Puerto Rican cuisine, known as cocina criolla, is a flavorful blend of Spanish, African, and Taíno influences, rich in spices, plantains, and hearty stews. One of the most beloved dishes is mofongo, a garlicky mash of fried green plantains traditionally filled with shrimp, pork, or chicken and often topped with a savory broth. Arroz con gandules, Puerto Rico’s national dish, combines rice, pigeon peas, and pork seasoned with sofrito — a blend of peppers, onions, garlic, and herbs that is the backbone of many recipes. Other staples include lechón asado, succulent whole-roasted pork typically enjoyed during festivals in the mountains of Guavate, and pastelón, a layered dish similar to lasagna but made with sweet plantains and ground beef. For snacks, alcapurrias (fried fritters stuffed with meat) and empanadillas (turnovers) are popular street foods. No meal is complete without something sweet, like tembleque, a coconut milk pudding, or quesitos, cream cheese-filled puff pastries. Pair your meal with a strong café con leche or a fruity piña colada, invented in San Juan.