Piñon

“When it comes to Puerto Rican comfort food, arroz con pollo or mofongo are usually the first dishes that come to mind. But I’m here to tell you about piñon,” writes recipe developer Gabriella Vigoreaux. “Like its close cousin pastelón, this cheesy layered casserole is often compared to lasagna, but the flavors couldn’t be more different. Ground beef is simmered with sofrito and tomato, then studded with raisins and olives to make a picadillo. Layered with mozzarella and fried sweet plantains and baked, it makes the ultimate sweet- and-savory mash-up. I’m willing to wager that no two Puerto Rican families make piñon the same way, and this is my family’s version, taught to me by my grandmother, Helga, and her sister Elsie. (I choose to omit what some would consider an essential ingredient, canned French green beans. This is not because I balk at canned vegetables—I just don’t like green beans!) You can add a couple layers of green beans into the mix if you want. Use store-bought adobo seasoning or make it yourself. Store-bought is much saltier than homemade, so if you go that route, don’t salt the meat or the sofrito.”