Not to be confused with the adobo pepper, it’s a classic Latin seasoning blend (often garlic, oregano, salt, pepper) used to flavor meats and more.

A small, sweet pepper common in Puerto Rican cooking—fruity flavor with little to no heat.

A natural spice/seed used for earthy flavor and bright orange-red color in rice, meats, and marinades.

Soft cornmeal dumplings, usually boiled and served with stews, sauces, or savory toppings.

A proud term for someone from Puerto Rico (or Puerto Rican heritage).

The original Taíno name for the island of Puerto Rico, meaning "the land of the brave lord"

Crispy fried pork (often pork belly or skin) known for crunch, rich flavor, and savory bite.

A tiny Puerto Rican tree frog and an iconic symbol of the island. Famous for the male's loud "co-co-kee" mating call, symbolizing the island's culture. The native Taíno symbol of the Coqui is what centers our logo!

A style of Latin Caribbean cooking with bold, savory flavors—often using garlic, onions, peppers, and herbs.

An herb similar to cilantro but stronger and more pungent—common in sofrito and Caribbean dishes.

A dish served “with onions” (usually lots of onion flavor), often used to describe tangy onion-topped preparations.

A tree found in tropical climates, translates to "flame tree" with fiery red-orange blossoms, symbolizing passion and exuberance. It’s also defined as strikingly bold, colorful, and showy, often attracting attention through elaborate style or behavior.

Guava fruit—sweet and tropical, used in juices, desserts, sauces, and pastries.

Not to be confused with traditional masa made from ground corn, Puerto Rican masa is dough made plantains, calabeza squash, and ground starchy roots like yuca and yautia, used as a base for many traditional Puerto Rican dishes like Pasteles.

A sweet, non-alcoholic malt beverage popular in Latin and Caribbean cultures.

A thin cutlet that’s breaded and fried, similar to a schnitzel—crispy outside, tender inside.

A garlicky citrus sauce (often with oil) used as a marinade or drizzle for meats, yuca, and more.

A creamy orange drink made with orange juice and milk—sweet, refreshing, and nostalgic.

Passion fruit—bright, tangy, tropical flavor used in juices, sauces, and desserts.

A traditional Puerto Rican dish: seasoned filling wrapped in a starchy dough (often plantain/yuca) and steamed in banana leaves.

Slow-roasted, marinated pork shoulder—tender, juicy, and packed with garlicky flavor.

Seasoned ground meat cooked with onions, peppers, and often olives/raisins for a sweet-savory balance.

Small tan beans commonly used in Puerto Rican rice dishes.

Small pink beans with creamy texture—often served in stews or alongside rice.

A large, starchy relative of banana, used in savory dishes—can be green (starchy) or ripe (sweet).

A seasoned spice blend (often with garlic and annatto) used to add color and bold flavor to rice, meats, and soups.

A flavor base made from blended herbs and aromatics (like peppers, onions, garlic, culantro/cilantro) used in many staple dishes.

The Indigenous people of the Caribbean (including Puerto Rico), with major cultural and culinary influence still felt today.

Twice-fried green plantains—crispy, salty, and perfect for dipping or topping.

Deep savory flavor (think mushrooms + smoky goodness). It’s what gives our vegan mushroom “Chicharrón” that craveable bite.

A root vegetable commonly used in Caribbean cooking—an earthy, nutty flavor, breaking down easily for thickening stews

A starchy root vegetable that has a milder, slightly sweet taste, similar to potatoes but denser—earthy, and creamy when cooked; great boiled and mashed.