Talk about pasteles with any Puerto Rican and watch their eyes sparkle. This is more than a dense and tasty meal — it’s a tradition! Still, Puerto Rico’s tropical climate and love for hearty savory meals make them unique!

What are pasteles?

Think of a mashed green plantain (or yuca) also known as masa, filled with stewed pork, and tucked tightly in a banana leaf. Making at least a dozen (or a few hundred) of these at a time is customary, and they all come together in a steaming pot of boiling water. The result is a dense treat with a deliciously thick texture and a flavorful filling. Unwrapping a pastel feels like unwrapping a gift, and it’s because that’s just what they are — a gift for your senses!

Making pasteles is not what we’d call easy, so preparing them is often a family effort. It’s no surprise pasteles are a winter holiday specialty — they bring people together.

Of course, variations exist since it seems every Puerto Rican family has its own recipe for the masa and a preferred filling. The way people serve pasteles also varies. Some serve them on their own, and others with a side of rice and beans. And a dollop of spicy Criolla hot sauce or ketchup can give your pasteles an extra layer of excitement!