This plantain-based casserole is a staple in Puerto Rican and Dominican cuisine. It consists of sliced or mashed plantains that are layered with minced meat. The meat used in the dish is usually the Puerto Rican version of picadillo—a hearty stew prepared with a combination of ground meat and tomato sauce, while the common additions often include shredded cheese or green beans.
Pastelón can be enjoyed as the main course or a filling side dish. It also goes under the name piñon.
MOST ICONIC Pastelón
Arroz y habichuelas is a simple and traditional Puerto Rican dish. It consists of rice and beans flavored with bacon or ham, sofrito, tomato purée, spices, and (optionally) olives. In Puerto Rico, it is typically served as a side dish, but it can also be served on its own.
Throughout Central and South America, there are numerous variations and twists on this simple side dish, beloved for its protein content which comes from the beans.
MOST ICONIC Arroz y habichuelas
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Tostones is a traditional side dish that's popular throughout Latin America and the Caribbean, especially in Puerto Rico. Unlike platanos fritos, where only ripe plantains are used, tostones are made with unripe, hard, very green plantains. They are sliced into pieces, fried on each side, then smashed or flattened and deep-fried one more time until they become golden.
Once prepared, the tostones are sprinkled with sea salt and served as a side dish to various dishes. They are often served with garlic mojo sauce (mojo de ajo), either on top of the tostones, or on the side as a dip.
MOST ICONIC Tostones
Guanime is a Puerto Rican dish that can be traced back to pre-Columbian times. It consists of cornmeal masa that is stuffed with beans, seafood, nuts, or meat, and it is then wrapped in corn husks and boiled. Alternatively, guanimes can be prepared in a plain version, without the stuffing.
When guanimes are done, they are unwrapped, then typically served with fish dishes or stews.
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