Recipe archive
Loading
Setting the table...
Fetching the latest recipes from the archive.
Loading
Fetching the latest recipes from the archive.
Recipe archive
America's Melting Pot
Pasteles hero image coming soon
Before 1776 - Puerto Rican, Chamorro, Filipino-American, and Virgin Islands communities
Pasteles are savory Puerto Rican and island-style tamale-like parcels made with green banana dough filled with seasoned meats and wrapped in banana leaves, then boiled. A cultural staple in island communities and diaspora celebrations.
No featured photo yet. Upload a photo with your review. The highest-rated community photo may become this recipe's hero image.
Difficulty
Hard
Prep time
2 hours
Cook time
1 hour
Total time
3 hours
Servings
12 servings
Region
Puerto Rico
Era introduced
Before 1776
Introduced by
Puerto Rican, Chamorro, Filipino-American, and Virgin Islands communities
Recipe tools
Log in to save this recipe to a collection.
Pasteles hold deep cultural significance across Puerto Rican and other island communities, served during Christmas, holidays, and family celebrations. They represent a blending of indigenous, African, and Spanish influences, featuring a starchy dough made from green bananas and root vegetables, wrapped with seasoned pork, wrapped in banana leaves, and boiled. The labor-intensive process exemplifies community and family involvement in traditional island cooking practices.
Share family changes, regional twists, or pantry-friendly adaptations as full community recipes.
Log in to submit a community recipe.
No community recipes yet. Submitted recipes are published right away.
Rate this recipe and share how it worked at your table.
Log in to review this recipe.
No reviews yet. Be the first to rate this recipe.
Recipes matched by era, region, occasion, ingredients, and cultural roots from the archive.
Same era
1500s-present
A Puerto Rican arroz con gandules made in one pot with medium-grain rice, pigeon peas, sofrito, sazon, pork, olives, and a patient steam for fluffy grains and coveted pegao.
America's Melting Pot
Chokecherry Sauce photo coming soon
pre-1776-present
Chokecherry Sauce is a tart and flavorful condiment made from the chokecherry fruit, historically prepared by Indigenous American peoples across the United States from the early 19th century. This sauce functions as an accompaniment to game meats and poultry, showcasing native foraging and preservation techniques during the Expansion and Young Republic period. It exemplifies Indigenous foodways adapted to settler tables while maintaining cultural culinary heritage.
pre-1776-present
Corn on the cob is a simple, beloved summer side dish traditionally enjoyed at Fourth of July celebrations and backyard cookouts across the United States. Boiled or grilled fresh corn with butter and salt has long been a staple of American holiday tables.
Same region
1500s-present
A Puerto Rican arroz con gandules made in one pot with medium-grain rice, pigeon peas, sofrito, sazon, pork, olives, and a patient steam for fluffy grains and coveted pegao.
1500s/1859 print-present
Mofongo is a traditional dish of mashed fried plantains combined with garlic, olive oil, and pork cracklings, originating from Puerto Rican and other Caribbean island communities. It holds a cross-era place in Territories and Island America foodways, blending African, Spanish, and indigenous influences. Mofongo is a staple in Puerto Rican, Chamorro, Filipino-American, and Virgin Islands kitchens, embodying diverse island cultural heritage.
America's Melting Pot
Puerto Rican Pernil photo coming soon
1500s-present
Puerto Rican Pernil is a flavorful marinated pork shoulder slow-roasted to tender perfection. It is an iconic dish in Puerto Rico and other island territories, deeply embedded in festive and family celebrations.
Same table
America's Melting Pot
Puerto Rican Pernil photo coming soon
1500s-present
Puerto Rican Pernil is a flavorful marinated pork shoulder slow-roasted to tender perfection. It is an iconic dish in Puerto Rico and other island territories, deeply embedded in festive and family celebrations.
1500s-present
A Puerto Rican arroz con gandules made in one pot with medium-grain rice, pigeon peas, sofrito, sazon, pork, olives, and a patient steam for fluffy grains and coveted pegao.
America's Melting Pot
Cider photo coming soon
1776-1800
Cider, made from fermented or fresh-pressed apple juice, has been an important American drink since colonial times. Both hard (alcoholic) and sweet (non-alcoholic) varieties were common, used at meals and celebrations, embodying early American fruit preservation and local agriculture.