When Bad Bunny lights up this year’s halftime show, bring matching energy to your menu with Puerto Rican–inspired dishes. You’ll find plenty of mains, sides and sweet treats, each loaded with the bright flavors of the island. Serve a platter of crispy Tostones with Mayo-Ketchup Dipping Sauce and ladle out bowls of Arroz con Habichuelas Guisadas. Add a sweet touch with our flaky 3-Ingredient Guava & Cream Cheese Bites for a memorable Super Bowl menu that’s perfect for the halftime show.
Guingambó Stew (Okra Stew)
Photographer: Kelsey Hansen, Prop Stylist: Natalie Ghazali, Food Stylist: Shannon Goforth
This okra stew is a Puerto Rican dish that showcases tender okra simmered in Spanish-style tomato sauce, onions, peppers, garlic and spices. The slow cooking allows the okra to release its natural thickening power, creating a silky, flavorful sauce that’s served over a bed of fluffy white rice, which soaks up the rich broth in every bite.
3-Ingredient Guava & Cream Cheese Bites
Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower.
These buttery, flaky puff pastry bites draw inspiration from pastelillos, a Puerto Rican pastry. We fill these bites with guava paste and cream cheese for a bite-size appetizer that couldn’t be easier to make. Using frozen puff pastry keeps prep simple while ensuring light, golden layers that bake up beautifully in the oven. These three-ingredient sweet-and-savory bites are ideal for holiday gatherings.
Tostones with Mayo-Ketchup Dipping Sauce
Tostones, crispy smashed fried plantains, are a beloved treat in Puerto Rico and the rest of the Caribbean. Enjoy them as an appetizer or serve them as a side with a plate of rice and beans.
Rice with Stewed Beans
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali
Arroz con Habichuelas Guisadas is a classic Puerto Rican dish celebrated for its rich, comforting flavors. The beans are stewed in an aromatic broth that gets its flavor from recaito and herbs like culantro and cilantro. Served over tender white rice, it’s a hearty and warming meal.
Coquito
Coquito, a creamy coconut- and rum-based cocktail, is a staple of the Puerto Rican holiday menu. Feel free to omit the rum for a family-friendly drink that everyone can enjoy, year-round.
Mofongo Dressing with Salami
Chunks of hard salami add a salty-tangy edge and toothsome texture to Puerto Rican mofongo dressing. Add this plantain-and-sausage dish to the spread at your next family gathering.
Shrimp in Creole Sauce
This dish features shrimp simmered in a Puerto Rican Creole sauce made with rich crushed tomatoes laced with cumin, oregano, sofrito and garlic. Serving the shrimp mixture over brown rice adds whole-grain fiber to the meal.
Flan de Queso (Caramel Cream Cheese Custard)
Every panaderia (bakery) in Puerto Rico has many flavors of flan, from vanilla to guava. Reduced-fat cream cheese gives this version a rich, comforting texture.
One-Pot Chicken Rice
Juicy cuts of chicken get cooked alongside rice, onion, tomatoes and broth in this irresistible one-pot dish that pulls inspiration from the Puerto Rican arroz con pollo. For added fiber, brown rice stands in for the white rice typically used.
Roasted Pumpkin Soup
This comforting soup is traditionally prepared with Caribbean pumpkin, which grows abundantly in Puerto Rico. It has a sweet taste similar to butternut squash and is often used in soups and stews.
Island Roots with Cilantro Pesto & Avocado
Malanga & yautía roots are starchy root vegetables similar to potatoes but with an even starchier texture and a nutty taste. This dish is served with homemade pique, a local hot sauce made with pineapple skin and caballero peppers.
Guanimes con Berenjena Guisada (Guanimes with Stewed Eggplant)
Guanimes are made with masa harina (corn flour), which you can find in most grocery stores. They are traditionally served alongside stewed salted codfish (bacalao); this vegetarian version features stewed eggplant and ajíes dulces, small peppers that resemble habaneros but are sweet, not hot.
Bacalao Guisado (Puerto Rican Fish Stew)
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Bacalao—salted dried codfish—is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking and several rinses in cool water before it can be used. We opt for fresh fish in this quick version. Serve with crusty rolls to soak up the juices.
Chicken Soup with Recaito & Potatoes
This hearty chicken soup builds flavor quickly, thanks to store-bought recaito, a cooking base made from culantro, onions, sweet peppers and garlic. Each bite is packed with veggies, including potatoes, carrots and red bell pepper. Lime juice finishes the dish to add brightness.
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