Trifongo
A mofongo variant that mashes three bases in the same mortar, normally green plantain, ripe plantain and cassava. It comes out sweeter and softer than classic mofongo. You find it mostly in updated criollo restaurants and in the mountain towns.
Example
When classic mofongo feels too dry, a trifongo with cassava is the natural next order without leaving the mortar behind.
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Related terms
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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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The wooden mortar and pestle used to mash plantain, garlic and pork cracklings. It is the tool that defines mofongo,...
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Amarillos (plátano maduro frito)
Slices of ripe plantain fried until the edges caramelize and the inside turns soft. They are the sweet counterpoint...
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Green plantain slices fried once, flattened and fried again until crisp. They are the default side with almost any...
Frequently asked questions
Is trifongo sweeter than mofongo?
Yes, because ripe plantain goes into the mash. If you dislike sweet against garlic, stay with classic mofongo.
Where do I find it?
It shows up more often in criollo restaurants in the mountains and around Ponce than in Old San Juan tourist bars.
