The Canoa as Served at W.E.P.A at Brix 581 in Oakland, California, as seen on Diners, Drive-Ins and Dives, Season 28.
Recipe courtesy of W.E.P.A.! at Brix 581


Getting reviews...
  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 1 hr
  • Yield: 4 canoas



Puerto Rican Remoulade (Mayoketchup):


  1. Mix the ground beef, Worcestershire, Sofrito, adobo seasoning, Cajun spice, beef base, beef tenderizer, granulated garlic and black pepper in a large mixing bowl. Let sit for 20 minutes. Heat the vegetable oil in a large pan over medium-high heat and saute the seasoned ground beef until medium well.
  2. Heat oil in a deep-fryer to 375 degrees F. Preheat the broiler to high. Peel the plantains and slice lengthwise, but do not split. Deep-fry the plantains until golden brown. Remove to a baking sheet. Spread the beef filling down the center of the plantains. Smother the canoas with the shredded cheese. Broil until the cheese is thoroughly melted, 1 to 2 minutes. Drizzle the Puerto Rican Remoulade over the top. 


Yield: 8 to 9 cups
  1. Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend to an even consistency, 30 seconds.

Puerto Rican Remoulade (Mayoketchup):

Yield: 5 cups
  1. Combine the mayonnaise, ketchup, granulated garlic, minced garlic, Sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend to an even consistency.

Cook’s Note

When slicing the plantains, first roll the peeled plantains slightly on the counter to even out the curves. Slice only a little more than halfway through and then open the plantains up like a hot dog bun.