — an article from the «What to eat» section on

We offer you to arrange a delicious Italian dinner and cook lasagna. Choose any filling — with minced meat, cheese, mushrooms or fish. You can even make «lazy» lasagna. Read a selection of recipes.

Classic with minced meat

Historically, lasagne was prepared with ragout. Today, instead of pieces of meat, the stuffing is minced meat. Some people like beef — it is more aromatic. Others like pork — it is juicier. Still others prefer chicken — it is lighter. You can choose any or mix meat of several types. But don’t forget the required ingredients:

  • Hard cheese. Ideally, if it is a good Italian parmesan.

  • Tomato sauce. In the summer it is better to cook it yourself from seasonal tomatoes — it will come out both tasty and inexpensive.

  • Milk. In a sauce, it can be replaced with cream if you like hearty dishes.

The tastiest minced meat lasagne recipe below, takes about 60 minutes to prepare.

Interesting fact

The earliest recipe for lasagna is found in the legendary medieval cookbook Liber de Coquina, written at the beginning of the 14th century. For more than seven hundred years, hundreds of new recipes for lasagna have appeared.

More cheese

This recipe is the most delicate. It’s all about the filling: there is no meat in it, but there are a lot of vegetables and mozzarella. This soft cheese is rubbed on a coarse grater and placed in each layer. The dish is crowned with parmesan cheese.

One condition: cooking lasagna without meat will take longer — it will take as much as two and a half hours. Again, the point is in the filling: before baking eggplants and zucchini, they need to stand for an hour under the load. During this time, you just have time to make some good dessert. But a hot dish, if there is vegetable lasagna on the menu, is not needed — thanks to the cheese, it turns out to be very satisfying.

Interesting fact

Lasagna can be lazy! The Poles borrowed the recipe from the Italians — they got «lasanka». Square pieces of boiled dough, which are poured with sour cream, vegetable oil with spices or lard. Try this pasta version too.

Mushroom story

Mushrooms will not spoil a good meat recipe, especially when it comes to easy-to-cook champignons. In addition to them, you will need chicken fillet and onions for the filling. It is necessary to put out everything together and only then send durum wheat lasagna to the sheets.

Pieces of meat can be replaced with minced meat, but then we advise you to cut the mushrooms smaller — for uniformity.

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