Bad Bunny’s Puerto Rican Roots: 7 Traditional Dishes to Serve at Your Super Bowl Party

Turn Bad Bunny’s Super Bowl Vibes into a Puerto Rican Party: 7 Crowd-Friendly Dishes

Hook: You want bold, shareable Super Bowl food that’s easy to prep, feeds a crowd, and brings authentic Puerto Rican flavor—not seven-hour chef-level projects. With Bad Bunny putting Puerto Rico front-and-center again in 2026, now’s the moment to build a game-day menu that’s festive, practical, and unmistakably Boricua.

“The world will dance.” — Bad Bunny (promotional trailer, January 2026)

Rolling Stone’s coverage of Bad Bunny’s halftime promo in January 2026 renewed interest in Puerto Rican culture and cuisine. That spike in curiosity means party hosts will be searching for recipes that are both authentic and accessible. Below you’ll find seven simplified Puerto Rican staples—mofongo, tostones, arroz con gandules and more—built for a Super Bowl crowd, plus a timeline, shopping list, make-ahead tips, and vegan/quick swaps that match 2026 trends like air-fryer shortcuts and chef-curated ready-made sofrito.

Why this menu works for Super Bowl 2026

• Big flavors, low fuss: Dishes rely on a few authentic building blocks—plantains, sofrito, citrus, garlic—so prep is efficient.
• Scaleable: Each recipe includes tips to scale for 8–20 guests.
• Make-ahead friendly: Most items can be prepped or partially cooked the day before.
• Trendy tech ready: Recipes include air-fryer and sheet-pan options—2026’s go-to time-savers.

Party planning: When to prep what (timeline for a 12-person Super Bowl party)

1. 2–3 days before: Buy and brine the pernil (roast pork) if using a wet brine. Order extra plantains and any hard-to-find items from a Latin market or online.
2. 1 day before: Make arroz con gandules (it tastes better rested), prepare sofrito if making from scratch, and make tembleque (chilled coconut pudding).
3. Game day morning: Season and start roasting pernil 4–6 hours before kickoff (or use an oven bag/slow roaster). Make the mofongo mix halves (fry plantains, mash and store loosely packed).
4. 2 hours before kickoff: Fry or air-fry tostones; crisp empanadillas or bake them on sheet-pans; finish pinchos or chicken skewers on the grill or cast iron.
5. Halftime: Assemble mofongo bowls with pork or jackfruit, set up a tostones bar, and bring out hot platters—timed to match the excitement of the show.

Essential equipment & ingredient cheats (2026-ready)

• Equipment: Large Dutch oven, heavy skillet, mortar and pestle (or sturdy bowl and pestle alternative), air fryer, sheet pans, slow roaster or oven-safe meat thermometer.
• Ingredient cheats: High-quality bottled sofrito (chef-curated brands surged in popularity in late 2025), canned gandules (pigeon peas), pre-made adobo & sazón blends, and frozen plantain slices are fine for speed.
• Where to buy: Local Latin grocers, bigger supermarkets, or online retailers that specialize in Caribbean pantry staples.

Shopping list for 12 people (basic)

• 10–12 green plantains (for tostones and mofongo)
• 6–8 ripe plantains (optional for sweet applications)
• 1 whole pork shoulder (5–7 lbs) or 4–5 lbs pork butt for pernil
• 4 cups long-grain rice
• 4 (15 oz) cans gandules (pigeon peas)
• 2 cups chicken or vegetable stock
• 1 large jar sofrito
• Garlic, olive oil, olive oil or lard for frying, citrus (limes/Oranges)
• Ground spices: oregano, cumin, paprika, sazón (optional)
• Empanadilla discs or puff pastry (3–4 dozen), ground beef or seasoned jackfruit
• Coconut milk (2–3 cans) for tembleque

Menu: 7 Puerto Rican Dishes for your Super Bowl Party

1. Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)

Why it’s essential: This is the island’s signature one-pot rice—hearty, fragrant, and perfect as the base for protein or a self-serve rice bowl.

Serves:

12 as a side

Quick ingredients:

• 4 cups long-grain rice, rinsed
• 4 cups low-sodium chicken or vegetable stock
• 4 tbsp olive oil
• 1 cup chopped sofrito
• 2 (15 oz) cans gandules, drained
• 1 packet sazón with achiote or 1 tsp paprika
• 1/2 cup diced red pepper, 1/2 cup tomato sauce, 2 bay leaves, salt/pepper

Method (simplified):

1. Sauté sofrito in oil for 2–3 minutes in a large pot. Add tomato sauce and sazón.
2. Stir in rice and drain gandules. Add stock and bay leaves. Bring to a simmer.
3. Cover, reduce heat to low, and cook 18–20 minutes. Rest 10 minutes before fluffing.

Make-ahead & swaps:

• Make-ahead: Cook a day ahead, store tightly covered, reheat with a splash of stock.
• Vegan: Use vegetable stock and olive oil; this is naturally vegan if no pork is added.

2. Pernil Boricua (Slow-Roasted Puerto Rican Pork Shoulder)

Pernil is the pork that nearly everyone in Puerto Rico agrees is perfect for a party—juicy, garlicky, and richly caramelized.

Serves:

10–15, depending on bone-in weight

Quick ingredients:

• 1 pork shoulder (5–7 lbs), skin scored
• 10–15 garlic cloves
• 1/4 cup olive oil, 3 tbsp oregano, 2 tbsp salt, 1 tbsp black pepper
• 1/4 cup orange juice (or sour orange), 2 tbsp lime juice

Method (simplified):

1. Make a paste of garlic, salt, oregano, pepper, olive oil and citrus. Rub generously under and over the skin.
2. Refrigerate overnight (best). Roast at 350°F uncovered for 4–5 hours until internal temp hits 185–195°F and the meat pulls easily.
3. Let rest 20 minutes, shred and serve.

Time-savers & tips:

• Shortcut: If short on time, roast at 325°F in an oven bag to compress time and keep it moist.
• Serving: Set up a shredding station for guests—rice, mofongo, tostones, and pickled onions are perfect pairings.

3. Mofongo (Garlic Mashed Green Plantains)

Mofongo is the star: crunchy fried plantain, garlic, and fat mashed into an irresistible mound. For a Super Bowl, make small mofongo balls for easy eating.

Serves:

8–12 as part of a spread

Quick ingredients:

• 6–8 green plantains, peeled and sliced
• 8–10 garlic cloves, smashed
• 1/2 cup pork cracklings (chicharrones) or toasted breadcrumbs for crunch
• Salt, olive oil or lard

Method (party-friendly, air-fryer option):

1. Fry (or air-fry at 375°F for 12–15 min in batches) plantain slices until soft and slightly golden.
2. Mash garlic with a pinch of salt and a little oil in a mortar and pestle. Add plantains in batches and mash with chicharrones until chunky and cohesive.
3. Form into individual balls and keep warm under foil. Serve with a choice of shredded pernil, chicken pinchos, or a vegan jackfruit ragù.

Vegan swap:

• Use toasted breadcrumbs or roasted chickpeas for crunch instead of pork cracklings. Drizzle with garlic oil and top with sautéed mushrooms or spiced jackfruit.

4. Tostones (Twice-Fried Plantain Rounds)

Tostones are the universal party chip—crisp, salty, and perfect for scooping. Make them ahead and re-crisp in the oven or air fryer.

Serves:

12 as a snack

Quick ingredients & method:

• 6 green plantains, sliced into 1" rounds
• Vegetable oil for frying, salt

1. Fry once at medium heat until soft. Smash each round with a tostonera or bottom of a glass.
2. Fry again at hotter oil until golden and crisp. Drain and salt.
3. Tip: Make ahead and re-crisp at 400°F for 5–8 minutes in an air fryer or oven.

5. Empanadillas (Puerto Rican Turnovers) – Baked or Fried

Empanadillas are handheld, highly customizable, and perfect for passing around during commercials.

Serves:

Makes ~36 small empanadillas

Filling ideas:

• Ground beef with sofrito, olives, and raisins (picadillo-style)
• Shredded pernil with adobo
• Vegan: seasoned jackfruit or seasoned black bean and corn mix

Method (fast sheet-pan bake):

1. Cook filling until thick and cool. Spoon onto discs of empanadilla dough or puff pastry rounds. Fold and seal with fork.
2. Brush with oil or egg wash and bake at 400°F for 12–15 minutes until golden. Frying is traditional but baking saves time and reduces grease.
3. Make-ahead: Freeze assembled empanadillas on a sheet pan, then finish from frozen—bake an extra 4–6 minutes.

6. Pinchos (Chicken Skewers with Adobo)

Small, juicy, and easy to grill—pinchos pair perfectly with rice and mofongo for a protein option that’s easy to eat while watching the game.

Serves:

12–16 skewers

Quick ingredients & method:

• 3 lbs boneless chicken thighs, cut into cubes
• 3 tbsp olive oil, 3 tbsp adobo, 2 tbsp lime juice, 2 garlic cloves
• Skewers soaked in water if wooden

1. Marinate chicken 30 minutes to 2 hours. Thread onto skewers.
2. Grill or broil for 8–10 minutes, turning once. Rest 5 minutes before serving.
3. Air-fryer option: 390°F for 12–14 minutes, turning halfway.

7. Tembleque (Coconut Pudding) — A Cool Finish

Light, tropical, and easy to make in cups—tembleque is a crowd-pleasing way to end the party without heavy cleanup.

Serves:

12 small portions

Quick ingredients & method:

• 3 (13.5 oz) cans coconut milk
• 1/2 cup cornstarch, 1/2 cup sugar, pinch of salt, cinnamon for garnish

1. Whisk coconut milk with sugar and cornstarch over medium heat until thick (5–8 minutes).
2. Pour into small cups and chill at least 3 hours. Dust with cinnamon to serve.

Assembly & serving ideas (good for halftime and snack tables)

• Mofongo bowls: Set rice, shredded pernil, pinchos, pickled onions, and sauces so guests can build bowls.
• Tostones station: Offer garlicky mojo, avocado crema, and a spicy pico de gallo for dipping.
• Finger food flow: Keep empanadillas on a warm sheet and tembleque cups in a chilled tray—easy for guests to grab between plays.

Dietary notes & swaps (inclusive hosting)

• Gluten-free: Rice, pernil, mofongo, tostones, and tembleque are naturally gluten-free. Use gluten-free empanadilla wrappers or serve fillings over plantain cups.
• Vegetarian/Vegan: Swap pork for jackfruit, mushrooms, or spiced legumes; use vegetable stock in rice; replace chicharrones with toasted nuts or breadcrumbs in mofongo.
• Lower oil: Air fryer and oven-bake methods cut oil drastically while keeping crisp textures.

2026 trends that make this menu even better

Late 2025 and early 2026 have shown a few reliable patterns that matter for hosts:

• Search interest & cultural lift: High-profile moments like Bad Bunny’s Super Bowl promotion increase searches for Puerto Rican recipes and local Boricua restaurants—perfect timing to introduce guests to authentic flavors.
• Kitchen tech adoption: Air fryers, convection ovens, and multi-cookers are now standard in many homes; these tools help you execute traditional techniques faster with less mess.
• Chef-curated convenience: 2026 saw more premium ready-made sofrito and marinade options from reputable brands—use them to keep authenticity but save time.
• Plant-forward creativity: With plant-based options trending, substituting jackfruit or mushrooms preserves the spirit of dishes while welcoming diverse diets.

Pro hosting tips—what I do when feeding a crowd

• Label everything: Note vegan, gluten-free, and spicy items so guests with restrictions can choose confidently.
• Heat zones: Have a hot zone (oven/slow roaster) and a warm zone (insulated carrier) so you can finish dishes in waves instead of all at once.
• Open bar pairing: Offer a batch cocktail like a rum punch or a non-alcoholic hibiscus agua fresca; both complement garlic-forward and citrusy flavors.
• Leftover repurposing: Leftover pernil makes amazing sandwiches; leftover mofongo can be crisped into fritters for the next day.

Final notes: Make it yours—Boricua flavor, your way

Bad Bunny’s spotlight on Puerto Rico in 2026 is an invitation to celebrate the island’s food and culture at your Super Bowl party. These seven dishes balance authenticity with practicality—use the make-ahead tips, tech shortcuts, and inclusive swaps to match your time and guest list.

Actionable takeaway: Start by making the arroz con gandules and tembleque a day ahead, marinate pernil overnight, and plan to air-fry tostones and empanadillas on game day. Set up a mofongo bowl station for halftime—the perfect moment to bring everyone together for a taste of Puerto Rico.

Call to action

Ready to throw a Boricua Super Bowl party? Download our printable shopping checklist and halftime assembly guide, try one recipe tonight, and share your photos with #BoricuaSuperBowl. If you want a grocery-scaled shopping list or a printable timeline for your group size, subscribe for the downloadable party pack and weekly Caribbean menus.

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