Tuesday, September 27, 2011


Bacalaítos are salt cod fritters filled with minced cod fish and can be garnished with cilantro, tomatoes and onions.  They are a traditional Puerto Rican snack and one of my favorites since I was a little girl. They are usually served at beaches and festivals in Puerto Rico. They are crisp on the outside and chewy in the inside. So yummy!

1/4 lb. bacalao (cod fish)
3/4 cup flour
1/2 tsp. baking powder
1/3 tsp. salt
3/4 cup water
1 garlic clove
2 cilantro leaves
1 envelope sazón seasoning
Pepper sprinkle
Vegetable oil

  • Cut the bacalao in chunks, place in a pot, cover with water and boil on high for 15 minutes.
  • Drain, debone, wash and shred.
  • In a bowl, combine flour, salt and baking powder.
  • Add the water slowly and mix to make a thick like sauce.
  • Add the pepper and sazón and stir well. Be sure to stir by hand.
  • In a mortar (pilon), crush the garlic and cilantro leaves and add to the mix.
  • Add the shredded bacalao and mix well.
  • In a frying pan, pre-heat lots of vegetable oil.
  • Fry the bacalaitos on high heat by dropping big spoonfuls in hot oil.
  • Turn as needed. Bacalaitos are done when they are golden on both sides.
  • Drain on paper towels and let them cool before biting into them.

Saturday, September 24, 2011

Arepitas de Maiz

Arepitas de Maiz is a delicious comfort snack that can also be served as hors d’oeuvres. It is very easy to prepare and can be made by even the least experienced cook.

1 cup cornmeal
1/2 cup of oil (for frying)
2 tablespoons of milk
1 teaspoon of sugar
1/2 teaspoon of salt
2 eggs
  • Mix all ingredients except oil. 
  • In a pan heat the oil. 
  • Pour a tablespoon of the mixture at a time into the pan, making small "cakes". 
  • Fry the cakes until golden on both sides. 
  • Serve immediately.
Slice 1-2 bananas (depending on size).  Add the slices into the mixture.   When spooning the mixture for frying, make sure to pick up 1 of the slices of the banana so that it fries with the arepita.


Mofongo is a signature dish of Puerto Rico. It is a garlic-flavored plantain dish. It can be made many different ways and paired with seafood or pork.  It is a spicy taste of the islands. Mofongo is a delicious garlicy treat and easy to prepare.

(Serves 2)
3 green plantains
3 minced cloves of garlic or 3 tablespoons crushed garlic
1 tablespoon olive oil
1/4 lb. chicharrón or 
tocino (Cooked)

Salt and pepper to taste
Vegetable oil for frying


Peel the plantains, slice into 1 inch slices and fry over medium low heat until tender in the middle. 
  • Using a pilón (mortar) mash the garlic and the chicharron together stir in olive oil and salt, and set aside. 
  • Mash the plantain slices in the pilon adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. 
  • This should be served hot. 
Serve with fried pork chunks. 
Use this same recipe to make "Bolitas de Mofongo" to add to stews. Shape the mixture into balls and drop in any soup.

I like to use the "juice" from beef stew (carne guisada) over the finished mofongo to add flavor and to make it a little less "dry".