A piece I wrote for About.com:
“What is one dish that people who visit Puerto Rico must try?” I got the chance to ask this question of several chefs who were participating at the Saborea food festival, held annually in the spring in San Juan.
Four chefs were from Puerto Rico: Giovanna Huyke, the “Julia Child of Puerto Rico” who now runs the kitchen at Latin American restaurant Mio in Washington D.C.; Elvin Rosado, the coach of Puerto Rico’s national culinary team and executive chef at Texas de Brazil in the Sheraton Puerto Rico Hotel & Casino; Edwin Robles, sous chef at Range in Washington D.C.; and Christian Quiñones, executive sous chef of Trattoria Italiana and Crudo Bar at Intercontinental Hotel Isla Verde.
Their answer was the same: “mofongo.”
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So I mash up some plantain and bacon add a little broth to form a bottom crust in a pie plate or individual Pyrex-type bowl. Is that all there is to it?? Is there more? How about amounts? Hint, hint…I want this incredible recipe!! Do I bake it before I put the filling in? Or does it bake up nice together with the filling? And what sort of fillings work best with this? Meats? Vegetables? I’ve been needing a good grain-free crusty thing for meat pies.