50+ Flavorful New Years Puerto Rica Recipes You Must Try

Puerto Rican cuisine is a vibrant and flavorful fusion of African, Spanish, and indigenous Taíno influences, offering a rich variety of dishes perfect for celebrating any occasion.

And when it comes to New Year’s celebrations, the island’s culinary traditions shine brighter than ever.

From savory roasted pork to sweet coconut desserts, Puerto Rican dishes are all about family, flavor, and festivity.

This blog brings you a comprehensive list of 50+ New Year’s Puerto Rican recipes that will transform your holiday gathering into an unforgettable culinary celebration.

Whether you’re preparing a feast for a large family or hosting an intimate get-together, Puerto Rican food will bring the warmth, flavor, and joy of the island to your table.

These recipes range from hearty mains like Pernil (Roast Pork) and Mofongo to mouthwatering sides like Arroz con Gandules (Rice with Pigeon Peas) and Tostones (Fried Plantains), finishing off with delightful desserts like Tembleque (Coconut Pudding) and Flan.

Get ready to enjoy the best of Puerto Rican New Year’s cuisine and make your celebration extra special with these island-inspired dishes!

50+ Flavorful New Years Puerto Rica Recipes You Must Try

Puerto Rican cuisine is known for its bold flavors, vibrant colors, and the ability to bring people together around the table.

As we ring in the New Year, these 50+ Puerto Rican recipes will ensure that your celebration is filled with delicious food and memorable moments.

Whether you’re cooking for family, friends, or loved ones, Puerto Rican dishes are guaranteed to bring joy and warmth to your festivities.

From the savory meats to the rich, sweet desserts, every dish tells a story of island culture and tradition.

So, gather your ingredients, bring out your best cooking skills, and prepare to enjoy a New Year’s feast that will transport you to Puerto Rico with every bite.

Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)

Arroz con Gandules is a beloved Puerto Rican dish often served during New Year’s celebrations. This traditional rice dish is made with pigeon peas, sofrito, and a perfect balance of spices. The combination of rich, savory flavors makes this dish a must-have at any festive table. It’s the perfect side to accompany meats or seafood, and it’s a true representation of Puerto Rican culture.

• Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/2 cup sofrito (a mix of cilantro, onion, bell pepper, garlic, and tomato)
  • 2 cups long-grain white rice
  • 1 1/2 cups pigeon peas (gandules), drained (canned or fresh)
  • 3 1/2 cups water
  • 2 teaspoons adobo seasoning
  • 1 teaspoon ground cumin
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1/4 cup olives, chopped
  • 1/4 cup capers (optional)
  • Salt to taste
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the onions and bell peppers, sautéing until they become soft and translucent (about 3 minutes).
  2. Add the garlic and sofrito, stirring for another 2 minutes until fragrant.
  3. Stir in the rice, allowing it to toast lightly for 2-3 minutes.
  4. Add the pigeon peas, water, adobo seasoning, cumin, tomato paste, and bay leaves. Stir everything together, then bring it to a boil.
  5. Once boiling, lower the heat to a simmer, cover, and cook for about 20-25 minutes, or until the rice is fully cooked and the liquid has been absorbed.
  6. Remove the pot from the heat and let it sit, covered, for 5 minutes.
  7. Stir in the olives and capers, if using, before serving.

Arroz con Gandules is not just a dish; it’s a part of Puerto Rican heritage and a symbol of celebration. Its savory and slightly tangy flavors pair wonderfully with other dishes like Pernil (roast pork), making it a versatile addition to any New Year’s table. With a perfect combination of rice, peas, and spices, this dish is a staple that brings a sense of warmth and joy to any gathering.

Pernil (Puerto Rican Roast Pork)

Pernil is the ultimate Puerto Rican comfort food and a staple during New Year’s celebrations. This slow-roasted pork shoulder is marinated in a flavorful mix of garlic, herbs, and citrus, producing tender, juicy meat with a crispy, golden skin. The dish is often served with rice and beans or a simple salad, making it an iconic centerpiece of festive tables across Puerto Rico and beyond.

• Ingredients:
  • 1 pork shoulder (about 5-6 pounds), bone-in or boneless
  • 10 cloves garlic, minced
  • 1 tablespoon oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/2 cup olive oil
  • 1/2 cup fresh orange juice
  • 1/4 cup lime juice
  • 1/4 cup vinegar
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped (optional)
• Instructions:
  1. In a bowl, combine the garlic, oregano, cumin, paprika, olive oil, orange juice, lime juice, vinegar, salt, and black pepper. Mix well to create a marinade.
  2. Use a sharp knife to score the skin of the pork shoulder, making shallow cuts across the fat. This helps the marinade infuse into the meat.
  3. Rub the marinade thoroughly all over the pork, making sure to get into the scored areas. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop.
  4. Preheat the oven to 325°F (163°C).
  5. Place the pork in a roasting pan, skin-side up. Roast for 3-4 hours, or until the pork is tender and the skin is crispy and golden brown. If you want extra crispy skin, increase the heat to 400°F (200°C) for the last 20 minutes of cooking.
  6. Let the pork rest for 10 minutes before slicing and serving.

Pernil is the centerpiece of any Puerto Rican celebration, offering a tender, flavorful roast with crispy skin that melts in your mouth. Whether you’re celebrating New Year’s or a family gathering, this dish brings a sense of tradition and joy to the table. Paired with rice and beans, it’s a hearty meal that’s bound to leave everyone satisfied and ready to celebrate the year ahead.

Tembleque (Puerto Rican Coconut Pudding)

Tembleque is a creamy, coconut-based dessert that is perfect for New Year’s celebrations. This smooth, jiggly pudding is infused with the tropical flavors of coconut milk and garnished with cinnamon. It’s simple to make yet incredibly delicious, offering a sweet and refreshing end to your holiday meal. A dessert that embodies the flavors of Puerto Rico, Tembleque is a crowd-pleaser that will leave your guests craving more.

• Ingredients:
  • 2 cans (13.5 oz each) coconut milk
  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick
  • Ground cinnamon for garnish
• Instructions:
  1. In a medium saucepan, combine the coconut milk, sugar, cornstarch, salt, and cinnamon stick. Stir until the cornstarch is dissolved.
  2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble (about 10 minutes).
  3. Once the mixture has thickened, remove it from the heat and stir in the vanilla extract.
  4. Pour the pudding into individual serving cups or a large mold and allow it to cool to room temperature.
  5. Once cooled, refrigerate for at least 3 hours, or until fully set.
  6. Before serving, remove the cinnamon stick and sprinkle with ground cinnamon for garnish.

Tembleque is the perfect way to cap off a Puerto Rican New Year’s feast. Its delicate coconut flavor and smooth, velvety texture make it a refreshing treat that contrasts beautifully with the savory dishes. Whether served in individual cups or a large dish, it’s a dessert that embodies the tropical essence of Puerto Rican cuisine. This sweet indulgence is sure to be a favorite on any festive table, leaving a lasting impression on your guests as they welcome in the new year.

Pastelón (Puerto Rican Sweet Plantain Casserole)

Pastelón is a savory-sweet Puerto Rican casserole made with layers of sweet plantains, ground beef, and cheese. Often referred to as Puerto Rican lasagna, it’s a comforting and flavorful dish that’s perfect for New Year’s celebrations. The plantains lend a sweet and soft texture that balances out the savory meat and melty cheese, making it a crowd-pleaser at any festive gathering.

• Ingredients:
  • 4 ripe plantains (yellow with black spots)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 cup tomato sauce
  • 1/4 cup green olives, chopped
  • 1 teaspoon adobo seasoning
  • 1 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
• Instructions:
  1. Peel the plantains and cut them into 1/2-inch slices. Heat oil in a large skillet over medium heat and fry the plantain slices until golden and tender, about 3 minutes per side. Set aside on paper towels to drain excess oil.
  2. In the same skillet, sauté the onion, bell pepper, and garlic until softened, about 5 minutes.
  3. Add the ground beef to the skillet, breaking it apart as it cooks. Once browned, add the tomato sauce, olives, adobo seasoning, cumin, and black pepper. Simmer for 10 minutes, stirring occasionally.
  4. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  5. Begin layering the pastelón by placing a layer of fried plantains at the bottom of the baking dish. Top with a layer of the beef mixture, followed by a sprinkle of mozzarella and ricotta cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
  6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Let it cool slightly before serving.

Pastelón is a deliciously unique dish that blends the sweetness of plantains with savory beef and melted cheese, creating a satisfying casserole that’s perfect for any celebration. Its layers of flavors and textures make it an ideal main dish for New Year’s gatherings, offering a taste of Puerto Rican comfort food in every bite. Whether served alone or with a side salad, pastelón is a surefire way to impress your guests and bring a touch of Puerto Rican tradition to your table.

Coquito (Puerto Rican Coconut Eggnog)

Coquito is Puerto Rico’s version of eggnog, a rich and creamy coconut-based drink often enjoyed during the holiday season. It’s made with coconut milk, rum, and a variety of warm spices, creating a decadent drink that’s perfect for New Year’s Eve celebrations. Coquito is a family favorite in Puerto Rican households, and it brings a festive touch to any party with its tropical flavors and creamy texture.

• Ingredients:
  • 1 can (15 oz) coconut milk
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup white rum (or to taste)
  • 1/2 cup coconut cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon vanilla extract
  • Ground cinnamon for garnish
• Instructions:
  1. In a blender, combine the coconut milk, evaporated milk, sweetened condensed milk, rum, coconut cream, cinnamon, nutmeg, and vanilla extract.
  2. Blend the mixture on high until everything is smooth and well combined.
  3. Taste the coquito and adjust the rum or sweetness if necessary.
  4. Pour the coquito into bottles or jars and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together.
  5. Serve chilled, garnished with a sprinkle of ground cinnamon.

Coquito is the ultimate festive drink, rich, creamy, and bursting with coconut flavor. It’s the perfect way to toast to the New Year, whether served at a holiday party or as a special treat for family and friends. The combination of rum and spices brings a touch of warmth to the cool, tropical flavors of coconut milk, making it a drink that embodies the spirit of Puerto Rican celebrations. Coquito is sure to be a hit at your next New Year’s gathering, offering a unique and delicious twist on traditional eggnog.

Bacalao Guisado (Puerto Rican Stewed Salted Cod)

Bacalao Guisado is a traditional Puerto Rican dish made with salted cod, vegetables, and a flavorful tomato-based sauce. It’s often served during the holiday season, including New Year’s, and pairs wonderfully with rice. This dish is a representation of Puerto Rican comfort food, blending the savory flavors of cod with the richness of the sofrito and tomato sauce. It’s a perfect main dish to enjoy with family and friends.

• Ingredients:
  • 1 lb salted cod fish (bacalao)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 large tomatoes, chopped
  • 1/4 cup green olives, sliced
  • 1/4 cup capers (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup tomato sauce
  • 1/2 cup water
  • 2 bay leaves
  • Salt to taste (be mindful of the salt in the cod)
• Instructions:
  1. Begin by soaking the salted cod in water for 24-48 hours, changing the water several times to remove excess salt. Once the cod is soaked, drain and flake it into bite-sized pieces.
  2. In a large skillet, heat the olive oil over medium heat. Add the onions, bell peppers, and garlic, cooking until they soften (about 5 minutes).
  3. Add the chopped tomatoes, olives, capers, oregano, cumin, paprika, and black pepper. Stir and let the tomatoes cook down for about 10 minutes until they begin to break down and create a sauce.
  4. Add the flaked cod, cilantro, tomato sauce, and water. Stir to combine and add the bay leaves. Simmer the mixture for 20-30 minutes, allowing the flavors to meld and the sauce to thicken.
  5. Taste and adjust the seasoning, adding salt if necessary.
  6. Serve hot with rice or your favorite side dish.

Bacalao Guisado is a flavorful, comforting dish that brings together the richness of salted cod with the savory notes of sofrito, tomatoes, and spices. It’s a beloved part of Puerto Rican cuisine, especially during the holiday season. This dish is perfect for those looking to add a taste of Puerto Rican tradition to their New Year’s meal. Whether served with rice or as a standalone dish, Bacalao Guisado offers a satisfying and heartwarming experience that will surely be appreciated by all who enjoy it.

Pernil (Puerto Rican Slow-Roasted Pork Shoulder)

Pernil is a signature dish of Puerto Rican cuisine, especially popular during the holidays like New Year’s Eve. This slow-roasted pork shoulder is marinated in a flavorful garlic and citrus-based marinade, then roasted until the skin is perfectly crispy, and the meat is tender and juicy. The deep, rich flavors of the seasoning penetrate the meat, making Pernil a show-stopping centerpiece for any celebration. It’s often served alongside rice and beans or with a side of tostones.

• Ingredients:
  • 5-6 lbs pork shoulder (bone-in or boneless)
  • 1/4 cup olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 cup vinegar (white or apple cider)
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 8 garlic cloves, minced
  • 1 medium onion, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 bay leaves
• Instructions:
  1. In a small bowl, combine olive oil, salt, pepper, oregano, cumin, smoked paprika, vinegar, orange juice, lime juice, minced garlic, and chopped onion. Mix well to form a marinade.
  2. Using a sharp knife, make several deep incisions all over the pork shoulder. This helps the marinade penetrate the meat.
  3. Rub the marinade all over the pork, making sure to get it into the cuts. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  4. Preheat the oven to 350°F (175°C). Place the marinated pork shoulder in a roasting pan, skin side up, and cover loosely with aluminum foil.
  5. Roast for 3 to 4 hours, basting occasionally with the pan juices. After 3 hours, remove the foil and increase the oven temperature to 400°F (200°C) for 30-40 minutes to crisp the skin.
  6. Once the skin is golden and crispy, remove the pork from the oven and let it rest for 15 minutes before carving.
  7. Serve with rice, beans, or tostones for a complete meal.

Pernil is the star of any Puerto Rican celebration, especially New Year’s Eve. The slow-roasted pork is flavorful, juicy, and tender, with crispy skin that adds a delightful crunch. The marinade’s combination of citrus and spices creates a balanced and aromatic taste, making it a perfect match for classic Puerto Rican sides like rice, beans, and plantains. Whether served as the main dish or enjoyed as leftovers, Pernil is a memorable and flavorful way to ring in the New Year with family and friends.

Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)

Arroz con Gandules is a classic Puerto Rican dish often served as a side during festive meals, particularly on New Year’s Eve. Made with rice, pigeon peas, and seasoned with the aromatic flavors of sofrito, this dish is a savory and colorful addition to any Puerto Rican holiday spread. The use of pork or ham, along with the rich and fragrant spices, makes this rice dish flavorful and hearty, perfect for accompanying roasted meats like Pernil.

• Ingredients:
  • 2 cups long-grain white rice
  • 1 can (15 oz) pigeon peas (gandules), drained and rinsed
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/4 cup sofrito (Puerto Rican cooking base)
  • 1/4 cup tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric (optional, for color)
  • 2 1/2 cups water or chicken broth
  • 1/4 cup ham or bacon, chopped (optional for added flavor)
  • Salt and pepper to taste
  • 2 tablespoons chopped cilantro (for garnish)
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and garlic. Sauté for about 5 minutes, until the vegetables are soft.
  2. Stir in the sofrito, tomato sauce, oregano, cumin, and turmeric. Let it cook for 3-4 minutes, allowing the flavors to meld.
  3. Add the rice to the pot and stir to coat the grains with the sofrito mixture.
  4. Add the pigeon peas, water or chicken broth, and ham (if using). Season with salt and pepper to taste.
  5. Bring the mixture to a boil, then lower the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
  6. Once done, remove from heat and let the rice sit covered for 5 minutes before fluffing with a fork.
  7. Garnish with chopped cilantro and serve.

Arroz con Gandules is a staple in Puerto Rican kitchens, especially during New Year’s celebrations. This flavorful rice dish, with its perfect balance of sofrito, spices, and pigeon peas, pairs wonderfully with the savory flavors of roasted meats like Pernil. Its vibrant color and comforting taste make it a must-have for any festive Puerto Rican meal. Whether you’re serving it for a large family gathering or a small New Year’s dinner, Arroz con Gandules brings authenticity and deliciousness to the table.

Tostones (Twice-Fried Green Plantains)

Tostones are a popular Puerto Rican snack or side dish made from green plantains. They are crispy on the outside and tender on the inside, with a slightly salty flavor. Traditionally served with garlic dipping sauce, tostones are a perfect appetizer or side for any festive meal, especially for New Year’s. These twice-fried green plantains are simple to prepare but pack a big punch of flavor and texture, making them an irresistible treat at any celebration.

• Ingredients:
  • 3 green plantains
  • 2 cups vegetable oil (for frying)
  • Salt to taste
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (for garlic sauce)
  • 1 tablespoon fresh cilantro, chopped (optional)
• Instructions:
  1. Peel the plantains by cutting off the ends and making a slit down the length of the peel. Use your hands to peel the skin off in strips.
  2. Slice the plantains into 1-inch thick pieces.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the plantain slices and fry for about 2-3 minutes on each side, until golden but not fully crispy. Remove from the oil and drain on paper towels.
  4. Using a plantain press or the bottom of a glass, gently flatten each fried plantain piece.
  5. Return the flattened plantains to the hot oil and fry for another 2-3 minutes, until crispy and golden brown. Remove and drain on paper towels again.
  6. For the garlic sauce, heat olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour the garlic sauce over the tostones and sprinkle with salt.
  7. Serve with a side of cilantro, if desired, and enjoy!

Tostones are a beloved Puerto Rican dish, offering a crispy, crunchy texture that perfectly complements any holiday meal. Their simplicity makes them incredibly versatile, and they pair wonderfully with roasted meats, stews, or even as a standalone snack. The garlic sauce adds an extra layer of flavor that will have everyone coming back for more. Tostones are a must-have at any New Year’s gathering, bringing a touch of Puerto Rican flavor and tradition to your table.

Pastelón (Puerto Rican Sweet Plantain Casserole)

Pastelón is a savory-sweet casserole made with layers of sweet plantains, seasoned ground beef, and melted cheese. Often referred to as Puerto Rican lasagna, this dish is a favorite at family gatherings, especially during New Year’s. The combination of tender plantains with the savory filling and cheese creates a rich and comforting meal that’s perfect for sharing. Pastelón is hearty and full of flavor, with the plantains adding a natural sweetness that balances the savory elements.

• Ingredients:
  • 3 ripe sweet plantains (yellow with black spots)
  • 1 lb ground beef
  • 1/2 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/4 cup tomato sauce
  • 1/4 cup olives, chopped (green or black)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1/4 cup raisins (optional for sweetness)
  • 1 cup shredded mozzarella or cheddar cheese
  • 1/4 cup olive oil (for frying plantains)
  • Salt and pepper to taste
  • 1/4 cup ketchup (optional for extra tang)
  • 1 egg (optional, for binding)
• Instructions:
  1. Peel the plantains and cut them into thin slices (about 1/4-inch thick). Heat olive oil in a large pan over medium heat. Fry the plantain slices until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
  2. In another skillet, cook the ground beef over medium heat until browned. Add the onion, bell pepper, and garlic, and cook until softened, about 5 minutes.
  3. Stir in the tomato sauce, olives, oregano, cumin, and raisins. Season with salt and pepper to taste. Let the mixture simmer for 10 minutes, adding ketchup if desired.
  4. Preheat the oven to 375°F (190°C). In a baking dish, layer half of the fried plantains at the bottom. Spread half of the ground beef mixture over the plantains, then top with half of the shredded cheese.
  5. Repeat the layers with the remaining plantains, ground beef, and cheese. If using an egg, beat it and pour over the top for extra binding.
  6. Bake for 20-25 minutes until the cheese is melted and bubbly. Let cool for a few minutes before slicing.

Pastelón is a Puerto Rican classic that brings together the sweet, the savory, and the cheesy in one comforting casserole. It’s a dish that’s full of flavor, perfect for any New Year’s celebration. The sweet plantains offer a lovely contrast to the seasoned beef, while the melted cheese adds richness and depth. Whether you’re serving it as a main dish or as part of a larger spread, Pastelón is sure to be a hit with family and friends.

Coquito (Puerto Rican Coconut Eggnog)

Coquito is a rich and creamy Puerto Rican coconut eggnog that’s traditionally served during the Christmas and New Year’s celebrations. This alcoholic drink is made with coconut milk, sweetened condensed milk, rum, and spices, creating a smooth and velvety texture that’s perfect for toasting the New Year. Coquito is often referred to as the Puerto Rican version of eggnog, with a tropical twist. It’s a festive, delicious drink that can be enjoyed by all ages (with or without the rum).

• Ingredients:
  • 1 can (15 oz) coconut milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1/2 cup white rum (optional, can substitute with coconut water for a non-alcoholic version)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 cup shredded coconut (optional for garnish)
• Instructions:
  1. In a blender, combine coconut milk, sweetened condensed milk, evaporated milk, rum (if using), vanilla extract, cinnamon, nutmeg, and cloves. Blend on high until the ingredients are smooth and well combined.
  2. Taste the mixture and adjust sweetness or spice levels as desired, adding more cinnamon or condensed milk if necessary.
  3. Pour the coquito into bottles or jars and refrigerate for at least 2-3 hours, preferably overnight, to allow the flavors to meld.
  4. Serve chilled, garnished with shredded coconut if desired. For a festive touch, you can sprinkle extra cinnamon on top before serving.

Coquito is a beloved Puerto Rican tradition during the holidays, especially on New Year’s Eve. This creamy, coconut-flavored drink is the perfect way to end a celebration, with its velvety texture and rich flavors. Whether you choose to serve it with rum or leave it non-alcoholic, coquito brings a taste of Puerto Rican warmth and hospitality to any gathering. It’s a drink that’s meant for toasting, sharing, and making memories with loved ones during the most festive time of the year.

Alcapurrias (Puerto Rican Fritters)

Alcapurrias are deep-fried fritters made with a dough of mashed yuca or plantains, stuffed with a flavorful seasoned ground beef or pork filling. These crispy, golden fritters are a Puerto Rican favorite, often served at parties and festive occasions like New Year’s. The combination of the soft, starchy dough and the savory filling makes alcapurrias a delicious snack or appetizer that’s guaranteed to be a crowd-pleaser.

• Ingredients:
  • 2 cups yuca (cassava) or green plantains, peeled and grated
  • 1/2 cup flour (all-purpose or rice flour)
  • 1 tablespoon annatto oil (for color) or regular olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 cup water (or as needed for consistency)
  • 1 lb ground beef or pork
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup tomato sauce
  • 1/4 cup olives, chopped
  • 1/4 cup capers (optional)
  • Salt and pepper to taste
  • Vegetable oil for frying
• Instructions:
  1. In a medium pot, boil the yuca or plantains in salted water until soft, about 10-15 minutes. Drain and mash well.
  2. Mix the mashed yuca or plantains with flour, annatto oil, salt, pepper, cumin, garlic powder, and enough water to form a thick dough.
  3. In a skillet, cook the ground meat with onion and garlic until browned. Add tomato sauce, olives, and capers (if using), and season with salt and pepper. Simmer for 5-10 minutes until the mixture thickens.
  4. Once the filling is ready, take a portion of the dough and flatten it into a small oval. Place a spoonful of the meat mixture in the center, then fold the dough over to encase the filling. Pinch the edges to seal.
  5. Heat oil in a frying pan over medium heat. Fry the alcapurrias in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
  6. Serve hot with a side of garlic sauce or salsa.

Alcapurrias are the perfect Puerto Rican snack to serve during New Year’s celebrations. Their crispy exterior and flavorful filling make them a hit at any party. Whether served as an appetizer or a snack, these fritters offer a taste of Puerto Rican tradition that’s sure to delight your guests. Their versatility and rich flavor make them an ideal choice for any festive gathering.

Pernil (Puerto Rican Roast Pork Shoulder)

Pernil is a beloved Puerto Rican dish, especially during New Year’s celebrations. This slow-roasted pork shoulder is marinated in a flavorful mixture of garlic, oregano, sour orange, and other seasonings, resulting in a tender, juicy roast with crispy skin. The succulent meat, infused with vibrant flavors, is perfect for sharing with family and friends during a festive gathering. Pernil is often served with rice, beans, or mashed potatoes, making it a hearty and memorable centerpiece for any holiday meal.

• Ingredients:
  • 4-5 lb pork shoulder (with bone)
  • 6 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 cup olive oil
  • 1/4 cup white vinegar
  • 1/4 cup sour orange juice (or a combination of orange and lime juice)
  • 1/4 cup adobo seasoning
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh cilantro (optional for garnish)
• Instructions:
  1. In a mortar and pestle or food processor, combine the garlic, oregano, cumin, paprika, olive oil, vinegar, sour orange juice, adobo seasoning, salt, and pepper. Blend into a paste.
  2. Using a sharp knife, make slits in the pork shoulder, creating small pockets for the marinade. Rub the marinade thoroughly into the pork, making sure it gets into the slits and all over the meat. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Preheat your oven to 350°F (175°C). Place the marinated pork shoulder on a roasting rack in a roasting pan.
  4. Roast the pork for about 4-5 hours, basting occasionally with the pan juices. The pork is done when the internal temperature reaches 190°F (88°C) and the skin is crispy and golden brown.
  5. Let the pernil rest for 10-15 minutes before carving.
  6. Garnish with fresh cilantro if desired, and serve with your favorite sides like arroz con gandules (rice with pigeon peas) or mashed yuca.

Pernil is the epitome of Puerto Rican holiday cuisine, with its rich, savory flavor and melt-in-your-mouth texture. The slow roasting process creates a crispy skin and juicy meat, making it the perfect centerpiece for your New Year’s feast. This dish will surely impress your guests and fill the house with mouthwatering aromas. Pair it with traditional sides, and you’ve got a meal that will bring everyone together to celebrate in true Puerto Rican style.

Mofongo (Puerto Rican Fried Plantain Mash)

Mofongo is a quintessential Puerto Rican dish made from fried green plantains that are mashed together with garlic, olive oil, and seasonings. It’s often served as a side dish with meats or seafood, making it a versatile and delicious choice for any New Year’s feast. The plantains are fried until golden and crispy, then mashed into a flavorful, chunky texture that pairs perfectly with rich sauces or stews. Mofongo is a comforting and satisfying dish that showcases the unique flavors of Puerto Rican cuisine.

• Ingredients:
  • 3 green plantains, peeled and sliced
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 cup chicken broth (or vegetable broth for a vegetarian option)
  • 1/4 cup chopped fresh cilantro (optional)
  • Salt and pepper to taste
  • 1/2 cup pork cracklings (chicharrón) or bacon (optional for extra flavor)
• Instructions:
  1. In a large skillet, heat olive oil over medium heat. Fry the sliced plantains in batches until golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
  2. In the same skillet, sauté the garlic in the remaining oil until fragrant, about 1 minute.
  3. In a large mortar and pestle (or a food processor), mash the fried plantains, garlic, and pork cracklings (if using) together. Add chicken broth a little at a time until the mixture reaches a smooth, yet slightly chunky texture. Season with salt and pepper to taste.
  4. Once mashed, shape the mofongo into small balls or serve it as a mound on a plate.
  5. Garnish with fresh cilantro, if desired, and serve hot alongside your favorite main dish.

Mofongo is a beloved Puerto Rican comfort food that combines crispy fried plantains with the aromatic flavors of garlic and seasonings. Whether you serve it with stewed meats, shrimp, or as a stand-alone dish, mofongo adds a wonderful Caribbean flair to any meal. Its rich, savory taste and satisfying texture make it a perfect side for your New Year’s celebrations, bringing a piece of Puerto Rican heritage to your holiday table.

Tembleque (Puerto Rican Coconut Pudding)

Tembleque is a traditional Puerto Rican dessert made from coconut milk, sugar, cornstarch, and spices, resulting in a silky, smooth pudding that’s perfect for the holidays. It’s a simple yet delicious treat that has a creamy texture and a rich coconut flavor. Often garnished with cinnamon or toasted coconut flakes, tembleque is a sweet way to end any New Year’s feast. Its delicate flavor and light consistency make it a refreshing dessert after a hearty meal.

• Ingredients:
  • 2 cans (15 oz each) coconut milk
  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (for garnish)
  • 1/4 cup toasted coconut flakes (optional, for garnish)
• Instructions:
  1. In a saucepan, combine coconut milk, sugar, and cornstarch. Stir to combine and heat over medium heat.
  2. Continuously stir the mixture until it begins to thicken, about 5-7 minutes. Once it reaches a pudding-like consistency, remove from heat.
  3. Stir in vanilla extract and mix well.
  4. Pour the pudding into individual serving cups or a large dish. Let it cool to room temperature, then refrigerate for at least 2 hours to set.
  5. Once set, sprinkle the top with cinnamon and toasted coconut flakes (if desired) before serving.

Tembleque is a beloved Puerto Rican dessert that’s both simple and elegant, making it a perfect end to any festive meal. The coconut flavor is rich but not overwhelming, and the smooth, creamy texture is satisfying without being too heavy. This dessert is not only a great choice for New Year’s but also a wonderful way to introduce your guests to the flavors of Puerto Rico. Serve it chilled for a refreshing treat that’s sure to impress.

Note: More recipes are coming soon!