How Did I Come To Know Mofongo Relleno?

My favorite TV show ever hands down is Sanford and Son. Of its top ranking among greatest TV shows there is no debate! Though it aired well before my time, thanks to syndication and DVD Box sets I’ve seen every episode multiple times. It was through an episode that I learned of the greatness of mofongo. Fred and Lamont’s new Puerto Rican neighbor, Julio Fuentes invited Lamont over for dinner. Lamont explained to his incredulous Pop that Julio had made “a dish of some stuff that was terrific” in reference to mofongo. From that point on I was curious.

Coincidentally years later I was in San Juan visiting and jumped into a taxi in which the driver looked identical to the actor who played Julio. I wanted to ask but given how I annoyed I get when my caucasion brothers say I look like so and so, I passed. However, my facial expression must have asked the question, because he, unprompted, verbally confessed that he was not Gregory Sierra (the actor who played Julio) but oddly enough his name happened to be Julio. I’m not sure if he was joking or not.

However, clearly, he’d heard it many times and with the ice broken I felt empowered to ask my fellow Sanford and Son fanboy what his thoughts were on the episode. I don’t recall what his answer was, because he followed whatever it was with “if you want the best mofongo relleno I have the place for you…” He tried to say some other stuff but I interrupted shortly after “best mofongo relleno” with a loud “Word!” He explained that the spot, “La Casita Blanco” “La Casita Blanco” was off the beaten path.

He gave me his card for me to call him later to arrange a pilgrimage. We made the trek the next day and the spot was indeed in the boodocks. It was in a working class hood and had been open years; no tourists, just straight locals. It was a homey, yet funky in an eccentric kind of way place where a juke box playing El Gran Combo classic salsa would not have been out of place. The menu was all in Spanish, but I knew how to point at ‘el mofongo!’ My man Julio was spot on with the reco.

What Does Mofongo Relleno Taste Like?

The mofongo is made with fried plantains (see picture above) that are then mashed (see picture below) with garlic, olive oil, fresh cilantro, and paprika. The light frying provides a slight amount of caramelization locking in that delicious plantain flavor. Most recipes call for green plantains which are starchy and taste more potato like. However, I add one semi-ripe plantain. I wanted a slight bit of sweetness hence the use of the ripe ones. They still have that firmness, but add hints of caramelized sugar taste notes.

Additionally you get a bit of tanginess from the mashed garlic and some smokiness from the paprika. The red pepper (mojo picon) sauce takes the dish over the top! You’re essentially taking the fried starchy bowl of mofongo and bathing it in a most flavorful sauce. The sauce is a creamy balanced flavor of earthiness, mellow heat, and sweetness.

Fried plantains mashed in wooden mortar with pestle

How To Make Mofongo Relleno

• Traditional recipes call for a mortar and pestle but don’t fret if you don’t have one as a potato masher and a large bowl will work just fine
• To minimize calories feel free to boil the plantains vs. frying them
• If you don’t have access to fresh pork rinds/crackling use crispy fried bacon or just skip the pork altogether
• Slice the plantains thick enough to prevent drying when cooking
• Use one ripe plantain in the recipe to add some sweetness and nice contrast to the green plantain
• Don’t cook the plantains too long or it will be too hard and dry for mashing
• I chose shrimp, but feel free to choose your protein of choice
• The sauce can be made days in advance and refrigerated until ready for use.

This month of February, as part of Black History Month, my recipe for mofongo relleno will be featured as part of a Black History Month Virtual Potluck along with recipes by 27 other amazing and uber talented black food bloggers. Each of us will share one dish that’s deeply rooted in black culture; and because we all hail from different parts of the world you’ll have the chance to experience a myriad of dishes from across different meal occasions including vegan/vegetarian, meats/seafood, desserts, etc. as well as geographical locations from Africa and the related African Diaspora. Scroll to the end of this post to get the full list of those bloggers participating as well as their recipes.

Dope beats, fresh eats. Enjoy this delicous and satisfying taste of black culture with this shrimp mofongo recipe!