I attended the University of Puerto Rico in Bayamon, I would eat
mofongo on a daily basis. I just couldn’t get enough of it.
is famous for its delicious pork rinds, affectionately called
"Chicharron de Bayamon". To eat mofongo in Bayamon mixed with
its "Chicharron" was the ultimate.
is definitely not a dish for those who are watching their cholesterol
intake. However, it is a wonderful treat to indulge in occasionally.
As you will notice in the recipe, it calls for fat from the fried
salted pork—nerve shattering for the health conscious . If your
pulse rises at the thought of pork fat, go ahead and eliminate
it from the recipe.
the island, mofongo is served as a side dish, as the tosotones,
or as a main dish, as in the Stuffed Plantain dish, "Mofongo de
It has a strong garlic flavor, so if you are a garlic lover this
is a "must" recipe. Traditionally prepared in Puerto Rico in a
mortar and pestle, it can also be prepared in a food processor—you
choose. I’ll stick to tradition; it brings fond memories.