Puerto Rico Cuisine

Does anyone have any info on how to make Puerto Rican specialties. I am especially interested in the wrapped meat bundles, sort of like a Tamale except that I think they use banana leaves and they are steamed. I think they are called something like Pastillos. Also any info on anytype of interesting and different Puerto Rican foods is appreciated. Thank You.

YES, YES, YES!!!!!!!!!
Send me an email with your mailing address. I'll copy said recipes out of my circa early '60's PR cookbook. What you refer to is "Pasteles". It is a Plantain leaf (same family), vs. a Banana leaf that they are wrapped in.



OR.... Look here:

http://www.elcolmadito.com/USRecetasDetailEnglish.asp?Numero=44

Well I make a mean arroz con pollo (chicken and rice) which is a standard pretty much everywhere in Latin America though the versions differ subtly. This version has definite Cuban overtones, but a Puerto Rican wouldn't reject it:

2 lg. cloves garlic, crushed
1 tsp. salt
Juice of 1 lime
4 lb. chicken parts (your choice)
2 tbsp. olive oil
1 med. Spanish onion, chopped
1 med. green pepper, seeded and chopped
1 bay leaf
1 tsp. ground cumin
1 tbsp. sweet paprika
1/2 tsp. oregano
1/2 tsp. white pepper
1 c. tomato sauce
1 c. beer
2 c. rice
2 c. chicken stock
1 c. cooked green peas
2 red bell peppers, roasted and cut into strips (or substitute canned pimentos)
1/3 c. pitted, coarsely chopped green olives

Make marinade: mash the garlic and salt to a paste. Stir in lime juice.

Rub chicken pieces with this mixture, marinating for at least 2 hours.

Heat 1 tablespoon olive oil in a large skillet with a lid, and saute chicken pieces, skin side first, until golden brown, about 6 minutes on each side, and transfer to a plate.

Saute the onion until translucent, about 3 minutes, adding oil, if needed. Add green pepper and seasonings, and saute for 2 minutes. Stir in tomato sauce and beer.

Add the chicken pieces, and simmer over medium heat for 5 minutes. Stir in the rice and half of the stock. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook until rice is tender, about 25 minutes, adding more liquid as required.

Carefully mix in green peas, adjust seasoning, and arrange on a large platter. Garnish with roasted red peppers and green olives. Serves 4.

My wife fell in love with Mafongo. I could never find out how to make it. Also my wife insisits that Emeril learned how to cook in Puerto Rico. Could this be true?

Hello,Chef Joe
I have two books on Puerto Rico cooking.
1) A Taste Of Puerto Rico by Yvonne Ortiz
2) Puerto Rican Cookery by Carmen Aboy Valldejuli
Many great recipes in each book,hope this helps.
Time for some rice & beans