Iconic Puerto Rican Recipes to Bring the Spirit of Navidad Home

Chef: Eric Jiménez – Casita Vieja (Caguas, Puerto Rico) 

Why it’s iconic: 
No Puerto Rican kitchen —especially during the holidays— is complete without sofrito. This aromatic blend of herbs and vegetables is the foundation of arroz con gandules, asopao, and countless Island favorites. For Chef Eric Jiménez, sofrito is the soul of Puerto Rican cooking — “the first thing you smell when love is in the kitchen.” 

Ingredients: 

1 cup green bell pepper 

1 cup red bell pepper 

1 whole head of garlic, peeled 

1 large onion 

1 bunch cilantro 

1 bunch recao (culantro) 

1 cup tomato (optional) 

½ cup olive oil 

Salt to taste (optional) 

Preparation: 

Wash and roughly chop all the vegetables. 

Combine all ingredients in a blender or food processor. 

Add olive oil and blend until smooth but slightly thick — avoid a watery consistency. 

Store in glass jars or freeze in ice cube trays to use little by little. 

Chef Tip: For a deeper, rustic flavor, sauté a few spoonfuls of sofrito in annatto oil before adding it to your dish — it unlocks the base notes that define Puerto Rican cuisine. 

Chefs: Itza Robles & Efrén Robles – Frutos del Guacabo (Manatí, Puerto Rico) 

Why it’s iconic: 
Arroz con gandules is the national dish of Puerto Rico. It combines rice, pigeon peas, and seasoned pork in a fragrant blend of sofrito, sazón, and achiote oil, making it a a must at every Christmas table. 

Ingredients (6–8 servings): 

3 cups medium-grain rice 

1 can (15 oz) green pigeon peas (with liquid) 

4 tbsp annatto oil 

½ lb cooked or smoked ham, diced 

½ cup sofrito (garlic, onion, sweet pepper, bell pepper, cilantro, culantro) 

2 tbsp alcaparrado (olive and caper mix) 

1 packet sazón with annatto 

1 tsp cumin (optional) 

1 tsp salt (or to taste) 

1 bay leaf 

3½ cups water or chicken broth 

1 small piece of pork crackling (optional) 

Preparation: 

Heat annatto oil in a caldero (heavy pot); sauté the ham until golden. 

Add sofrito, alcaparrado, bay leaf, sazón, oregano, and cumin. Cook for 3–5 minutes. 

Add pigeon peas with their liquid, then pour in broth or water. 

Adjust seasoning, add rice, and cook over medium heat until the liquid evaporates. 

Lower the heat, cover, and cook 25–30 minutes. Fluff before serving. 

Perfect Pairing: Roasted pork, fried pork chops, or macaroni salad. 

Chef: Giovanna Huyke – “The Julia Child of Puerto Rico” 

Why it’s iconic: 
A centerpiece of every Nochebuena (Christmas Eve) feast, the pernil (roasted pork) symbolizes celebration, family, and flavor —slow-roasted until the skin (cuerito) turns crisp and golden. 

Ingredients (8-10 servings): 

1 pork shoulder (≈10 lb) 

For the seasoning: 

5 garlic cloves, crushed 

3 tbsp sea salt 

2 tsp oregano 

1 tsp thyme 

Juice of 1 lime 

¼ tsp black pepper 

Preparation: 

Mix all seasoning ingredients. 

Gently lift pork skin; season the meat underneath. 

Pat skin dry and refrigerate uncovered for 24 hours. 

Roast at 350 °F for 15 minutes per pound until internal temperature reaches 155 °F. 

Let rest before slicing. 

Learn more about Puerto Rican holiday traditions

Asopao de Pollo (Puerto Rican Chicken and Rice Stew) 

Chef: Giovanna Huyke – “The Julia Child of Puerto Rico” 

Why it’s iconic: 
Warm, hearty, and full of sabor, asopao de pollo is Puerto Rico’s ultimate comfort food. This rich chicken and rice stew brings families together during celebrations, cool evenings, and especially the long holiday season.  

Ingredients (6-8 servings): 

Chicken & Broth Base 

2 lbs chicken thighs or drumsticks (skin removed) 

1 tsp adobo seasoning 

1 tsp salt 

½ tsp black pepper 

½ tsp oregano 

1 bay leaf 

6 cups chicken broth 

2 tbsp olive oil or annatto oil 

Sofrito Base 

3 tbsp Puerto Rican sofrito (homemade —see Chef Eric Jiménez’s recipe above) 

1 onion, chopped 

1 green bell pepper, chopped 

2 sweet peppers (ají dulce), chopped 

3 garlic cloves, chopped 

1 medium tomato, chopped 

4 culantro leaves, chopped 

¼ cup fresh cilantro, chopped 

Rice & Vegetables 

1½ cups medium-grain rice, rinsed 

½ cup frozen peas 

½ cup diced carrots (optional) 

½ cup pimentos or roasted red peppers, sliced (optional) 

Preparation: 

Season the chicken with adobo, salt, pepper, and oregano. 

In a large pot, heat the oil over medium-high and brown the chicken on all sides. Remove and set aside. 

In the same pot, sauté the sofrito, onion, peppers, garlic, tomato, and recao for 3–4 minutes until fragrant. 

Return the chicken to the pot, then add rice and bay leaf; stir to coat with the sofrito mixture. 

Pour in the chicken broth, bring to a boil, and then reduce heat to medium-low. Simmer uncovered for 25–30 minutes, stirring occasionally. 

When the rice begins to soften, add peas and carrots. Continue cooking until the rice is tender and the broth thickens slightly (10–15 more minutes). 

Adjust salt to taste. The consistency should be soupy but not watery. 

Sprinkle with fresh cilantro and garnish with pimentos or roasted red peppers before serving. 

Chef’s Tips: 

-Add a splash of lime juice before serving for brightness. 

-For extra flavor, include ham cubes or chorizo in the sofrito step. 

-For a seafood variation, replace chicken with shrimp, mussels, or crab, and use seafood stock instead of chicken broth. 

Puerto Rican Coquito (Traditional and Egg-Free Versions) 

Chef: Giovanna Huyke – “The Julia Child of Puerto Rico” 

Why it’s iconic: 
Known as Puerto Rican eggnog, coquito blends coconut, rum, and cinnamon — a sweet symbol of togetherness served at every Christmas gathering. 

Traditional Coquito: 

Ingredients (6-8 small cups): 

3 egg yolks 

1 cup white rum (or more, to taste) 

¼ cup brandy or flavored rum 

1 can sweetened condensed milk 

1 can of evaporated milk 

1 small can of coconut cream 

2 tsp ground cinnamon 

2½ tsp vanilla extract 

Preparation: 
Blend egg yolks with liquor for 2–3 minutes. Add remaining ingredients and blend until smooth. Chill before serving. 

Egg-Free Coquito

Ingredients: 

1½ cups white rum 

2 cans of coconut milk 

1 can of sweetened condensed milk 

1 cup cream of coconut 

1 tbsp vanilla extract 

2 tsp ground cinnamon 

¼ cup dark rum or brandy 

Preparation: 
Blend all ingredients, bottle, and refrigerate. 

Traditional Puerto Rican Tembleque 

Chef: Eric Jiménez – Casita Vieja (Caguas, Puerto Rico) 

Chef’s Bio: Chef Eric Jiménez, owner and head chef of Casita Vieja, is a defender of authentic Puerto Rican flavors. His restaurant in Caguas celebrates traditional Island recipes passed down through generations, reviving the essence of home-style cooking with modern touches. 

Why it’s iconic: 
 Creamy, simple, and fragrant, tembleque is a coconut dessert whose name means “to tremble” — a holiday favorite across Puerto Rican homes. 

Ingredients (6-8 servings): 

2 cups coconut milk (fresh or high quality) 

½ cup sugar 

¼ cup cornstarch 

¼ tsp salt 

½ tsp vanilla extract 

Ground cinnamon for garnish 

(Optional) lemon peel, cinnamon stick, or clove 

Preparation: 

Dissolve cornstarch in ½ cup cold coconut milk. 

Heat the remaining milk with sugar, salt, and vanilla. 

Add aromatics if desired, then remove. 

Stir in dissolved cornstarch; cook until thickened. 

Pour into molds, cool, and refrigerate for 2 hours. 

Dust with cinnamon before serving. 

Chef's Tip: Add a splash of dark rum or ginger for a Caribbean twist. 

Chef: Eric Jiménez – Casita Vieja 

Why it’s iconic: 
 A comforting Christmas dessert made with coconut milk, rice, and spices —arroz con dulce is pure nostalgia in a bowl. 

Ingredients (6-8 servings): 

1 cup short- or medium-grain rice 

4 cups coconut milk 

1½ cups water 

1 cup sugar 

3–4 cinnamon sticks 

6–8 whole cloves 

3–4 small pieces of fresh ginger (or 1 tsp grated) 

½ tsp salt 

½ cup raisins (optional) 

1 tsp vanilla extract (optional) 

Ground cinnamon for garnish 

Preparation: 

Rinse rice until water runs clear; drain. 

Boil water with spices for 10 minutes; strain. 

Add coconut milk, salt, and sugar; then add rice. 

Cook over medium-low heat, stirring often. 

When thickened, add raisins and vanilla. 

Cook until creamy (30–40 minutes). Cool and sprinkle with cinnamon. 

Chef's Tip: For the most authentic flavor, use homemade coconut milk from fresh grated coconut.