Travel Reference
In-Depth Information
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Bistec encebollado
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Almejas casinos
Puerto Rican Dishes
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Piñon
peppers, and olives. It is usually
served with fried plantains or
amarillos
- stewed green
bananas, and is often sold
at beachside kiosks.
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Lechón a la Barra
A form of vegetable and
ground beef casserole,
piñon
de amarillos
contains no fewer
than a dozen vegetables, herbs,
and spices, including garlic. A
key ingredient is fried
plantain, layered with
meat, shredded cheese,
and scrambled egg. It is
baked and broiled, and
served with white rice.
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Mofongo
Like most Latins, Puerto
Ricans are crazy about pork,
especially when it is
fresh off the spit and
served, still sizzling,
with white rice, red
beans, and fried
plantain. This local
delicacy is normally
reserved for holidays and
celebrations, but is also a
weekend favorite, when
whole pigs are slowly
roasted over charcoal fires.
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Bistec Encebollado
A plantain-based
favorite,
mofongo
is
considered the national
dish. Plantains are fried,
mashed, and mixed with
olive oil, crushed garlic, and
sometimes pieces of bacon, and
served as breakfast, or as a side
dish. This creation can also be
served stuffed with shrimp, but
tastes just as good on its own.
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Salmorejo
Mofongo
with shrimp
Puerto Ricans put their own
twist on beefsteak with onions.
The steak is prepared with a
vinegar and garlic “rub,” and
then smothered in caramelized
onions. It can be served with any
type of rice. Green salad and
tostones
(see sidebar)
make
a good accompaniment too.
^
Mondongo
Originating in southern
Spain,
salmorejo
is a thick
crabmeat stew made with
chopped and sautéed onions,
Not to be confused with
mofongo
, this is a formidable
dish comprising cow's (and
sometimes pig's) stomach (tripe),
diced and slowly stewed in
a tomato and garlic sauce. It
is a popular dish for Sunday
brunches - Puerto Ricans believe
that it can help cure a hangover.
Salmorejo
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