Puerto Rican

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

Two rums and two types of coconut make this tropical drink the last word on summer refreshment.

This chicken stew seasoned with aromatic spices, tomato, and sofrito is ideal comfort for cold evenings.

This dairy-free version of the Puerto Rican holiday classic is punched up with Jamaican aromatics.

This classic take on the coconutty Puerto Rican cocktail features warming spices and a generous glug of rum.

Make this easy recipe for tostones for any get-together. The twice-fried plantains with creamy, spicy cilantro dipping sauce is the ultimate party flex.

From San Juan to Oakland, chefs are breaking new ground with meat-free takes on the classics.

Pavochon, a mash-up of pavo for turkey and chon for lechón, is the centerpiece of a Puerto Rican Thanksgiving.

This cheesy layered casserole is the ultimate sweet-and-savory mash-up, thanks to ground beef simmered with sofrito and tomato, melty mozzarella, and fried plantains to top it all off. 

“My mother (like many Puerto Rican mothers) has always had a copy of Yvonne Ortiz’s A Taste of Puerto Rico in our kitchen,” writers chef and recipe developer Gabriella Vigoreaux. “I can tell which dishes she’s made the most because the book just naturally falls open to those recipes. Only during quarantine have I started using it myself, marking new territory with soffritto stains on the pages my mother managed to keep pristine all these years. I turn to it when I want to taste my grandmother’s and great-grandmother’s cooking with half of the effort. One of my go-tos is Ortiz’s guava barbecue sauce. It’s a wildly simple (four-ingredient) recipe with a single sentence procedure: ‘Thoroughly combine all the ingredients.’ It takes about five seconds to make but instantly conjures memories of childhood trips to the island, stopping at a kiosko for a pincho de pollo (chicken skewer) and licking the sticky sweet sauce from off my little fingers. My version is nothing like Ortiz’s, but it brings me back just the same. I’ve slathered this sauce on ribs and whole fish and used it as a glaze for pork belly, but I will always like it best with chicken. This is just to say, you might want to double it.”

There are many variations on the beans-and-rice theme, particularly within African diasporas. To me, they all taste like home.

This deeply flavorful Puerto Rican rice dish is to pernil as stuffing is to turkey—a holiday meal wouldn’t be the same without it. 

Get ready to fill your home with the mouthwatering scent of this super tender, super satisfying holiday centerpiece. 

Almost a year after Hurricane Maria, San Juan's Lote 23 has become a support network and a gathering place.

The microbiologist-turned-cheesemonger is the founder of Vaca Negra.

Von Diaz, author of Coconuts & Collards, on breaking stereotypes about her island’s food.

The unofficial national food of Puerto Rico is having a moment in NYC, thanks to a tiny upstart called Mofongo NY.

You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.