Arroz Con Pollo

Tripleta is a popular Puerto Rican sandwich made with three types of meet styles (grilled steak, roasted pork, and ham) hence the name Tripleta. The meat is placed in a loaf of fresh bread and topped with fries, …

Plantain soup

Sancocho is a Puerto Rican traditional thick, creamy stew, flavored with fresh Carribean spices, root vegetables & meat.

Fried balls of mashed potatoes stuffed with sauted meat (savory picadillo)

Pollo a la Parrilla is grilled chicken, a preparation found across Latin American cuisines in which chicken pieces are marinated in spices and citrus, then cooked over an open flame or grill.

Pertorican moonshine

A Piragua is a Puerto Rican shaved ice dessert, shaped like a pyramid, consisting of shaved ice and covered with fruit flavored syrup. Piraguas are sold by vendors, known as piragüeros, in small colorful pushcarts. Besides Puerto Rico, …

In Puerto Rico piononos are prepared using yellow, or sweet plantain as the "bread" around a savory filling. It is usually stuffed with a meat filling called picadillo or seafood with cheese, the whole sandwich is dipped in …

Piña Colada is a sweet cocktail made with rum, coconut cream or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. …

Pernil con Arroz y Gandules pairs slow-roasted, garlic-marinated pork shoulder (pernil) with arroz con gandules, rice cooked with pigeon peas — a classic combination in Puerto Rican and wider Caribbean cuisine, especially for holiday meals.

Pernil (pernil asado, pernil al horno, roast pork butt), a slow-roasted marinated pork shoulder, In Puerto Rico the dish is commonly shared during Christmas, typically accompanied by arroz con gandules (rice with pigeon peas). The pork shoulder is …

Pavochon is a Puerto Rican dish made of seasoned turkey cooked with roasted pork served for Thanksgiving. Pavochon is a made up word that comes from two words: pavo = turkey and lechon = roasted pork.