Bring the taste of Navidad into your home. 

If you spend the Holiday Season in Puerto Rico, you'll notice that the menu is pretty similar across the Island: arroz con gandules and pernil with a variety of side dishes and desserts. It is such a staple during Christmas that even songs have become popular with the lyrics belting out the menú de Navidad. 

Even if you can't make it to the heart and soul of the Caribbean for winter, which will feel like an extended summer, you can still bring the flavors and aromas of a Puerto Rican feast right into your home. So, grab your apron and follow along with these amazing holiday recipes.

Learn More About Puerto Rico's Celebrations

 

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    Puerto Rican food is known around the world for its bold flavors and colorful seasoning. Sofrito is a type of seasoning used in Puerto Rican cooking– watch this video to learn how to make it yourself!

    Arroz con gandules close up.

    Arroz con gandules is the main event on the Puerto Rican Holiday plate.

    Arroz con gandules

    The main event on your Puerto Rican Holiday plate will be arroz con gandules, a staple across the Island. Although it is consumed year-round, nothing screams Navidad louder than rice with pigeon peas.

    There are many ways to prepare this dish; here's a simple version for first-timers:

    Ingredients:

    2 cups of medium or long white rice, rinsed

    2 cups of water (1:1 to the amount of rice)

    2 tablespoons of extra virgin olive oil

    2 heaping tablespoons of sofrito 

    ½ cup country ham, cubed (you can make the dish vegan by skipping this ingredient)

    2 tablespoons of sliced stuffed olives

    1 jarred roasted red pepper, thinly sliced or chopped

    1 large can (13 ounces) of pigeon peas

    2 packets of sazón con achiote

    Salt or adobo to taste

    Fresh or thawed frozen banana leaves, washed and wiped for steaming (optional)

    Instructions:

    1. In a large pot or caldero, heat the oil over medium heat.
    2. Add the sofrito and sauté, stirring until it becomes fragrant.
    3. Add the sazón, ham, peppers, and olives. Let it simmer for 1–2 minutes until lightly browned.
    4. Stir in the pigeon peas and add the water.
    5. Taste the broth and readjust seasonings, adding salt or adobo a little at a time. The broth should be heavily seasoned and slightly salty.
    6. Bring the mixture to a rapid boil, then add the rice and stir. Make sure the rice is completely covered with liquid; add more water if needed.
    7. Reduce the heat to a soft boil or medium heat and cook uncovered until most of the liquid has absorbed and evaporated.
    8. If using banana leaves, cover the rice with them and then place the lid on the pot. If not, simply cover with the lid.
    9. Cook on low heat for 22–25 minutes.
    10. Remove the lid and, if using banana leaves, open them. Gently fold the rice from the outer edges toward the center to form a mound.
    11. It’s okay if some rice burns at the bottom of the pot — that pegao is a crispy favorite!
    12. To serve, spoon the rice onto a platter and garnish with the remaining sliced roasted peppers.
    Roasted pork, also known as lechón, a staple of traditional Puerto Rican dishes.

    Plan a trip to Guavate to sample some of the best-roasted roasted pig in Puerto Rico.

    Pernil asado

    Forget turkey or ham! Bring Guavate home this holiday when you surprise your family with a Puerto Rican gastronomic heritage and legacy: some roasted pork. Even though it was the Spaniards who brought pigs to the Island for the first time, they learned the technique of slow cooking it in the smoke of an open fire that we use nowadays from the Taínos. Lechón is the whole pig, while pernil refers to a leg or shoulder of the animal you can cook to perfection in your oven. Be patient; it takes a while! 

    Ingredients: 

    For the adobo (marinade) 

    1 tablespoon peppercorns, crushed

    1 tablespoon of oregano

    4 cloves garlic, pressed

    1 lime, squeezed (optional)

    ½ cup olive oil

    Salt

    For the meat:

    8 lb. pork leg or shoulder (whole, with bone)

    2 tablespoons of marinade

    2 tablespoons garlic powder

    7 garlic cloves

    2 tablespoons of salt

    Instructions:

    1. Mix all the ingredients for the adobo in a blender and set aside.
    2. Place the pork shoulder or leg in a baking dish that can be refrigerated.
    3. Mix the garlic powder with the salt and season the pork. Add the garlic cloves on top of the meat and let it marinate for about three hours in the refrigerator.
    4. Using a sharp knife, remove the fat by letting it stand on one edge, keeping it in one piece. Make deep cuts all over the meat and season with the marinade, ensuring it penetrates all the cuts.
    5. Put the fat back on top and sprinkle with salt. Cover and let marinate overnight (8–12 hours) in the refrigerator.
    6. Preheat the oven to 400°F, allow the pork to come to room temperature, and place it in a deep dish with the fat side up.
    7. Bake for one hour, then reduce the temperature to 300°F and cook covered for another three hours.
    8. Uncover and cook for an additional hour. Check if the meat is done by sticking a fork; it should fall off the bone.
    9. If the fat on top (cuerito) is not crisp enough, cook for an additional 15 minutes or until crisp.
    10. Let the meat rest for 20–30 minutes before cutting. Remove the cuerito or slice and serve on the side.

    Note: If using a meat thermometer, the pernil will be ready at 185° in the center.


    Iconic Navidad Puerto Rican Recipes

     

    Guineítos en escabeche

    Have you ever tried pickled green bananas? Yes, you read that right. An escabeche refers to a food marinated in an acidic (usually white vinegar) mixture. This Puerto Rican delicacy tastes fantastic, and it pairs perfectly with some roasted pork.

    Ingredients:

    2 pounds (about 10) of unripe, green bananas (the greener, the better)

    2 large onions sliced into thin rings or chopped

    ½ cup of white vinegar (can be substituted for apple cider vinegar)

    4 garlic cloves, crushed

    8-10 Spanish olives (optional)

    ½ teaspoon of salt

    ½ teaspoon whole black peppercorns

    3 -4 bay leaves

    1 cup of olive oil

    *Additional salt and pepper to taste

    Instructions:

    1. Cut the tips off the unripe green bananas and place them in a large pot with the skin on.
    2. Add water to slightly cover the bananas, 1–2 tablespoons of salt, and 2 teaspoons of oil to make peeling easier.
    3. Boil the bananas on medium-low heat for about 20 minutes, being careful not to overcook.
    4. While bananas cook, prepare the escabeche by heating olive oil in a large saucepan over medium heat.
    5. Add the onions, garlic, olives, bay leaves, salt, and black pepper. Stir and cook until the mixture is hot, then reduce heat to low and simmer for about one hour.
    6. Peel the bananas and cut into 1-inch rounds.
    7. Place the bananas in a bowl and pour the escabeche sauce over them. Stir to coat evenly.
    8. Serve hot or cold.

     

    Guanimes or Guanimos

    Before pasteles there were guanimes, a corn-based patty that is representative of our Taíno heritage during Christmas. Guanimes can be traced back to the pre-Columbian and it’s a common dish in Latin American culture, even though is called by other names, such as hallacas. They can be both sweet and savory, and they taste amazing! 

    Ingredients: 

    1 pound of yellow cornmeal

    ¼ cup of all-purpose flour

    2 cups of milk

    2 cinnamon sticks

    1 teaspoon of salt

    3 quarts of salted water

    8-10 banana leaves or parchment paper

    Butcher's twine (for wrapping)

    Instructions:

    1. Combine the dry ingredients (cornmeal and flour) in a large bowl.
    2. In a large saucepan, bring milk, salt, and cinnamon sticks to a boil. Remove the cinnamon sticks and slowly add the milk to the dry ingredients, mixing until absorbed.
    3. Cut banana leaves into squares for wrapping.
    4. Place about 1/4 cup of the mixture in the center of each leaf square. Fold the sides and ends, then tie with butcher’s twine.
    5. In a large pot, bring salted water to a boil. Add the wrapped guanimes.
    6. Reduce heat and cook for about one hour.
    7. Unwrap and serve.

    Pork roasting in Puerto Rico is an artform that lechoneros like Luis keep alive for many years to come, passing it down from generation to generation. Discover his spot, El Rancho de Apa in this special collaboration between Discover Puerto Rico and LaMafiaPR.

    Tembleque

    Tembleque, which comes from the word “temblar” which means to shake or tremble, is a custard-like coconut dessert that will sweeten your festive feast. Although there are many variants of it across Latin America, this recipe originated in Puerto Rico and is now the crown jewel of the Island's holiday season.  

    Ingredients: 

    2 cans of coconut milk

    ¾ cups of sugar

    ¼ teaspoon of kosher salt

    ½ cup of cornstarch

    1 pinch of ground cinnamon (for garnish)

    Toasted coconut (for garnish)

    Instructions:

    1. In a saucepan over medium heat, combine coconut milk, sugar, cornstarch, and salt.

    2. Stir frequently and cook until the mixture comes to a boil and thickens smoothly, about 5 minutes.

    3. Pour into 4-ounce molds and cover with plastic wrap.

    4. Refrigerate for at least 4 hours until firm.

    5. To serve, run a thin knife around the edge of the mold and place on a plate.

    6. Top with toasted coconut and a pinch of cinnamon if desired.

    7. Pair with coquito for a festive touch.

    Learn How to Make Coquito 

     

    Christmas Carols to Enjoy While Cooking

     

    Plate of pasteles with and without ketchup on top of banana leaves.

    Pasteles are a savory cake made from root vegetables and plantains and filled with delicious meat.

    Pasteles 

    Who doesn't like a Christmas gift in the form of food? Made from root vegetables and plantains, filled with delicious meat, this savory cake is folded like a present inside a banana leaf. They are a staple of our holiday cuisine and the direct result of the fusion of cultures and flavors of our Taíno, Spanish and African ancestors. Making them is often a holiday family event because it requires many hands and a lot of time. So gather your troops and make an assembly line to prepare pasteles. There is a lifelong debate whether pasteles should be eaten with or without ketchup... but only you can decide which side you are on! 

    Ingredients:

    Ingredients for the dough: 

    2 lbs. ground yautia 

    1 lb. ground cassava 

    1/2 lb. ground green banana 

    1/2 lb. ground pumpkin 

    2 tbsp. of salt 

    1 tbsp. Achiote (annatto) oil 

    Banana leaves cut into 2' x 2' 

    Parchment paper to wrap the pasteles  

    Thread to tie 

    Ingredients for the meat: 

    2 1/2 lbs. pork cut into small squares 

    1 tbsp. of adobo 

    1/4 cup of sofrito 

    2 tbsp. achiote (annatto) oil 

    2 tbsp. crushed garlic 

    1 tsp. dried oregano 

    2 1/2 cups chicken broth 

    1/4 cup sliced ​​stuffed olives 

    1/4 cup tomato sauce 

    Instructions:

    1. For the meat, combine all ingredients and boil for one hour until soft.
    2. Ground the yautia, cassava, and green banana together to form a dough.
    3. To form a pastel, place parchment paper on a banana leaf. Pour a tablespoon of achiote oil in the center.
    4. Add half a cup of dough, then 1/4 cup of the meat on top.
    5. Fold the edges of the paper and banana leaf to form a rectangle and tie with thread.
    6. In a large pot, bring water with a pinch of salt to a boil. Add the wrapped pasteles.
    7. Boil for one hour.
    8. Unwrap and serve.

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