A simple mantle, a hot fire, Christmas is just a few days ahead. Growing up in Puerto Rico the weather is constantly warm. It does have a cooler season from January until the beginning of March. Best time to visit.
Holidays in Puerto Rico are very long. They last until mid January, when other festivals will also take place. It is like anything, it is not the same way now. In my youth there were great family parties during Christmas and then during Three Kings Day or El Dia de Los Reyes there were roasted pigs, blood sausage, which by the way are the best, tripe and all those things someone other than a foodie would think is so foreign. A Spanish island full of history and tradition. Three Kings Day is the Epiphany. Very Catholic too.
Pasteles are typically eaten during the Holiday Season. My grandmother Juanita made the best. Very labor intensive. They almost look like a tamal. Made out of plantains with and an adobo stuffing, olives, chickpeas, raisins, chicken, pork or beef, then wrapped in banana leaves. They are also made out of yuca, a root vegetable.
The photo above shows the ones I had flown from Orlando, Florida for my Three Kings Day dinner where my friends tasted them among other things like fried plantains called tostones.
Getting to the purpose of my post is the Coquito or Puertorican Eggnog. They said the Spanish invented it. Who knows. It is indigenous to the island, though. Everyone has a recipe, adding a little bit of this or a little bit of that. Rum being a main ingredient for sure. I love drinking it in a small aperitif glass.
The glasses here were my grandmother’s Palmira Pereyo Lopez. I love them and they are perfect for my Coquito. I used the Barcardi Gold Rum. I almost forgot, but you fill the empty rum bottle and give it as presents.
This recipe I have comes out delicious. I even got glass bottles to give some away. So this is how it goes:
Mi Coquito Navideno
4 cans (12 ounces each) of evaporated milk
1 can of condensed milk
2 cans (15 ounces each) of coconut cream, not coconut water
2 teaspoons of Vanilla
2 teaspoons of Cinnamon
6 egg yolks
1 bottle of rum (750ml) I used Bacardi Gold
a cap of Brandy or more
Beat by hand the 6 egg yolks in a small container
Blend separately the following in a large container 1 can of the evaporated milk, vanilla, and cinnamon.
Add the beaten egg yolks, the rest of the evaporated milk, the condensed milk, the coconut cream and the Brandy.
Then the whole bottle of rum. Mix well.
NOTE: Some time the Coconut Cream has separated. Mix it well. If the Coquito is lumpy use a sieve and put through the whole mixture.
The Coquito is not thick. It does get a little thicker when refrigerated.
Drinking it cold is the way to enjoy it. It can last in the refrigerator for some time because all the rum it has. It won’t last long though.
Anyway, play with it and make it your own.
Merry Christmas and Happy New Year. Feliz Navidad.
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It has been a long time since my children went outdoors to get grass for the camels and put cookies out for The Three Wise Men; it has been, definitely, much longer since I did that myself growing up in the island of Puerto Rico. The presents we got were more like stocking stuffers, and were left under the bed. The camels used to make such a mess!! Too bad we have to grow up!!
Puerto Rico celebrates all holidays in a big way. Their Christmas season starts early and ends on February 2nd with the Octavitas, which are the 8 days after Three Kings Day. You might as well wait until all that is done with because the term “manana” takes a different meaning.
Three Kings Day is also a Christian Feast Day; the Epiphany, with origins in the Eastern Christian Church. Epiphany means manifestation or appearance. This is a celebration of Jesus’ birth and the visit of the Three Wise Men, who were Persian priests.
If you are visiting Puerto Rico you are lucky because this is the best time of the year to really enjoy the “comida criolla”. Puerto Rican food has its own flavors…the spices are amazing.
The foods to look out for and I am going to be missing here, in Delaware, are:
Pasteles – these look like tamales, but no comparison whatsoever. My grandmother made the best. They take a long time. Made with plantains or yuca or casava. The filling is made out of meat or chicken. I prefer the pasteles that have olives, capers, chickpeas, and well seasoned as well. You can find pasteles year-round but they really show off during the holidays.
If you are in South Florida you can find Puerto Rican food at Benny’s. Two locations. I have been to the one on 2500 S.W. 107 # 1, Miami, FL 33165. Tel. 305-227-1232. The other location is at 295 NW 82 Ave., Miami, FL 33126. Tel. 786-458-8240. You can visit the website at http://www.bennyseafood.com. They also ship.
Lechon means pig as in roasting pig…and the Ruta del Lechon will take you to Guavate near Cayey. Plenty of “lechoneras” roasting pigs, accompanied with “arroz con gandules”, blood sausages or morcillas, tostones, and mofongo. You can do a google search and put “Guavate la Ruta del Lechon Cayey Puerto Rico” to watch You Tube.
The local hot sauce is definitely, “hot”.
I know they make so many desserts in Puerto Rico, but my favorite is the simple flan, made with milk, sugar, and eggs, that’s it!!
From the Delaware Beaches visitors to Puerto Rico are pretty much in search of waves. Rincon and the western side of the island is a favorite of many. Hopefully, they can also travel to the island. Puerto Rico has a lot to offer and the scenery is gorgeous.
If you are passing through the town of Humacao…..granitos is what you need to be looking for. They sell them in street corners but I got to visit where they make them. Indigenous to Humacao; you cannot find them anywhere else. With a bold and hot cup of coffee…priceless. Made with rice and cheese and, of course, fried!!
La Coca Falls, El Yunque
In Pinones, near San Juan, another surfing spot and eating destination….fresh coconut water!!
Love Old San Juan. It is my favorite place. I like everything about it. Such an old and historic city. If you are visiting Puerto Rico, please take time to visit.
A city surrounded by forts; El Morro and San Cristobal. Over 500 years old.
And a must when the temperature rises in PR….a local Piragua or snow cone. They are truly the best! Love the cream and here was my “Piraguero” preparing mine in his new stainless steel cart.
It is about 9:00 p.m. on Sunday evening and the temperatures are supposed to be the coldest in the next couple of days…..
From Palmas del Mar, looking towards Vieques and Culebra
Need I say more? Happy Three Kings Day!!
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Some of you know exactly what I am talking about. Others, well you are about to find out.
My grandmother used to make the best “pasteles” at Christmas time. They are part of the traditional Puerto Rican delicacies at this time of the year. Along with aguinaldos, the parrandas or carolings, blood sausages and many other indigenous foods of the Island, pasteles are a must in every Puerto Rican household. There are so many recipes; some people make them plain; others put raisins, olives, chickpeas, etc. It is an all day cooking “ordeal”.
There were times my grandmother used to send them to me to the states overnight. I have never tasted any like hers. Everything so fresh and meticulously prepared, following the traditional “comida criolla” style.
About a year ago I met 2 of my childhood friends in Miami. They also took me to get Puerto Rican pasteles. I don’t know how I could possibly want to make them myself.
Upon returning to Delaware I decided I was going to tackle a few of the pasteles. Well, it was sort of a disaster because, of course, I don’t have a banana leaf in sight, and the day I went to get the ingredients, my good old trusted supermarket, did not have a lot of what I needed. Well, I did not despair and still made them. And, you know what? Even though they looked pretty ugly, the taste was very good.
A few weeks ago I reconnected with another childhood friend, Aileen, on Facebook. Then I saw a notice to her Facebook “friends”, mentioning that once again she was going to be making pasteles this year. Well, I just immediatedly contacted her. She is located in the town of Deerfield Beach, Florida, south of Delray Beach, about 15 minutes away.
What a surprise!! She has more than pasteles. I will give you her information. Her name is Aileen. Her tel. is 239-839-6535. You may also contact her by e-mail at Aileenpasteles@aol.com. She will be glad to send you her menu through e-mail.
Pasteles (minimum order 1/2 dozen)
Masa with pork or chicken $36/dz
Yuca with pork or chicken $36/dz
Arroz con Gandules Pastel $42/dz (I have never have these ones)
Empanadillas or Turnovers
Beef or Chicken $15/dz
Party Platters for 8-12 people (60 empanadillas) $48
Guava and Cream Cheese $9/dz
Party Platters for 8 – 12 people (60 empanadillas) $32
Seafood Fillings: (special order) Shrimp, crab, lobster, etc. Please call for price.
Alcapurrias (frozen)
Masa or Yuca (beef, chicken or pork) $18/dz
Seafood (special order) Call for price
Soup
Butter Squash/Carrot $3/person/bowl
With heavy cream and creme fraiche $1.50/person/cup
Flanes (The ever present Puerto Rican custard) (small, medium, large, extra large)
Milks/Eggs/Vanilla
Espresso Coffee
Cream Cheese & Coconut Milk
Butter Squash and carrots
Espresso and chocolate
Guava and cream cheese
Coquito or Puerto Rican Eggnog
Brandy/Rum $25 (750 ml) bottle
I thought some of you that live in Palm Beach County or nearby counties in Florida would want to know about Aileen’s pasteles.
It is so funny that it seems that at this time of the year everyone of Puerto Rican descent wants to be a “jibaro”. I hope you fill your freezer because as you well know the holidays in Puerto Rico start at the beginning of December and last until that last octavita.
And, for the ones that cannot be in La Isla Del Encanto during the holidays then there is Aileen’s Pasteles.
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