Learn to cook authentic Puerto Rican food from scratch on one of our unique optional cooking classes. Our private class is hosted by renown local restaurant chefs who love to share their kitchen and culinary tips with our travelers.
THE MEAL – The most common lesson in our classes is a “mofongo-making” lesson; “mofongo” is a dish made out of fried green plantains. The plantains are mashed in a “pilón” (a typical wooden mortar and pestle) and mixed with a variety of ingredients such as garlic, olive oil, broth, and bits of bacon and pork. Once made, it is usually filled with vegetables or meat to make a “mofongo relleno.”
THE EXPERIENCE – Prior to our lesson, travelers may visit the local farmers’ market to buy necessary ingredients for the event. Once at the restaurant, they will tour the facilities, receive the manager’s and/or chef’s introduction, and start the cooking class. Each participant is provided with an apron, mortar and pestle, and their own ingredients for the lesson. Sometimes the restaurant also sends travelers away with a souvenir from the experience. After our lesson, we will enjoy a meal that includes what we cooked during our lesson.
OUR CHEF – Our famous local chefs are experienced and animated cooks from Ponce, Puerto Rico. Most of their talk is in Spanish, but translation is provided.
RESTAURANT – Chef’s Creations – Our restaurant is located within walking distance from Ponce’s main square: Plaza las Delicias – 100 Calle Reina Ponce, Puerto Rico. For private reservations and/or additional information call us at 888-366-6121
Recipes:
Mofongo
Ingredients:
- 3 green plantains
- 1/2 pound of pork rind or bacon or fried ham
- 3 cloves of garlic
- 1 tablespoon olive oil
- vegetable oil for frying plantains
Procedure:
- Peel plantains and cut diagonally into slices about 1 inch.
- Pour plenty of vegetable oil in a pan. Heat the vegetable oil.
- Add the banana slices slowly and fry on medium heat for about 15 minutes, until just cooked, but not brown. Remove them and drain them.
- In a mortar and pestle, grind the garlic and mix well with olive oil. Remove from the mortar.
- Grind 3 slices of fried plantain with a mortar and pestle. Add some ham or bacon or pork rinds and grind. Add part of the garlic oil and mix.
- You can form balls with mofongo or leave it in the mortar and fill.
- Accompany the mofongo with a fresh salad
Tembleque
Ingredients:
- 1 15-ounce can coconut cream
- 2 cups milk
- 1/2 cup cornstarch
- 1 pinch of salt
- 4 tablespoons of sugar
- 1 teaspoon vanilla
- Cinnamon
Procedure:
- In a bowl, combine the milk and coconut cream.
- In a saucepan, dissolve cornstarch in 1/2 cup of the milk mixture.
- Add remaining milk mixture, salt, sugar and vanilla. Place the pan on medium-high heat and stir until it begins to thicken.
- Reduce heat to medium. Stir constantly until mixture boils and thickens. Boil about 2 minutes, stirring carefully.
- Rinse the mold with cold water then pour the mixture in. Let refrigerate for 6 hours.
- Remove the mold and sprinkle with cinnamon.