After a refreshing drink and a bite to eat, it’s time to roll up our sleeves and cook! Our first dish is crema de plátano (cream of plantain), a flavorful and hands-on recipe. We start by grabbing a plantain and using a scraper to create soft shreds that will form the base of this creamy, hearty dish. Jan Daniel expertly chops garlic, fresh chives, and cilantro—all grown at this shining example of sustainable farming in Puerto Rico that is Finca La Zafra.
In a pot, we sauté the garlic and onions with a touch of olive oil, then add the shredded plantain and broth, letting it simmer until tender. Once cooked, we blend the mixture into a silky, smooth texture. The result? A comforting, bold-flavored crema. To wash it down, we craft fresh mojitos, muddling fragrant mint leaves with sugar and lime juice, releasing their vibrant aromas. Next, we add a generous splash of Puerto Rican rum, ice, and a final touch of soda water for a fizzy finish. Stirring everything together, we garnish it with a sprig of mint and a lime wedge. The result? A crisp, cool cocktail that is both refreshing and bursting with flavor.
We learn the art of wrapping pasteles—just as our abuelitas and their ancestors have done for generations. A cherished Puerto Rican specialty, they are made with a masa of green bananas, then filled with a savory, stewed pork mixture, seasoned with sofrito, olives, and spices. Our task is wrapping them, and Jan Daniel shows us how it’s done: the filling is carefully placed onto a banana leaf lined with parchment paper, folded like a neatly wrapped present, and tied securely with string. Once wrapped, we drop them into a pot of boiling water and let them cook to perfection. This labor of love embodies the spirit of Puerto Rican holiday traditions, where family and friends come together to create—and savor—this iconic dish, just as we are doing.
As we focus on achieving the perfect size and shape for the pasteles, the Finca La Zafra kitchen comes alive. Pots clang, wooden spoons scrape against heavy calderos, and the air fills with the mouthwatering aroma of sofrito, pernil (slow-roasted pork), and mojo—a rich and fragrant blend of slow-cooked tomatoes, onions, bell peppers, garlic, and olives.
Finally, we gather around a long wooden table, where dishes of soft cassava in mojo, juicy slow-roasted pork, and freshly made pasteles are laid out like a vibrant mosaic of Puerto Rican heritage. As we savor the flavors of our harvest and the day’s work, we share stories, laughter, and a deep sense of connection.
As the day winds down, we sip wine and local beers, ending with a dessert of fresh local cheese paired with lechosa, a beloved Boricua treat made by boiling papaya in syrup. Looking out over the fields bathed in the soft glow of sunset, I feel deeply connected—to the land, the people, and the flavors that define Puerto Rico’s vibrant heart.
At Finca La Zafra, food is more than sustenance—it’s a love letter to the Island, written with every harvest and shared with every meal.