The Carribean island Puerto Rico is known for its crystal clear beaches, rich history, rhythmic dances and music, and delicious food. The country is home to many incredible dishes that have not just been influenced by other cultures but also utilize native Puerto Rican ingredients. Unique native ingredients include calabaza, chayote, okra, gandules, apio ñame, plátanos, yuca, coconuts, guavas, mangoes, yautía and guanábanas. Puerto Rican cuisine blends both savory and sweet flavors in its hearty meals.
Arroz con gandules is the country’s national dish and dates back to the 16th century. It’s a combination of rice, pigeon peas, and pork cooked with sofrito. On the Serious Eats blog, Reina Gascón-López explains, “Sofrito is the true backbone of many savory Puerto Rican dishes. This herby and aromatic seasoning base of peppers, onions, garlic, and herbs freshens up heavily-flavored rices, stews, and soups.” If you’re looking to try authentic arroz con gandules in Raleigh, try Lechon Latin BBQ & Bar located in Triangle Town Center.
Tostones are an appetizer made of fried green plantains. The plantains are sliced, fried, smashed, then fried again to achieve their crispy exterior. They can be served with a garlic mojo sauce or a ketchup-mayo blend. The Rican Lab, a Raleigh food truck, has them on their menu along with other delicious Puerto Rican bites. Other traditional appetizers include alcapurrias, bacalaitos, and sorullitos de maíz.
Entrees in Puerto Rico typically consist of well-seasoned meats, seafood, or stews paired with rice, beans, and plantains. One classic dish is pernil, a slow-roasted pork leg or shoulder. It’s cooked in a heavy marinade that gives it a rich and garlicky flavor. At Boricua Soul in Durham, you can find it in several dishes like their pernil sandwich, cuban sandwich, Boricua Soul Bowl, or their Platter that comes with a side of arroz con gandules. Another side dish usually paired with pernil is pasteles, which are similar to tamales but use banana leaves.
Tembleque and coquito are two beloved, coconut-based desserts that are especially popular during the holiday season. Tembleque is a coconut pudding with a touch of cinnamon thats name means “wobbly” because of its slightly firm texture. Coquito is an adult drink similar to eggnog but it uses coconut milk and dark rum. Both use warm spices and represent tropical native Puerto Rican ingredients.
Sophomore Seve Soler shared, “My favorite Puerto Rican dish is mofongo. I like the combination of sweeter and savory flavors and all the care that goes into the process of making it. I love how much of a fusion of all different cultures Puerto Rican food is. It’s a combination of Spanish, Indigenous, African and mainland U.S. cuisine.”
If you would like to try mofongo, you can visit Kokí in Durham. They serve many modern, creative Puerto Rican dishes. Puerto Rican cuisine is a vibrant fusion of flavors, tradition, and culture.
