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Sancocho
A thick meat stew loaded with root vegetables: taro, yam, cassava, plantain and pumpkin cooked until they thicken the broth. It is big pot food for Sundays and for hangovers, and every household has its own version. Menus usually run it as a daily special rather than a fixture.
Beispiel
A proper sancocho is eaten with a spoon and needs no rice on the side, though you will almost always get some.
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Asopao
A soupy rice halfway between stew and soup, usually with chicken or seafood, built on sofrito, annatto and olives. It...
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Mofongo
The signature dish of Puerto Rican cooking, made from fried green plantain mashed in a wooden mortar with garlic, oil...
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Sofrito
A raw aromatic base blended in advance and kept on hand to start almost any stew: sweet aji peppers, onion, garlic,...
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Trifongo
A mofongo variant that mashes three bases in the same mortar, normally green plantain, ripe plantain and cassava. It...
