Puerto Rico
Salt Cod Fritters
Bacalaítos
A thin batter loose with salt cod, oregano and sofrito, spooned into oil so it spreads into a lacy disc bigger than a hand.
caribbean
Puerto Rico
Explore 87 foods connected to Puerto Rico, from everyday staples to rare local specialties.
87 foods12 leading categories1 Essentials guides
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Puerto Rico Essentials
12 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Puerto Rico.
87 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Puerto Rico
Sandwiches de mezcla
Sándwich de mezcla
Puerto Rican party sandwiches of white bread filled with a savory spread of ham, cheese, and pimiento, cut into small squares.
Puerto Rico
Sazon
Sazón
A Puerto Rican seasoning blend of annatto, garlic, cumin, and other spices, used to color and flavor rice and meats.
Puerto Rico
Serenata
Serenata de bacalao
Salt cod served cold and raw-cured with boiled cassava, green banana, avocado, tomato and onion under olive oil and vinegar.
Puerto Rico
Sopa de platano
Sopa de plátano
A Puerto Rican plantain soup, creamy and mild, made with ripe or green plantains and seasoned broth.
Puerto Rico
Sopa de salchichon
Sopa de salchichón
A Puerto Rican soup made with salami, potatoes, and vegetables in a savory broth.
Puerto Rico
Stewed Land Crab
Salmorejo de jueyes
Picked land crab meat stewed down in sofrito, tomato and annatto until it is thick enough to stuff back into the shell or spoon over mofongo.
Puerto Rico
Stewed Salt Cod
Bacalao guisado
Salt cod soaked overnight, flaked and stewed with sofrito, potato, olives and peppers into a loose red stew eaten over rice or viandas.
Puerto Rico
Stuffed Potato Balls
Rellenos de papa
Seasoned mashed potato moulded around beef picadillo, sealed, floured and deep fried into a fist-sized ball.
Puerto Rico
Sweet Plantain Pie
Pastelón
Layers of fried ripe plantain and seasoned ground beef bound with beaten egg and cheese and baked until it sets like a lasagne.
Puerto Rico
Tembleque
Coconut milk set with cornstarch into a white pudding, turned out of its mould and dusted with cinnamon.
Colombia
Tostones
Patacones
A Cuban fried green plantain slices, flattened and double-fried, a daily and essential side In Antioquia the thick-cut rounds are served as "tostadas" alongside bandeja paisa.
Puerto Rico
Trifongo
Mofongo made from three starches at once — green plantain, ripe plantain and cassava — mashed with garlic and pork crackling.
Puerto Rico
Tripleta
Three meats — roast pork, ham and steak — piled into pan sobao with cheese, potato sticks, lettuce and mayoketchup, then pressed.
Puerto Rico
Yauco Coffee
Café de Yauco
Arabica grown in the shaded highlands around Yauco and Adjuntas, historically shipped to Europe and still roasted dark for the local market.