Vibrant, transportive Puerto Rican flavors are influenced by indigenous Taíno people, Spanish settlers, enslaved people from Africa, and the ingredients growing on the Caribbean island. Annatto and sofrito define much of Puerto Rican cuisine, and adobo seasoning is a staple. Another condiment, pique, is a part of daily life, along with plantains and rice. Of course, it’s the people who distinguish the cuisine, from grandmothers to celebrity chefs, and we have Puerto Rican recipes from both camps. Here are some of the most popular Puerto Rican food and drink specialties to channel the flavors of the island in your kitchen.
Arroz con Pollo
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
This one-pot arroz con pollo is from Emmy Award-winning documentarian and food historian Von Diaz, who was born in Puerto Rico. It builds flavor by browning bone-in chicken, then simmering it with medium-grain rice, chicken broth, tomato paste, garlic, adobo seasoning, sazón, and annatto or paprika so the grains take on savory depth and color. Onion, bell pepper, olives, peas, and cilantro add aromatics and briny contrast.
Piña Colada
Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
The Piña Colada, Spanish for “strained pineapple,” was created in Puerto Rico and became the Caribbean island’s national drink in 1978. It typically combines rum, pineapple juice, and cream of coconut — this thick, luscious version uses white and dark rum, coconut milk, lime juice, vanilla, and even light brown sugar.
Pollo Guisado
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
2019 F&W Best New Chef Kwame Onwuachi drew inspiration from flavors he enjoyed while growing up in the Bronx for this marinated chicken soup he calls a festival of comfort. Onwuachi says Puerto Rican abuelitas prepare this for their grandchildren. His version calls for annatto, sofrito, a touch of cumin, and a bit of house spice.
Guava Quesitos
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Quesitos (“little cheeses”) are golden and flaky pastry twists filled with sugar-sweetened cream cheese. At 787 Coffee, with locations in Puerto Rico and New York City, quesitos de guayaba are filled with guava paste and cream cheese for distinct sweetness and floral notes.
Pernil Asado (Garlicky Roast Pork Shoulder)
Cara Cormack
San Juan chef Jose Enrique marinates this ultraflavorful Puerto Rican classic roast pork shoulder overnight to soak up citrus, garlic, and herb flavors before roasting low and slow in the oven until richly browned.
Kingfish Escabeche
Greg DuPree / Food Styling by Chelsea Zimmer and Melissa Gray / Prop Styling by Audrey Taylor
Kingfish escabeche (also called escovitch fish) is a pickled and marinated fish dish served throughout Puerto Rico. Jose Enrique cooks kingfish steaks over coals rather than frying, and his sauce leans heavily on rice vinegar and honey.
Asopao
Oriana Koren
Chef JJ Johnson fills this Puerto Rican stew with rice and plenty of vegetables, then tops it with spiced ground chicken for a hearty and sustaining dish.
Coquito Cheesecake
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
2021 F&W Best New Chef Paola Velez translates the flavors of Puerto Rico’s classic holiday drink into cheesecake form, blending coconut cream, dark rum, nutmeg, and vanilla into a smooth, custardy filling set on a Maria-cookie crust.
Arroz con Gandules
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
In chef JJ Johnson’s take on this classic Puerto Rican dish, smoky ham, pigeon peas, sofrito, tomato sauce, olives, and sazón are layered into long-grain rice for a deeply savory, aromatic result.
Pan-Seared Skirt Steaks with Carrot Puree and Braised Cabbage
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
At Jungle BaoBao in San Juan, Puerto Rico, 2019 F&W Best New Chef Paxx Caraballo Moll beautifully composes velvety carrot puree, tender pan-seared steaks, and braised cabbage, topping the dish with a fresh, punchy cilantro gremolata.
Smoky Simmered Beans with Sofrito
Anna Stockwell
Von Diaz grew up eating sofrito, a base of sautéed aromatics, thanks to her Puerto Rican family. It’s the foundation of flavor for these savory, creamy beans, and the recipe yields extra that you can use for soups, stews, and other bean dishes.
Lamb Pastelón (Puerto Rican-Style Plantain Casserole)
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
This popular Puerto Rican casserole features ripe plantains that are sliced lengthwise and baked until tender and lightly caramelized, and then layered with a spiced ground meat filling and melty mozzarella cheese. Chef JJ Johnson opts for ground lamb instead of the more traditional beef filling for extra richness.
Sweet Potato Cheesecake Empanadas
Lauren Vied Allen
At Boricua Soul in Durham, North Carolina, Serena and Toriano Fredericks combine flavors from Puerto Rico and the American South. You see it in this dessert empanada with marshmallow-topped sweet potato casserole, spiced pumpkin cheesecake, crisp pastry, and a caramel drizzle.
Pernil Mac and Cheese
Lauren Vied Allen
At Boricua Soul in Durham, North Carolina, Serena and Toriano Fredericks serve Puerto Rican–style roast pork shoulder on top of a rich and creamy mac and cheese. Pernil is flavored with garlic, oregano, and sazón — a seasoning blend that includes coriander and annatto.
Coquito
Jacob Fox / Food Styling by Lauren McAnelly / Prop Styling by Jessica Thomas and Susan Mitchell
Coquito, or “little coconut,” is a creamy rum punch traditionally served in Puerto Rico for Christmas and throughout the winter holidays. Each family has their own recipe. This one from Shamil Velázquez is rich with viscosity from coconut cream and three types of milk, while warming spices and white rum add aroma and flavor.
Puerto Rican Red Beans and Rice
Emily Farris
Red beans and rice recipes are ubiquitous in many cuisines for a reason: kidney beans are great at absorbing seasonings and make for an especially satisfying meal when spooned over rice. While some cooks use ham or sausage, Emily Farris uses bacon lardons in this Puerto Rican-inspired version.
Tostones: Savory Plantains
Lucy Schaeffer
Cookbook author Lourdes Castro fries up firm and green plantains for this quintessential Caribbean snack.
Banana Soufflés
John Kernick
In Puerto Rico, chef Eric Ripert likes making these airy soufflés with bananas he’s picked himself. They rely on a simple base of puréed ripe banana blended with sugar and egg yolk, then gently folded with whipped egg whites and baked until puffed and golden.
Soupy Rice with Chicken and Vegetables
Johnny Miller
This hearty, brothy rice dish — inspired by Puerto Rican asopao — combines chicken thighs simmered with tomatoes, peppers, garlic, olives, and adobo seasoning to build deep savory flavor. Medium-grain rice cooks directly in the seasoned liquid alongside peas and cilantro, yielding a spoonable, stew-like texture that’s richer than soup but looser than pilaf.
Puerto Rican-Style Turkey
Tina Rupp
Chef Bill Kim’s turkey uses a lechón-inspired marinade — a punchy paste of garlic, oregano, sweet paprika, ancho chile powder, curry powder, vinegar, and olive oil — rubbed onto turkey cutlets at least 30 minutes (or up to a day) ahead.
Arroz con Chorizo (Puerto Rican Rice with Sausage)
Emily Farris
Emily Farris gives this Puerto Rican rice dish the right amount of kick with spicy sausage, annatto oil, and adobo seasoning.
Pique (Puerto Rican–Style Hot Sauce)
Lauren Vied Allen
Toriano Fredericks makes this Puerto Rican hot sauce in-house at Boricua Soul. The simple, fiery pepper vinegar condiment includes jalapeño and habanero chiles for a more complex chile flavor.
Guava-Cream Cheese Pastries
Con Poulos
These easy pastries wrap tangy cream cheese and mashed guava paste inside store-bought puff pastry for a flaky, sweet-savory bite. The filled squares are sealed with egg wash, baked until golden, and finished with a sprinkle of sugar.
Puerto Rican Rice with Shrimp and Peppers
Emily Farris
This one-pan rice dish gets its flavor from annatto (achiote) oil, plus adobo seasoning and cumin. The shrimp are quickly seared, then added back on top with sautéed onion and bell peppers.
Dining and Cooking