Heavenly garlic-infused mashed plantains with a crispy fried exterior — Puerto Rico's most iconic comfort food.
Mofongo is Puerto Rico's national dish and for good reason. Green plantains are fried until tender, then mashed with a mortar (molcajete) with garlic, olive oil and broth into a silky purée with a unique texture — simultaneously creamy and substantial. Traditionally served in a round mound or croquette, mofongo is used as a base for seafood, stews or simply eaten plain with caldo (a savoury broth). It is hands-on cooking that connects you to tradition.
Serves 4
Heat oil in a deep pan to 170°C. Fry plantain cubes in batches for 5–7 minutes until golden and tender. Remove with a slotted spoon and drain on paper towels.
The plantains should be tender but not falling apart — they will finish cooking during mashing.
In a small saucepan, warm 4 tablespoons olive oil gently with minced garlic for 2–3 minutes until fragrant but not brown. The goal is infused oil, not fried garlic.
In a large molcajete (lava stone mortar) or heavy bowl, place warm fried plantains. Pour in the garlic oil and a splash of warm broth. Begin mashing with a heavy wooden pestle or the back of a wooden spoon, breaking down the plantains into a smooth, creamy purée.
Continue mashing and adding broth slowly until the texture is creamy but still holds its shape — not gluey or too wet. Fold in crispy pork cracklings if using. Season with salt and white pepper.
Working quickly while still warm, shape the mofongo by pressing it into a round mound using your hands or a special mofongo press. Serve immediately, drizzled with warm caldo, alongside grilled fish or stew.
A molcajete (lava stone mortar) produces the best texture, but a heavy bowl and wooden spoon work.
The broth must be warm — it helps the plantains mash smoothly and prevents them from getting gluey.
Mofongo is best eaten immediately, but can be gently reheated by steaming.
Mofongo de Marisco: top with a stew of seafood (shrimp, calamari, fish).
Mofongo Relleno: shape mofongo around a filling of cooked meat or seafood, creating a hollow center.
Mofongo is best eaten fresh. Leftovers can be refrigerated for 1 day and gently reheated by steaming.
Mofongo is a Puerto Rican creation born from the fusion of Taíno, African and Spanish culinary traditions. The cooking method — mashing with a mortar — echoes African food preparation techniques that became central to Caribbean cooking.
Food processors create a gluey texture. The traditional mortar and pestle method is essential for proper texture.
Caldo is a simple warm broth — chicken, beef or seafood stock. It is served on the side and poured over the mofongo.
Per serving (380g / 13.4 oz) · 4 servings total
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