enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. Pasteles - Wikipedia

    en.wikipedia.org/wiki/Pasteles

    Pasteles (Spanish pronunciation: [pasˈteles]; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal.

  3. Cuchifritos - Wikipedia

    en.wikipedia.org/wiki/Cuchifritos

    Cuchifritos. Cuchifritos (Spanish pronunciation: [kutʃiˈfɾitos]) or cochifritos refers to various fried foods prepared principally of pork [1] in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot.

  4. Mofongo - Wikipedia

    en.wikipedia.org/wiki/Mofongo

    Boston. Colombia. Cookbook: Mofongo. Media: Mofongo. Mofongo (Spanish pronunciation: [moˈfoŋɡo]) is a dish from Puerto Rico with plantains as its main ingredient. [1] Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón (mortar and ...

  5. Celebrate Hispanic Heritage Month with 25 recipes from ... - AOL

    www.aol.com/news/celebrate-hispanic-heritage...

    Mofongo — a Puerto Rican recipe of fried green plantains mashed with garlic, pork and seasonings — could easily claim the title of the island's national dish. ... Juan Pablo Loza's smoky ...

  6. Puerto Rican cuisine - Wikipedia

    en.wikipedia.org/wiki/Puerto_Rican_cuisine

    Guinea fowl is a traditional Puerto Rican dish that can be prepared as a fricassee in lemon zest, sofrito, wine, raisins, olives, and other ingredients. Roasted and marinated traditionally in adobo, orégano brujo, sazón, citrus, and vinegar and often stiffed with mofongo or arroz junto (rice, beans, and pork).

  7. Giovanna Huyke - Wikipedia

    en.wikipedia.org/wiki/Giovanna_Huyke

    Over the later part of her 40+ year cooking history, Giovanna Huyke has been credited with leading a transformation of Puerto Rican cuisine by emphasizing local ingredients along with traditional cooking methods [6] and by constructing lighter and healthier Puerto Rican dishes, without sacrificing traditional Puerto Rican flavor.

  8. Asopao - Wikipedia

    en.wikipedia.org/wiki/Asopao

    The plantains-dumplings that are popular with asopao de pollo and asopao de gandules are made from root vegetables, breadfruit, green banana, plantains, milk, eggs and rice flour or cornmeal. The dumplings are made into golf size balls and often seasoned with spices and herbs. They can be prepared a day in advance and fried.

  9. Pastele stew - Wikipedia

    en.wikipedia.org/wiki/Pastele_stew

    Pastele stew (or pastele de oya y mestura) is a Hawaii inspired pork stew of Puerto Rican origin. It is an adaptation of the dish pasteles introduced by the Puertorriqueños who came to work on the sugar plantations in the early 1900s. [3][4] Pastele making is often a laborious task reserved for special occasions and holidays such as Christmas. [5]