Coco bread is a mildly sweet bread eaten in Jamaica and other parts of the Caribbean. Pillowy soft and flaky, it is often used to hold savory Jamaican beef patties--but is just as delicious on its own.
San Antonio's Luna Rosa Puerto Rican Grill y Tapas knocks Guy's socks off with the fried plantains and slow-roasted pork that top their Caribbean Nachos.
Guy Fieri shares that the best fried thing he ever ate was mofongo at Benny’s Seafood in Miami. Mofongo is a Puerto Rican specialty made of plantains, chicarrones (fried pork skins), chicken stock and a bit of fried pork. Owner Benny Ojeda uses a giant mortar and pestle – with a baseball bat for a pestle – to mash together the fried plantains, chicarrones and garlic. The mashed mixture is dished up and served with fried pork and consomme on the side.
From the original creamy Spanish version to the herbaceous Ecuadorian version, horchata represents a wide variety of refreshing beverages. Learn all about this favorite Hispanic drink here.
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