Dumplings
Puerto Rican Pasteles
Pasteles
Puerto Rico
A masa of grated green banana, plantain and root vegetables spread on a banana leaf, filled with stewed pork, olives and chickpeas, tied and boiled.
Original eatfuls sticker artwork
What it is
A closer look at Puerto Rican Pasteles.
A masa of grated green banana, plantain and root vegetables spread on a banana leaf, filled with stewed pork, olives and chickpeas, tied and boiled.
What to look for
Know it when you find it.
Made in assembly lines in December and frozen by the dozen, so a pastel eaten in July was made at Christmas. The masa should be grey-green and dense, never grainy.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Puerto Rican Pasteles.
Names around the table
One food, more than one name.
Keep exploring
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Individual sweet potato and raisin dumplings, wrapped in greaseproof paper and foil, boiled until firm; a traditional Anguillan dessert
Upper Carniola, Slovenia
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Hungary
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Afghanistan
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Dumplings filled with chopped gandana leek, boiled and served under garlic yoghurt and a minced-meat and split-pea sauce with dried mint.
North Caucasus, Russia
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Thick flattened dough dumplings from Dagestan's Avar community, boiled alongside mutton and served in the rich broth with soured cream and garlic.