A simple Google search of Puerto Rican food will more than likely yield mofongo as a result. Traditionally made from fried green plantains, this dish can be found throughout the Island. The green plantain is fried, then mashed in a pilón with garlic and, traditionally, pork cracklings. Olive oil or butter is added and the whole can be eaten as a side or as a meal when stuffed with a protein.

At Café Puerto Rico, a 20-year-old establishment in Old San Juan, the mofongo is made with fried yucca root stuffed with chicken in a Caribbean Creole sauce. Yucca is a lot creamier than plantain. The chicken is stewed in the tomato-based creole sauce with lots of onions, peppers and more garlic.