Main Dishes


3 tbsp. olive oil

1 tbsp. red wine vinegar

1 tbsp. minced fresh garlic

12 tsp. oregano leaves, crum­bled fine

1 tsp. salt

34 tsp. ground cumin

12 tsp. pepper

2 large bak­ing pota­toes, scrubbed, cut length­wise, 1 large red onion cut into wedges 1 yel­low sum­mer squash, cut in 1 inch slices

Stir sea­son­ing mix­ture in a small bowl until blended.

Brush entire ham shank with sea­son­ing mix­ture. Let mar­i­nate in refrig­er­a­tor at least 4 hours or overnight. Place on rack in roast­ing pan and cov­er with plas­tic wrap. With sharp knife score dia­mond pat­tern in ham shank almost to meat.

Heat oven to 325 degrees F. Unwrap meat and roast 2 hours. Add pota­toes and onion wedges to roast­ing pan and brush with drip­pings. Roast 1 hour. Add squash, brush with drip­pings and con­tin­ue to roast 45 min­utes (meat should roast total of 35 min­utes per pound) or until done and veg­eta­bles are ten­der. Let meat stand 15 min­utes before slicing.


2 pounds diced pork
4 ajíces dul­ces (small sweet peppers)
1 small onion
2 table­soons recaito
4 cloves garlic
1 table­spoon adobo
1 table­spoons oregano (dry flakes)
1 bay leaf
4 pounds yautía
6 green bananas
1 table­spoon of salt
achiote oil
40 banana leaves (cut into approx. 10 in X 5 in rectangles)
20 Pieces parch­ment paper (cut into approx. 8 in X 4 in rectangles)
20 Pieces of kitchen string (Cut into 18 inch. lengths)

1. Brown the pork pieces in a pan.
2. Add the rest of the stuff­ing ingredients.
3. Cook until the pork is no longer pink inside.
4. Set aside and let cool.
1. In a large bowl, peel and grate the yautía and the green bananas together.
2. Stir in the salt and enough achiote oil to moist­en the dough and add a lit­tle col­or. You are now ready to assem­ble and wrap the pasteles.
1. Set the dough aside and pre­pare a work sur­face to assem­ble and wrap the paste­les. If you have friends help­ing you, set up an assem­bly line.
2. Fol­low my step-by-step guide to assem­bling and wrap­ping pasteles.
3. Set aside the paste­les you are going to eat right away. You can freeze the rest.
1. Bring a stock pot of salt­ed water to a boil. There should be enough water to cov­er the pasteles.
2. Boil the paste­les for 1 hour.
3. Unwrap the paste­les before serving.

Arroz con Gandules

12 cups long grain white rice
5 cups water
3 table­spoons olive oil
4 table­spoons sofrito
2 table­spoons span­ish olives
1 can green or dry pigeon peans, drained
1 enve­lope sazon with annato
12 tea­spoon ground oregano
2 bay leaves
12 tea­spoon toma­to paste
salt and black pep­per to taste

Start by heat­ing in a pot at high heat, the oil then add the water, then the peas, the olives, the toma­to paste, and all the spices, includ­ing the enve­lope of sazon.

At that point, add salt and pep­per to taste. Bring this up to a boil then stir in rice.

Once it has began to boil again, low­er heat and stir 1 more time, then cover.

Let this cook for about 30 – 40 min­utes on a low heat set­ting, stir­ring occa­sion­al­ly (every 10 min­utes) until the rice is tender.


Arroz con dulce

Arroz con dulce (Sweet Rice pud­ding) Puer­to Rican style

Step 1

For best results, soak rice in water for about two hours pri­or to cook­ing. Drain
Step 2
Add the salt, cloves and gin­ger to three cups of water in a deep
sauce pan. Bring to a boil. Sieve through a colan­der to remove the
rem­nants of the spices.
Step 3
Bring to a boil once again. Add the coconut
cream and milk, rice, sug­ar and oil. Cook cov­ered over medi­um-low heat for about
twen­ty min­utes. Add the raisins and the evap­o­rat­ed milk and blend in.
Step 4
Con­tin­ue to cook, uncovered,
until the rice has absorbed all the water (about fif­teen more minutes).
Cook­ing times vary depend­ing on your cli­mate and ele­va­tion from sea level.
Don’t wor­ry: this recipe is very for­giv­ing of cook­ing laps­es. Just don’t overcook!
Step 5
Pour into a square or rec­tan­gu­lar dish about one inch high and allow to
cool. Sprin­kle ground cin­na­mon or cin­na­mon sug­ar on the pud­ding and cut in
two-inch squares for your din­ers. It is equal­ly enjoy­able after
refrig­er­a­tion. It will keep for sev­er­al days, well cov­ered in the


Puer­to Rican Flan

8 eggs
2 (14 oz.) cans con­densed milk, undiluted
12 cups water
14 tsp. salt
1 tsp. vanil­la extract

1 cup sug­ar (to caramelize pan)

Pre­heat oven to 350 degrees. Caramelize a pan by melt­ing 1 cup of sug­ar slow­ly, melt to a light gold and swirl so that the sides are coated.

In large bowl, mix ingre­di­ents strain. Pour strained mix­ture into caramelized pan.

Set pan in a large shal­low bak­ing pan con­tain­ing 1 inch of hot water. Bake for 1 hour, or until set and gold­en. Check cen­ter with tooth­pick, must come up clean.

Remove pan from water bath. Allow to cool on wire rack. Cov­er, and set in refrig­er­a­tor. When ready to serve, turn Flan onto a platter.


Tem­bleque (Puer­to Rican Style Coconut Pudding)

*   7 ounces cream of coconut (approx 12 can)

* 2 12 cups milk

* 12 cup cornstarch

* 4 table­spoons sug­ar (or to taste)

* 1 tea­spoon vanilla


* ground cin­na­mon, and or flaked coconut


In a saucepan com­bine milk and cream of coconut,corn starch,vanilla and sug­ar mix very well.

Stir con­stant­ly on medi­um high until mix­ture begins to boil and gets thick.

Let boil a cou­ple more min­utes still keep stir­ring, then you can either pour into    indi­vid­ual dessert cups or a mold.

Let cool on table­top, then refrigerate.

Top with garnish.

Rum Cake

Puer­to Rican Rum Cake

12 cup chopped pecans
1 pkg. yel­low cake mix
1 pkg. instant vanil­la pudding
4 eggs
12 cup cold water
12 cup veg­etable oil
12 cup Gold Puer­to Rican Rum

Pre­heat oven to 325 degrees. Grease and flour pan. Sprin­kle pecans over bot­tom of pan.Mix all cake ingre­di­ents togeth­er. Pour bat­ter over pecans in pan. Bake One hour. place on counter top to cool. Invert on serv­ing plate. Prick the top, and brush glaze even­ly over top.


14 lb. butter
14 cup water
34 cup gran­u­lat­ed sugar
12 cup Puer­to Rican Rum



(Puer­to Rican Tradition)

1 can (13.5 oz) coconut milk

1 can (13.5oz) coconut cream

1 can (12oz) evap­o­rat­ed milk

1 bot­tle (10 oz) white rum (Bac­ar­di or Don Q Brands)

½ tsp cinnamon

14 tea­spoon Nutmeg

Mix the ingre­di­ents in the blender. When fin­ished put in a large glass.

Refrig­er­ate and serve cold.

This is our Christ­mas, New Year and The 3 Kings tra­di­tion­al drink in Puer­to Rico.

Egg Nog

(Puer­to Rican Egg Nog )

8 egg yolks
2 cans (12 oz.) evap­o­rat­ed milk
1 can sweet­ened con­densed milk
1 bot­tle rum
1 tbsp. vanil­la extract
12 tsp. cinnamon

Mix all the ingre­di­ents togeth­er, then chill overnight.