Mofongo is constructed by aggressively mashing fried green plantains together with raw garlic cloves, olive oil, and crispy pork cracklings. Although mofongo is Puerto Rican, it has African origins, as it was originally brought to Puerto Rico by enslaved people from West and Central Africa. Arriving at the table steaming hot, mofongo frequently sits in the center of a wide plate or directly inside the hollow wooden mortar used to shape it. Because the heavy starches naturally absorb massive amounts of moisture in the mouth, a small side bowl of savory chicken broth almost universally accompanies the meal; the hot liquid is meant to be poured directly over the top or sipped intermittently to soften the dense bite. Building this dish requires utilizing completely unripe, hard green plantains. The peeled plantains are sliced into thick rounds before being submerged in hot vegetable oil. Frying the slices until they reach a golden yellow color softens the interior flesh while keeping the outside sufficiently firm. The hot plantain chunks are immediately transferred into a large wooden mortar, known locally as a pilón. The fried plantain is crushed together with salt, generous pours of extra-virgin olive oil, and handfuls of crunchy pork skin, known as chicharrón. The constant pounding transforms the separate ingredients into a cohesive, highly textured mass, which is then tightly molded into a half-sphere against the mortar walls. A mofongo variant called trifongo blends three distinct starches by mashing fried green plantains alongside sweet, ripe yellow plantains and boiled cassava root, resulting in a softer texture and a distinct sweet undertone. Also, instead of serving the mofongo plain, many kitchens hollow out the top center to create an edible bowl, filling the cavity to the brim with plump shrimp swimming in a buttery garlic sauce, slow-stewed beef chunks, or fried chicken pieces. Plant-based adaptations replace animal fat with extra olive oil or vegetable broth and use fried garlic chips or crispy tofu bits to mimic the crunch of pork skin without altering the overall structural integrity. Today, it is also popular in Cuba and the Dominican Republic, where it's called mangu, and the plantains are not fried but boiled. Mofongo is usually consumed as a main dish, served with broth and fried meat, due to its starchiness that is ideal for absorbing all of the flavorful juices.
Alcapurria is a Puerto Rican snack made with grated green bananas or taro root (or a combination of both) that are stuffed with meat, then fried. The stuffing is usually picadillo – spiced ground beef with tomatoes. If made with grated yucca, the fritter is typically stuffed with crab meat. These tasty fritters can be found at numerous Puerto Rican beach kiosks and street corners.
Arroz y habichuelas is a simple and traditional Puerto Rican dish. It consists of rice and beans flavored with bacon or ham, sofrito, tomato purée, spices, and (optionally) olives. In Puerto Rico, it is typically served as a side dish, but it can also be served on its own. Throughout Central and South America, there are numerous variations and twists on this simple side dish, beloved for its protein content which comes from the beans.
Pernil is one of Puerto Rico's most famous dishes, a succulent roasted pork shoulder that is traditionally seasoned in a marinade called adobo mojado, consisting of paprika, salt, vinegar, garlic, and oregano. The name of the dish is derived from the Spanish word pierna, meaning leg, but it is also a Catalan word for ham, referring to the traditional recipe that calls for fresh ham. Because pork shoulder is more available and costs less than ham, it has become a key ingredient in pernil. Many people prefer it since it is believed to be much more flavorful than ham. The dish is a staple at numerous Puerto Rican festivities such as birthdays or weddings, where many people feast on the crunchy skin and tender meat that falls off the bone.
Tostones is a traditional side dish that's popular throughout Latin America and the Caribbean, especially in Puerto Rico. Unlike platanos fritos, where only ripe plantains are used, tostones are made with unripe, hard, very green plantains. They are sliced into pieces, fried on each side, then smashed or flattened and deep-fried one more time until they become golden. Once prepared, the tostones are sprinkled with sea salt and served as a side dish to various dishes. They are often served with garlic mojo sauce (mojo de ajo), either on top of the tostones, or on the side as a dip.
Bistec encebollado is a flavorful dish popular throughout Latin America, consisting of an adobo-spiced, marinated beefsteak combined with onion sauce and large onion rings on top. The wonderful flavors of bistec encebollado come from marinating the meat over a long period of time, usually anywhere from 10 to 12 hours. It is recommended to pair the dish with rice, pigeon peas, and fried plantains.
Tripleta is a popular sandwich from Puerto Rico, its name derived from the fact that it is filled with three types of meat: grilled steak, lechon pork, and ham. The meat is placed in a loaf of fresh bread and topped with fries, ketchup, mayonnaise, cheese, and vegetables such as lettuce, cabbage, tomatoes, and onions. The sandwich can be consumed as is or it can be grilled, depending on personal preferences. Tripleta is usually so large that one sandwich can easily feed two people.
Quesito is a Puerto Rican pastry made with dough that is shaped into a cigar, then filled with sweetened cream cheese and various fruit preserves. After they have been glazed and baked, quesitos can be bought at bakeries throughout the island, and locals prefer to consume them for breakfast, paired with a cup of coffee on the side.
Pan de Mallorca are flavorful Puerto Rican bread rolls characterized by their soft, buttery, and fluffy texture. The bread consists of flour, yeast, milk, water, egg yolks, and butter. It is believed that pan de Mallorca originates from ensaimadas, a sweet pastry from the Spanish island of Mallorca. It is recommended to serve these rolls sliced and buttered, then pair them with a hot cup of coffee, although they can also be consumed in a savory version with ham and cheese.
This plantain-based casserole is a staple in Puerto Rican and Dominican cuisine. It consists of sliced or mashed plantains that are layered with minced meat. The meat used in the dish is usually the Puerto Rican version of picadillo—a hearty stew prepared with a combination of ground meat and tomato sauce, while the common additions often include shredded cheese or green beans. Pastelón can be enjoyed as the main course or a filling side dish. It also goes under the name piñon.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot,
nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable.
For the “13 Traditional Foods You Have To Try in San Juan” list until July 17, 2026, 0 ratings were recorded, of which 0 were recognized by the system as legitimate.
TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods,
instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
