Please Don’t Be On A Diet, Part 2

Okay, so the first of this three-part blog was a plump and happy nod to Puerto Rico’s storied love affair with fried food. Now, we turn our attention to the bread and butter (or rice and beans, in this case), of Puerto Rican cooking: comida criolla.

Criollo is a term you hear a lot in South and Latin America, but on this island it refers to authentic ‘Rican home-cooking. And while you’ll find Spanish and Caribbean staples on this list (like the ever-popular arroz con pollo, or “chicken and rice” and lechón asado, or “roast pork”), you’ll also find a robust menu of items that are unique to the island.

Dishes like mofongo, mondongo, and asopao will be completely foreign to even the most fluent Spanish speaker. Sofrito is local seasoning that adds bite and flavor to soups. Here’s a useful glossary of terms to help you get acquainted with some of the local culinary stars. When you’ve familiarized yourself with these criollo specialties, you’ll want to know where to go to get them. Here are a few options:

In Old San Juan, the standard-bearer for sophisticated classic Puerto Rican cuisine is Ajili Mójili. Off the beaten path in Río Piedras, El Hipopotamo (that’s right, “The Hipopotamus”) draws starving students and satisfied senators. In Culebra, El Caobo is a local favorite for local favorites. But the granddaddy of them all, as far as reputation for comida criolla goes, is La Casita Blanca in Santurce.

I’m not sure you’re allowed to leave the island unless you’ve tried at least one mofongo. But even if you are, do yourself a favor and sample this national dish to get a true taste of Puerto Rico.