16 Best Traditional Puerto Rican Side Dishes to Try at Home
Puerto Rican food has a widely varied foundation that makes its cuisine rich and unique. With Taíno, Spanish, and African roots you will find the best culinary treasure in the Caribbean lives in Puerto Rico.
If you are looking to replicate some of these delicacies in your own kitchen, this list of the 16 Best Traditional Puerto Rican Side Dishes to Try at Home is sure to become the highlight at family gatherings!
Traditional Puerto Rican Side Dishes.
I was born and lived most of my life in Puerto Rico. I was unknowingly privileged with the opportunity to taste these dishes as part of my daily life. The different types of rice, breads, plantain dishes, sauces, pasteles, and some others mentioned are but a glimpse into the rich cuisine I have been lucky to experience my entire life. I am so thankful and overjoyed to share it with all of you!
All good lists of Puerto Rican side dishes will have variations because there are so many to pick from and they are all delicious! However, I narrowed it down to the most traditional and beloved side dishes from my home. I only focused on sides rather than entrees or desserts to keep the list simple yet specific.
Puerto Rican Rice
The most traditional dish in Puerto Rico is arroz con gandules, or rice and pigeon peas. This dish is a classic, the national dish of Puerto Rico. It is made with a sofrito base, tomato sauce, sazon with annatto and coriander, and the pigeon peas. These seasonings make the famous yellow rice we know and love. While it is seen the most during the holidays, it can be found at different restaurants throughout the main island.
The next popular Puerto Rican recipe is arroz blanco y habichuelas guisadas, or white rice and stewed beans. The rice is fluffy and loose while the beans are beautifully seasoned and accompanied with acorn squash and ham. This dish is a staple at home, and I love to make it with pink beans, my favorite. First, you add some olive oil to the pan, make the sofrito base then add your squash, ham, and beans. Check out Puerto Rican White Rice & Beans here for the full and simple recipe. Also, if you prefer black beans, or have yet to try the Puerto Rican version, see the Easy 15-Minute Puerto Rican Black Beans recipe here.
The last famous one is our beloved arroz con pollo, chicken and rice. While many see it as a side dish, it can be categorized as stand-alone without a doubt. It has the grains, the vegetables and protein. It is an easy to make, one-pot meal with minimal prep and even less cleanup. Check out this recipe for IP Puerto Rican Arroz con Pollo.
Plantains
Plantains are a huge deal in the Caribbean! These delicacies date back to the 1500’s when slaves encountered the perfect ingredient to make a wide variety of foods and fill their bellies at a low cost. Our most popular and favorite plantain dish is called tostones.
Tostones are made from green plantains by peeling the banana, cutting it into 1” cubes and frying them. That fried piece is then mashed in a tostonera and fried again for the perfectly crisp and savory side dish. These can be served as an appetizer as well with a side of mojo (discussed further on) or mayoketchup, a blend of mayonnaise, ketchup, and spices. Check out this easy 15-Minute Tostones Recipe!
Another staple food in any Puerto Rican household is called amarillos (sweet plantains) or maduros (ripe), and it is made similarly but with ripe plantains. The yellow banana is peeled and thinly sliced. The plantain slices are then fried and served. These, on the other hand, will be soft and sweet, perfect to accompany your rice, beans, and protein dish.
Lastly, the famous mofongo. The word mofongo, comes from the West African term “mfwenge,” which means “a great amount of anything at all.” It can be traced all the way back to our African roots, when our ancestors came up with all these beautiful dishes.
Mofongo is made with ripe or green plantains. Typically, the banana is steamed and mashed, then mixed with pork rinds or pork cracklings for its unique flavor and texture. Afterward it gets fried and filled with different types of meat or seafood in salsa criolla, a tomato sauce-based salsa that brings everything together beautifully. Is it one of the most traditional sides in Puerto Rico for a reason!
Arepas de Coco – Puerto Rican Coconut Bread.
Hear me out, I know you have probably had arepas as these are a truly delicious staple in Latin America. However, these Puerto Rican coconut arepas are next level. They are just the right amount of sweet and soft and can be paired with a variety of sauces.
You only need five ingredients for this coconut bread: multipurpose flour, sugar, baking powder, salt and coconut milk, along with some vegetable oil for frying. The ingredients are made to a dough, rested for 20 minutes then cut and fried. You can have a guava sauce or cream cheese dip for an extra umph. If you want to give this tasty yet easy recipe a try, see this Arepas de Coco/Coconut Bread recipe card. Thank me later. 😉
Mallorcas – Puerto Rican Sweet Bread.
If you want to taste the best breakfast side ever… mallorcas are the way to go! Mallorca bread, commonly known as pan de Mallorca can be found in almost any Puerto Rican bakery. This sweet bread was originally made with lard, yeast and eggs, and dusted with powdered sugar. Its signature coil look, softness and fluffy texture, can by topped by no other. It is the best side for morning eggs or even if you just want some bread to go with your freshly brewed coffee. For the full recipe, view this Puerto Rican Mallorca Sweet & Soft Bread recipe.
Mojo – Garlic Sauce
This simple yet flavorful mojo or garlic sauce, is the answer to the last layer of flavor for your roasted vegetables, meats, or fried plantains. It is made two-ways, both with fresh ingredients and it only takes 5 minutes. It can be made simmered as a dipping sauce for tostones, or by crushing and mixing the ingredients, which is better for marinades or to pour over that freshly cooked meat.
The main ingredient for mojo is, you guessed, fresh garlic cloves. To make it simmered, all you need to add is oil some spice and citrus and heat it all in a small saucepan for a few minutes. Otherwise, crush the garlic in a wooden mortar, which is another key tool in Puerto Rican kitchens. Add some cilantro, adobo and oil and mix. Then pour over your skirt steak or roasted vegetables and prepare to have your taste buds dancing with joy. If you want to see a detailed recipe open this Easy Puerto Rican-Style Mojo.
Ensalada de Papa – Potato Salad
This one is very known all over the world, the infamous potato salad. Countries across the Americas and Europe have their own twist on it, and Puerto Rico is not the exception. Made with vegetables such as roasted red bell peppers, and seasonings like adobo, oregano and garlic powder, it is a classic side dish. For the full Puerto Rican version, see the Best Puerto Rican Ensalada de Papa.
Shrimp.
As you can imagine, seafood is a huge part of Puerto Rican dishes due to the islands’ beautiful location. One of our favorites is shrimp. The simplest way to prepare it is called camarones al ajillo, garlic shrimp. Simply marinade the shrimp in fresh garlic, lemon juice, and herbs, then sauté it in white wine (or chicken broth), butter and more garlic, topped with parsley. It is fresh and delectable. Considering serving side dishes such as this one for lunch or a light meal.
The next popular shrimp dish is stewed shrimp or camarones guisados. This one is a savory dish made with crushed tomatoes, lime juice, red wine, garlic, onions and bell peppers. This is another one-pot dish that goes beautifully with a simple side of white rice or arepas de coco. For the full recipe on both types of shrimp, and a bonus quick and easy shrimp soup, see this Puerto Rican Shrimp Recipes post.
Tostones de Pana – Breadfruit Tostones.
This is one of the best side dishes, mainly because it is my favorite way to eat tostones. It is more savory than the plantain version (which I prefer) and the texture is crunchier, like a chip. To make the tostones, peel the breadfruit like you would a pineapple, then remove the center. Cut it into 1” cubes and fry them in hot oil for 3-5 minutes, turning once. Remove them from the oil and flatten with a tostonera, then fry again for an additional 3-5 minutes until they crisp. Place the tostones on a paper towel-line plate and season with some salt. Enjoy with some mayoketchup or by themselves.
Bacalaitos – Cod Fritters.
This is another favorite of mine! I cannot resist most seafood so whenever I smelled these at home or at my abuela’s, I knew I was in for a treat. Cod fritters are super easy to make because you can buy the premade mix for the batter and just add cod.
First, rinse the cod under cold water to remove as much of the saltiness as possible; otherwise, the fritters will be impossible to eat. Then, boil the cod for a few minutes in water. Remove from water and set aside. Prepare the bacalaito mix according to the box, and add the cod (cut into pieces) to the batter. Heat up about an inch deep of oil in a skillet, and with a ladle, begin pouring the cod batter slowly into the oil to make round fritters. Fry for a few minutes until golden brown and serve. You can make a sauce for them if you want to, but it is not necessary. These Puerto Rican appetizers are perfect on their own.
Pasteles.
This fine creation is mostly seen during the holiday season and special occasions. The masa is made from grinded root vegetables such as acorn squash, taro root, potatoes and green plantains. These are filled with cooked pork and some red pepper, wrapped in banana leaf and boiled for ultimate perfection. This process takes several hours but the end result is well worth it. Making pasteles is a family affair for us. My abuela has been making them for years and I am hoping to be able to share this family recipe someday. I have yet to taste pasteles as good as hers anywhere else!
Picadillo – Ground Beef Hash
Saved the best for last. Picadillo is a ground beef hash made with vegetables, spices, and potatoes. The word “picadillo” comes from the Spanish term “picar” which is to chop or mince. It is typically made from ground beef or as we call it, carne molida. Picadillo is made with sofrito, adobo seasoning, bay leaves, tomato sauce, diced potatoes, onions, cumin, and a couple of other ingredients. Cooked in a skilled and simmered for a few minutes for the best flavor.
The best way to serve picadillo is over white rice. It is the best side for days when you want hearty but simple comfort food. It is also used as a filling for our empanadillas (empanadas/turnovers), potato fillings, and Cielito Lindo which is a 7-layer dip. It is easy to make but still versatile and packed with flavor. For a complete recipe, check out this Quick & Easy Picadillo post. It will become your go-to on nights when you want to eat but not spend too long in the kitchen. Been there. 😉
A few notes.
If you are visiting the archipelago, you can find most of these dishes in Puerto Rican restaurants at the capital, Old San Juan. If you want to try a little bit of everything, stop by the restaurant “Raices.” If you want mostly meats, try “Vaca Brava,” and for desserts, beverages and pastries there are several but I love “Chocobar Cortes” famous for delicious and perfectly crafted chocolate dishes. Those dishes include our Traditional Hot Chocolate. Check out my super quick and easy recipe for it on your way out, you will not regret it.
*Please know I do not receive any type of compensation for naming these restaurants. I listed them to provide a reference in case you visit San Juan any time soon. Feel free to list your favorites if you have any! 😊
I hope you try and love these recipes as much as we do. It is such a joy to share the foods I grew up with and see other people making them staples at their own homes. Let me know which ones you enjoyed most and feel free to share pictures if you want to.
As always, ¡buen provecho from The Happy Wookiee!
