Mofongo
The undisputed king of Puerto Rican cuisine. Green plantains are fried until golden, then mashed in a pilón (wooden mortar) with garlic, salt, and crispy chicharrón (pork cracklings). The result is a dense, savory ball served in broth or stuffed with morcilla, shrimp, chicken, or crab. Every cocina criolla has its own recipe passed down through generations.
If you're trying mofongo for the first time, order it with fresh seafood in Cabo Rojo. It's one of my favorite ways to enjoy this classic Puerto Rican dish.
- Made in a traditional pilón mortar
- Stuffed versions with seafood or meat
- Served with garlic broth (caldo)
- Found at every local restaurant
Ingredients
- 3 plátanos verdes
- ½ libra de chicharrón
- 3 dientes de ajos
- 1 cucharada de aceite de oliva
Directions
Monde los plátanos y córtelos diagonalmente en tajadas de aproximandamente 1 pulgada de ancho. Remojelos en 4 tazas de agua con 1 cucharada de sal durante unos 15 minutos. Escúrralos. Caliente abundante aceite vegetal. Añada las tajadas de plátano y fria lentamentea temperatura moderada por unos 15 minutos, hasta que se cuezan, sin llegar a tostarse. Saquelas y escúrrralas. En un mortero, muela bien los ajos y mezclelos con el aceite de oliva. Sáquelos del mortero. Muela en el mortero 3 tajadas de plátano frito. Añada un poco de chicharrón y muélalos. Agreguelesparte del ajo con aceite y mezcle. Forme bolas y sirva caliente.
My Favorite Recipe Book
Find recipes like this and more in the recipe book Puerto Rican Cookery by Carmen Aboy Valldejuli. My mother gave me this recipe book on my 18th birthday and it has been my staple recipe book ever since.
Did You Know?
The fortifications of Old San Juan took over 200 years to complete and are now UNESCO World Heritage Sites.
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