Mofongo is the Puerto Rican fried plantain-based dish commonly made in a pilón.
Green plantains are fried, then mashed with garlic, salt and pork cracklings, known as chicharrón. The mixture is traditionally pounded in a wooden mortar and pestle called a pilón, then shaped into a mound or bowl. Broth, meat, seafood or vegetables may be served with or inside it.
Mofongo belongs to Puerto Rico’s broader Caribbean food tradition, where plantains are a major staple. Its preparation reflects African culinary influence, especially the use of pounding cooked starchy foods in a mortar. Similar plantain dishes exist elsewhere in the Caribbean and Latin America, but their seasonings and textures differ.
A common mix-up is confusing mofongo with mangú, a Dominican dish of boiled and mashed green plantains. Mofongo is fried before mashing, while mangú is generally boiled. Puerto Rican restaurants also serve versions made with yuca or sweet plantain.