These puerto rican recipes are all about classic Caribbean flavors and vibrant colors!
Puerto Rican food has a unique flavor profile that’s unmatched.
It’s bold, it’s spicy, and it’s flavorful to boot.
There are so many ways to enjoy this vibrant cuisine.
From rich stews to decadent desserts, these Puerto Rican dishes have you covered.
So what are you waiting for?
Let’s get cooking!
Pernil is a Puerto Rican dish made of pork and chorizo sausages.
It’s also typically served with rice and beans.
It can be ordered in a restaurant or home-style, but I prefer the original version.
The pork is marinated in a mixture of lime juice, sugar, salt, garlic powder, cumin, oregano and onion powders.
Finally, it’s grilled until perfectly tender.
This dish is incredibly filling but low in calories so you won’t feel like you are eating too much at one meal.
This Puerto Rican salami soup is the ultimate comfort food.
It’s loaded with veggies, chilis, herbs, and seasonings.
Pair this creamy broth with fresh ground pork sausage for a truly hearty meal.
As I mentioned earlier, beans are a really easy recipe to make on your own.
They can be canned whole or used as a base for soups and stews.
They’re also great for faux-roasted peanuts.
If you want them to be extra chewy, add some cornstarch to the water and mix it with an egg white before adding it to the pot.
It will thicken up and coat the beans in a thin film that traps all that delicious sweetness.
Carne guisada is a meat stewed in red wine and spices, perfect for warming you up on cold winter nights.
This Puerto Rican dish is made with ground beef, tomato paste, red bell pepper, onions, garlic, and seasonings.
It’s simmered in the liquid until it thickens.
Serve this delicious stew over rice or quinoa.
It’s guaranteed to be a hit!
A rich and creamy rice and chicken dish, Puerto Rican arroz con pollo is a delicious meal that’s easy to whip up in a hurry.
This recipe calls for sweet potatoes, but you can use whatever kind of root vegetables you have on hand.
In this case, the ingredient list calls for white potatoes, so I used yellow ones.
If you want your dish extra flavorful, add black beans or refried beans along with the chicken.
For a heartier version, try adding diced avocado or some grated cheese.
I love Puerto Rican food, and this is one of the easiest recipes to make.
All you need are some pantry staples like canola oil, garlic, cumin, oregano, and paprika.
And since it’s a tomato base, there’s no need for making salsa.
This is great for chicken or pork recipes that need a little extra flavor.
It also makes a fantastic dipping sauce for grilled meat.
This casserole is a classic Spanish dish.
It’s a blend of chicken, eggs, and potatoes cooked with plenty of spices.
It’s an excellent source of protein and low in carbs so it’s ideal for people trying to lose weight.
You can serve this hearty dish as part of your meal or as a side to meaty dishes like filet de boeuf
Either way, you’ll be satisfied after just one bowl!
This rice pudding recipe is the perfect way to end your meal.
It’s rich, creamy, and loaded with fluffy arroz con gandules.
It’s a simple dish that combines the sweetness of sweet potatoes with the nuttiness of peanuts.
It’s like a dessert in a bowl – all wrapped up in a buttery puff pastry crust.
Gorjil is also known as tajine or samanera.
It’s a traditional Filipino stew made with coconut milk and chicken.
This one is extra.
Made from chicken, shrimp, fish fillets, bay leaves and onions, this stew has everything you could ask for in an indulgent dish.
Roti is flatbread made from stale bread left over from making rotis.
It was traditionally used as a side dish but now it can be enjoyed on its own too!
These roti are soft and pillowy because they have been steamed before baking.
While the roti itself is fantastic, the flavors just won’t do them justice.
This dish is basically a casserole of potato, cheese, and rice.
There’s no need to worry about the potatoes being bland when this dish has an added layer of flavor!
Pastelón is made with Spanish rice that’s seasoned with lard and garlic.
It’s cooked until the liquid evaporates and gives you a fluffier texture.
The addition of cheese in this dish adds moistness to the rice as well as richness and creaminess.
If you love cheesy meals but also crave something healthier, then this recipe is for you.
Puerto Rican rice and beans are one of my go-to meals when I’m craving some comfort food.
This quick and easy recipe is a breeze to pull together, and it bursts with flavor!
With only two ingredients, you can whip up a batch of this tasty side dish.
It features an incredible array of flavors from the rich Puerto Rican sauce, to the beans themselves.
This dish is perfect for those nights when you want a cozy meal without spending too much time in the kitchen!
Alcapurrias, or Spanish-style pork cutlets, are cooked in a buttery sauce.
They’re light and tender but not dry at all.
The sauce is flavored with red wine and cilantro, giving them a distinct savory flavor.
It complements the meat beautifully!
And to top it off, they’re finished with a sprinkle of parmesan cheese on top for extra oomph!
Puerto Rican picadillo is a meat-filled dish that’s also known as “pork cutlet in the pot.”
It’s usually served with rice, beans, and a salad but be sure you get creative!
You can make it vegetarian or add veggies to the mix.
Best of all, picadillo takes only 15 minutes to prepare.
It’s easy to cook, too!
These little bites of paradise are so popular in Puerto Rico, you’ll hardly get them a second time.
Bacalaitos is a traditional dish made by frying fish fillet with lots of spices and seasoning.
For this recipe, you’ll add mushroom soup to the mix!
This simple addition allows the mushrooms to soak up the flavors of the spices and enhance the flavor even more.
All that aside, these bacalaitos are still crispy on the outside and soft on the inside.
The sauce is also sweet and savory, making it irresistible.
If you’re looking for a flavorful and filling soup that will knock your socks off, look no further than this Puerto Rican chicken soup.
It’s thick and chunky, with an array of flavors.
It has all those classic Puerto Rican veggies: carrots, onions, tomatoes, peppers, and more.
But what makes it stand out is the addition of chicken broth.
This adds a layer of richness that’ll wow you in every bite.
Carne is a classic Mexican dish that’s traditionally served with rice and beans.
But here, it’s made into crispy pastelillos instead.
The ground beef is flavored with the spices of cumin, chili, oregano, and cinnamon.
It’s then sautéed until golden brown before being baked to perfection.
That’s how easy this recipe is.
Bake these little wonderballs in the oven for just 30 minutes before serving them with your favorite type of rice.
The mofongo relleno is a Salvadoran favorite that’s also easy to make.
You’ll use caramelized onions for the filling, and the result is a savory and sweet treat with a crunchy shell.
I love this as a side dish to any meal, but it’s great as an appetizer too!
If you love Egg Nog, then you’ll love this recipe!
Coquito is a traditional alcoholic drink made of coconut milk and rum.
It’s served in Puerto Rico with a slice of lime to cut the alcohol (hence “coquito”).
I like to use a combination of Cruzan Light rum and coconut cream liqueur.
The prosciutto rounds it out wonderfully.
It infuses such history into this drink that few other recipes can match.
Coquito may seem complicated, but it’s not as difficult as you think.
You can whip up this coquito in less than an hour using just four ingredients: coconuts, rum, sugar, and salt.
If you love any of the following bold flavors, you’ll fall in love with Puerto Rican maduros.
From the sweet and spicy brown sugar to the rich chocolate and coffee, there’s no shortage of flavor in these cigars.
And when they’re wrapped in a perfectly fluffy, airy puff pastry?
It just gets better.
Try it out for yourself at your next party or potluck!
Puerto Rican tembleque is a spicy, saucy dish with a lot of flavor.
It’s made with meat and vegetables cooked in tomato sauce.
If you have time, this recipe will make the most out of your slow cooker!
So if you want to add some extra flair to your dinner, don’t be afraid to use your Instant Pot!
When it comes to chicken, there are a lot of options.
There’s the traditional Spanish stewed chicken with onions, peppers, and tomatoes.
There’s also rotisserie chicken with lime and cilantro.
This dish is so good you won’t want to share!
But if you need a new way to cook chicken, try this recipe for pollo guisado.
You’ll only need some simple ingredients: diced tomatoes, ground beef, onion powder, garlic powder, paprika, salt and pepper.
You can make this in an Instant Pot or slow cooker.
Either way will take less than an hour on average.
This recipe is a bit different from the others on this list.
It’s meant to be savory, and it has a lot of spices.
It’s definitely not bland.
This one is heartier, meatier, and just as flavorful as any other dish on this list.
The key to making it succulent is to use very fresh ingredients, like chorizo sausage or kidney beans.
You can also add in some chopped onions if you want something more crunchy.
Bacalao is a delicious fish stew made of flounder, salt cod, and haddock.
It’s so rich, it’s also called “the food of kings,” and you can make yours with only four ingredients.
The broth is sweetened with brown sugar and canned tomato sauce.
Serve it over rice or mashed potatoes.
It’s best if served on an empty stomach because the fat helps the fish absorb nutrients.
Serve this for dinner when you want something that will feed your family for days to come!
You can’t go wrong with a slice of cake for dessert.
I mean, what’s better than flaky pastry with a creamy custard filling?
Puerto Rican coconut pudding is the perfect blend of flavors and textures.
It’s made with sweetened condensed milk, coconut milk, butter, vanilla extract, and cornstarch.
The resulting pudding is light and rich.
Then you have to add some nutmeg so it tastes like Christmas in your mouth!
I know what you’re thinking: mofongo is a fried dish, right?
Well, yes and no.
Mofongo has many different names throughout the Caribbean.
It can be fried or baked in a cast-iron skillet.
It can be made with mashed potatoes or cornbread batter.
The chicken filling is almost always flavored with paprika.
For this version, a mixture of cornstarch and water goes into the cooking vessel to thicken it up before serving.
Just remember that you want it pretty thin so that it can get crispy on the outside.
In my household, we prefer it over full-on tortillas because they don’t hold up well when served hot.
Puerto Rican Pernil Recipe
- 1 pound pork shoulder
- 1 ½ garlic cloves
- 1 ½ teaspoons oregano
- ¼ teaspoons salt
- ½ teaspoons powdered adobo seasoning
- 1 ½ teaspoons olive oil
- Turn the pork roast so that the larger part of skin is down. If you have a picnic roast, then the skin will wrap all the way around the roast, so carefully, use kitchen scissors to cut across the skin. Next for either a shoulder or picnic roast, use a knife to remove the skin and layer of fat from the roast. Again, if you have a picnic roast, then after doing one side, turn the roast over and completely remove the skin with the fat from the roast. Once the skin is removed, set it aside.
- Tenderize the roast by using a small, long kitchen knife to make lots of finger sized slits in the roast. When you have done this on one side, turn the roast over and do the other side. When you are finished, you should be able to stick your fingers all the way down into each hole.
- Now, lay the skin on a cutting board with the skin side up and the fat side down and using a sharp knife cut parallel lines through the skin, but not through the fat. Make the cuts 1 inch apart. Then, turn the skin a quarter turn and cut the lines again, so that you now have 1 inch squares across the skin.
- Make the spice rub, by pureeing the garlic, oregano, salt, adobo and olive oil in a food processor.
- Place the roast in a roasting pan and rub the spice mix all over the roast and deep down into the holes, then turn the roast over and rub the spice mix over the other side and deep down into the holes on that side. Finally, place the skin on top of the roast with the skin side up and rub the rest of the spice mix all over the skin and into the cuts made into the skin.
- Cover the roast with plastic wrap and place in the refrigerator to marinate overnight. You should marinate this for at least 2 hours, but we like to marinate it overnight. If you want to marinate it for 2 or 3 days, that will work as well, if that helps you make it in advance.
- After the Pernil has marinated, remove it from the refrigerator and remove the plastic wrap.
- Preheat your oven to 350 degrees Fahrenheit.
- Add 1 inch of water into the baking pan of the Pernil to keep the drippings from burning, to keep the Pernil moist and to make a nice gravy with the drippings.
- Cover the pan with heavy duty aluminum foil and seal the edges well so that the steam cannot escape.
- Bake the Pernil covered for 2 hours.
- After two hours remove the Pernil from the oven and lift the foil to check the water level, being careful to not burn yourself. If there is less than a half inch of water, then add more water to make sure there is at least a half of inch of water. If you are cooking the medium or large pernil, then reseal the foil and cook covered for the remaining amount of time.
- After you have cooked the Pernil covered for the amount of time required, then remove the Pernil from the oven, remove the foil covering and sprinkle a little bit of Adobo seasoning onto the skin to help it crisp up.
- Put your Pernil in the oven, uncovered at 450 degrees Fahrenheit for 45 minutes.
- After 45 minutes check to see if the skin is crispy and done by tapping it with a butter knife. If it is flexible, then cook for another 15 minutes and then check again. Repeat until the skin is crispy.
- Remove the Pernil from the oven and let it rest for 15 minutes.
- Move the Pernil to a serving platter, put some of the gravy in a gravy boat.
- Serve hot or warm and enjoy!