Muh-fong-goh

One of my favorite dishes from back home has to be the iconic “mofongo”. The Oxford Dictionary defines “mofongo” as a dish comprising mashed deep-fried green plantains, garlic, and bacon (or pork crackling), formed into a ball or large patty and typically served with chicken broth and braised meat or seafood. Most people will probably say that the best "mofongo" they have ever had is the one their mother or grandmother makes, but my favorite is from a family owned restaurant called Sancho Panza.

     This picturesque restaurant is located in the center of the small city of Mayagüez, in Puerto Rico. Hungry college students who expect rich flavor even with their tight budgets are the most frequent customers. The restaurant serves an array of meals ranging from traditional Puerto Rican cuisine to something as commonplace as pizza. However, all locals would tell you their signature dish is “mofongo con carne frita and caldo de pollo.” This is fried green plantains with fried pork and chicken broth. The beauty of the recipe does not only lie in the flavor of each of the components, but in the process of eating.  They way you eat it can alter the way the different spices and texture harmonize. Depending on the person you ask, the order and the combinations in which they eat this dish will probably differ. My particular way of savoring this dish, I believe, creates the best combination for your palate.

1.    First, place your “mofongo”, which comes in a traditional wooden bowl called “pilón,” next to your crunchy pork with sautéed onions and broth. You will only need a fork and a spoon.

2.    Add two spoonfuls of the rich stock to the "mofongo" to soak the crispy plantain.

3.    Then take the moist plantain with a piece of the pork and onions and get ready for a mouth watering experience.

4.    Savor that bite to the last bit. You will experience the garlic, oil, and crunch of the pork rinds embedded in the moist plantain while complementing it with the saltiness and fattiness of the fried pork. Finally, you appreciate the sweetness and softness of the sautéed onions.

5.    Repeat until you are either out of pork and onions or mashed up plantains.

6.    Finally, if you have some of that tasty broth left, drink it on its own as a way to finish your meal.

7.    Ponder on the fact, that you are so stuffed you probably will not be able to eat for a week.

 Food is an integral part of any culture, and mine is no exception. For many, a certain way of eating is just a silly custom or a quirk, but I believe it is as important as what you are eating. To truly appreciate the art of food, you must consider the process as significant and memorable as the meal.