29 of the Best Puerto Rican Foods (and Drinks)

Puerto Rican food is a multicultural fusion of ingredients and cooking methods, creating a cuisine known as cocina criolla.

AND, it is the best attraction in Puerto Rico.

Many of my posts on Puerto Rico focus on the multitude of activities for families visiting the island.  

Puerto Rico truly has something for everyone, from family-friendly activities to adventures that are considered extreme such as zip-lining, riding an ATV, or flyboarding.  Add stunning beaches, nature, history, friendly people, lively music, and vibrant colors to the mix, and you have the perfect family travel destination.

My kids have grown up experiencing the beauty and culture of this unique island.  They have developed an appreciation for the cuisine, especially the beans and rice.  Even as typical picky kid eaters, they love the food and will try almost anything.

Affiliate Disclosure: There are affiliate links throughout this post. This means if you click on a link and purchase a product through that link, then I will receive a small commission for the referral. And that is kinda cool.

A Brief History of Puerto Rican Food “Cocina Criolla,” a fusion of Taino, Spanish and African influence.

Puerto Rican food is an infusion of cultures beginning with the indigenous people of the Caribbean, known as the Taíno Indians.  The Taíno flourished on corn, tropical fruit, and seafood.  They originated Barbacoa, a method of preparing meat similar to what we know as Barbecue. They used a Pilón (mortar and pestle) to mash ingredients such as yuca and plantains for mofongo. Other ingredients from the land of the Taínos include pineapple, papaya, mango, beans, and guava.

Ponce de León arrived with Columbus in 1493, bringing in new ingredients from Spain including beef, pork, wheat, olives, and olive oil.  The arrival of the Spaniards also brought in bacalao, garlic, olives, and cilantro.

The Spaniards soon began planting sugar cane.  By producing sugar, Puerto Rico became one of the leading Spanish sugar colonies at the time, thus creating an international identity for themselves.

Sugar production led to increased requirements for slave labor from Africa, thus more ingredients.  The African slaves brought plantains, coconuts, okra, and taro (yautia). Plus a new method of cooking…frying! Not the most healthy preparation of food, but, y’all know anything is awesome when it is fried, even pickles!

“The history of the world is on your plate, all food is the expression of a long struggle and a long story.”

Anthony Bourdain

Puerto Rican Food: The Best National Dishes.

First, I will need to provide you with a small glossary of terms.

Adobo – Seasoning used for chicken or steak, created with a mixture of garlic powder, ground coriander, turmeric, oregano, black pepper, cumin, annatto, paprika, and sea salt. Adobo is used as a dry rub or a wet paste.

Sofrito – A blend of peppers, onions, garlic, and cilantro creating a puree used in stews, beans, and rice. Sofrito is also used as a topping for grilled meats. Puerto Rican cooking seems to begin and end with sofrito.

Pilón – A cooking tool similar to a mortar and pestle used to mash and combine ingredients in many Puerto Rican dishes.

Tostonera – A wooden press used to smash green plantains in preparation for frying.

My suggestion would be to order an appetizer platter so you can sample all of these heavenly treats listed below.

Bacalaitos ~ Fried codfish fritters. With a squeeze of lemon (or lime).

Empanadillas ~ Half-moon shaped pastries filled with ground beef and potatoes seasoned with sofrito. Empanadillas are often fried, sometimes baked. Flaky on the outside, hearty and tasty on the inside.

Alcapurrias ~ Made with grated yuca, sometimes yuca and green banana, stuffed with ground beef seasoned with sofrito, and, you guessed it, fried!

Sorullos ~ Corn fritters kinda like hush puppies. Sorullos are crispy on the outside, buttery and sweet on the inside.

Papas Rellenas ~ Mashed potatoes, stuffed with ground beef seasoned with sofrito, then fried to perfection. An incredibly flavorful treat that is crispy on the outside and creamy on the inside.

Ham Croquettes (order like this, “Croquettas de Jamon”) ~ How do I even explain? Ground ham paste breaded with finely ground saltines and fried to crispy perfection, yet soft on the inside. We have eaten Croquettas de Jamon for breakfast, as a snack, as an appetizer, and even mashed on sandwiches (my personal favorite).

Tostones ~ Tostones are made by slicing green plantains and frying until they are this gorgeous golden color. The tostones are flattened by a tostonera and then fried again. Did you get that? Tostones are not fried once; they are FRIED TWICE! Salt them generously and dip in mayo-ketchup (see below). These heavenly little delicacies are a family favorite.

Mayo-ketchup ~ Mayo-ketchup is a quintessential Puerto Rican condiment used as a dipping sauce for all of the above and really just about anything you would dip in ketchup (French fries, chicken tenders, burgers). It is a mixture of mayonnaise, ketchup, garlic and some other spices that make it super special. I like to add a little hot sauce to mine for an extra kick.

Asopao de Pollo ~ I have seen this hearty stew as an appetizer, a main dish, and an after-dinner treat. Asopao is somewhere between soup, stew, and paella. Chicken, tomato, ham, rice, bell pepper, peas, onions, and seasonings. Flavorful and hearty, enough as a meal alone.

Mofongo ~ Imagine this, fried green plantains mashed in a pilon with garlic, olive oil, and pork rinds (sometimes bacon), shaped into a bowl, then filled with pork, seafood, chicken, or beef. This is hands down my favorite and I might eat it every day while visiting Puerto Rico.

Chillo Frito ~ Order like this, “Chillo Frito con Tostones y Ensalada.” Whole red snapper seasoned with adobo, covered with flour and, of course, deep-fried. Typically served with salad and fried green plantains (tostones).

Chuletas Kan Kan ~ The preparation of this pork chop is serious. I love pig. I love most all preparations of a pig; bacon, pork chops, ham, pork tenderloin, pulled pork. You name it. There is one word that comes to mind when describing Chuletas Kan Kan, and that is Porkalicious. Chuletas Kan Kan is a pork chop with the rib meat, fat and skin all attached, marinated in local goodness and deep-fried. The finished product is basically a pork chop surrounded by pork rinds. You may need to bring your cardiologist for this one!

Bistec Encebollado ~ Marinated flank steak rubbed with adobo and cooked in a skillet with onions. It seems so simple, yet so delicious. Maybe it’s the red wine vinegar marinade, or maybe it’s just the red wine!

Pernil Asado ~ Usually reserved for special celebrations, this dish is tasty and beautiful. Pernil Asado is a pork shoulder marinated overnight and slowly roasted until the meat falls apart. The best part is the crispy, crackling outer skin.

**Restaurants serve these meals with pink or red beans, white rice, and either green or ripe plantains. **

Arroz Con Gandules ~ You will find this in every restaurant in Puerto Rico. Arroz con gandules, rice cooked with pigeon peas, pork and seasoned with sofrito. This dish is hearty enough to eat on its own, however, it often is served as a side dish. My kids could live off of this dish.

Pasteles ~ Pasteles are made in batches for special occasions, Christmas in particular. Pasteles are similar to a tamale. They are made by encasing adobo seasoned pork in green banana dough, then wrapped in a banana leaf. Pasteles are then boiled. Families gather and create huge batches of pasteles to give as gifts over the holidays.

Flan de Queso ~ A creamy and rich, cheesecake-like custard covered in a golden caramel sauce. There are endless variations of this treasure such as flan de coconut, mango, chocolate or espresso. This dessert is not super sweet, but the bath of caramelized sugar puts it right over the top.

Tembleque ~ Another creamy delectable dessert that is kind of like coconut pudding, but a bit more dainty. Jiggly when shaken, hence the name tembleque, from the Spanish word “tiembla” which means to shake.

Arroz con Dulce ~ Sweet rice pudding, cooked with milk, sugar, vanilla, and a cinnamon stick. Simple, yet lovely and tasty. Arroz con dulce is sometimes made with coconut milk with the addition of raisins and spices such as ginger, cloves or anise.

Piragua ~ Also known as a Puerto Rican snow cone, the piragua is a frozen, sweet treat served all over Puerto Rico, however, you probably will not find it on a menu. Piragua is shaved ice covered in a sweet tropical syrup of choice. With the temperatures in Puerto Rico soaring in the summers, this is truly a refreshing and sweet treat you will all enjoy.

Bread Pudding ~ Order like this, “Budin de Pan”- bread soaked with milk, sugar, and spices. Cooked and caramelized to perfection.

Sweet plantains and Vanilla Ice Cream ~ Sounds so simple, but it is perfectly light, sweet and delish.

Limber ~ You won’t find this on too many menus in Puerto Rico. A limber is kind of like Italian Ice with a tropical twist; a tasty treat found throughout the island at roadside fruit stands and sometimes at convenience stores. Create them yourself by combining a favorite tropical juice, water, and sweetener of choice (sugar, agave, honey). Freeze in a plastic cup. To eat it, you squeeze the cup from the bottom, the limber pops out for you to enjoy.

Guava paste with salty cheese ~ Simply a slice of cheese with a slice of guava paste. You have to see it and taste it to believe it. The saltiness of the cheese plus the sweetness of the guava is a combination you don’t want to miss.

Coquito ~ Coquito is an adult beverage that is similar to egg nog. The sweet and creamy beverage is prepared with coconut milk, coconut cream, sweetened condensed milk, and Puerto Rican Rum. Christmas in our house isn’t really Christmas until Coquito shows up.

Medalla ~ A light, tasty, yet simple beer brewed in Puerto Rico. Medalla Light, with an ABV of only 4.2% and 126 calories, is a favorite among the locals and a must-try for tourists. This light, crisp, and refreshing beer is perfect for the balmy climate of the island.

Pitorro ~ I brought back a case of Pitorro to my friends here in Florida, and it was a hit. Pitorro is referred to as “moonshine rum” in Puerto Rico. With this in mind, be careful with a sweet tasty sip, and I mean sip. The creation of Pitorro is an art that is often passed down generations. Tropical fruit is added to clear, sugar cane or molasses-based liquid. The concoction is buried or put in a dark space for months in order to properly cure. Alcohol levels vary at the discretion of the creator. Pitorro can be purchased commercially, but finding someone who knows someone who knows someone will get you the best blend!

Rum ~ Mexico has Tequila. Kentucky has Bourbon. Puerto Rico has Rum. Rum production has been an important part of the Puerto Rican economy for centuries. Bacardi has a huge distillery across the San Juan Bay that has multiple tours and tastings. But, Don Q is probably the favorite of most Puerto Ricans, including my husband. There are several different types of Rum: light, gold, dark, and spiced.

** Fun Fact – Rum is one of Puerto Rico’s main exports with over 70% of the Rum sold in the United States coming from the island.**

Coco Frio ~ Not necessarily an adult beverage, unless, of course, you add Rum. Coco Frio is cold coconut water sipped directly from the coconut. The coconuts are kept in a cooler until purchased. The top of the coconut is chopped off gracefully by a machete and handed to you to enjoy. If you finish your coconut water at the stand, ask to have the coconut open so you can eat the meat. To me, the meat of the coconut is the best part. Coconuts are delicious, refreshing and healthy.

One final note.

The coffee.

The interior of Puerto Rico, with its volcanic soil and climate, is perfect for growing some of the best coffee beans in the world.

There are several different ways to enjoy a cup of Puerto Rican coffee.

Order an Espresso, Cafe con Leche (coffee with milk), or a Cortadito, which is Espresso with an added layer of steamed milk. Or Cafe Americano (espresso cut with hot water), although this is likely not the most popular option on the island.

I hope you love this list of favorites and have the opportunity to sample Cocina Criolla for yourself.

Puerto Rican cuisine is truly the best attraction on the island, in my opinion.

Here is a checklist so you can make sure to check off what you tried. (Y’all know I had to make a checklist).

You may return home a few extra pounds heavier, but you will return satisfied.