RON'S GUIDEBOOK
Puerto Rico Eating Guide - Part I
By Ronald Flores, PuertoRicoExplore.com | 5/26/2007, @10:06:59 PM
Eating in Puerto Rico – and the Caribbean for that matter – can often be a challenge for most American visitors, mostly for the diverse spanish words relating to local food and dishes. Words like “mofongo”, “gandules” and “tostones” are not words usually spoken anywhere else. On this guide, we will learn a few words you should know before heading down any Puerto Rican restaurant so you can enjoy the most out of your dish – and make sure you know what you are ordering.
There are different types of restaurants around. From the lush, silky halls of pricey restaurants on the biggest resorts to the simplistic open-air patios of “comida criolla” restaurants, there is a language you should master to make sure you order things right – or don’t get confused with something else. So well, you must be getting hungry, so let’s begin!
Comida Criolla – wherever you see this, it means the place specializes in Puerto Rican cuisine. Most restaurants on the Island offer a varied international menu. But the ones that specialize in ‘criolla’ food are the ones that will give you a taste of real Puerto Rican cuisine.
 “Arroz con Habichuelas” (Rice with Beans) – A Puerto Rican Religion
Local Puerto Rican cuisine is often mistaken as simplistic, but for some it can be very complicated. For the common Puerto Rican, the default dish is a plate of white rice and red kidney beans, often with chicken. This dish is normally called “arroz con habichuelas”, and you will find that mostly all restaurants on the Island carry those as a side to almost every dish. The “arroz con habichuelas” is more like a religion to Puerto Ricans, even to the point of Puerto Ricans saying “if it doesn’t have rice and beans I don’t want it!” so you cannot miss getting a decent plate of it along your visit. Every restaurant has its own version and recipe, but the concept is the same. So whenever you visit a Puerto Rican restaurant, don’t miss getting a side of “arroz con habichuelas”. After all, you’ll be offered it everywhere you go.
“Arroz con habichuelas” is often served two ways: either white rice with the red kidney beans aside, or yellow rice mixed with kidney beans. The difference is on the seasoning made on the beans. And beans are not to be confused with Mexican-style beans which are often seasoned with picante seasoning. In Puerto Rico, “habichuelas” are tasty and served on a stew.
 Tostones – Tostones are a variation of a dish found on most Caribbean cuisines. In Puerto Rico, ‘tostones’ are simply fried green plantains, often called “platanos”. These are often served with a bowl of a Mayonnaise and Ketchup mix sauce. Tostones are very tasty, and are mostly a side dish everywhere, and is most always served along “rice and beans”. Also try “tostones al ajillo”, the same plantains but bathed on a garlic and oil.
Amarillos or Amarillitos – these are yellow plantains, which are sweet and served fried.
 Mofongo – a Puerto Rican variation of a Caribbean dish. Mofongo is very popular on the Island, even to the point of restaurants (often of high-class status) that specialize on it. Mofongo is based on the same green plantains as Tostones, but mashed. You can get all sorts of types of mofongo, from simply a side to a main dish or as a main course stuffed with sea food, beef, meat, and other variations. The most popular dish is “Mofongo con carne frita” or Mofongo with fried chops of pork meat, often sautéed with onions. If you have the chance (and the stomach), get a dish of “mofongo con carne frita”. In the Dominican Republic, their version of the dish is called “mangú”.
Gandules – another common word on Puerto Rican cuisine, it is mostly served mixed with ‘yellow rice’ or “arroz Amarillo” which is simply rice condimented with herbs and spices. The typical way of serving is getting a “rice with gandules” which sometimes replaces the “arroz con habichuelas” dish.
The rule of thumb of Puerto Rican cuisine is that you’ll want to get a main meat dish, and compliment it with a side of rice. On mostly all cuisines, you usually do not take more than one type of food, for example grain, meat, etc. In Puerto Rican cuisine, however, and although rice and beans are grain, they are often taken together. So many a Puerto Rican will look you strange if you order “rice with gandules” and a side of “habichuelas”. This is a big no – no for your Puerto Rican cuisine know how.
“Biftec Encebollado” – this is also a popular dish. It is basically beef steak style meat sautéed with onions. Again, either served with “arroz y habichuelas” and “tostones”.
“Arroz Mamposteao” – there is no clear definition as to what “arroz manposteao” is, as different restaurants have different recipes for it. It is simply rice along with other ingredients.
Desserts are as varied as the Puerto Rican main courses. Here are some:
Flan – these come in different flavors. Its basically custard cake. Don’t miss a coconut or cheese flan!
 Tres Leches – this is a very tasty dessert. The name means “three milks”. It is basically cake with a milk sauce.
Tembleque – this is a popular coconut dessert, a bit like custard cake but a little more consistent. Not to be missed either.
Casquitos de Guayaba – this is also very popular, it is guava fruit peeled, often served with its own juices and pieces of romano cheese.
Stay tuned to PuertoRicoExplore.com for the second part of our eating guide!
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