A step-by-step guide to making an almond coquito, a fun variation of the classic coquito made with freshly roasted almonds and dry roasted spices.

This recipe and blog are brought to you by the National Museum of Puerto Rican Arts and Culture, which provides Puerto Rican cultural programming at its Chicago museum and throughout the United States through partnerships and virtual programming.

You know we love coquito at Casa Dining Traveler! Although the classic coquito prevails as our favorite, many homes get creative with different flavors, and we’re no different. This year, we introduced the almond coquito, the creamy and decadent drink with a Puerto Rican twist on the classic coquito, incorporating the rich and nutty flavors of roasted almonds and a blend of aromatic spices.

What is Coquito?

Coquito, a creamy, coconut-based rum cocktail, is a traditional holiday drink that’s a staple in Puerto Rican homes during the Christmas season. Typically made with a blend of coconut milk, cream of coconut, condensed milk, rum, and spices like cinnamon, cloves, and nutmeg, it’s a treat. The name “Coquito” translates to “little coconut” in Spanish, and it’s a true celebration of the tropical flavors of the island.

Why You’ll Love This Almond Coquito Recipe

This Almond Coquito recipe elevates the classic coquito by adding a layer of complexity and depth with roasted, unshelled almonds. The almonds are roasted to perfection, bringing out their natural oils and enhancing their nutty flavor, complementing the creamy coconut base beautifully. Adding spices like cinnamon, cloves, star anise, and cardamom further enhances the flavor profile, creating a warm and inviting aroma perfect for the holidays.

Tips for Making the Perfect Almond Coquito

• Use fresh, unpeeled almonds for the best flavor.
• Roast the almonds until they become fragrant and slightly browned.
• Dry roast the spices before adding them to the milk to intensify their flavor.
• Use almond barista milk for a vegan and creamy alternative to evaporated milk.
• Adjust the amount of rum to your liking, starting with one cup and adding more if desired.
• Soak the almonds in the coquito mix for 10-15 minutes if you don’t have a high-powered blender.
• Strain the coquito through a sieve to ensure a smooth and creamy texture.
• Store the coquito in bottles and let it sit overnight for optimum flavor.

A Step-by-Step Guide to Making Almond Coquito

1. Roast the almonds: Start by roasting fresh, unpeeled almonds in a frying pan until they become fragrant and slightly browned.
2. Dry roast the spices: In the same pan, dry roast the spices like cinnamon, cloves, star anise, and cardamom until fragrant.
3. Combine the ingredients: Combine the roasted almonds, spices, coconut milk, cream of coconut, condensed milk, and rum in a blender.
4. Blend until smooth: Blend the mixture until the almonds are completely broken down and the mixture is smooth.
5. Strain the mixture: Strain the mixture through a sieve to remove any grainy particles and ensure a smooth texture.
6. Bottle and store: Pour the coquito into bottles and store them in the refrigerator overnight to allow the flavors to meld together.
7. Serve and enjoy: Serve the Almond Coquito chilled and enjoy the festive flavors of the holiday season.

Cheers! ¡Salud!

Almond Coquito is a delightful and festive drink perfect for holiday parranda or enjoying a cozy night of Christmas movies. This Puerto Rican delight will become a new favorite in your home with its creamy texture, nutty flavor, and warm spices. Do you love coquito as much as we do? Check out our other recipes: Pistachio, Chocolate, and how to make coquito with coconut milk made from scratch.

Recommended items (we get a small commission that helps us run The Dining Traveler): Vitamix blender, cream of coconut, glass bottles for gifting, sieve, and a small saucepan. Check out our Amazon Storefront with all of our Puerto Rican holiday cooking essentials.

This Creamy Almond Coquito Recipe Brings the Flavor

Print Recipe

Learn how to make Almond Coquito, a creamy and delicious Puerto Rican drink with a unique twist. This recipe is perfect for the holiday season, incorporating the rich flavors of roasted almonds and spices for a festive treat that will impress your friends and family.

• Total Time: 20 minutes
• Yield: 2 liters

Ingredients

2 cinnamon sticks

3 clove sticks

1 star anise pod

2-3 cardamom pods, crushed

1 inch piece of ginger

1 13.5oz can of coconut milk

1 can of cream of coconut

1 14oz can of condensed milk (for a vegan coquito, use a vegan condensed milk)

1 1/2 cup of almond milk (I like to use an almond barista mix)

1 1/4 cup of rum (or to taste)

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Instructions

1. Toast the almonds on medium-high heat for 1-2 minutes.
2. In a mortar and pestle, crush the ginger and cardamom pods.
3. Dry roast the spices for a minute, add the almond milk and cook on medium heat for 5 minutes. Let it steep for another 5 minutes until lightly cooled.
4. Remove the spices from the milk, add the milk to the blender, and add the rest of the ingredients. (I like to throw a little sliver of ginger into the blender.)
5. Pass through a fine sieve to remove the almond particles. Do this a second time if the almond coquito still feels grainy.
6. Serve cold and garnish with a sprinkle of powdered cinnamon, slivered almonds, or toasted shredded coconut. Store refrigerated. It will keep up to two weeks.

• Author: Jessica van Dop DeJesus
• Prep Time: 15 Minutes
• Cook Time: 5
• Category: Cocktails
• Cuisine: Puerto Rican

The post This Creamy Almond Coquito Recipe Brings the Flavor appeared first on The Dining Traveler.

Making Puerto Rican pasteles de masa is more than just cooking; it taps into family traditions, especially now that we live in Belgium. The aroma of stewed pork, garlic, and adobo filling the house makes the house feel so cozy, even if I’m a thousand miles away from home. As I shared in my video, “When you open them, it is like heaven; all those scents take me back to my childhood in Puerto Rico.” In this blog post, I’ll guide you through my process of making pasteles, sharing tips and stories along the way.

Why Are Pasteles de Masa a Holiday Must-Have in My Family

“A comer pasteles, a comer lechón,” La Fiesta del Pilito by El Gran Combo, is the song that pops into my head as the holiday season approaches and I start to plan my menus. Puerto Rican pasteles de masa, similar to tamales, are made with a root vegetable dough (masa) filled with savory stewed pork and wrapped in fragrant banana leaves. They’re a holiday staple in Puerto Rico, and they hold a special significance in my family. I remember my aunts and mom making them; it always felt like such a special occasion. I fondly look back at my first time helping out as a little girl, carefully tying the pasteles and seeking my Tía Lucy’s approval.

The Ingredients: My Essential Picks for Authentic Flavors

I always emphasize the importance of using fresh, high-quality ingredients to capture the true essence of pasteles de masa. For those like me who live in areas where there are not many Puerto Ricans, look for Southeast Asian, African, and other Caribbean supermarkets to source your ingredients. Here’s what I typically use:

For the Stewed Pork Filling:

• Pork shoulder (bone-in): A bone-in pork shoulder gives the stew the best flavor for your pasteles de masa. We need to get creative in Brussels because they don’t sell whole pork shoulders like in Puerto Rico. I went to the butcher and got pork shoulder thickly sliced, and it was easier to cook than an entire pernil.
• Sofrito: No Puerto Rican kitchen is complete without sofrito! It’s a blend of herbs and vegetables that forms the base of many dishes, and it’s essential for adding depth to the stewed pork.
• Olives (with pimientos): I like to use olives that already have the pimientos inside for extra flavor.
• Adobo & Sazón seasoning: These are my go-to seasoning for almost everything! It adds a savory depth that’s hard to beat.
• Tomato sauce: A good quality tomato sauce adds richness and body to the stew.
• Olive oil: I use olive oil to sauté the sofrito and add richness to the filling.

For the Masa:

• Green bananas: These are the stars of the show when it comes to the masa. They give it that unique starchy texture and slightly sweet flavor. These I find at an African supermarket.
• Root vegetables: I like to use a combination of yautia, calabaza (tropical pumpkin), potatoes, and plantains to add different dimensions of flavor and texture to the masa.

For Assembling the Pasteles:

• Banana leaves: They are key to giving the pasteles de masa their distinct aroma and flavor.
• Parchment paper: This helps prevent the pasteles from sticking and keeps them nice and moist.
• Kitchen string: Essential for tying those little bundles securely.

My Tried-and-True Tips for Pastel Success:

• Softening the pernil before cooking: I always simmer the pork shoulder for about 45 minutes to soften it before I cube it and stew it with the other ingredients. This ensures that the pork is super tender in the final dish.
• Skimming impurities: Remember to skim off any impurities that rise to the top of the broth while the pork is simmering.
• Making the masa: A food processor is your best friend when it comes to grating the vegetables for the masa. And here’s a tip I learned from my sister-in-law, Sylvia, who makes the best pasteles I’ve ever tasted: soak the green bananas in warm water before peeling them – it makes the job so much easier!
• Prepping the banana leaves: I usually pass them over a gas flame to clean and sterilize them. You can try the little workaround I demonstrated in the video if you have an induction range or electric stove.
• Assembling the pasteles de masa: Folding and tying the pasteles can take a bit of practice, but don’t worry, you’ll get the hang of it! I like using parchment paper and banana leaves to ensure everything stays nice and secure.
• Freezing for later: One of my favorite things about pasteles is that you can make a big batch and freeze them later. This is especially helpful during the busy holiday season. Just make sure to freeze them before you cook them.

Do you prefer pasteles de yuca? We got you! Here’s our pastel de yuca recipe.

Puerto Rican Pasteles de Masa: A Step-by-Step Guide

Print Recipe

Pasteles de Masa are a traditional Puerto Rican dish made from masa (dough) of green bananas and other root vegetables. They are filled with savory stewed pork and wrapped in banana leaves.

• Total Time: 6 hours
• Yield: 24 Pasteles

Ingredients

For the Masa:

• 2 lbs green bananas
• 1 lb calabaza (tropical pumpkin)
• 2 platanos verdes (green plantains)
• 2 lbs yautia
• 1 large potato
• 1 tbsp achiote oil
• 1 tbsp adobo
• 1 tbsp sazon
• 1 tsp salt
• 1 tsp pepper
• 1 package of banana leaves

Pro Tip: Soaking the green bananas in warm water for a few minutes before peeling makes the process much easier!

For the Meat Filling:

• 4 lbs Pernil (pork shoulder) or a fatty cut of pork
• 1 tbsp of annatto seed oil
• 1/4 cup sofrito
• 1/3 cup tomato sauce
• 1/2 cup pitted olives, Spanish-style
• 1 tbsp of Adobo
• 1 teaspoon of sazón (double if it doesn’t have MSG)
• 2–3 Bay Leaves
• Salt and Pepper to Taste

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Instructions

Making Pasteles

Prepare the stewed pork filling:

1. Cook the pork in water for around 45 minutes to soften the meat with salt, peppercorns, and bay leaves.
2. After cooking for 45 minutes, skim off any impurities that rise to the top of the water, remove the peppercorns and bay leaves, save the broth, and cut the pork into 1-inch cubes.
3. In a heavy pot, sauté sofrito and olives in olive oil for 2-3 until fragrant. Note: some people like to add extras like garbanzo beans or red pepper. Make this recipe your own!
4. Add the cubed pork (and the bone), adobo, oregano, salt, pepper, and tomato sauce. Add just enough of the reserved broth to skim the top of the ingredients.
5. Let it cook for around two hours until the meat is tender. Note: this step can be made a day ahead.

Make the masa:

1. Peel green bananas, yautia, pumpkin, potato, and a plantain. Tip: Soak the green bananas in warm water for 10 minutes to make them easier to peel.
2. Use a food processor or box grater to grate all the vegetables. I like using the grater attachment first and then running a second run with the blade for a smooth masa.
3. Once the masa is ready, add around 1/2 cup of the broth from the pork stew, adobo, salt, pepper, and achiote oil to the grated vegetables.
4. Stir until everything is evenly blended. Tip: place the masa in the fridge for at least 4 hours for better texture, preferably overnight.

Prepare the banana leaves:

1. Clean the banana leaves on both sides with a wet cloth.
2. If you have a gas stove, pass the leaves over the flames to enhancce the flavor and sterilize them. If you have an electric stove, find an alternative method to sterilize the leaves. I like to use a butane torch.

Assemble the pasteles de masa:

1. Put a little bit of achiote oil on a banana leaf.
2. Add around 1/2 cup of masa to the banana leaf and spread it out.
3. Add a generous amount of the stewed pork to the center of the masa, and use a slotted spoon to remove the liquid.
4. Add an olive and a piece of tocino from the stew for extra flavor.
5. Fold the banana leaf and parchment paper together to form a packet. (How-to in video)
6. Tie the packet with kitchen string.

Cook the pasteles

1. Freeze the pasteles de masa overnight.
2. Boil the pasteles in a large pot of salted water for around an hour.
3. Serve hot with arroz con gandules and pernil. 

• Author: Jessica van Dop DeJesus
• Prep Time: 3 Hours
• Cook Time: 3 Hours
• Category: Side Dishes
• Cuisine: Puerto Rican
• Diet: Gluten Free

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The Dining Traveler team was thrilled to be able to attend the announcement of the 2024 Restaurant and Chef Awards nominees. This year, the event took place in Washington, D.C., at the famed Waldorf Astoria Washington, DC. The announcement of nominees, which was highlighted by enthusiastic screams and claps, concluded with words from the D.C. Deputy Mayor, Nina Albert, who reminded the group of chefs, PR staff, and other culinary and hospitality stakeholders that in 2023, Washington D.C. had the most restaurant openings of any other city in the United States, with 42 openings for every 100,000 residents – quite the accomplishment! However, one of the things that made me beam with pride was the three Puerto Rican finalists: chefs Carlos Portela of Orujo and Gabriel Hernandez of Verde Mesa for the chef’s awards and documentary filmmaker Rafael Ruiz for the media awards.

Whether running a restaurant or creating compelling video content, these three Boricuas have a unique take on Puerto Rican gastronomy. Puerto Rico continues to gain more visibility in the culinary world, and rightfully so. With its diverse food culture, these artists are the perfect ambassadors.

Meet the Meet the 2024 James Beard Awards Puerto Rican Finalists:

Chef Carlos Portela

I first learned of Carlos Portela when I was producing The Dining Traveler Guide to Puerto Rico. He had just started his atelier in Caguas in 2015. Since then, he’s brought a unique take on Puerto Rican food to the island with a creative tasting menu from his restaurant in San Juan. A classically trained chef and sommelier, he describes his cooking style as avant-garde, merging his haute cuisine techniques with local boricua ingredients like yuca, sweet peppers, and locally caught ahi tuna. The Orujo dining experience takes you on a delicious multi-course journey in his cozy restaurant as Chef Portela personally pours you a glass of Rioja that he personally selected with a braised short topping a deconstructed alcapurria.

Orujo Taller, 906 Ave Juan Ponce de León, San Juan, Website

Rafael Ruiz

If you’re looking to learn about Puerto Rican food and listen to the voices of some of the most prominent chefs in Puerto Rico, subscribe to Rafael Ruiz’s La Mafia YouTube Channel. His channel is a master class of Puerto Rican food culture and a platform for boricuas to tell their stories about the island’s gastronomy. Ten years ago, he started writing about restaurants in Puerto Rico on his blog, La Mafia, with a focus on independently-owned restaurants, and it evolved into a beautiful video series focusing on establishments like Orujo, El Burén de Lula, and El Rancho de Apa. Ruiz is a second-time James Beard Media Awards finalist, with his El Burén de Lula episode nabbing a nomination in 2020.

Chef Gabriel Hernandez Febo

I still vividly remember dining at Verde Mesa, a restaurant in Old San Juan, back in 2019. Thoughts of the perfectly grilled octopus that my then toddler devoured and the tembleque (coconut custard) delicately covered in tiny fushia and orange edible flower petals come to mind. At Verde Mesa, Chef Gabriel Hernandez Febo creates edible art with his delicately plated dishes without losing that sazón boricua, like a scallop tartare atop a guava gazpacho. The restaurant, tucked away in Calle Tetuan in Old San Juan, takes you back in time with rustic furniture and vintage plates, where Chef Hernandez Febo serves his farm-to-table fare.

Verde Mesa, 107 Calle Tetuan Esq, C. San José, San Juan, Website

The post Meet the 2024 James Beard Awards Puerto Rican Finalists appeared first on The Dining Traveler.

When I left home at 17 to go to college, my dad would treat me to homemade ensalada de pulpo at our home in Western NY. He scoured every fish stop in cold Rochester, NY until he found the perfect pulpo. To me, it was the ultimate act of love through food. After my father passed away, my mom took over with the octopus salad treat. Sadly, my mom passed away in 2022, and I found solace in making some of our beloved dishes that brought so many memories. That’s when I decided to start making this Puerto Rican-style octopus salad. 

Preparing the Octopus for the Ensalada de Pulpo

Preparing the perfect octopus salad starts with tenderizing the octopus, a crucial step that sets the foundation for the ensalada de pulpo. Begin by boiling water with a touch of salt, then gently “scare” the octopus by dipping it three times into the boiling water before letting it simmer until tender, for around an hour. This technique ensures an even cook and a tender texture. After cooking, cool the octopus in the refrigerator, ideally overnight, allowing the flavors to come together for a softer texture. 

Assembling the Octopus Salad 

Assembling the octopus salad involves a mix of fresh vegetables and the right balance of dressing. I love crispy bell peppers and thinly sliced red onions. My dad added iceberg lettuce, but I am not a fan as the leaves get soggy, and it has little value added to the dish. Adjust the quantity of peppers, cherry tomatoes, and onions to suit your taste, aiming for a vibrant mix that complements the tender octopus. Drizzle with quality olive oil for richness and vinegar for a zesty lift, ensuring each salad component is well-coated and flavorful. I highly recommend you serve it with crispy tostones on the side. If you can find breadfruit (pana) make some breadfruit tostones! You can prepare this dish a day ahead of time and keep it in the fridge in an airtight container. 

Kitchen Tip

I love preparing octopus salad but hate the strong fishy odor afterward. After cooking the octopus, place a medium saucepan with water and 1/2 of baking soda and simmer for an hour. This technique, combined with a soup-sized bowl filled with a cup of vinegar on the kitchen counter, will eliminate the smell. 

Octopus Salad

Print Recipe

Ensalada de Pulpo is a Puerto Rican-style octopus salad with onions, peppers, and olives. It’s usually served with tostones.

• Total Time: 1 hour 15 minutes
• Yield: 4 Servings

Ingredients

• 1 lb of octopus (raw or pre-cooked)
• 1/2 green pepper diced
• 1/2 cup of cherry tomatoes, James
• Halved
• 1/4 red onion thinly sliced
• 1/3 cup olives, halved 
• 2–3 tablespoons extra virgin olive oil
• 2 tablespoons white vinegar 
• Salt and pepper

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Instructions

Prep the octopus: Bring water and a tbsp of salt to a boil in a large pot. Rinse the octopus with cold water. Once the water comes to a boil, dip the octopus three times in the boiling water. Lower the temperature to a simmer and cook the octopus in water until tender. 

 

Remove the octopus from the water, place it in an airtight container, and refrigerate for at least two hours (you can also leave it overnight).

 

Once the octopus is cooled, chop it into 1-inch pieces and set aside. 

 

Prep the vegetables: The quantity is just a guideline. Use more or less of your preferred ingredients to suit your taste. Dice the peppers, cut the cherry tomatoes into fourths, halve the olives, and cut the red onions into very thin slices. 

 

In a large bowl, mix all the ingredients, adding olive oil and mixing well. Follow with vinegar, salt, and pepper to taste. Serve with tostones. 

• Author: Jessica van Dop DeJesus
• Prep Time: 15 Minutes
• Cook Time: 1 Hour
• Category: Appetizers
• Cuisine: Puerto Rican
• Diet: Gluten Free

The post How to Make Puerto Rican Style Octopus Salad (Ensalada de Pulpo) appeared first on The Dining Traveler.

Almi uses her tia’s sorullitos de maiz recipe, which is simple to whip up and just as delicious. When you live abroad, it becomes challenging (but not impossible) to look for ingredients to make Puerto Rican and other Latin dishes. I love a recipe like sorullitos de maiz because you can easily find the ingredients at your local supermarket. This dish is accessible, allowing anyone to bring a taste of Puerto Rico to their table.

About Sorullitos de Maiz

Sorullitos de maiz serve as an easy snack (kids love them) or an appetizer. In Puerto Rico, you find them in most “picadera” (snack) platters at casual restaurants. They’re crispy, gluten-free, and only have six ingredients. The last ingredient is cheese, which gives them that extra flavor. Almi makes her sorullitos de maiz with parmesan cheese, which I love. Others use cheeses like cheddar, edam (queso de bola), gouda, and mozzarella. They’re delicious when served with “mayoketchup,” a popular dipping sauce made of a mix of mayonnaise and ketchup. In this video, Almi gives it a twist by adding sriracha sauce for an extra spicy kick.

Helpful Tips 

When mixing the sorullitos de maiz dough, it will get bubbly in the heat. It’s okay to remove it from the heat for a few seconds and continue to stir to make a smooth dough. As you prepare to fry, you can check if the oil is hot enough for frying by pinching a tiny piece of the dough, and if bubbles quickly form around it, the oil is ready for frying. They taste best fresh off the fryer. To save time, you can prepare the sorullitos ahead of time and keep them in the refrigerator in an airtight container, and throw them in the fryer when you’re ready to eat them. 

Recipe: How to Make Sorullitos de Maiz

Print Recipe

Sorullitos de maiz serve as an easy snack (kids love them) or an appetizer. In Puerto Rico, you find them in most “picadera” (snack) platters at casual restaurants. They’re crispy, gluten-free, and only have six ingredients.

• Total Time: 30 minutes
• Yield: 20-25 Sorullitos

Ingredients

2 cups of water

2 tsp sugar

1 tsp salt

1 tbsp butter

2 cups of cornmeal

1 cup of finely grated parmesan cheese 

Oil for frying (Canola, Sunflower or Vegetable oil works well)

Siracha Mayoketchup

1/4 cup mayonnaise

1/4 cup ketchup

1 tsp sriracha 

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Instructions

Add 2 cups of water, butter, and salt in a saucepan and bring it to a boil.

Lower the heat to medium and add the cornmeal. Stir vigorously until it thickens and turns into a smooth dough. Remove from heat.

Add the shredded cheese and mix until it’s incorporated and turn into a ball. Let it cool for 15 minutes.

Fill the frying pan with vegetable or canola oil on medium-high heat.

While the oil heats, start shaping the sorullitos de maiz. Grab a large spoonful of the dough and shape them with your hands into short, 3-inch sticks. They will look like mini cigars.

Once the oil is hot, place the sorullitos and fry until they are nice and golden, around 2-3 minutes on each side.

Once done, place the sorullitos de maiz on a plate lined with a paper towel to absorb excess oil. Serve hot, preferably with mayoketchup. ¡Buen Provecho!

• Author: DiningTraveler
• Prep Time: 15
• Cook Time: 15
• Category: Appetizers
• Cuisine: Puerto Rican
• Diet: Gluten Free

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Making Chocolate Coquito

Making a chocolate coquito is simple. We added one extra step to our coquito recipe: chocolate. Using bar chocolate is the best to make a smooth, creamy consistency. You can find Chocolate Cortés at most Latino supermarkets or in the Latino aisle at most supermarkets. Also, you can find it online. Tip: use a serrated bread knife to chop the chocolate bars into tiny pieces to melt into the coconut milk. You can always get block hot chocolate at any supermarket if you can’t find Chocolate Cortés.

Spice it up

I love adding some of the spices of my regular coquito to the chocolate coquito, like cinnamon and cloves, to give it a similar feel to Mexican hot chocolate. Contrary to my standard coquito recipe, I use powdered spices and blend them in the chocolate as it melts. I find that the spices dissolve into the chocolate, avoiding the spice buildup once it’s refrigerated. 

Dress it Up

A little shredded coconut and chocolate sprinkles can go a long way! Garnish your serving glasses (I love a champagne coupe) for a little twist. Moisten the rim of your glass with chocolate syrup or even simple syrup. Place shredded coconut on a shallow plate and place the glass rim with shredded coconut. Add chocolate sprinkles for a little extra effect! Salud and happy holidays!

How to Make Chocolate Coquito

Print Recipe

Try this twist on Puerto Rican coquito: chocolate coquito made with Chocolate Cortes and blended with warm spices.

• Total Time: 20 minutes
• Yield: 2 liters

Ingredients

• 1 7oz package of Chocolate Cortes or solid chocolate for hot chocolate 
• 1 1/2 tsp of ground cinnamon
• 1/4 tsp of ground cloves 
• 1 13.5oz can of coconut milk
• 1 14oz can of condensed milk
• 1 12oz can of evaporated milk
• 1 1/4 cup of rum (or to taste)

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Instructions

1. With a serrated knife, chop the chocolate into small pieces
2. In a heavy saucepan, add the coconut milk and whisk in the chocolate and spices. Cook under medium heat until the chocolate is melted and dissolved. Let it cool.
3. Combine all the ingredients in a blender. 
4. I recommend refrigerating overnight for the flavors to come together. 

• Author: DiningTraveler
• Prep Time: 15 Minutes
• Cook Time: 5
• Category: Cocktails
• Cuisine: Puerto Rican

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Have you ever tried a dish at a restaurant and been so enamored that you tried to make your own version at home? That’s how I feel about this risotto de gandules. I first tried this dish at Wilo Eatery & Bar in Guaynabo, Puerto Rico, and fell in love. The creaminess of the arborio rice with the criollo flavor of sofrito and gandules (pigeon peas) is a match made in heaven.

We love making risotto at home, and I use a base recipe that I learned from an Italian cooking class in Milan several years ago for this risotto de gandules dish. For this recipe, we’re making sure to incorporate the sofrito and gandules for that Caribbean flavor and add the pork rinds as a delicious garnish like how we experienced at Wilo’s.

Getting Started

First, we will add the chicken stock to a pot and bring it to a low simmer. In a separate pot, heat a bit of olive oil, add the onions, and sauté for about 3 minutes. Next, add the sofrito and gandules and cook for another 3 minutes. Then, add the rice (we use Arborio rice, the Italian rice used for risotto) let it toast for 2 minutes while stirring gently.

Adding Stock To The Rice

Add the wine (I like to use a very dry wine like Sauvignon Blanc) and occasionally mix to prevent sticking, around 2-3 minutes, until the rice absorbs all the liquid. Start to add the warm stock to the rice gradually, one cup at a time. Continue to stir the rice periodically until it absorbs all of the liquid before adding the next cup of stock. Repeat this process until the rice absorbs all of the stock. Your risotto de gandules should be al dente; the rice is cooked, but there’s a slight chew. You don’t want the rice to be overcooked.

Finishing Touches

Once the rice absorbs all of the liquid and is creamy and al dente, turn off the heat. Add the butter and grate the cheese (parmesan or pecorino, or even better, a blend of both!) and stir until fully incorporated. Plate the risotto and top it with more freshly grated cheese and crushed pork rinds. I love that this risotto de gandules is very filling, you can serve it as a main course.

Risotto de Gandules

Print Recipe

We love making risotto at home and I use a base recipe that I learned from an Italian cooking class in Milan several years ago. For this recipe, we’re making sure to incorporate the sofrito and gandules for that Caribbean flavor and add the pork rinds as a delicious garnish like how we experienced at Wilo’s in Puerto Rico.

• Total Time: 45 Minutes

Ingredients

• 2 Tbsp | Olive Oil
• 1 Small Onion, Finely Chopped
• 1/4 Cup | Sofrito
• 3/4 Cup | Gandules (Pigeon Peas)
• 2 Cups | Arborio Rice
• 3/4 Cup | Dry White Wine 
• 5–6 Cups | Chicken Stock
• 3/4 Cup | Finely Shredded Parmesan
• 1 Tbsp | Butter
• Pepper to taste
• Crushed Pork Rinds for garnish

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Instructions

1. Add the chicken stock to a pot and bring to a simmer.
2. In a separate pot, heat the oil, add the onion, and sauté for 3 minutes.
3. Add the sofrito and gandules and cook for 3 another minutes.
4. Add the rice and let it toast for 2 minutes while stirring lightly.
5. Add the wine and stir occasionally to prevent sticking for around 2-3 minutes until the wine is absorbed
6. Gradually add the stock to the rice one cup at a time, stirring periodically in between each cup until the liquid is absorbed. This will take 2-3 minutes between each cup. Repeat until all of the stock is absorbed and the rice is fully cooked and has a creamy texture. Note: the last few batches will take a little longer to cook, around 5-6 minutes.
7. Turn off heat when the rice is creamy and al dente. Add the butter and cheese and stir until it’s incorporated.
8. Plate the risotto and top with freshly grated parmesan and crushed pork rinds. Enjoy!

• Author: Jessica van Dop DeJesus
• Cuisine: Puerto Rican, Italian

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Getting Started

Making strawberry tembleque is easy. First, we will add the sugar, puréed strawberries, coconut milk, vanilla, and salt to a saucepan. For the strawberries, I took a used bag of frozen ones and blended them until smooth. This puree is what gives the dessert a beautiful pink color. Mix all the ingredients together, then sieve in the cornstarch and give that a whisk. Make sure to mix in the cornstarch well until all the clumps disappear.

Adding The Cornstarch

Tembleque is simple, but ensuring the cornstarch doesn’t clump is key. Cornstarch is our thickening agent in this recipe, giving the dessert a smooth, custard-like texture. Once the cornstarch is added to the pan, I like to use a ball whisk to break up the fine powder and ensure it’s well incorporated into the mixture.

Bring the saucepan to the stove and turn the heat to medium-low. Let the mixture thicken for 10-12 minutes, constantly stirring throughout. If you don’t want the batter to boil, keep it at a consistent heat. Once the batter has thickened, it’s time to pour it into your mold. For Valentine’s Day, we used a heart-shaped silicone mold.

Filling Your Mold

I’m making my strawberry tembleque for Valentine’s Day, so I’ve got these cute little heart molds, but you can use any container or ramekin that you like. After you’ve filled in your tembleque, cover the mold with plastic wrap and leave it to sit in the fridge for at least three hours until firm (ideally, I chill the tembleque overnight).

Final Plating

After you’ve chilled your tembleque, gently release it from the mold/ramekin and serve. Garnish with extra strawberries or toasted coconut flakes, and enjoy!

Strawberry Tembleque

Print Recipe

One of my all time favorite Puerto Rican desserts is tembleque – a creamy coconut milk-based custard. This dessert happens to be no-bake, gluten-free, and vegan so not only is it super delicious, but also it’s friendly for most crowds! I’ve made tembleque on the channel before (check out our original and passion fruit versions) but this time I’m adding strawberries to the base for a fun and fruity twist. 

• Total Time: 20 minutes

Ingredients

2/3 Cup Sugar

1 Cup Puréed Strawberries (preferably frozen)

2 Cans of Coconut Milk

1 Tsp Vanilla

1 Tsp Salt

2/3 Cup Cornstarch

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Instructions

1) Place all of the ingredients in a saucepan, except for the cornstarch, and mix them together.

2) Using a sieve, sift cornstarch into the mix.

3) Whisk very well until all the clumps disappear.

4) Turn the heat on to medium-low and let the mixture thicken for around 10-12 minutes, constantly stirring.

5) Pour the batter into a mold or ramekin, cover with plastic wrap, and let it set in the refrigerator for at least three hours or until firm. I recommend letting it sit overnight.

6) Garnish with strawberries or toasted coconut. Enjoy!

• Author: Jessica van Dop DeJesus
• Prep Time: 20 minutes
• Cuisine: Puerto Rican

The post Easy Pink Dessert Recipe: Strawberry Tembleque (Coconut Custard) appeared first on The Dining Traveler.

Cooking with Breadfruit

For those of us outside the tropics, we need to accept that we will never find the perfect pana (breadfruit) in colder climates. However, it doesn’t mean you can’t replicate that taste of home. Ensure that your breadfruit is hard and the brighter the green hue of the fruit, the better it is to make tostones de pana. Aside from tostones, there are different ways to prepare breadfruit. I’ve had them boiled with olive oil and pickled onions, mashed, and even as a flan. It’s a very versatile fruit and its mild flavor pairs well with many ingredients. 

Making tostones de pana 

Tostones the pana are pretty simple to make. Peeling the pana can be tricky, but just have a little patience and use a sharp knife. I like to cut the round end off so I can stabilize the pana In order to peel it. As with every fritura, ensure that the oil is very hot. As for shaping the tostones, I find that a tortilla press works very well because it covers a larger area than a regular tostonera. Love regular tostones? Here’s our recipe for plantain tostones.

This post is brought to you by the National Museum of Puerto Rican Arts and Culture. Check out their website for more information, they offer great virtual and in-person programming highlighting Puerto Rican culture.

Recipe: How to Make Tostones de Pana (Breadfruit)

Print Recipe

Tostones de pana are made with breadfruit, tropical fruit with a mild, nutty flavor.

• Total Time: 35 minutes
• Yield: 20

Ingredients

Whole Pana (Breadfruit)

Vegetable or Canola Oil for frying

Sea salt

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Instructions

1. Start heating the cooking oil in a deep frying pan. 

2. Peel the pana (breadfruit). There are many ways to do it. I like to cut the bottoms, hold pana upright, and peel it downwards.

3. Cut the pana in quarters, and remove the soft center. 

4. Cut the pana into 1″ pieces. 

5. Once the oil is hot, add pieces of pana and cook on both sides for 2-3 minutes on each side until crispy.

6. Remove the pieces of pana from the oil and let them cool for a few minutes. With a tostonera or tortilla maker, smush the tostones.

7. Return the tostones to the hot oil for 4-5 minutes or until crispy. 

8. Remove and place on a plate with a paper towel to absorb excess oil. 

9. Sprinkle with salt (I love fleur de sel if I’m feeling fancy) or garlic salt.

 

• Author: DiningTraveler
• Prep Time: 20
• Cook Time: 15
• Category: Sides
• Method: Fried
• Cuisine: Puerto Rican

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Making Relleno de Papa

Given that the base for the masa is only potatoes, it’s pretty simple to make, and you can source the ingredients easily. The potatoes are boiled and mashed to make the “masa” and filled with savory picadillo (check out our sofrito recipe). You’ll find a quick hack to peel the potatoes if you watch the YouTube video on rellenos de papa. I cook the potatoes whole to hold as much starch as possible as it keeps the shape of the rellenos de papa better when fried.

Cooking Tips

I love a tip I learned from famous Puerto Rican chef Wilo Benet’s cookbook “Puerto Rico True Flavors” on molding the rellenos de papa. He suggests using an ice cream scoop to form the potato calls. I found this method very practical because you get even-sized balls every time. You scoop the mashed potato and make a hole with your finger or teaspoon to make room for the filling. You can get a visual of the method in the video.

Another tip to get crispy rellenos de papa is to dust the balls with cornstarch. My mom always uses this method which allows the balls to keep their round shape, and they come out crispy on the outside and soft on the inside.

This post is brought to you by the National Museum of Puerto Rican Arts and Culture. Check out their website for more information. They offer great virtual and in-person programming that highlights Puerto Rican culture.

Items we used (or similar):

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IMUSA Caldero

Loisa Sazon

Loisa Adobo

Ice Cream Scoop

Recipe: How to Make Rellenos de Papa (Puerto Rican Potato Balls)

Print Recipe

Rellenos de papa are a Puerto Rican “fritura”, mashed potatoes balls stuffed with meat and fried. 

• Total Time: 1 hour 10 minutes
• Yield: 16

Ingredients

Picadillo

1 lb ground pork (or any other ground meat)

2 tbsp tomato sauce 

1 packet of sazón 

1/2 cup of sofrito

1 small onion 1/3 cup of finely chopped olives (optional) 

Cooking oil to fry 

Potatoes

6–7 large potatoes 

1 tbsp adobo

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Instructions

Make Picadillo

 

1. Heat olive oil in a large frying pan, add onions and cook until translucent
2. Add the ground meat and use a spatula or wooden spoon to break it down 
3. Add tomato sauce, sazon, sofrito and olives and stir well until all the condiments have been integrated. 
4. Cook picadillo until done. Around 12-15 minutes. Set aside.

 

Preparing the potatoes

 

1. In a large pot, add whole potatoes and top with water. Bring to a boil and allow to cook for around 40 minutes or until potatoes are soft enough to be easily pierced with a fork.
2. If you haven’t done so yet, peel and mash potatoes. Add adobo and let them cool enough to be managed by hand.
3. Place oil in a deep frying pan and let it get very hot.
4. While the oil is heating, start making the Rellenos de papa.
5. Make a half ball with your hand and fill with picadillo, top with more mashed potatoes, and shape into a ball.
6. Roll the ball in cornstarch and place in the hot oil. Allow cooking for 3-4 minutes until golden. 
7. Spoon hot oil over the top of the relleno de papa if it’s not under oil. Flip rellenos to ensure they are fully cooked.
8. Place rellenos de papa on a plate with a paper towel to absorb excess oil.

• Author: DiningTraveler
• Prep Time: 60 Minutes
• Cook Time: 10

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