Pernil is a dish that hails from Puerto Rico, but it's cooked in countries across the world. Rich with taste, technique, and tradition, here's how to use it.

16 Puerto Rican Recipes, From Pernil to the Piña Colada. Make Puerto Rican food from the likes of 2013 F&W Best New Chef Jose Enrique, 2019 F&W Best New Chef Kwame Onwuachi, and JJ Johnson.

15 medium garlic cloves, peeled, divided 2 tablespoons dried oregano, divided 3 tablespoons white vinegar, divided, plus more to taste 2 tablespoons extra-virgin olive oil, divided Kosher salt and ...

2 tablespoons dried oregano, divided. 3 tablespoons white vinegar, divided, plus more to taste. 2 tablespoons extra-virgin olive oil, divided. Kosher salt and ground black pepper ...

Diasporican isn’t a manual for traditional Puerto Rican cooking. It’s for the “ tribe of Ní De Aquí, Ne Allá [not from here, not from there],” as Maisonet puts it.

Preparation: STEP 1: MAKE THE MOFONGO SEASONING. Heat an 8” pot over medium high heat for about one to two minutes. When the pot is hot, add the oil.

In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we found the best way to ensure this was by braising the roast stovetop, then removing ...

Illyanna Maisonet’s bona fides speak for themselves. Her award-winning column about traditional Puerto Rican foodways in the San Francisco Chronicle made Maisonet the first Puerto Rican food columnist ...

Make Puerto Rican food from the likes of 2013 F&W Best New Chef Jose Enrique, 2019 F&W Best New Chef Kwame Onwuachi, and JJ Johnson. Ashley Day is Food & Wine's associate editorial director. She's ...