Puerto Rican flavors are vibrant and captivating, influenced by the indigenous Taíno people, Spanish settlers, slaves from Africa and India, and ingredients grown on the Caribbean island. Annatto and sofrito define much of Puerto Rican cuisine, and adobo seasoning is a staple. Another condiment, pique, is a part of everyday life, along with plantains and rice. Of course, it’s the people who set the cuisine apart, from grandmothers to celebrity chefs, and we’ve got Puerto Rican recipes from both camps. Here are some of the most popular Puerto Rican foods and drinks to channel the island’s flavors into your kitchen.
Macaroni and cheese with parsley
Lauren Vied Allen
At Boricua Soul in Durham, North Carolina, Serena and Toriano Fredericks serve Puerto Rican-style roasted pork shoulder over rich, creamy mac and cheese. The pernil is flavored with garlic, oregano and sazón, a seasoning blend that includes cilantro and annatto.
Asopao
Oriana Koren
Chef JJ Johnson loads this Puerto Rican stew with rice and lots of vegetables, then tops it with spicy shredded chicken for a hearty and filling dish.
Marinated Kingfish
Greg Dupree / Food styling by Chelsea Zimmer and Melissa Gray / Accessories styling by Audrey Taylor
Escabeche de carangue (also called fish escovitch) is a marinated fish dish served throughout Puerto Rico. José Enrique cooks the carangue steaks over coals rather than frying them, and his sauce relies primarily on rice vinegar and honey.
Pina Colada
Photography by Victor Protasio / Food styling by Rishon Hanners / Prop styling by Audrey Davis
The Piña Colada, which means “drained pineapple” in Spanish, was created in Puerto Rico and became the Caribbean island’s national drink in 1978. It typically combines rum, pineapple juice, and coconut cream. This thick and luscious version uses white and dark rum, coconut milk, lime juice, vanilla, and even light brown sugar.
Chicken Stew
Photography by Greg Dupree / Food styling by Chelsea Zimmer / Accessories styling by Claire Spollen
Chef Kwame Onwuachi, a 2019 F&W Best New Chef, drew inspiration from the flavors he loved growing up in the Bronx for this marinated chicken soup that he calls a comfort fest. Onwuachi says Puerto Rican abuelitas make this for their grandchildren. His version calls for annatto, sofrito, a touch of cumin, and a little house spice.
Lamb Pastelón (Puerto Rican Plantain Casserole)
Greg DuPree / Food Styling by Margaret Monroe Dickey / Accessories Styling by Christine Keely
This popular Puerto Rican casserole features ripe plantains sliced lengthwise and baked until tender and lightly caramelized, then topped with a spicy ground meat filling and melty mozzarella cheese. Chef JJ Johnson opts for ground lamb instead of the more traditional beef filling for added richness.
Coquito
Photography by Jacob Fox / Food styling by Lauren McAnelly / Prop styling by Jessica Thomas and Susan Mitchell
Coquito, or “little coconut,” is a creamy rum punch traditionally served in Puerto Rico at Christmas and during the winter holidays. Each family has its own recipe. Shamil Velázquez’s is rich in viscosity thanks to coconut cream and three types of milk, while warming spices and white rum add aroma and flavor.
Pernil Asado (Roasted Pork Shoulder with Garlic)
Cara Cormack
San Juan chef José Enrique marinates this ultra-flavorful classic Puerto Rican roasted pork shoulder overnight in a blend of citrus, garlic, and herbs, then slow-cooks it in the oven until deeply caramelized.
Shrimp and adobo mamposteao
Frederick Hardy II / Food Styling by Melissa Gray / Accessories Styling by Christina Brockman
The Puerto Rican dish mamposteao combines precooked rice and beans (yes, leftovers work well here) with sofrito and an adobo spice blend. Chef Eric Rivera’s version features shrimp and a warm citrus sauce.
Smoky beans simmered with sofrito
Anna Stockwell
Von Diaz grew up eating sofrito, a base of sautéed herbs, thanks to her Puerto Rican family. It’s the flavor base for these savory, creamy beans, and the recipe yields a kick you can use in soups, stews, and other bean dishes.
Questions about guava
Christopher Testani / Food styling by Chelsea Zimmer / Accessories styling by Christina Daley
Quesitos (“little cheeses”) are golden, flaky pastry twists filled with sweetened cream cheese. At 787 Coffee, with locations in Puerto Rico and New York City, quesitos de guayaba are filled with guava paste and cream cheese for a special sweetness and floral notes.
Cheesecake and Sweet Potato Empanadas
Lauren Vied Allen
At Boricua Soul in Durham, North Carolina, Serena and Toriano Fredericks combine the flavors of Puerto Rico and the American South. You see it in this dessert empanada with marshmallow-topped sweet potato casserole, spiced pumpkin cheesecake, crispy pastry and caramel drizzle.
Red bean and rice recipes are ubiquitous in many kitchens for a reason: Red beans absorb a ton of flavor and, when served over rice, will keep you full for hours. While some cooks use ham or sausage, Emily Farris uses bacon lardons in this Puerto Rican-inspired version.
Pique (Puerto Rican hot sauce)
Lauren Vied Allen
Toriano Fredericks makes this Puerto Rican hot sauce in-house at Boricua Soul. This simple, tangy chili vinegar condiment features jalapeño and habanero peppers for a more complex chili flavor.
Pan-seared skirt steaks with carrot puree and braised cabbage
Photography by Victor Protasio / Food styling by Margaret Monroe Dickey / Accessories styling by Lydia Pursell
At Jungle BaoBao in San Juan, Puerto Rico, 2019 F&W Best New Chef Paxx Caraballo Moll beautifully composes velvety carrot puree, tender seared steaks and braised cabbage, topping the dish with a punchy, fresh cilantro gremolata.
Benny’s Seafood in Miami makes this Puerto Rican comfort food with fried green plantains, garlic, salt and chicharrones (crispy pork rinds). Serve mofongo with chicken broth on the side or top it with meat or seafood, like sautéed shrimp.
Arroz con Chorizo (Puerto Rican Rice with Sausage)
Emily Farris gives this Puerto Rican rice dish just the right amount of heat with spicy sausage, annatto oil, and adobo seasoning. We also have recipes for arroz con pollo and a version of Puerto Rican rice with shrimp.
