Piragua

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

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.

Pastelon is a traditional Puerto Rican dish made of layers of sliced plantains, ground beef and cheese.