On days when I’m not in the mood for rice and beans, I make mofongo because, like white rice, it really goes with everything. Mofongo is basically fried and mashed green plantains that are shaped into a large ball (see Tip). And unlike tostones, which require double-frying, mofongo is fried just once, which makes it easier to prepare. Peel, fry, mash, and you’re done. Just make sure to not let the plantains sit for too long after frying, as they can get tough. Your best bet is to fry and mash immediately. If you still find the plantain is too tough to mash, add a little water or warm chicken broth to help soften it. If you want to turn this into an even heartier meal, top it with the meat of your choice and enjoy its rich, savory flavor with just the right hint of garlic.
In Esmeralda Santiago's family, asopao is often the meal after the meal. Her mother, Ramona Santiago, usually makes this soup after everything else has been eaten, the Christmas dishes have been washed, and leftovers have been divided and stored in plastic so that everyone can take a bit of the Christmas meal home. As guests begin to leave the party, Mami offers the asopao. This happens every time the family gathers, not just during Navidades, but it's at Christmas when it's most appreciated, as we prepare to battle the cold and snow of life away from Puerto Rico.