Puerto Rican mofongo combines fried green plantains, garlic, and pork cracklings, usually shaped into a mound.
The plantains are fried, mashed in a pilón, and seasoned with garlic and chicharrón. Broth or stock may be added to create a cohesive texture, and the finished mofongo is often served with meat, seafood, or gravy.
Mofongo reflects the meeting of West African, Spanish, and Indigenous Caribbean food traditions. Its use of a wooden mortar and pestle connects it with pounded-food techniques found throughout the region.
Mofongo is often confused with mangú, a Dominican dish made from boiled and mashed plantains. Tostones are also plantains, but they are flattened and fried pieces rather than a seasoned mash.