There is about to be a party on your holiday table. Roasted pork, fresh codfish salad, savory rice and peas, creamy caramel flan.
What in the world are you supposed to call all that amazingness? Puerto Rican Christmas foods, according to my Overdosed-On-Turkey brain.
1. Flan (Puerto Rican Baked Egg Custard)
Let’s talk about flan. This isn’t like the tembleque, which is more firm and just a little sweet. Oh no.
This is pure, soft, smooth goodness with a deep, deep caramel flavor.
You probably know it as crème caramel, with that amazing dark, sticky sugar sauce on top. When you flip it, that caramel just pours over the whole dish. YES.
Unfortunately, the caramel part is going to be the most challenging bit. You’ll need it to be golden, but not burned. (And let me tell you, it can burn so fast!)
Just keep a close eye on it and you’ll be fine.
Also, I learned a great trick: carefully put the sugar right in the middle of the pan and add the water around the edges. That usually stops the sides from burning before the rest of the sugar gets a chance to melt.
2. Coquito
Coquito! Hi, hello, this is like eggnog’s amazing tropical cousin. It’s got all that sweet, creamy, spicy vibe, but it’s also full of coconut and rum. We are so in on this.
And it’s a lighter version of the holiday classic! This one has no eggs, so it’s a total win for kids (just hold the rum, of course) or anyone with allergies.
Another awesome thing about this drink? No added sugar. You get all the sweetness you need right from the coconut. How great is that?
3. Arroz con Gandules (Puerto Rican Rice and Pigeon Peas)
No Christmas table is complete without a giant bowl of this delicious arroz con gandules. It’s a non-negotiable in my book.
It’s made with fried pork belly, which gives it this incredible salty, meaty taste. And then? You toast the rice right in the drippings. Ugh. So good.
Be sure to use medium-grain rice for this!
Pigeon peas are a must here; they are pretty much the stars of the dish. You can use lima beans if you really can’t find any.
And while this works well with ham or turkey, it’s just the best when served with that other Puerto Rican classic, roasted pernil.
4. Puerto Rican Gazpacho
I’ve always known gazpacho as that cold tomato soup you get in Mexican restaurants. But this is something totally different.
This codfish salad is a beautiful blend of salt cod, tomatoes, onion, and avocado, and it will brighten up your holiday table so easily.
Salt cod does take a little bit of time to prepare. You’ll need to soak it and then cook it before you can use it.
Oh, and even though this is a different take on gazpacho, you should check out my post on what to serve with gazpacho for some fun side ideas.
5. Puerto Rican Sofrito
If you checked out any of the other recipes, you have no doubt seen sofrito on the ingredient list in almost all of them.
Sofrito is the cornerstone of Puerto Rican cooking, and unlike the Spanish version, this one has no tomatoes.
Instead, you’ll blend green bell peppers with onion, aji dulce peppers, garlic, cilantro, and recao. If you can’t find recao, just add a little more cilantro to taste.
6. Roasted Pernil (Puerto Rican Roast Pork)
This tender roasted pork is served at every holiday feast on the Island of Enchantment, and for good reason.
I mean, just look at that crackling on top! I want to dive right in.
Luckily, this recipe keeps things pretty simple, so you don’t need to worry about spending hours prepping the meat.
If you’re not interested in the crackled top, go ahead and use your slow cooker. It’s much easier, and it will be more tender than you can even imagine.
Pork is super tasty and pairs well with pretty much anything.
It’s also way more forgiving than turkey and so much more versatile, so you won’t be sick of the leftovers after just a few days.
7. Puerto Rican Picadillo (Spiced Ground Beef)
Wondering what to make with that fresh batch of sofrito? How about this rich and spicy ground beef?
You can make this and eat it just like chili, with rice or potatoes, or even use it as a filling for some tasty empanadas.
With the sauce and sofrito being so flavorful, you could easily make this leaner with chicken or turkey.
I like to amp up the heat, but that’s totally up to you. I’ve even used the leftovers to make a batch of tasty nachos!
8. Tembleque (Puerto Rican Coconut Pudding)
If you’ve ever tried milk Jell-O before, you’ll know it’s creamy with a pleasantly soft texture.
This coconut pudding is even creamier and more like a firm flan, in my opinion.
The added cinnamon and clove give this a delicate spice, and it’s not too sweet, which some festive desserts can be.
Instead, it’s fresh, light, and the perfect way to end a heavy meal.
If you’re not a fan of spice, try adding lime zest instead. Or, it’s nice enough to eat on its own.
9. Pasteles De Masa
Though these may look like tamales, they’re very different.
They’re also labor-intensive, so if you choose to make this recipe, be sure to start a few days in advance.
The filling is a blend of pork, olives, and chickpeas wrapped up in the masa, a puree of plantain, taro root, and pumpkin.
Though they’re both wrapped in banana leaves, tamales are steamed, whereas these babies are boiled.
10. Puerco/Lechón Asado (Pork Roast)
Asado is Spanish for a method of cooking meat and the party that follows. It’s typically done over a BBQ and is most often beef.
This pork version is stuffed with seasoning and marinated before being roasted to perfection. It needs to sit for at least 24 hours, so be sure to start early.
What’s unique about this is the lovely seasoning pockets dotted all over the top.
You’ll be fighting for seconds of this dish, so be sure to have enough to go around.