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.
Example
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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Frequently asked questions
What are viandas?
The boiled roots served as a side: taro, yam, cassava, sweet potato and plantain. They appear in sancocho and also on their own with oil and onion.
Is it the same as Dominican sancocho?
Same family, different meats and proportions. The Puerto Rican version leans toward beef and a thick root vegetable broth.
