Pasteles are Puerto Rican special occasion food. The whole family usually gets together assembly-line-style to make large numbers of these starchy parcels and get them ready for the boiling pot.
Tag: Puerto Rico
Pasteles
Asopao de Gandules
(Puerto Rican rice and pigeon pea stew)
Asopao is a Puerto Rican word for a stew thickened with rice, and asopaos of many kinds are very popular in Puerto Rican cuisine. Asopao de gandules is a nice vegetarian option.
Arroz con Pollo
(Latin chicken with rice)
Arroz con pollo, or "rice with chicken," originated in the Andalusia region of Spain. It shares similarities West African jollof rice, and may in fact have origins there.
Arroz con Gandules
(Puerto Rican rice and pigeon peas)
If you're going to cook Puerto Rican, you better know how to make arroz con gandules. No get together is complete without this hearty side dish of rice and pigeon peas.
Alcapurrias
(Puerto Rican stuffed fritters)
These scrumptious fritters are usually made with a batter of taro (yautía) and green bananas (guineos verdes), and are stuffed with either a meat (pino) filling or with crab, shrimp or lobster.
Adobo
(Latin garlic-pepper-vinegar marinade)
Adobo is a very popular marinade for pork and other meats in the Spanish-speaking Caribbean and Central America.
Achiote
(Puerto Rican annatto oil)
Achiote oil is used around the Caribbean to add a yellowish-orange color to dishes