I grew up in a traditional Latino household where our meals always consisted of rice, beans, and meat. I loved it. The infusion of flavors and textures always had me asking for seconds. My mom and my great grandmother always tried different Puerto Rican recipes but on special occasions my abuela would make mofongo. It is my absolute favorite Puerto Rican dish. Crispy platanos (green plantains), chicharrones (pork crackling), and a savory sauce. We also ate arroz con gandules (rice with pigeon peas) on special occasions, usually for holidays and birthdays. In celebration of Hispanic Heritage Month, I’ve partnered with IMUSA and Goya Foods. Both are products I saw my abuela and mom use when they cooked our meals.
When I first started dating my husband, he hadn’t really ate Puerto Rican food, he was from Nicaragua and though we’re both Latinos our foods are quite different. Puerto Rican food is traditionally cooked with lots of spices and herbs. It is filled with a lot of flavor. He instantly loved it. His favorite recipe is arroz con gandules – now it’s not just done for special occasions – I make it quite often for him. I try my best to fuse both cultures! I love Nicaraguan foods – Carne asada and gallo pinto – YUM!
I would love to share the way I learned to make Arroz con gandules and mofongo. Everyone does it differently but my rice comes out perfect every time – lots of practice! Rice can be tricky sometimes but using the right instruments will help you succeed. I used the IMUSA nonstick caldero to get my rice perfectly cooked.
Let’s get to my favorite meal – Mofongo! Its green plantains, fried once, smashed in a mortar with garlic and chicharones. It’s amazing. Many people eat it with a broth but I prefer a red sauce that is a combination of tomato sauce, garlic, herbs, and spices. It’s so good!
Mofongo (2 servings)
- 2-3 green plantains
- Pork crackling/Chicharrones (can find these in the latin supermarkets)
- 1 tbsp GOYA® Extra Virgin Olive Oil
- minced garlic
- Oil for frying
1. In a frying pan, put a generous amount of oil to heat.
2. In the meantime, peel the green plantains and cut them in pieces to fry. Once they are golden and cooked through, remove and place on a paper towel to drain. Sprinkle with salt.
3. Grab your pestle and mortar/pilon and add some olive oil to help with easy removal. Place 2-3 piece of plantain pieces, some garlic, and pork crackling and start mashing. Add a few more pieces until you get your desired amount.
4. Flip the mortar to remove your mofongo. You may need to pass a butter knife around the edges to loosen. You can smash it until its really squashed or keep it chunky like I do. I like the crunchy pieces.
How do you celebrate Hispanic Heritage Month?
Disclosure: This post is in partnership with Goya Foods, Inc. and IMUSA. All opinions stated here are my own.