Florida is home to roughly 1.2 million Puerto Ricans, the most in any state outside of the island, and this weekend, they will be full of pride watching Puerto Rican superstar Bad Bunny perform at Super Bowl 60. For those not invited to a Puerto Rican house for a Super Bowl party, there are still ways to enjoy the festivities.WESH 2 visited the El Cilantrillo Restaurant to show you the traditional Puerto Rican dishes that can’t be missing from your table on Sunday and how to prepare them. Classic Puerto Rican Mofongo (No Pork)Individual PortionIngredients:2 green plantains2 garlic cloves1 tablespoon butter2 tablespoons oil (vegetable or olive oil)Salt, to taste¼ cup chicken broth (approx.)Preparation:Peel and slice the plantains into medium rounds.Fry in oil over medium heat until lightly golden and tender.In a pilón or bowl, mash the garlic with salt and butter.Add the fried plantains and mash until combined.Gradually add the chicken broth until the texture is moist but firm.Shape into a dome or serve directly.Fried Plantain Tostones Topped with Garlic ShrimpIndividual PortionIngredients:For the tostones:1 green plantainVegetable oilSalt, to tasteFor the shrimp:6–8 large shrimp, peeled and deveined2 garlic cloves, sliced1½ tablespoons olive oil1 tablespoon butterJuice of ¼ lemonSalt and pepper, to tasteChopped parsley or cilantroPreparation:Fry plantain slices until softened, remove and flatten.Fry again until crispy and season with salt.In a pan, sauté garlic in olive oil without browning.Add butter and shrimp; cook 2–3 minutes per side.Finish with lemon juice and herbs.Top the tostones with the shrimp and garlic sauce just before serving.Puerto Rican Fried Cheese with Guava SauceIndividual PortionIngredients:Fried cheese:4–5 oz Puerto Rican white frying cheeseVegetable oilGuava sauce:¼ cup guava paste2 tablespoons water1 teaspoon fresh lemon juice1 teaspoon sugar (optional, depending on the sweetness of the guava paste)Preparation:Cut the cheese into sticks or triangles.Fry in hot oil until golden on the outside and firm inside(not melted or stretchy).For the sauce, cook guava paste with water over medium heat.Stir until smooth.Add lemon juice and adjust the sweetness if needed.Serve the fried cheese hot with the guava sauce on the side or drizzled on top.
Florida is home to roughly 1.2 million Puerto Ricans, the most in any state outside of the island, and this weekend, they will be full of pride watching Puerto Rican superstar Bad Bunny perform at Super Bowl 60.
For those not invited to a Puerto Rican house for a Super Bowl party, there are still ways to enjoy the festivities.
WESH 2 visited the El Cilantrillo Restaurant to show you the traditional Puerto Rican dishes that can’t be missing from your table on Sunday and how to prepare them.
Classic Puerto Rican Mofongo (No Pork)
Individual Portion
Ingredients:
- 2 tablespoons oil (vegetable or olive oil)
- ¼ cup chicken broth (approx.)
Preparation:
- Peel and slice the plantains into medium rounds.
- Fry in oil over medium heat until lightly golden and tender.
- In a pilón or bowl, mash the garlic with salt and butter.
- Add the fried plantains and mash until combined.
- Gradually add the chicken broth until the texture is moist but firm.
- Shape into a dome or serve directly.
Fried Plantain Tostones Topped with Garlic Shrimp
Individual Portion
Ingredients:
For the tostones:
For the shrimp:
- 6–8 large shrimp, peeled and deveined
- 1½ tablespoons olive oil
- Salt and pepper, to taste
- Chopped parsley or cilantro
Preparation:
- Fry plantain slices until softened, remove and flatten.
- Fry again until crispy and season with salt.
- In a pan, sauté garlic in olive oil without browning.
- Add butter and shrimp; cook 2–3 minutes per side.
- Finish with lemon juice and herbs.
- Top the tostones with the shrimp and garlic sauce just before serving.
Puerto Rican Fried Cheese with Guava Sauce
Individual Portion
Ingredients:
Fried cheese:
- 4–5 oz Puerto Rican white frying cheese
Guava sauce:
- 1 teaspoon fresh lemon juice
- 1 teaspoon sugar (optional, depending on the sweetness of the guava paste)
Preparation:
- Cut the cheese into sticks or triangles.
- Fry in hot oil until golden on the outside and firm inside
(not melted or stretchy). - For the sauce, cook guava paste with water over medium heat.
- Stir until smooth.
- Add lemon juice and adjust the sweetness if needed.
- Serve the fried cheese hot with the guava sauce on the side or drizzled on top.