See Arroz con Leche recipe variations
Tag: Puerto Rico
Arroz con Dulce
Pastelillos
(Puerto Rican stuffed pastries)
See Empanadas variations
Tembleque
(Puerto rican coconut pudding)
See Haupia recipe variations)
Tostones
(Caribbean fried plantains)
Tostones, twice-fried green plantains, are a favorite snack and side dish in Puerto Rico, Cuba and the Dominican Republic.
Sopa de Mondongo
(Latin American tripe and vegetable soup)
This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean.
Sofrito
(Latin flavoring base)
Sofrito is a mixture of flavorful vegetables and sometimes herbs that is lightly sauteed and used as a base for Latin soups, stews, rice, beans and braises.
Sazón
(Puerto Rican seasoning salt)
Sazón means “seasoning” in Spanish. In Puerto Rico, it also refers to a seasoned salt that is widely used in Boricua cooking.
Sancocho
(Latin root vegetable stew)
Sancocho is a nourishing stew popular throughout the Latin World. It originated in Spain’s Canary Islands where is is a simple and spicy fish and potato stew.
Mojo Isleño
(Puerto Rican fish with tomato-olive sauce)
Mojo isleño is a popular way to prepare fish in Puerto Rico. It’s name can be translated as “islander sauce,” and its components — olives, peppers, garlic and bay leaves — are typically Puerto Rican.
Mojo
(Latin-Caribbean garlic sauce)
This pungent garlic sauce, sometimes called mojo de ajo, can be used as a dip for fried plantain chips, to flavor fried or boiled yuca, or as a marinade for pork.