![]() She believes the best part about eating, whether on her own island of Puerto Rico or elsewhere, is getting to know about a culture through its cuisine. Gabriela Torres is on a journey to find new flavors, combining her work in food journalism and food and beverage administration. Don’t forget to ask for mayo-ketchup, the umami-packed portmanteau condiment that perfectly complements the starchy dish. Along with green plantain-based mofongo, you’ll see bifongo, which adds yucca, pana (breadfruit), or sweet plantains, as well as trifongo, which combines three of the above. From there, they get creative, stuffing the mashed mixture with pork, chicken, or seafood, or serving any sort of entree alongside. To make the dish today, cooks still use a pilón to crush fried plantains along with garlic, oil, and chicharrones this can vary based on who’s making it, and vegetarian versions are often available. Enslaved Africans brought the dish to PR, traded the yams for green plantains, and adapted the technique for the pilón, a wooden mortar and pestle. According to historian Cruz Miguel Ortíz Cuadra, who has written about Puerto Rican culinary history, mofongo descends from West African fufu, a dish of boiled, mashed yams. ![]() But it isn’t just ubiquitous it also tells the story of Puerto Rico. Select an option below to see step-by-step directions and to compare ticket prices and travel times in Rome2rio's travel planner. It’s served in high-end restaurants and dive bars, at pop-up kiosks and roadside chinchorros (stalls), each with their own style and flavor. There are 2 ways to get from Miami to San Juan Airport (SJU) by plane.
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