Pernil is one of Puerto Rico's most famous dishes, a succulent roasted pork shoulder that is traditionally seasoned in a marinade called adobo mojado, consisting of paprika, salt, vinegar, garlic, and oregano. The name of the dish is derived from the Spanish word pierna, meaning leg, but it is also a Catalan word for ham, referring to the traditional recipe that calls for fresh ham.
Because pork shoulder is more available and costs less than ham, it has become a key ingredient in pernil. Many people prefer it since it is believed to be much more flavorful than ham. The dish is a staple at numerous Puerto Rican festivities such as birthdays or weddings, where many people feast on the crunchy skin and tender meat that falls off the bone.
MOST ICONIC Pernil
View moreBistec encebollado is a flavorful dish popular throughout Latin America, consisting of an adobo-spiced, marinated beefsteak combined with onion sauce and large onion rings on top. The wonderful flavors of bistec encebollado come from marinating the meat over a long period of time, usually anywhere from 10 to 12 hours.
It is recommended to pair the dish with rice, pigeon peas, and fried plantains.
MOST ICONIC Bistec encebollado
Pavochon is the star of almost every Puerto Rican Thanksgiving table. The name of the dish is a combination of two words – pavo, meaning turkey, and lechon, referring to roasted suckling pig. To conclude, pavochon is essentially a turkey that is seasoned and cooked like roasted pork.
The turkey is usually stuffed with mofongo (a combination of pork rinds, garlic, plantains, and peppers), but the stuffing can also be served on the side. It is recommended to pair pavochon with gravy, avocados, or arroz con gandules.
MAIN INGREDIENTS
Carne guisada is a simple, traditional beef stew flavored with cumin, jalapeños, and chili powder. It is popular throughout Latin America, especially in Mexico, Puerto Rico and the Dominican Republic. The dish is usually simmered over low heat for about two hours until the meat becomes tender.
It is recommended to serve it on flour tortillas, although it can also be paired with rice or potatoes.
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