Girl Meets Fire

menu icon
go to homepage
  • Recipes
  • Traditional Puerto Rican Classics
  • About me
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Traditional Puerto Rican Classics
    • About me
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Traditional Puerto Rican Classics

    Modified: 1 Jun, 2025 · Published: 17 Dec, 2024 by Zoe Forestier Villegas · This post may contain affiliate links ·

    Puerto Rican Mofongo Recipe

    ↓ Jump to Recipe

    Mofongo is a traditional Puerto Rican dish that is widely loved throughout the Caribbean. It consists of fried green plantains mashed together with garlic, salt, and often pork cracklings (chicharrones) or bacon.

    Pilon, or wooden mortar full of mofongo with half a garlic head and crispy bacon sorrouding the mortar.

    Mofongo can be served as a delicious side dish, stuffed with meats, as the main course, or as a side at breakfast. It goes excellently with tender and juicy Pernil, crispy and flavorful Roasted Chicken Thighs, or tangy and fresh Ceviche.

    Want more delicious Puerto Rican side dishes? Try the infamous Arroz con Gandules, the side dish that means celebration, a delightful blend of yellow rice, pigeon peas, and flavor. Mojito Sauce, a savory mixture of homemade sofrito and ketchup that tastes of Puerto Rico. Guinoes en Escabeche is a tangy salad of pickled green bananas served cold or warm. Or Fuche, a Puerto Rican corn grit full of flavor and texture, or Arroz con Pollo, a one-pot wonder meal great for busy weekday meals. And last but not least, crispy Bacalaitos.

    Jump To
    • Why this recipe works
    • 🇵🇷 A Bit of Mofongo History
    • Ingredient Notes
    • Variations and Substitutions
    • How to make Puerto Rican Mofongo
    • Expert Tips
    • Recipe FAQs
    • More Traditional Puerto Rican Classics
    • 📖 Recipe
    • Comments

    Why this recipe works

    • Versatility: It can be customized with different fillings, such as shrimp, chicken, or vegetables, making it a versatile dish for various tastes and dietary preferences.
    • Flavorful Experience: The combination of fried plantains, garlic, and pork crackling or bacon creates a rich, savory, and satisfying flavor that’s hard to resist.
    • Impressive Dish: Mofongo can be an impressive dish to serve at gatherings. It showcases cooking skills while delighting guests with its unique flavors.
    • Comfort Food: Its hearty, starchy base combined with a flavorful sauce or broth makes it perfect for colder months or any time you need something filling and delicious.

    🇵🇷 A Bit of Mofongo History

    Mofongo is made with fried green plantains mashed with garlic and pork cracklings (chicharrones), then shaped into a dome or bowl. It’s a savory dish — never sweet — and often served with broth or topped with shrimp, chicken, or beef.

    Its roots go back to West African fufu, brought to the island by enslaved people and transformed with Puerto Rican ingredients and flavors. Over time, mofongo evolved into a comfort food and cultural staple, becoming the bold, garlicky mash we know and love today.

    Ingredient Notes

    Ingredients for Mofongo counter clockwise from top right: Plantains, diced bacon, garlic, adobo.
    • Plantains: Plantains need to be green for this recipe, which calls for deep-frying and then mashing them. Ripe and yellow plantains are too soft for this application, but Pinto (green plantains beginning to ripen) plantains work nicely as well.
    • Bacon: Mofongo traditionally uses pork rinds; however, this would be my only application for them, so I substitute pork rinds for bacon.
    • Garlic: Garlic adds immense flavor and bite to this dish. Use garlic cloves; however, my flavorful Garlic Paste will add more depth and dimension since it has oregano, peppercorns, and cumin.

    See my recipe card below for a complete list of the ingredients with measurements.

    Variations and Substitutions

    • Plantains Alternative: Replace green plantains with yuca, yautia, or taro for a similar starchy base.
    • Pork-Free Option: Replace chicharrones with turkey bacon, smoked tofu, or roasted mushrooms for a pork-free version.
    • Vegetarian or Vegan Mofongo: For added texture, substitute pork cracklings with olive oil, plant-based chicharrones, or roasted nuts
    • Stuffed Mofongo (Mofongo Relleno): Filled with proteins like shrimp, chicken, beef, pork, or seafood in a savory sauce.
    • Healthier Fats: Reduce oil content using baked or air-fried plantains instead of deep-fried ones.

    How to make Puerto Rican Mofongo

    Here are the step-by-step instructions on how to make mofongo.

    Large saute pan with raw bacon in it for crisping.
    1. Begin by crisping the bacon and setting it aside.
    Bowl with salty water and green plantain discs.
    1. While crisping the bacon, peel the plantains and cut them into one-inch rounds. Place the rounds in salted water.
    Plantains cut into one-inch rounds draining in a colander inside a bowl.
    1. Once the bacon is crispy, drain the plantains and pat dry before frying.
    A bowl lined with paper towel filled with golden fried green plantains.
    1. Fry the plantains in batches until they are golden brown and slightly crispy on the outside but soft and tender. This creates the perfect texture when mashing.
    Small spoon holding smashed garlic hovering over mortar full of mofongo.
    1. While frying the plantains, start crushing the garlic in a pestle and mortar (pilón) with salt, pepper, and butter. I also add olive oil to the mortar, but that is optional.
    Wooden mortar with crushed garlic and six pieces of fried plantains.
    1. Begin layering your ingredients to incorporate. Without removing the garlic, add some of the fried plantains.
    Wooden mortar with fried plantains and crispy bacon. Ingredients for mofongo surrounding the mortar.
    1. Followed by the bacon or pork rinds.
    Wooden mortar filled with fried plantains, crispy bacon, and a dalop of butter.
    1. And finally, the butter. Mash the ingredients and repeat until you have mashed all of the plantains.
    Small tasting spoon full with mofongo and elevated above mortar which is also full of mofongo.
    • Serve Immediately: Mofongo is best enjoyed fresh. If you need to make it ahead, keep it covered and warm until ready to serve, but avoid refrigerating it for too long, as the texture can change. Add melted butter and some chicken broth to revive it a bit if absolutely necessary.

    Expert Tips

    • Choose the Right Plantains: Green plantains are essential for traditional mofongo. They should be firm and green, not yellow or ripe, as they have the right texture and less sweetness. If sweet plantains are used, the flavor will differ, so be mindful of the balance of flavors.
    • Fry in batches to avoid overcrowding the pan, ensuring even cooking.
    • Don’t skimp on garlic—it’s an essential flavor element! Sauté the garlic in oil before mixing it into the plantains for a richer flavor.
    • Chicharrones or bacon bits add a savory crunch but don’t overdo it—just enough for flavor and texture. If using pork, be sure it's finely chopped or crushed.
    • Moisture and Binding: If the mofongo mixture feels too dry, add a little chicken or vegetable broth (or even a tiny amount of olive oil) to help bind the plantains together.
    • Avoid over-wetting—you want it firm enough to hold its shape when molded but not too dry.
    • Serve Immediately: Mofongo is best enjoyed fresh. If you need to make it ahead, keep it covered and warm until ready to serve, but avoid refrigerating it for too long, as the texture can change.

    Recipe FAQs

    What is mofongo made of?

    Mofongo is made of fried green plantains mashed with garlic and pork cracklings (chicharrones) and formed into a dome or bowl. It’s often served with broth or as a base for other ingredients like shrimp, chicken, or beef, making this a savory dish, not sweet.

    Can I bake or air-fry the plantains instead of frying?

    Absolutely! While frying gives the traditional crispy texture, you can bake or air-fry the plantains as a healthier alternative. Just ensure they’re cooked until tender before mashing.

    What can I serve with mofongo?

    Mofongo pairs well with:
    Broth or sauce (chicken, seafood, or garlic-based).
    Proteins like shrimp, chicken, pork, or beef. Place mofongo into a cup and press it to the sides of the cup, creating an opening. Stuff the mofongo with desired protein and invert onto a serving plate, or place another layer of mofongo to seal.
    A simple salad or sautéed vegetables as a side.

    What is the best tool to mash the plantains?

    The traditional tool is a pilón (wooden mortar and pestle). If you don’t have one, a sturdy bowl with a potato masher or a fork can work.

    Can mofongo be made ahead of time?

    Mofongo is best served fresh, as it can lose its texture if made too far in advance. However, you can fry the plantains ahead of time and mash them just before serving.

    Small plate of mofongo surrounded by other plates served with food.

    More Traditional Puerto Rican Classics

    • A hand holding a smashed plantain. The rest of the plantains are in a towel-lined bowl sits behind it.
      Tostones de Plátano (Puerto Rican Smashed Fried Plantains)
    • Guineitos en escabeche served in a bowl with onions and green olives, a traditional Puerto Rican green banana salad
      Guineitos en Escabeche, Puerto Rican Pickled Green Bananas
    • Bananas in a bunch are still hanging off the plant.
      Guineos, Platanos, and Banana Leaves: Puerto Rican Staples
    • Completed Sofrito sitting on a table with other ingredients to make sofrito.
      Puerto Rican Homemade Sofrito
    See more Traditional Puerto Rican Classics →

    I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.

    📖 Recipe

    Looking down onto a wooden mortar full of mofongo.

    Puerto Rican Mofongo

    Zoé Forestier
    Mofongo is a traditional Puerto Rican dish widely loved in the Caribbean. It consists of fried green plantains mashed together with garlic, salt, and often pork cracklings (chicharrones) or bacon.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course puerto rican christmas recipes, Puerto Rican Inspirations, Side Dish
    Cuisine Puerto Rican
    Servings 2 servings
    Calories 724 kcal

    Equipment

    • pestle and mortar potato masher and bowl

    Ingredients
      

    • 3 plantains
    • 3 garlic cloves
    • 2 strips bacon or ½ cup pork rinds
    • 1 cup frying oil enough to cover the plantains
    • salt to taste
    • pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Begin by crisping the bacon and setting it aside.
    • While crisping the bacon, peel the plantains and cut them into one-inch rounds. Place the rounds in salted water.
    • Once the bacon is crispy, drain the plantains and pat dry before frying.
    • Fry the plantains in batches until they are golden brown and slightly crispy on the outside but soft and tender. This creates the perfect texture when mashing.
    • While frying the plantains, start crushing the garlic in a pestle and mortar (pilón) with salt, pepper, and butter. I also add olive oil to the mortar, but that is optional.
    • Begin layering your ingredients to incorporate. Without removing the garlic, add some of the fried plantains.
    • Followed by the bacon or pork rinds.
    • And finally, the butter. Mash the ingredients and repeat until you have mashed all of the plantains.
    • Serve Immediately: Mofongo is best enjoyed fresh. If you need to make it ahead, keep it covered and warm until ready to serve, but avoid refrigerating it for too long, as the texture can change. Add melted butter and some chicken broth to revive it a bit if absolutely necessary.
    QR Code

    Notes

    • Choose the Right Plantains: Green plantains are essential for traditional mofongo. They should be firm and green, not yellow or ripe, as they have the right texture and less sweetness. If sweet plantains are used, the flavor will differ, so be mindful of the balance of flavors.
    • Fry in batches to avoid overcrowding the pan, ensuring even cooking.
    • Don’t skimp on garlic—it’s an essential flavor element! Sauté the garlic in oil before mixing it into the plantains for a richer flavor.
    • Chicharrones or bacon bits add a savory crunch but don’t overdo it—just enough for flavor and texture. If using pork, be sure it's finely chopped or crushed.
    • Moisture and Binding: If the mofongo mixture feels too dry, add a little chicken or vegetable broth (or even a tiny amount of olive oil) to help bind the plantains together.
    • Avoid over-wetting—you want it firm enough to hold its shape when molded but not too dry.
    • Serve Immediately: Mofongo is best enjoyed fresh. If you need to make it ahead, keep it covered and warm until ready to serve, but avoid refrigerating it for too long, as the texture can change.

    Nutrition

    Serving: 8ozCalories: 724kcalCarbohydrates: 44gProtein: 4gFat: 62gSaturated Fat: 11gPolyunsaturated Fat: 32gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 12mgSodium: 125mgPotassium: 698mgFiber: 2gSugar: 24gVitamin A: 1524IUVitamin C: 25mgCalcium: 9mgIron: 1mg
    Did you try this recipe?Please consider Leaving a Review, and if you loved it, give it a ⭐⭐⭐⭐⭐ rating too! It helps others find the recipe and tells Google it's worth a try. 😊
    « Puerto Rican Polvorones (Shortbread Cookies)
    Chuletas Fritas, Puerto Rican Fried Pork Chops »
    5 from 1 vote (1 rating without comment)
    Zoe standin in the kitchen smiling

    Hola! I'm Zoe. I love all things food and enjoy cooking. I created this site to reconnect with my Puerto Rican heritage while living in the United States. This is a great place to reconnect if you are floating in the diaspora. I would love to hear from you!

    About Zoe →

    Mother's Day Favorite Recipes

    • Close-up of Seafood Pomodoro pasta with linguine, topped with culantro gremolata and shredded Parmesan in a white bowl.
      Seafood Pomodoro Pasta with Linguine
    • A fully cooked tortilla Española garnished with chopped parsley, served on a wooden cutting board.
      Easy Tortilla Española, Spanish Omelette
    • A slice of carrot cake on a plate with the rest of the cake and another slice in the background.
      Tropical Carrot Cake with Banana and Coconut
    • A bowl of ceviche is in the center, with two smaller bowls of ceviche and forks. A large bowl of tostones is at the top right, with small lemon wedges at the top left.
      Ceviche de Pescado y Camarones, Grouper and Shrimp Ceviche
    • Puerto Rican Bacalao a la Vizcaina
    • Caldo santo served in a bowl with tostones.
      Caldo Santo, Puerto Rican Coconut Seafood Soup

    Popular Recipes

    • A plate of polvorones cookies with three semi-stacked cookies on top of the table resting in front of the plate.
      Puerto Rican Polvorones (Shortbread Cookies)
    • close-up-of-roasted-chicken-thighs-on-a-serving-platter
      Puerto Rican-Inspired Roasted Chicken Thighs
    • A blue and white dessert plate with a slice of bread pudding and caramel sauce on top of it.
      Budín de Pan (Puerto Rican Bread Pudding)
    • empanadas inside a paper towel lined bowl.
      Puerto Rican Empanadillas
    • an overhead view of a table set with two plates of arroz habichuelas and pan seared chicken thighs
      Puerto Rican Rice with Beans
    • pinchos served with potato salad and collard greens
      Pinchos de Cerdo, Puerto Rican Pork Kabobs

    I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.

    Footer

    Subscribe for weekly updates!

    Subscribe
    • Contact
    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions
    • Accessibility Policy
    • ↑ back to top

    Copyright © 2025 Girl Meets Fire LLC • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. Girl Meets Fire LLC participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.