What are "Pasteles"?
What are they?
What are they?
What are they?
Puerto Rican pasteles are a traditional holiday dish similar to tamales, made with a savory meat filling, wrapped in a dough made from grated root vegetables and plantains. The entire package is wrapped in a banana leaf, tied, and boiled to perfection.
FACTS
What are they?
What are they?
Much like "Tamales" except Puerto Rican pasteles are made out of green banana (plaintain). It takes approximately 1.5 to 2 hours for one boiled green banana to leave your stomach, and 3 hours for full digestion and nutrient absorption in the small intestine. Boiling softens the plant tissues and makes it gentler on a sensitive stomach.
W
Much like "Tamales" except Puerto Rican pasteles are made out of green banana (plaintain). It takes approximately 1.5 to 2 hours for one boiled green banana to leave your stomach, and 3 hours for full digestion and nutrient absorption in the small intestine. Boiling softens the plant tissues and makes it gentler on a sensitive stomach.
Why Tamales Take Longer to Digest
The Fat Factor: Fat is the slowest macronutrient to leave the stomach. The lard or oil incorporated into the masa triggers your digestive system to slow down mechanical churning so it can properly emulsify the fats.
Sofrito
Sofrito is an aromatic, deeply flavorful flavor base used as the culinary foundation for a massive variety of dishes in Mediterranean, Caribbean, and Latin American cooking. Derived from the Spanish verb sofreír, which means "to fry lightly," it is typically a mixture of finely chopped vegetables, herbs, and aromatics sautéed slowly in oil to release their flavor compounds
History
Puerto Rican pasteles represent a rich culinary fusion of Taíno, African, and Spanish cultures.
The Taíno people contributed the use of grated root vegetables (viandas) like yautía and yuca. African enslaved workers introduced the use of green bananas and the banana leaf wrapping technique. Spanish colonizers brought the savory, tomato-
Puerto Rican pasteles represent a rich culinary fusion of Taíno, African, and Spanish cultures.
The Taíno people contributed the use of grated root vegetables (viandas) like yautía and yuca. African enslaved workers introduced the use of green bananas and the banana leaf wrapping technique. Spanish colonizers brought the savory, tomato-based stewed meat filling.
Pasteles are a massive centerpiece for Puerto Rican holiday traditions. The complex process of making the masa (starchy dough) and relleno (filling) is a labor of love that traditionally brings extended families together
Menu / Price List
"Pasteles"
All pasteles are sold Frozen. You will need to boil them for 40 min.
1/2 Dozen Chicken
$20
Shredded chicken breast
1 Dozen Chicken
$38
Shredded chicken breast
100 Chicken
$330
Shredded chicken breast
1/2 Dozen Pork
$20
Diced slow cooked Pork loin
1 Dozen Pork
$38
Diced slow cooked Pork loin
100 Pork
$330
Diced slow cooked Pork loin
1/2 Dozen Brisket
$30
Chopped Brisket
1 Dozen Brisket
$58
Chopped Brisket
100 Brisket
$450
Chopped Brisket
"Sofrito"
Please read ingredients for any allergies to plaintain, pumpkin, onions, garlic, cilantro, saffron, green/red bell pepper.
Small Sofrito (12 oz)
$4
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Medium Sofrito (18 oz)
$6
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Large Sofrito (24 oz)
$8
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Goes great mixed with scrambled eggs. Also used to sautee or marinade any meat.
