Puerto Rican Cuisine
Traditional Dishes You Should Try
Puerto Rican cuisine comes from many roots: the Taíno people, Spain, Africa, and later influences from other Caribbean and Latin cultures. What results is a cuisine built on staples like rice, beans, plantains, seafood, and spices such as sofrito, adobo, and sazón. These dishes are more than nourishment—they’re a connection to history, culture, and community. Although it might be a little similar to other latin cuisines, the native ingredients and techniques are quite unique to Puerto Rico.
The following are ten traditional Puerto Rican dishes to know. Some are everyday staples, others are festive or seasonal—but all are good windows into what makes Puerto Rico’s food unique.
Mofongo
A staple of Puerto Rico, Mofongo is traditionally made from a mash of fried green plantains with pork skin and garlic. It could also be stuffed with seafood, chicken or bacon. A variation of the dish is “Mangu”, popular in Dominican Republic, but made with boiled plantains instead of fried.
Pastelón
Another Puerto Rico favorite, a plantain-based lasagna, consisting on sliced mashed plantains layered with seasoned grounded beef and topped with cheese, with a strong mix of flavors from the sweet of the plantain and the salty of the beef, that melts in your mouth.
Arroz con Gandules
Considered the national dish of Puerto Rico and a holiday favorite, dating back to 18th century. Made of rice, pigeon peas, tomato sauce, seasoning and sofrito (aromatic cooking base with green peppers, onions, garlic, coriander).
There are different variations of the dish, as every family might add or remove some ingredients. Some like to include bacon or another spices like cumin, oregano or olive (in between others)
Pernil (Lechón Asado)
A classic of the caribbean, a slow roasted pork shoulder, seasoned with oregano, garlic and pepper. The texture of the meat is so soft that it falls apart in your mouth, thanks to the many hours of cooking.This is the main dish for the holidays or big events like weddings and birthdays.
Empanadillas
Tasteful pastries filled with a mix of ground beef and potatoes, perfect as appetizers. They can be fried or baked. Although they are pretty much empanadas, the empanadillas tend to have a thicker outer crust.
Tostones & Amarillos
Twice Fried wheels of ripe plantains, marinated with salt and garlic, often served as a side dish, however they can also be topped with cheese, salad, ketchup and /or mayonnaise and serve as a main or an appetizer. Amarillos are sweet fried ripe plantains.
Pasteles
Flavorful meat pies, aa masa (usually plantain or root based) filled (often with meat), wrapped (banana or plantain leaves), then boiled. Usually served on Christmas dinner and similar to the mexican tamales.
Alcapurrias
A classic “fast-food” dish in the island. Fritters made with a dough of yuca and plantains, and then stuffed with seasoned meat (like beef or crab). Somewhat similar to a corndog (but with a lot more of flavor)
Habichuelas Guisadas
Stewed beans with sofrito, spices, sometimes mixed with pumpkin or squash; often served alongside rice and a protein.
Tembleque
A famous Puerto Rican dessert made of coconut, milk, sugar and cornstarch; served mostly on holiday season. Similar in texture to flan.
Final Thoughts
Puerto Rican cuisine isn’t about flashy plating—it’s about flavor, history, and community. Each dish tells part of the story: of the Taíno, of colonial trade, of family meals, of festivals. Trying these ten dishes gives more than just taste—it gives a sense of what has shaped the island and what locals still hold dear.
Wondering what to wear or when to go? Check our Puerto Rico Travel Guide to discover more!
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