The Puerto Rican Dish You’ll Crave After One Bite — How to Make Authentic Mofongo at Home

Puerto Rican cuisine is a vibrant mix of African, Spanish, and Indigenous Taíno influences — and nothing captures that fusion quite like Mofongo. This iconic dish, made from fried green plantains mashed with garlic, pork cracklings (chicharrón), and olive oil, delivers bold flavors and a satisfying texture that makes it a standout in Caribbean cooking. It’s hearty, comforting, and deeply rooted in the island’s culinary tradition.

Often served as a main course or a side dish, mofongo is as versatile as it is delicious. Whether stuffed with shrimp, topped with garlicky chicken, or served plain alongside a savory broth, mofongo has earned its place as a beloved Puerto Rican classic. It’s the kind of dish that speaks to the heart of the island — humble ingredients elevated through tradition and care.

In this guide, you’ll learn how to make authentic Puerto Rican mofongo at home, including tips on achieving the perfect mash and ideas for flavorful toppings. Whether you’re new to Puerto Rican food or looking to master a classic, mofongo offers a delicious way to bring a taste of the Caribbean into your kitchen.

BOOK YOUR TRAVEL INSURANCE

Two of our favorite travel insurance: Heymondo Vs Safetwing cheapest travel Insurance. You can get for $135 USD your Heymondo Travel Insurance with Heymondo discount code valid for 90 days. Read our full comparison of Genki vs Safetywing Travel Insurance Review and the comparison Heymondo vs Genki

Best Time to Eat & How to Partner This Dish

Mofongo is a dish that fits seamlessly into lunch, dinner, or special occasions, often served as a hearty main or a satisfying side. It’s especially popular in Puerto Rico’s casual eateries and family gatherings, where its bold flavors shine in a relaxed, communal setting.

Pair mofongo with garlic shrimp, roast pork (pernil), or a rich chicken broth poured over the top to soften and flavor the mash. For drinks, a crisp local beer, tropical fruit juice, or a traditional coquito (Puerto Rican coconut punch) complements the dish perfectly. A side of fresh salad or pickled vegetables adds a bright contrast to the dense, savory flavors.

Whether served at a festive meal or as a comforting dinner at home, mofongo works best when it’s made fresh and served hot. Its ability to adapt to a variety of proteins and sauces makes it a versatile dish worthy of any table.

One common misconception is that mofongo is simply a side dish or just “mashed plantains”, when in fact, it’s a centerpiece of Puerto Rican cuisine with a rich cultural legacy. The way it blends African cooking techniques with local ingredients is a direct reflection of the island’s history — making it much more than a humble mash.

Another often-debated topic is whether mofongo should be served dry or soaked in broth. Traditionalists argue for keeping it dense and hearty, while others love it softened with a flavorful garlic-infused sauce or broth. This isn’t just a cooking choice — it’s a matter of family traditions and regional pride within Puerto Rico.

And perhaps most surprising to outsiders: mofongo is deeply personal for many Puerto Ricans, tied to memories of family gatherings, street festivals, and homemade meals. Treating it as just another trendy dish can miss the point entirely — mofongo isn’t just food; it’s a symbol of cultural identity and resilience that continues to evolve while staying true to its roots.

How to Make Puerto Rican Mofongo

Puerto Rican Mofongo Recipe Ingredients

For the Mofongo:

Green plantains: 4 large
Garlic cloves: 4–5, minced
Pork cracklings (chicharrón): 1 cup, crumbled
Olive oil or butter: 2 tablespoons
Vegetable oil: For frying
Salt and pepper: To taste
Optional Additions:
Chicken broth: 1/4 cup, for moistening (optional)
Cooked shrimp, chicken, or beef: For topping (optional)
For Serving (Optional):
Sofrito sauce: For drizzling
Avocado slices: As a side garnish
Cilantro: For garnish

Get the best deals for your home and kitchen needs

Step By Step How to Make Puerto Rican Mofongo

Prepare the Plantains

Peel the green plantains by cutting off both ends and scoring the skin lengthwise. Use your hands or a knife to remove the peel. Cut the plantains into 1-inch thick slices.

Fry the Plantains

Heat vegetable oil in a deep skillet or pot over medium-high heat. Fry the plantain slices until golden and tender (about 4–5 minutes per side). Remove the plantains and drain on paper towels.

Mash the Ingredients

In a large mortar and pestle (or a mixing bowl with a masher), combine the fried plantains, minced garlic, pork cracklings, and olive oil or butter.

Mash until the mixture is well combined but still chunky. Add salt and pepper to taste. If the mixture is too dry, add a little chicken broth for moisture.

Shape the Mofongo

Form the mashed mixture into individual mounds or balls. You can also press it into a bowl or ramekin for a decorative shape.

Serve

Plate the mofongo with your desired toppings or sides. Drizzle with sofrito sauce, garnish with avocado slices, or pair with your protein of choice (e.g., shrimp, chicken, or pork).

Tips To Make Puerto Rican Mofongo

Use green (unripe) plantains for the best texture and mild flavor. Fresh, crispy chicharrón adds essential flavor and texture. You can also substitute with bacon if needed.

Avoid making the mixture too dry. A small amount of chicken broth or olive oil can help achieve a moist yet firm consistency. A traditional mortar and pestle (pilón) is ideal for authentic mofongo, but a potato masher or food processor can work in a pinch.

Serve with garlic shrimp (camarones al ajillo), pork chops, or a savory broth for dipping.

How Many Calories Have Puerto Rican Mofongo

Calories: ~300–400 kcal
Protein: ~8–10 g
Carbohydrates: ~40–45 g
Fat: ~12–15 g
Fiber: ~5–6 g
(Calories will vary depending on the type and amount of toppings or sides.)

Serving Suggestions

Garlic Shrimp (Camarones al Ajillo): A popular pairing with mofongo, made by sautéing shrimp in a garlic and olive oil sauce.

Chicken or Beef Stew: Serve mofongo alongside a hearty Puerto Rican stew for a complete meal.

Broth for Dipping: A flavorful chicken or seafood broth is perfect for moistening and enhancing the flavors of mofongo.

Serve mofongo in a small wooden bowl or shape it into a dome on a plate with a ladle of garlicky broth on the side.

Add a wedge of lime, sliced avocado, and a small salad to bring color and freshness to the plate.

Final Thoughts

Mofongo isn’t just delicious — it’s symbolic. It carries the story of cultural survival, culinary adaptation, and the celebration of heritage. When you make it at home, you’re not just recreating a recipe — you’re participating in that narrative, honoring a dish that generations have loved and protected.

Yes, it’s hearty. Yes, it’s rustic. But it’s also flexible and surprisingly easy to make with a few quality ingredients and a good frying pan. Whether it’s your first try or your fiftieth, making mofongo is always an event. It brings people to the table and invites conversation.

So skip the trendy food fads and dive into something that’s stood the test of time. Once you make authentic mofongo, you’ll crave it again — and your guests will beg for your recipe. Just don’t be surprised when it becomes your signature dish.