Pastelón

Pastelón is a traditional Puerto Rican dish, often referred to as Puerto Rican lasagna. It is a layered casserole, similar to Italian lasagna, but instead of pasta, the layers are made of sweet plantains, and the filling typically consists of seasoned ground meat, usually beef or pork, and cheese.

Ingredients and Preparation

The main ingredient of Pastelón is ripe plantains, which are peeled and sliced lengthwise. These slices are then fried until they are caramelized, which gives the dish its characteristic sweet flavor. The meat filling is usually made of ground beef or pork, which is cooked with sofrito, a sauce used as a base in many Latin American dishes, made from onions, garlic, peppers, and tomatoes. The meat is also seasoned with various spices such as cumin, coriander, and oregano. Some variations of the dish also include olives, raisins, or hard-boiled eggs in the filling. The layers of plantains and meat are then topped with cheese, usually mozzarella or cheddar, and baked until the cheese is melted and bubbly.

Cultural Significance

Pastelón is a staple dish in Puerto Rican cuisine and is often served at family gatherings and during the holiday season. It is also popular in other Caribbean countries, such as the Dominican Republic, where it is known as pastelón de plátano maduro. Despite its popularity, the dish is considered to be a comfort food rather than a gourmet dish.

Variations

There are many variations of Pastelón throughout the Caribbean. In the Dominican Republic, for example, the dish is often made with layers of mashed plantains instead of fried slices. In Cuba, a similar dish known as picadillo is made, which also includes ground meat and raisins, but is served with rice instead of plantains.

See Also

• Puerto Rican cuisine
• Dominican Republic cuisine
• Cuban cuisine