10+ Puerto Rican Recipes to Brighten Your Dinner Table

Puerto Rican recipes really bring a taste of rich culture right to your table. They mix flavors from Spanish, African, and indigenous Taíno roots, making every dish both comforting and a little unexpected.

You can try all kinds of meals here—some bold, some subtle, but always perfect for any gathering.

When you start cooking Puerto Rican food, you’ll notice the recipes are usually pretty simple. But wow, the flavors pack a punch.

Most dishes use basic ingredients, but they come together in ways that surprise you. If you want to bring genuine Puerto Rican taste into your kitchen, this guide will help make your meals stand out.

1) Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)

Arroz con Gandules is that classic Puerto Rican rice dish everyone talks about. It’s rich, savory, and honestly, you’ll probably want seconds.

You cook rice and pigeon peas together with sofrito—a blend of herbs and veggies that smells amazing. Sometimes people throw in tomato sauce, pork, or even olives for an extra kick.

This dish works as a main or a side, and it’s kind of a must at any Puerto Rican party. The trick is to cook it slowly so the flavors really come together.

A heavy pot like a caldero or Dutch oven makes the rice cook just right.

Ingredients

• 3 cups white rice, rinsed
• 1 can (15 oz) pigeon peas (gandules)
• 4 tablespoons sofrito
• 3 tablespoons vegetable or avocado oil
• 4 ounces tomato sauce
• 1/4 cup stuffed olives (optional)
• Salt and pepper to taste
• 1/2 cup diced pork or ham (optional)

Cooking Instructions

1. Heat oil in a large pot over medium heat.
2. Add sofrito and cook for 2-3 minutes.
3. Stir in tomato sauce, pork or ham, and cook for 5 minutes.
4. Add pigeon peas, rice, salt, and pepper. Mix well.
5. Pour in 4 cups of water and bring to a boil.
6. Lower heat to low, cover, and simmer for 25-30 minutes until rice is tender.
7. Fluff rice before serving.

2) Pollo en Fricasé (Puerto Rican Chicken Stew)

Pollo en Fricasé is a hearty Puerto Rican chicken stew—just the thing for a cozy dinner. You cook chicken pieces in a tomato-based sauce with potatoes and carrots.

Olives or capers add a salty pop that wakes up the flavor. Serve it over white rice so none of that sauce goes to waste.

Slow cooking makes the chicken juicy and the veggies perfectly soft. Bone-in thighs or legs work best, and sazón and adobo give it that real Puerto Rican taste.

If you’re craving something simple but rich, this one’s for you.

Ingredients

• 2 lbs bone-in chicken thighs or legs
• 2 tablespoons olive oil
• 2 tsp sazón seasoning with annatto
• 1 teaspoon adobo seasoning
• 3 cups water or chicken broth
• 2 large potatoes, peeled and cut
• 2 carrots, sliced
• 1/4 cup green olives or capers
• 1 cup tomato sauce
• 1 medium onion, chopped
• 2 cloves garlic, minced

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Season chicken with sazón and adobo. Brown chicken until golden on all sides.
3. Add onion and garlic; cook until soft.
4. Pour in tomato sauce and water or broth. Stir well.
5. Add potatoes and carrots. Bring to a boil, then reduce heat.
6. Cover and simmer for 30-40 minutes until chicken and vegetables are tender.
7. Stir in olives or capers during last 5 minutes of cooking.
8. Serve hot over white rice.

3) Pernil with Cuero (Roast Pork Shoulder with Skin)

Pernil is the star of many Puerto Rican celebrations. You leave the skin on (that’s the cuero) so it gets super crispy while the pork roasts.

You marinate the pork in garlic, spices, and sometimes sofrito or mojo sauce. The longer you let it soak—overnight or even two days—the better.

Roast it low and slow to keep the meat juicy and make the skin crackle. Set your oven to 325°F (160°C) and give it about 30-45 minutes per pound.

Crank the heat at the end to really crisp up the skin. Let it rest before you slice.

Ingredients

• 1 pork shoulder with skin (8-10 pounds)
• 10-15 cloves garlic, minced
• 2 tablespoons adobo seasoning
• 1 tablespoon black pepper
• 1/4 cup olive oil
• 1/4 cup vinegar or citrus juice
• 1/4 cup sofrito or mojo

Cooking Instructions

1. Mix garlic, adobo, black pepper, olive oil, vinegar, and sofrito.
2. Rub the mixture all over the pork, making sure to reach under the skin.
3. Cover and marinate in the fridge for 24-48 hours.
4. Preheat oven to 325°F (160°C).
5. Place pork on a rack in a roasting pan, skin side up.
6. Roast for about 30-45 minutes per pound until meat is tender.
7. Increase oven to 425°F (220°C) in the last 20 minutes to crisp the skin.
8. Let rest before slicing and serving.

You can check out more details at Pernil (Puerto Rican Roast Pork Shoulder with Crackling).

4) Pastelillos de Guayaba (Guava Cheese Pastries)

Pastelillos de Guayaba are sweet little treats that hit the spot. Flaky puff pastry wraps around guava paste and cream cheese—simple, but so good.

You just fold the pastry around the filling and bake until golden. Powdered sugar on top is optional, but honestly, why not?

You don’t need many ingredients, and these come together fast. If you want a taste of the tropics without much fuss, this is it.

Ingredients

• 1 package puff pastry (2 sheets)
• 7 ounces guava paste
• 4 ounces cream cheese
• 1 egg (for egg wash)
• Powdered sugar (optional, for dusting)

Cooking Instructions

1. Preheat oven to 400°F (205°C).
2. Roll out puff pastry and cut into squares.
3. Place a small piece of guava paste and cream cheese in the center of each square.
4. Fold pastry over to form a triangle and seal edges with beaten egg.
5. Brush tops with egg wash.
6. Bake for 20 minutes or until golden.
7. Let cool and sprinkle with powdered sugar if you like.

Want to see more? Check out The Hungry Dragonfly.

5) Alcapurrias de Jueyes (Crab-Stuffed Fritters)

Alcapurrias de jueyes are seriously addictive crab-stuffed fritters. The dough’s made from grated green bananas and root veggies, which gives them a flavor you don’t find everywhere.

You cook the crab with spices, sometimes onions and peppers. Stuff the dough, shape it, and fry until golden and crisp.

These show up as street food all over Puerto Rico. They’re great as a snack or part of a meal, and the smell alone will transport you straight to the island.

Ingredients

• Green bananas
• Yautía (taro root) or other root vegetables
• Crab meat
• Lard or cooking oil
• Onion
• Garlic
• Bell pepper
• Salt and pepper

Cooking Instructions

1. Grate green bananas and root vegetables to make the dough.
2. Cook crab meat with lard, onion, garlic, bell pepper, salt, and pepper.
3. Shape the dough into small fritters and fill with the crab mixture.
4. Heat oil to 350°F (175°C).
5. Deep fry fritters until golden brown, about 4-5 minutes.
6. Drain on paper towels and serve warm.

More details? Here’s a Alcapurrias de Jueyes recipe.

6) Mofongo (Mashed Plantains with Garlic and Pork Cracklings)

Mofongo is a Puerto Rican favorite, made from fried green plantains mashed up with garlic and pork cracklings. The taste is savory, a little sweet, and super satisfying.

First, fry the plantains until they’re golden and soft. Then mash them with roasted garlic and pork cracklings.

Some folks add a bit of broth to make it creamier. You can shape it into a ball or just scoop it into a bowl.

It goes well with meat, seafood, or even a spoonful of soup on the side.

Ingredients:

• 4 green plantains, peeled and sliced
• 4 garlic cloves
• 1 cup pork cracklings (chicharrón), chopped
• Salt to taste
• 1/2 cup chicken broth (optional)

Cooking Instructions:

1. Heat oil and fry plantain slices until golden.
2. Mash plantains with garlic, pork cracklings, and salt.
3. Add broth if you want a softer texture.
4. Shape the mixture or serve in a bowl.

7) Tostones (Twice-Fried Green Plantains)

Tostones are those crispy green plantain slices you just can’t stop eating. You fry them once, smash them, then fry them again for that golden crunch.

They’re super popular as a snack or side. First, you fry the plantain slices until they start to turn golden.

Then, flatten each slice and fry them again until they’re perfectly crispy. Sprinkle a little salt on top, and you’re set.

Tostones are great on their own or dipped in garlic mayo or ketchup.

Ingredients

• 2 green plantains
• Vegetable oil (for frying)
• Salt

Cooking Instructions

1. Peel and slice plantains into 1-inch thick pieces.
2. Heat oil in a pan to 350°F (175°C).
3. Fry slices for 3 minutes until light golden.
4. Remove and flatten each slice with a tostonera or a flat tool.
5. Fry again for 2 minutes until crispy and golden brown.
6. Drain on paper towels and sprinkle with salt.

8) Dairy-Free Tembleque (Coconut Pudding)

Craving something creamy and smooth but don’t want dairy? Tembleque is a classic Puerto Rican coconut pudding that hits the spot.

It gets its rich flavor from coconut milk and thickens up with cornstarch. There’s a gentle sweetness and a hint of cinnamon—just enough to keep things interesting.

You cook everything on the stove until it thickens, then pour it into molds or small dishes. Let it chill until it sets into a soft, wobbly dessert.

Sprinkle extra cinnamon on top if you want that traditional finish. It’s simple, and you probably already have the ingredients at home.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 2/3 cup granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon ground cinnamon, plus more for topping
• Pinch of salt

Cooking Instructions:

1. Pour coconut milk, sugar, cornstarch, cinnamon, and salt into a pot.
2. Whisk everything together until smooth and lump-free.
3. Set the pot over medium heat and keep stirring until it thickens—about 10 minutes.
4. Take it off the heat and pour into molds or bowls.
5. Let it cool, then pop it in the fridge for at least 3 hours.
6. Dust cinnamon over the top before serving.

9) Corned Beef Piononos (Sweet and Salty Plantain Rolls)

Corned beef piononos bring together sweet plantains and savory corned beef in a way that just works. Ripe plantains form the base, and you can fry or bake them until they’re soft and golden.

Stuff them with a corned beef filling cooked up with sofrito and a few spices. The sweet and salty combo is kind of addictive.

Serve them warm as a snack or appetizer. That soft, rich texture really makes them stand out.

Once you’ve got your ingredients ready, the rolls come together pretty quickly. They’re a fun way to add a Puerto Rican twist to your table.

Ingredients

• 4 ripe plantains
• 1 cup cooked corned beef
• 2 tbsp sofrito
• 1/4 cup onions, chopped
• 1/4 cup red pepper, chopped
• 2 tbsp olive oil

Cooking Instructions

1. Peel plantains and slice them lengthwise.
2. Fry or bake until soft, then set aside.
3. In a pan, heat olive oil and sauté onions and peppers.
4. Add sofrito and corned beef; cook for about 5 minutes.
5. Place the beef mixture on each plantain slice and roll them up.
6. Bake at 350°F (175°C) for 10 minutes before serving.

Check out more about this recipe at The Sofrito Project.

10) Picadillo de Carne (Puerto Rican Ground Beef Stew)

Picadillo de Carne is all about comfort and flavor. You brown ground beef with sofrito—a mix of onions, peppers, and garlic that smells amazing.

The beef simmers in tomato sauce, soaking up all those seasonings. Toss in some olives and raisins if you like a little salty-sweet action.

This stew tastes great with white rice or a side of beans. It’s quick, hearty, and perfect for busy days.

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 cup sofrito
• 1 cup tomato sauce
• 1/4 cup green olives, sliced
• 2 tbsp raisins
• 1 tsp adobo seasoning
• 2 tbsp olive oil

Cooking Instructions

1. Heat a splash of olive oil in a skillet over medium heat.

2. Toss in the onion, bell pepper, and garlic. Let them cook until they’re soft and fragrant.

3. Add the ground beef and break it up as it cooks. Wait until it’s nicely browned.

4. Stir in the sofrito, tomato sauce, olives, raisins, and a sprinkle of adobo.

5. Turn the heat down low and let everything simmer for 15 to 20 minutes.

6. Serve it hot, piled over rice.

Craving more details? Check out this Puerto Rican Picadillo recipe.