With Mofongo Day just around the corner on September 24th, there’s no better time to get familiar with Puerto Rico’s iconic dish. So, let’s get to know this plantain-based marvel a bit better, shall we?
What’s Mofongo, anyway?
Mofongo is all about the plantains! These green beauties are sliced up, fried to perfection (or sometimes boiled or roasted), and then mashed with garlic, olive oil, and broth. The mash is shaped into a firm ball, often stuffed with crispy pork cracklings or juicy bacon bits. It is typically served with fried meat and a bowl of chicken broth, but can also go with shrimp, beef, or even octopus.
A Quick History Lesson
The roots of this dish go way back. The first recorded recipe for mofongo showed up in Puerto Rico’s first-ever cookbook, El Cocinero Puerto-Riqueño o Formulario, published in 1859. The OG version, known as “mofongo criollo,” mixed green plantains with garlic, oregano, ají dulce bacon, lard, and ham. Even though mofongo has evolved, the essentials—pork, spices, and broth—have stood the test of time.
Modern Twists on a Classic
These days, mofongo is still killing it, with food trucks selling it everywhere from Puerto Rico to Florida and New York. One fan-fave version is called Papas Locas, or in English, crazy fries. It’s basically a layer of mofongo in a takeout box, topped with French fries, shredded meats, avocado, onions, cilantro, tomatoes, cheese, and a drizzle of fry sauce. It’s like the dictionary definition of “comfort food.”
