Mofongo con Guiso

When I think of Puerto Rico, the island where I was born, I always think of mofongo. It’s a traditional dish made by frying and smashing green plantains, often seasoned with garlic and chicharrón (fried pork skins)—and it’s a favorite among my people. While it is certainly heavy and filling, it’s also a marker of creativity and ingenuity and is a fusion of indigenous and African ingredients and techniques and Spanish flavors. It’s prepared and served in dozens of different ways, such as in