Do you think this is just a cultural stereotype or is it a generalization that is largely accurate?

Anecdotally, I have a weak as crap spice tolerance. My dad liked Red Hot hot sauce but that's about it. The few times I've tried Mexican, it tended to be too spicy for my palette.

Spices =/= spicy. Puerto Rican cuisine is very savory but rarely has a kick.

I visited Puerto Rico a few years ago and I’m trying to learn more about cuisine and Spanish before I go back. I loved guanábana juice, plantains, and mangos when I was there, but I’m just curious—what are the most common/ most loved fruits (in general) in Puerto Rico, and what are their Spanish names? I’d love to learn anything people want to share about it!

We all know mofongo and pasteles, but what’s a dish you think deserves more love?

My sister and I make coquito very differently

Hello, my abuelo just passed away. He was always strange about sharing his recipes, just like my abuela. Over the years, I slowly figured out her special version by taste testing my own stuff.

My grandfather’s recipe, which he never gave me, was called “Christmas rice with beans.” It was not the stew mixture, and the rice wasn't so yellow. It was darker, almost like dirty rice.

Does anyone know what I’m talking about? I could probably make it myself if I had some guidance. Thanks in advance, if you think he was just saying it's special when it isn't that's okay too. This is the picture of it, he made it for my birthday one year and this is the only picture I have of it, I feel like I am crazy lol.

I’ve never seen such a selection of saltines (crackers) than when I went to the grocery store in Puerto Rico. I was told by a friend a lot of people crumbled them up in their coffee… is this accurate? What’s the technique? Pictures? Are there some other mysterious saltine related culinary traditions?

Hi,

I'm trying to learn how to make pasteles for the holidays and I'm sure that everyone makes there's a bit differently, but I'd love some advice.

A few days ago I was given my grandma's recipe for pasteles, her recipe uses green bananas, potatoes, yauita, plantains, and pumpkin for the masa. The recipe says to saute all of it together until soft, but I was curious if it's okay for me to use canned pumpkin?

My apologies for the question, my grandma passed in the spring and it took me around 6-7 months just to get a written recipe. They'll never give me clarity on the instructions in time for the holidays, so I appreciate an insight and help that you could provide. ​​​​

I am visiting Puerto Rico from the 19th to the 23rd. I already have two dinners planned, but I would love to get y'all's recommendation on where to get traditional Puerto Rican food. By no means does it need to be fancy; I just know that the best way to experience a culture is through food.

For context, I am staying in Old San Juan, so ideally things around there. Thanks in advance!

i made sofrito from a puerto rican cookbook and it had me simmer my sofrito for about 30 minutes before storing. so i cooked it before storing it. i realize most dont do this. will this have any drastic effects on my sofrito? the picture above is how it came out.

Hey fellow foodies, I've been exploring the culinary scene in Puerto Rico and I'm excited to share my discovery with you all. Have you guys ever tried 'pastelón de plátano'? It's a traditional Puerto Rican dish made with layers of plantains, beef, and cheese, baked in a sweet potato-like crust. At first glance, it might seem like a weird combination, but trust me, it's a game-changer. The sweetness of the plantains pairs perfectly with the savory flavors of the beef and cheese. I've been serving it at my family gatherings and everyone raves about it! Has anyone else tried this dish? What are some other underrated Puerto Rican dishes you'd like to share?

What setting do you use? Will it come out the same? Is it better to make it normally in a pot?

My (34F) acid reflux has been flaring up like crazy and could not for the life of me figure out why so I just started researching all the things I use heavily and I do tend to go overboard with the sofrito 😅 (also it is homemade sofrito without onions because there also a trigger) now I have found that garlic of all things is also an acid reflux trigger. Not only is it in my sofrito but I also add it (fresh and powdered) to a lot of my other recipes, my habichuelas and guisados ofc, I was also just saying a few days ago how I’ve grown to really love the flavor of garlic but now it is found to cause acid reflux.

I have found that I have to get rid of the tomato sauce also so how on earth can I make any type of guisado? I’m crushed 😭 I’ve been so sick and living in hell with this and the culprit seems to have been my best friend, garlic.

I’m making chuletas as I type this and I had to back up on the seasonings and this just isn’t it…they look so ghostly 😢 I know my fiancee loves me and would never be angry and he always eats the food I cook him but how and I mean HOW can I serve him meat that could potentionaly be bland and awful after his hard day of work…all because of my condition. I feel ashamed and I don’t even know why or maybe I’m being stupid and hyper focusing.

If anyone at all could help me I am looking for a new sofrito and sazón recipe (preferably with saffron but whatever is fine) to make them more manageable and any other tips you have for acid would be appreciated 🫶🏽

Hi there! My fiancé and I are getting married next week in Puerto Rico. My mom is from the island, so I grew up going there a lot whereas my fiancé's first time was last year, and we have only been back down once since then.

He has fallen in love with the food and the culture, and currently makes sofrito nearly every other week for him and my mom (she never learned to make it lol my Abuela always did it for us). Mofongo in particular became a huge one for him that he is still working to master at home.

We are currently torn between Placita @ El Blok and Passionné for where to eat for a fancy dinner off the resort. We are staying at a pretty small boutique hotel, but coming off the wedding, I figured some down time is exactly what we needed.

The only other activity I booked is the bioluminescent bay on our last night, so our dinner out is going to be our first outing from the hotel.

Has anyone been to either of these restaurants and recommend one? Or have any other recommendations? I had wanted to go to El Plaza, but I guess they are going to be closed in October. We are also looking for a Monday night reservation, which definitely makes it a little harder.

Thanks for any recommendations!

Hello! My grandmother was married to man from Puerto Rico. They have both passed as did my aunt who helped make most of the food I haven't had in 30 years or more. I am just wondering if anyone can give me the names of dishes she prepared so I can try to find recipes... She made a rice dish with meat and these little peas.. pork chops that were seasoned in a way I wouldn't even begin to know how to recreate... Something amazing wrapped in leaves that she either steamed or boiled??? And then when my step grandpa would go to visit his family he would always bring back these like little cracker cookies with a dollop of icing on top?? And he also brought back bananas but they weren't sweet lol they were usually sliced and fried if I remember correctly.. Any help would be great. Those are the things I remember the most from my childhood..

When I was in PR, I had this amazing churrasco pastellilo. It was slow roasted pulled beef with white strips of cheese (not a cheese sauce). I would love to find the recipe again, but the churrasco pastellilos i see are all with ground beef. Any ideas as to what this is called?

hi! I cooked two 11lbs pernil for a party, and they were delicious. everyone loved them. but the meat didn't shred up. the internal temp was 165 after 5.5 hours of cooking. would it just need more time in the oven in order to get that shredded texture?

Flying in mid afternoon on Sunday. Looking for a relatively quick lunch on the way to Luquillo. Preferably Puerto Rican cuisine. Looking for something high quality that is somewhat quick.

Some family friends are celebrating an anniversary, and I wanna surprise them with a Puerto Rican meal. Can I get some ideas for some classic Puerto Rican dishes?