Puerto Rico Cuisine

chef joe
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2005/05/06 10:13:43 (permalink)

Puerto Rico Cuisine

Does anyone have any info on how to make Puerto Rican specialties. I am especially interested in the wrapped meat bundles, sort of like a Tamale except that I think they use banana leaves and they are steamed. I think they are called something like Pastillos. Also any info on anytype of interesting and different Puerto Rican foods is appreciated. Thank You.

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    RE: Puerto Rico Cuisine 2005/05/06 11:20:14 (permalink)
    YES, YES, YES!!!!!!!!!
    Send me an email with your mailing address. I'll copy said recipes out of my circa early '60's PR cookbook. What you refer to is "Pasteles". It is a Plantain leaf (same family), vs. a Banana leaf that they are wrapped in.

    OR.... Look here:


    Filet Mignon
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    RE: Puerto Rico Cuisine 2005/05/07 02:15:13 (permalink)
    Well I make a mean arroz con pollo (chicken and rice) which is a standard pretty much everywhere in Latin America though the versions differ subtly. This version has definite Cuban overtones, but a Puerto Rican wouldn't reject it:

    2 lg. cloves garlic, crushed
    1 tsp. salt
    Juice of 1 lime
    4 lb. chicken parts (your choice)
    2 tbsp. olive oil
    1 med. Spanish onion, chopped
    1 med. green pepper, seeded and chopped
    1 bay leaf
    1 tsp. ground cumin
    1 tbsp. sweet paprika
    1/2 tsp. oregano
    1/2 tsp. white pepper
    1 c. tomato sauce
    1 c. beer
    2 c. rice
    2 c. chicken stock
    1 c. cooked green peas
    2 red bell peppers, roasted and cut into strips (or substitute canned pimentos)
    1/3 c. pitted, coarsely chopped green olives

    Make marinade: mash the garlic and salt to a paste. Stir in lime juice.

    Rub chicken pieces with this mixture, marinating for at least 2 hours.

    Heat 1 tablespoon olive oil in a large skillet with a lid, and saute chicken pieces, skin side first, until golden brown, about 6 minutes on each side, and transfer to a plate.

    Saute the onion until translucent, about 3 minutes, adding oil, if needed. Add green pepper and seasonings, and saute for 2 minutes. Stir in tomato sauce and beer.

    Add the chicken pieces, and simmer over medium heat for 5 minutes. Stir in the rice and half of the stock. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook until rice is tender, about 25 minutes, adding more liquid as required.

    Carefully mix in green peas, adjust seasoning, and arrange on a large platter. Garnish with roasted red peppers and green olives. Serves 4.
    mr chips
    Filet Mignon
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    RE: Puerto Rico Cuisine 2005/05/17 23:15:32 (permalink)
    My wife fell in love with Mafongo. I could never find out how to make it. Also my wife insisits that Emeril learned how to cook in Puerto Rico. Could this be true?
    Tengo Hambre
    Junior Burger
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    RE: Puerto Rico Cuisine 2005/06/15 14:53:21 (permalink)
    Hello,Chef Joe
    I have two books on Puerto Rico cooking.
    1) A Taste Of Puerto Rico by Yvonne Ortiz
    2) Puerto Rican Cookery by Carmen Aboy Valldejuli
    Many great recipes in each book,hope this helps.
    Time for some rice & beans
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