February 9th, 2014

Destination? “El Cunao”, Roasted Pig, Lechonera, Pig on a Spit, Puertorican Style & Yum! Comida Criolla, La Ruta del Comelon, La Ruta del Lechon, Guavate, Cayey, Puerto Rico

I am so sure that Puertoricans are getting ready for their weekly trip to the “lechoneras” or pig on a spit local eateries or cuchifrines in the country side.  Plenty visitors to the island of Puerto Rico just park themselves on the beach.  Believe me, that would be the thing to do after the winter we have had and continue to have in the U.S.  But, a visit to this island would not be complete without a sampling or tasting of the local cuisine.  It is called “comida criolla” or “comida del pais”.

Puertoricans usually go on Sundays and the “restaurants” can get very crowded, so, the best day would be Saturday.  That’s what we did.

We stopped in 3 Lechoneras.  Arriving with our stomachs empty and looking forward to so many of those dishes that I have not had in a while.  By the time we finished, we were totally satisfied and I was thinking that if I had another morcilla, toston, pork or lechon, chicharrones or crispy fat, bananas, cuajo, rice, it would be too soon.

From San Juan the town of Cayey is about 34 miles or 55 kilometers.  It will probably take you about 45 minutes, hoping you do not hit a traffic jam or “tapon”.  The town of Cayey is surrounded by La Sierra de Cayey.  It is mountainous, with cool weather and foggy mornings, especially in the “winter”.  Don’t laugh, it is true, Puerto Rico has its winter.  Definitely, much cooler in the months of January and February.

La Ruta del Comelon was iniated by me on this trip.  It is for those that like to eat or sample the different foods PR has to offer.  Full of spices, and herbs, the “comida criolla” has a special aroma and taste.  It is just Puertorican yum!

La Ruta del Lechon or the Pig on a Spit Rute is well known and documented.  It is in Guavate which is part of the town of Cayey.  The first “Lechonera” we tried was El Cunao which is in the area but not considered a true Ruta del Lechon.  Located on Carr. 1, Km 65.4, Cayey, PR.  Tel. 787-263-0511.

Some of the Lechoneras can be very simple and others look more like full-fledge restaurants such as El Cuano.  It is still run by the same family.  It started small and now it is a thriving restaurant.  Every Puertorican has a favorite and my cousins thought this was one of theirs.

Richard took care of us and he took me through a tour of their restaurant.  The pigs were ready to roast for Sunday and even though you might not like this picture, it needed to be taken because it is how they prepare the pigs for roasting on the spit.

After they are roasted and it does take awhile, then they are carved and ready to eat.

These ladies’ job was to peel plantains for the mofongo and tostones, and green bananas which are cooked in Puerto Rico and eaten as a vegetable and at times in a marinade.  Really good!!

On the photo, on the right, is Richard, who also makes the best “pique” and hot sauce.

We decided to share our bounty, due to the fact that this was not the only place where the Ruta del Comelon would take us.  Of course, drinks were ordered.

Tostones made out of green plantains, I do love and these ones were perfectly cooked.  Thin, crispy, with a soft center and also huge!!

Morcillas are blood sausages with rice.  They a bit of bite to them which made them even better.  Don’t wrinkle your nose because if you have not tried them, you don’t know what you ar missing.

Cuajito….this is another one that you don’t want to analyze too much but was so good I would go back for more.  It is stewed hog maws or the stomach of the pig…the lining of the stomach.  It does sounds disgusting but you just have to try it.  Next to the cuajito are green bananas cooked and eaten as a side dish.

Roasted Pig…..the top part is the crispy….you got it; the fat.  Even thought this first tasting of the roasted pig was very good….the one we all decided was the best was at the last stop….in a later post.

The next table had sat down to enjoy one succulent lunch….and no, I was not stalking them.

Not missing and very much enjoyed was the pique made by Richard.

My brother and his wife….they were ready for the next stop.

On a personal note….my husband who passed away 5 months ago….we met in Puerto Rico and he would have loved my plate….He was a foodie when that word did not even exist.  He loved Puertorican food, and my plate would have been much enjoyed by him.

Have a great day!

September 23rd, 2010

The Pinon, Puertorican Cuisine, Plantains, Picadillo, Gluten Free

I am still trying to master cooking with plantains; a versatile vegetable used in a lot of the Latin cuisine.

So, I had some ripe plantains in my house and decided to make a Pinon.  This a Puertorican traditional dish.  It is basically a lasagna using plantains instead of noodles.

Still peeling and then slicing them lenthwise is tricky.   I would like to be able to slice them thin but it is hard.  Then, you have to fry them until they reach a golden color.

The word Picadillo means chopped; the ground beef, onions, olives, and everything you want to add to the meat.

I had to sit down and write the recipe because it was one of those that you add a little bit of this and a little bit of that.  Oh, let’s try that spice or let me add more raisins, you know, making it your own.  So, here it goes.

Pinon de Carne

5 ripe plantains  (yellow skin)

oil for frying

2 tbps. olive oil

1 onion chopped

1 green pepper chopped or a red one

1 garlic clove or a tsp. of garlic powder

1 tsp. oregano

1/4 cup chopped cilantro

1 lb. ground beef

1/2 cup sliced olives with minced pimientos

8 ounces tomato sauce

pepper to taste

salt, optional

1/2 tsp cumin

1/2 tsp. cinnamon

2 small boxes of raisins

1 can french style green beans

4 eggs

Pre-heat oven to 350 degrees.

Peel plantains and cut lengthwise.  Fry them in the oil until golden.  Take out and place on paper towels to drain.

Frying plantains

Ready to take them out

In a separate frying pan put the olive oil and add onion, pepper, garlic, oregano, cilantro, cinnamon, cumin and any other spices that you might like to add.

Sautee for about 5 minutes.

Then add ground beef and break it down as it cooks.  Add olives, tomato sauce, 1/2 of the canned beans and raisins.

Cook for another 5 minutes or longer until it becomes a “picadillo”.

Picadillo

Taste and season to your liking.

Grease a 12 x 71/2 x 2 baking dish.  Beat 2 of the eggs and place on the bottom of the baking dish.  Arrange 1/2 of the plantains on top of the egg mixture.  Then put 1/2 of the picadillo and spread, pat it down, and then the rest of the canned beans on top. 

Once that is done then arrange the rest of the plantains, beat the eggs and put that mixture on top of the plantains.  The idea is that when it bakes the eggs will hold everything together and you will be able to slice it without crumbling.

Ready for the oven

Place it in the oven for about 30 minutes or so.

Ready

Serve with a green salad and you have dinner.

Serving piece

Remember cooking comes from your heart….Talk to you later….

Note:  To make a Gluten Free recipe always read the labels.