After so much trial and error I gave up trying to make this recipe just like Gma's. This is the one I use. I try to keep it as "low-fat" possible by not adding bacon or sausage like other recipes call for.
I found this one at a Puerto Rican website (El Boricua.com) when I was not able to get a hold of GMa to tell me how to make them. :)
It makes the process way much simple than the traditional. Yummy yummy!
The Puerto Rican style jibarito (pronounced hee-bah-ree-to) sandwich was created at the Borinquen Restaurant in Chicago by owner Juan "Peter" Figueroa. Here's my take on making his famous jibarito at home. The plantain "bread slices" for this sandwich are most easily made if you have a large deep fryer, but it can also be done in a deep skillet with oil. I originally saw this made on FoodTV's "Roker on the Road" (episode "On a Roll"). According to the Borinquen website, these sandwiches are known as "emparedado de platano" in Puerto Rico.
Another signature dish. Very tasty, best wneh served cold. This recipe comes from elboricua.com. There are different recipes. I haven't tried this one in specific so if you have a better one, let me know!
Weekend mornings are very busy at local bakeries, everyone is looking for either freshly made Pan de Agua or Pan de Manteca. This bread is good by itself, with some butter or to make a loaded ham,cheese and egg sandwish. This recipe is from elboricua.com
In Puerto Rico, these wrapped goodies are made in large quantities during the holidays, often with several family members sharing in the tasks of preparation. A food processor or blender makes the job easier. There are different versions. This one has a lot of ingredients but it is still very good. You can also stuff them with chicken instead of pork. (Time to make depends on how much help you can get!)
"A great party salsa. For a different twist, serve with malanga, plantain, or yuca chips". That is the description as it appears on the email my friend sent with this recipe. Haven't tried it yet but you can't go wrong with Avocado!
One of Puerto Rico's signature dishes. It can be main, side dish or just an appetizer. The Cod is finely chopped, therefore, the flavor is not so strong. Very high in calories but worth having at least two once a year!
Chayote is a vegetable that resembles a cactus on the outside. It has fine small torns and white on the outside. Grows extensively in the Caribbean and also in areas as Florida and Louisiana. The flesh is delicate and similar to summer squash.
In Puerto Rico pinchos are grilled pork or chicken kabobs. They are just to die for! They are served with a slice of bread at the very tip. If you don't have a pilón (mortar and pestle) you can mix your marinade in a food processor or blender. From about.com.
Coquito is a traditional punch served at Christmas and New Years celebrations. The drink is similar to eggnog with rum. The blend of rum and coconut gives this drink a peculiar flavor and texture. Enjoy!